Supply Chain Stories #1 From farm to plate, the best way to express tradition

Supply Chain Stories #1
From farm to plate,
the best way to express tradition

Editorial

Edition 17

29.11.2023

There are many entrepreneurs who are directly involved in every step of the supply chain, from cultivating the land to selling the finished products. These individuals are passionate about their craft, whether it be growing crops, making wine, or breeding animals. They value family traditions, respect for the environment, and strive for the highest quality in their products. These elements are crucial in creating a valuable gastronomic experience that educates the palate.

Agricola San Giobbe

In Val di Chiana, tra campi coltivati, stalle avveniristiche, colline rigogliose, boschi e laghi Located in Val di Chiana, amidst cultivated fields, modern stables, lush hills, forests, and pristine lakes, cattle are raised and fed with genuine, native, and self-produced raw materials. The products, including ragù, hamburgers, bresaola, and Chianina IGP meat tortelloni, are of the highest quality, guaranteed by a short supply chain.

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Antica Corte Pallavicina

A great-great-grandfather who was a pork butcher on Giuseppe Verdi's estate later moved to Corte Pallavicina, in Polesine Parmense, to cultivate fertile land, raise pigs and chickens. Today, the family's traditions have evolved into a business dedicated to hospitality, catering, and the production of cold cuts. They also preserve the rural history of the Po riverbank area. The cellars are stocked with high-quality cheeses and culatelli, while other spaces host a restaurant serving local products and a cozy relais.

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