Let’s define along with master baker Carlo Di Cristo the role of bread in meals and society, as a symbol of conviviality and tradition. We’ll attend its evolutionary...
Category - Artisans
We tell the story of Emilio Di Biase, founder of “La Prosciutteria” and of his son Lorenzo, who collaborates with him. In the La Prosciutteria the delicious Pietraroja...
We tell the experience of Giovanni Ascione, founder of the company “I pomodorini di Giannino” of Ercolano, a proud and enthusiastic supporter of our Pomodorino del...
Maria Sorrentino is a teacher, who once retired dedicate herself to family Gentile company, above all on the production of preserves. In the video she explain us the...
Raffaele Moccia carries out his activity on the volcanic hills of the Astroni nature reserve, in the historic area of Campi Flegrei, here he has been passionately...
Preziosa Oliviero
The chestnut of Partenio: from the production to the sale
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Preziosa Oliviero tells of a life spent between the techniques of realization and the retail sale of chestnuts, which do not necessarily have to be from Mount Partenio...
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...
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...

