A winning combination, both in the restaurant business and as a specialty butchery. Stefano Masanti and Stefano Ciabarri, chef and sous chef at the Cantinone restaurant in Madesimo, produce excellent deli sausages on high, at 1650 meters elevation, without preservatives and partially with local meat. Their flagship products are their fantastic beef brisaola and slinzeghe. Don't miss out on their thrilling goat 'violini' (cured meat with the bone) and their exclusive pork Samolaco (black Alpine pig).
