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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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