Extraordinary Food of Distinctive Quality
“The company is 115 years old and sometimes you literally feel the weight, the call, and the challenge of those who ran the company before us,” says Giovanni Bianchi, grandson to Pio Tosini, who currently runs the family business along with his cousin, also grandson to Pio, Nicola Tosini. Recently, Giovanni and I conducted an…
“Quality doesn’t just happen. It is always the result of smart choices.” – Pio Tosini For over 110 years, the Tosini family has cured legs of prosciutto in the small town of Langhirano in Emilia Romagna, Italy. It all began with Pio’s father, Ferrante Tosini, who slaughtered pigs and cured the meat in the back…
Meet our producers, our friends, the people behind the food you love. Fadrique Álvarez de Toledo – Marqués de Valdueza, Spanish Olive Oil (+ vinegar + honey) Maker [quarantine style] Juan Figueroa – Finca Pascualete, Spanish Cheese Maker Alberto Zampino – Gentile, Italian Pasta Maker Giovanni Bianchi – Pio Tosini, Italian Proscuitto di Parma Maker Majid Mahjoub –…