Producers

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!
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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!

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.

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