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....
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....
Il Bagnolo: Farm cheeses made from raw whole milk
The Brown Swiss is a cow raised mainly in the Alps; it is hardy, robustly built and adapts very well even to less favorable environmental condition....
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....
Brisval was born from the passion of some entrepreneurs from Valchiavenna who, in love with the specialty that best represents their territory, bresaola, decided to add value to this fantastic gastron....