L’ azienda ‘Apicoltura Ca dul Pin’ nasce dalla passione di due giovani ragazzi per il mondo delle api e della natura in generale: tuttora in crescita e da sempre attenti alla qualità del prodotto e al rispetto dell’ambiente praticano apicoltura stanziale e nomade.
This family run farming business exploits local natural resources through the rearing of “saanen” goats to produce goat cheeses that thanks to their flavors, very different from industrially produced goat cheese, express the wild uniqueness of the Val Grande.
A courageous choice, a winning bet: staying in the valley and exploit local resources to offer a product of great quality: a continuous research and modern customer’s tastes while fully respecting tradition.
With the passion and the long experience that has always characterized the Berini family. Apart from traditional cold-cut meats , the Berini butcher/cold-cut meats shop also offers meatballs, tramezzini, sofficioni and veal dressed with tuna sauce every day.
The Ferraris Giovanni and Sons’ craft cold-cut meats shop is located in Magognino on the Lago Maggiore high grounds and, since 1973, it has been producing cold-cut and cured meats branded Magognino’s delicacies following local recipes and keeping old scents and aromas unaltered.
We have been breeding trout for three generations and we aim at the quality of our products by implementing good breeding techniques that respect the fish’s wellness and keeping a balance between the number of trout and a controlled healthy nutrition.
La Tensa is set up from the refurbishing of an old mountain village, a relax oasis where one can spend holidays surronded by green, while tasting 0Km products and enjoying a splendid landscape on Ossolan valleys.
The Ossolan pasta shop is founded 1992 and it has immediately aimed at the making and the spreading of typical Ossolan foods. The products’ recipes mirror the history and the traditions of Ossolan production, trying to value the customs and the cooking style which has always characterized people living on mountains.
Madalu agricultural business is founded in 2013 thanks to Luca and Damiano, two brothers who live and work in Calasca, in the Anzasca valley. They had this idea to use their properties, a small mountain pasture and grasslands in the village.
Crodo’s dairy shop is founded 1965 thanks to Sir Silvio Fobelli, breeder and mayor of Crodo, in order to bring all Ossolan milk producers together. Our mission is to assist partner businesses, collect and transform milk, innovate the products while respecting traditions and promote our sales.
The history of our could-cut/cured meats begun in 1950, when the beloved grandfather Pierino father Giovanni lead the family butcher and the cold-cut/cured meats shops.
He was the one to teach the father the art of being a butcher or, as we locally say, “ a fa sù”.
Claudio Battaglini has been raising bovines and goats for more than 30 years. His great experience led him to the production of high quality mountain cheeses starting from basics; the breeding of animals, the milking and the production of actual cheese shapes.
The Portea farm opened in 1977 thanks to the idea of 8 boys who, driven by the love for their own land, decided to set up a company the main purpose of which was plantation of its own land and the grazing of livestock in order to produce excellent quality.
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