The Di Fiore artisan cured meat factory was born in Fresagrandinaria, a small town on the border between Abruzzo and Molise, when in 2007 Stefano Di Fiore collects the tradition of his family that for generations has handed down the secrets for the production of typical sausages of the local tradition.
From this cultural and gastronomic heritage, Bontà Di Fiore was born with the aim of promoting and making the specialties of Abruzzo’s culinary art known to the world.
The care in the selection of strictly local and national raw materials and the great passion are rewarded in 2013 when the salumificio wins two prestigious first places in the Italian Cernobbio Salame Championship of the 5T Academy in the categories “Best Salami” and “Best Salame. spicy “with the product that represents the Vastese territory par excellence: the Ventricina. On the strength of these successes, in 2014 the new Bontà Di Fiore line was born, a selection of specialties that bring the best flavors of Abruzzo to international tables.