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The "Antica Macelleria Falorni" was founded in 1729 by Gio Botta
and it is currently run by the 8th generation of his descendants.
The first pictures taken in 1890 show that the sign-board was exactly
how it is today, in the same place, on the arches of the typical "piazza" in
Greve. Through the various generations, the attention towards quality
and traditional techniques have been handed on from father to son
, together with the "secrets" related to the preparation of high
quality products. The most important "secret" is to start with meats
the quality of which is certified. Therefore only the best local
meats are used ("Chianina" for beef, "Cinta Senese" for pork and
for wild boars those which have been present in the woods of Chianti
for centuries). This has always been the first step one must take
in order to obtain exclusive high quality products. For what concerns
spices, nature has provided Chianti with an uncommonly wide range
of "smells": fresh fennell, laurus, juniper, garlic, parsley, sage,
rosemary, just to mention those more frequently used. Such a variety
has led to the creation of typical "salumi" (salted meats: ham, salame
etc.), characterised by an harmonious and unique smell. Even Chianti
Classico wine itself, added to the preparation of certain products
(for example sausages and salame typical of Greve), contributes to
the creation of that uniqueness of flavour and smell which enhance
and reinforce the nature of our products.
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