It's 2007. In the rural space of baroque Modica, Ciokarrua's small workshop opens.
Innovation in tradition, is the philosophy that sums up the vision of Giovanni Cicero, the company's artisan entre....
The project was created with the aim of creating a short supply chain that brings the small local producer and the consumer closer together, in a more eco-sustainable market logic.
Cortobio sources....
The goat has long been “at home” in South Tyrol. Over time, however, it has disappeared from much of the territory and only a few continue to raise this animal.
With Capriz we strive not only to....
Rodzina Minelli produkuje swój własny Parmigiano Reggiano, dbajäc o każdy etap procesu produkcji. Każdego dnia wytwarza się tylko 7 kół sera, używając....
With the small butcher's shop on the farm, we carry on the tradition of our fathers and grandfathers, who have always produced speck and salami for the family's needs. Nothing has changed in the meant....