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Producers

17 Pin-lisäystä9 Seuraajat
These are the producers from WhatAboutLeo who day-in and day-out make their food with love and devotion. Whose stories are so rich and diverse you can taste the authenticity as you read!
Salvatore's family has been devoted for three generations to the cultivation of olive trees and the production of olive oil. Salvatore is a likeable man, close to his sixties. He speaks of the heritage handed-down by his forefathers with pride and passion and is dedicated to preserving the tradition and experiences.

Salvatore's family has been devoted for three generations to the cultivation of olive trees and the production of olive oil. Salvatore is a likeable man, close to his sixties. He speaks of the heritage handed-down by his forefathers with pride and passion and is dedicated to preserving the tradition and experiences.

Stéphanie is a small vivacious French lady, full of energy and passion for her land and her animals. Together with her family she raises ducks on their farm located just above the magnificent medieval village of Rocamadour, in the French Dordogne Valley. Arriving at the farm after a winding road, in the afternoon of a sunny September day, she gives us a tour of the premises and we can admire the ducks waddling in the grass and laying down in the shade of the trees.

Stéphanie is a small vivacious French lady, full of energy and passion for her land and her animals. Together with her family she raises ducks on their farm located just above the magnificent medieval village of Rocamadour, in the French Dordogne Valley. Arriving at the farm after a winding road, in the afternoon of a sunny September day, she gives us a tour of the premises and we can admire the ducks waddling in the grass and laying down in the shade of the trees.

A few Kilometres before reaching San Pancrazio, a small town up in a valley near Bolzano, we turn right onto a small unpaved road and climb up along a steep path, surrounded by vineyards on one side and evergreen trees on the other. We pass a house and ask a man if he knows where Mr Poeder lives, he tells us to continue until the end of the road. We then follow all the way up the hill until we reach a house in typical alpine style.

A few Kilometres before reaching San Pancrazio, a small town up in a valley near Bolzano, we turn right onto a small unpaved road and climb up along a steep path, surrounded by vineyards on one side and evergreen trees on the other. We pass a house and ask a man if he knows where Mr Poeder lives, he tells us to continue until the end of the road. We then follow all the way up the hill until we reach a house in typical alpine style.

When Pietro Paolo left his birth land of Calabria he took with him a number of his mother’s vegetable preserves to help him fight home sickness. Once they were finished he decided he needed to learn how to make them himself. He planted a vegetable garden, using the seeds he had brought from Calabria and started preserving his produces following his mother’s recipes. As more people learned to love his preserves Pietro Paolo started the company "Lanterna di Diogene" in Rose, a small...

When Pietro Paolo left his birth land of Calabria he took with him a number of his mother’s vegetable preserves to help him fight home sickness. Once they were finished he decided he needed to learn how to make them himself. He planted a vegetable garden, using the seeds he had brought from Calabria and started preserving his produces following his mother’s recipes. As more people learned to love his preserves Pietro Paolo started the company "Lanterna di Diogene" in Rose, a small...

Domenico and Maria started their local butchery 30 years ago in one small city of the Valtellina region, in the North of Italy. “When we arrived here” remembers Maria, “there were no supermarkets in the area and we were the only butcher around. We started our production for the people living around us and very quickly decided to transform the high quality local beef into delicious Bresaola”. Valtellina is especially renowned for its Bresaola, thanks to the unique climate of the valley...

Domenico and Maria started their local butchery 30 years ago in one small city of the Valtellina region, in the North of Italy. “When we arrived here” remembers Maria, “there were no supermarkets in the area and we were the only butcher around. We started our production for the people living around us and very quickly decided to transform the high quality local beef into delicious Bresaola”. Valtellina is especially renowned for its Bresaola, thanks to the unique climate of the valley...

