Artisans of Valtellina: Fazari's Bresaola

30/07/2025 - We got to know Daniele Fazari by searching through the names of the “ Dì de la Bresaola ”, a festival dedicated to the Valtellina gastronomic specialty par excellence.

Here the valley's best producers come together to bring forward a vision of all-round quality of the product, from the choice of raw material to the care in the artisanal process.
We can call this a counterpoint to purely commercial logics, which we do not condemn a priori, but which on several occasions detract from the characteristics of the product.

 In the Fazari Brisaole, the choice starts from animals raised according to correct methods and times, the cuts used maintain the right balance of lean and fatty parts, fundamental factors that together with the correct curing time and study of spicing make the product excellent.

Several times it has happened that the Fazari brothers have asked us to wait to ship their bresaolas because they are not yet ready, the curing must take its proper course, without shortcuts and compromises.

There are no less than four products available to us:

The classic Bresaola di Punta d'Anca (the leanest cut), Sottomessa Extra Marezzata for lovers of enveloping flavors, Slinzega for those who appreciate longer seasoning and concentration, and Codone i.e., the cut better known as Picanha, all four for pure gastronomic enjoyment.