Pig breeding was already practised in the Staffora Valley by the ancient Romans. The charcuterie factory was established in the centre of Varzi in 1974, heir to a pork butchering tradition dating back to the early Middle Ages. At the beginning of the 2000s, the salumificio moved to grow and equip itself with modern facilities. It is now celebrating its...

Ventresca is obtained from the noblest part of the tuna caught in the Mediterranean Sea, the belly, which is particularly soft, fatty and tasty. The fillets, with a deep antique pink colour and velvety texture, soft to the bite and melting, have a delicate aromatic profile, sweet and with a very controlled savouriness, balanced but characteristic, with references to fish...

Adelfio bluefin tuna belly is processed by hand, in full respect of tradition. The ventresca is the most valuable part of the bluefin tuna, obtained from the belly. It is characterised by a deep pink flesh, a good texture and a tasty flavour. After being caught, the tuna is entirely processed fresh in the factory, from the selection of pieces...

San Salvatore white buffalo yoghurt is produced only with buffalo milk from the farm's own herd. At the correct storage temperature, the product reaches a shelf-life of 35 days. This is possible thanks to the attention paid to the entire chain, starting from the breeding, which is bred almost exclusively with fodder from its own production, to the potting, in...

A yoghurt of the highest quality that bears the signature of Fattoria La Frisona. It has a compact, gelatinous texture that becomes creamy and dense after scooping. The colour tends towards yellow, the intense aroma is that of noble milk milked daily, and on tasting it is characterised by its fresh acidity and persistent flavour. It can be purchased online...