It was 1992 when Vincenzo, 31 years old, decided to stop his monotonous job as a truck driver and start a new venture following his passion for cooking. He had always been curious in the kitchen and, when not on the road, spent time cooking typical Sicilian recipes. Vincenzo is a caring man, putting passion and paying attention to details in whatever he does. You can see this from the way he fixes his tie before putting on a white coat and moving to his large kitchen. For the last 24 years…

It was 1992 when Vincenzo, 31 years old, decided to stop his monotonous job as a truck driver and start a new venture following his passion for cooking. He had always been curious in the kitchen and, when not on the road, spent time cooking typical Sicilian recipes. Vincenzo is a caring man, putting passion and paying attention to details in whatever he does. You can see this from the way he fixes his tie before putting on a white coat and moving to his large kitchen. For the last 24 years…

We first met Glauco in Piacenza, at a small food fair. He was standing behind his small table and proudly telling the story of his Aceto Balsamico “Oro Nero” (“Black Gold” Balsamic Vinegar). A quiet, likeable man, with an open look, Glauco captured our attention as contrary to all his neighbours he was seemingly not interested in just “closing a deal” with each stand visitor. No, what Glauco wanted was for us to understand the incredibly complex preparation of his balsamic vinegar. Indeed…

We first met Glauco in Piacenza, at a small food fair. He was standing behind his small table and proudly telling the story of his Aceto Balsamico “Oro Nero” (“Black Gold” Balsamic Vinegar). A quiet, likeable man, with an open look, Glauco captured our attention as contrary to all his neighbours he was seemingly not interested in just “closing a deal” with each stand visitor. No, what Glauco wanted was for us to understand the incredibly complex preparation of his balsamic vinegar. Indeed…

Philippe’s family has been canning sardines for more than 100 years in the harbour of Saint-Gilles-Croix-de-Vie, in the Vendée region in West of France. Claudie is a passionate Epicurean, lover of all that is good and beautiful. In 2004 they decided to join forces to change the image of canned sardines and create an exceptional product.

Philippe’s family has been canning sardines for more than 100 years in the harbour of Saint-Gilles-Croix-de-Vie, in the Vendée region in West of France. Claudie is a passionate Epicurean, lover of all that is good and beautiful. In 2004 they decided to join forces to change the image of canned sardines and create an exceptional product.

Getting to Pello's farm is no easy quest, as it is hidden away among the wood covered hills, along a winding and steep road next to a small village. After asking quite a few people we are getting closer and meet Marcelino, a 94 year old farmer who lives a few hundred meters away. He chats happily with us: “We don’t get many people around here” he says, so he keeps us a bit longer, chit chatting about his grandsons. When we at last arrive at the farm, Maite welcomes us, and shortly after…

Getting to Pello's farm is no easy quest, as it is hidden away among the wood covered hills, along a winding and steep road next to a small village. After asking quite a few people we are getting closer and meet Marcelino, a 94 year old farmer who lives a few hundred meters away. He chats happily with us: “We don’t get many people around here” he says, so he keeps us a bit longer, chit chatting about his grandsons. When we at last arrive at the farm, Maite welcomes us, and shortly after…

We meet with José and one of his three sons Gudiker in the small harbor of Bermeo, on the North West Spanish coast, an area known as the Cantabrian Sea. They own and work in one of only three companies which are Slow Food certified for the production of anchovies. The origin of anchovy preserves in the Spanish Basque Country dates from the Italian craftspeople who came to Spain at the end of the 19th century in search of the fish that had become scarce in their...

We meet with José and one of his three sons Gudiker in the small harbor of Bermeo, on the North West Spanish coast, an area known as the Cantabrian Sea. They own and work in one of only three companies which are Slow Food certified for the production of anchovies. The origin of anchovy preserves in the Spanish Basque Country dates from the Italian craftspeople who came to Spain at the end of the 19th century in search of the fish that had become scarce in their...

We had heard great things about Niccolina and her sisters’ cookies, so we were very excited to visit their bakery. We arrived at their address and actually drove past it a couple of times before realizing we were indeed at the right place. There was no formal bakery, they were literally baking cookies inside their own home!

We had heard great things about Niccolina and her sisters’ cookies, so we were very excited to visit their bakery. We arrived at their address and actually drove past it a couple of times before realizing we were indeed at the right place. There was no formal bakery, they were literally baking cookies inside their own home!

