Capitelli is among the most appreciated and recognised artisan producers of cooked meats with several awards from guides such as gambero rosso or l'espresso. Here, processing is still done by hand, with results that we have seen satisfy all palates. Specialities include Pancetta a 3 Cotture ‘Giovanna’, Spalla Cotta ‘Proibita’, Prosciutto Cotto Legato a mano ‘San Giovanni’ and Mortadella.
Claudio Capitelli has always been passionate about food and business; he was born into a large family that, as early as the interwar period, ran an important food business. In the 1960s he opened the first supermarkets in the province of Piacenza, and in 1976 he realized his aspirations by founding Prosciuttificio Capitelli in Borgonovo Val Tidone. In 1992 he was joined by his son Angelo, who currently runs the business and prepares Dennis for the third generation. We want to continue to tell stories and emotions through products that speak of their origins and make people talk about a new idea of "good," without compromise, fair to people and nature, accompanied by gentle innovation that respects the traditions and methods of the past. We believe that climbing up the difficult paths of tradition leads to the discovery of unique and exciting flavors. We have been working for this for over 40 years, it is a continuous search that always gives unforgettable satisfaction.