Giving a new meaning to what today is conventional, translates into innovation, to share it, is renewing a tradition

With over 20 years of experience in some of the most renowned hotels across Canada, Chef Duff has been highly recognized in the culinary world with his talent for designing innovative menus and for...

Years ago, Renzo Garibaldi, a young butcher from Peru, contacted our company. After careful consultation with Dr. Alessandro Cuomo, Renzo decides to start maturing meat and so two Maturmeat®(each...

The chef was born in Bogliasco, a small town on the Riviera di Levante, a fishing town, with the history of coastal towns: piracy, invasions, looting. The Sea in front and land behind, with lands to...

"Whatever Tinos brings us, should be on our table." Its fish and cheeses, vegetables and herbs and even legumes and its almost forgotten seeds.

Class of 1996, son of Fiorella and Armando, sixth generation butchers. Emanuele grows up and works with mother and father until the sad and premature death of his mother undermines every certainty,...

Pasquale Palamaro is an extraordinary chef to whom Michelin awarded one if its prestigious star in 2013, recognizing his art in culinary cuisine and his valuable work at Indaco, restaurant in the...

For over 20 years he has taught butchery and charcuterie courses at a University level and therefore possesses a vast knowledge of cured meats and despite his successes at an international level, he...