A warm-hearted man, Luciano welcomed us as you would a guest in your own house. Gambero Rosso selected his San Daniele Prosciutto as one of only two to deserve an Excellence award but despite this great honour Luciano remains a humble man, without any trace of arrogance. Likewise his company remains a true artisan production site, displaying none of the grandeur and formality seen in larger companies: A small reception area with one door to the production area, one to the small shop and a...

A warm-hearted man, Luciano welcomed us as you would a guest in your own house. Gambero Rosso selected his San Daniele Prosciutto as one of only two to deserve an Excellence award but despite this great honour Luciano remains a humble man, without any trace of arrogance. Likewise his company remains a true artisan production site, displaying none of the grandeur and formality seen in larger companies: A small reception area with one door to the production area, one to the small shop and a...

During the 2015 wine harvest we arrive at the west side of Tagliamento River at the border of Friuli Venezia Giulia, get out of the car, and Gianmaria, a trotting man in mid forties, welcomes us smiling. We are off to a great start! While walking around the vineyards, Gianmaria tells us how the Cason Brusa' (it literally means 'burned house') came into being: "In the ancient times, before maps were introduced, people used to give directions by referring to recognizable natural elements or...

During the 2015 wine harvest we arrive at the west side of Tagliamento River at the border of Friuli Venezia Giulia, get out of the car, and Gianmaria, a trotting man in mid forties, welcomes us smiling. We are off to a great start! While walking around the vineyards, Gianmaria tells us how the Cason Brusa' (it literally means 'burned house') came into being: "In the ancient times, before maps were introduced, people used to give directions by referring to recognizable natural elements or...

Martine is the grandmother all of us would have wanted to have! She is a warm, energetic and absolutely adorable older lady who creates flower confits to share with the world her two passions: Cooking and flowers. She welcomes us in her "laboratory" located in a wonderful XIe century Abbey. When we admire her work location she answers full of enthusiasm: “Isn’t it beautiful? When I feel stressed I come to work to relax”! Her laboratory is pristine and Spartan. A beautiful, airy and light…

Martine is the grandmother all of us would have wanted to have! She is a warm, energetic and absolutely adorable older lady who creates flower confits to share with the world her two passions: Cooking and flowers. She welcomes us in her "laboratory" located in a wonderful XIe century Abbey. When we admire her work location she answers full of enthusiasm: “Isn’t it beautiful? When I feel stressed I come to work to relax”! Her laboratory is pristine and Spartan. A beautiful, airy and light…

This story begins three generations ago with two brothers, Alessandro and Luigi. Both shepherds and expert cheese makers they were using the long months spent in the mountains with their flock of sheep to transform the fresh milk into caciotte and pecorino cheese. They passed their craft to the next generations, first to Remo, and then to his sons, Stefano and Massimiliano.

This story begins three generations ago with two brothers, Alessandro and Luigi. Both shepherds and expert cheese makers they were using the long months spent in the mountains with their flock of sheep to transform the fresh milk into caciotte and pecorino cheese. They passed their craft to the next generations, first to Remo, and then to his sons, Stefano and Massimiliano.

»I took two weeks of vacation in my life, the ones in which we were renovating the Casearia«. Leonardo is a kind, thin man in his late sixties. His thinning grey hair and fair complexion reveal he does not spend too much time outside in the sun, yet his grey eyes, hidden behind frameless eyeglasses, are lively and warm. For three generations his family produces Parmigiano Reggiano, and everything is still done exactly in the same way, at the Casearia Corradi in Noceta, a small town…

»I took two weeks of vacation in my life, the ones in which we were renovating the Casearia«. Leonardo is a kind, thin man in his late sixties. His thinning grey hair and fair complexion reveal he does not spend too much time outside in the sun, yet his grey eyes, hidden behind frameless eyeglasses, are lively and warm. For three generations his family produces Parmigiano Reggiano, and everything is still done exactly in the same way, at the Casearia Corradi in Noceta, a small town…