Dario Tangredi comes from a family that has worked for generations in the production of the priest’s chestnut, a tradition that today tries to carry on. He takes...
Category - Artisans
Pasquale Pisano
The chestnut of Partenio: the importance of traditional production techniques
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Pasquale Pisano traces the history of his family confectionery company and focuses on the technological evolution of his work, highlighting how it was impossible for the...
Gerardo Candela
The chestnut of Partenio: inheriting the tradition in the female line
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Gerardo Candela tells of the production and sale of the chestnut of the priest, a family tradition carried on by the women of his family and now entrusted to him...
The society “Fabbriche Riunite Torrone di Benevento” was founded in January 1908 for the purpose of“mastri torronai” that worked on the Sannio territory. The idea found...
Louigi Raffone is a professional “trafilaio” who started 30 years ago after a bet. Processes that bring “transformation” are his primary passion, and pasta...
Massimo Menna is the managing director of the Pastificio Lucio Garofalo. Through his words, we retrace the history of the company and the change in the social context in...
In a warm July afternoon, Gabriella Mazziotti, the owner of the agritourism “Al Sentiero”, which is located in Galdo di Pollica, in Cilento, tells with passion and...
Antonio Cesarano is a professional pasta producer. He is the owner of a little company located in Gragnano, a small town in Campania, which is very well known for the...
The witnesses of memory Vittorio and Giulia are husband and wife, owners of a dairy situated in San Liborio, Piano di Sorrento. This particular kind of farm is very...
Domenico Marino
On the trail of polacca aversana: tradition and innovation for a brioche ageless
Tradition and innovation of polacca in Aversa from Marino’s pastry since 1958. The polacca, which can be enjoyed exclusively on the territory aversano bases its...