Louigi Raffone is a professional “trafilaio” who started 30 years ago after a bet. Processes that bring “transformation” are his primary passion, and pasta...
Category - Artisans
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...
Artisans
Domenico Marino
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...
Antonio Farina, born in Recale (Caserta) on 6-13-1968, takes up the job in the dairy field in 1998 selling buffalo mozzarella in Southern Lazio. On 2002, he begins his...
Ernesto and Francesco Agliarulo, son and father, were interviewed on 17th September, 2012. They are the last heirs of a generation of artisans who make wood-fired...
The Ferrara family builds ovens for pizza for almost seventy years. They not only follow conventional patterns of constructing, they also keep the tradition and plan...
Gemma Gentile and her grandson Antonio welcome Elisabetta Moro and Marino Niola in her family’s old bakery, “Rocco di Agerola”. Here is where, since two centuries...
