My father started our activity in 1963, originally as a butcher shop and it wasn't until my brother and I became involved that we have turned into what we are now, a full gastronomic experience offering and promoting all sorts of locally sourced produce and traditional plates, entirely hand made,
spanning from our own cured meats (such as salame, salamino and cotechino), to grilled dishes which are rooted in the peasant culinary tradition, and which include fish from the nearby Lake Garda.
In 2005 (inspired by Sergio, a local cheese-maker) we started to produce our own cheese, made by hand in our in-house dairy which we built in the old slaughter house, and now we take great pride in our traditional cheese-making - all our cheeses are made respecting life's natural cycles and reintroducing
artisanal production methods: the freshly milked, fire heated milk from cows and goats and natural slow maturing processes add genuine taste and value to every cheese we make.
Buon Appetito!
From Bruno and Gianpaolo
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