WE'VE BEEN BELIEVING IN IT FOR 20 YEARS
We started to include the first Slow Food Presidia in our assortment in 2005: it all started with Biancoperla Corn that made us come into contact with Prof. Danilo Gasparini, at that time the contact person for the Presidia producers.

That same year we presented, together with the producers, "our" first Presidia at Sapori 2005: we were at Villa Guillon Mangilli with Asiago Stravecchio, Grumolo delle Abbadesse Vialone Nano Rice and Biancoperla Corn flour. Today we have about thirty Presidia in our assortment, including a couple of international cheeses, Artisanal Somerset Cheddar and Aged Artisanal Gouda, and some cured meats, such as Casentino Prosciutto and Vastese Ventricina.

Respect is the key word that makes us fall in love with these projects every time: towards traditions, raw materials, animals, the environment, people. This year we have decided to make a further step.

SLOW FOOD PRESIDIA
It is a Slow Food project that aims to safeguard traditional quality products at risk of extinction, made by small producers in Italy and around the world.
There are now over 600 Presidia worldwide and they involve thousands of producers.

They are concrete and virtuous examples of a new model of agriculture, based on quality, on the rediscovery of traditional knowledge and production techniques, on respect for the seasons, and on animal welfare.
They save products that are: good, of high quality and rooted in the culture of the territory; clean, obtained with sustainable techniques and respecting the territory; fair, produced under working conditions that respect people, their rights, their culture, and that guarantee respectable remuneration. They strengthen local economies and favour the establishment of a strong alliance between those who produce and those who consume.