from the guide IL GOLOSARIO the archives of ALEXALA
Montegioco
AZ. AGR. BONADEO FRANCESCO
Lorenzo Bonadeo is one of the best interpreters of Tortona’s tradition for salami: the farm has a complete supply chain with three hundred pigs and one hundred Piedmontese cattle fed on forage, corn and cereals grown on-site, …
Alessandria
AZ. AGR. NUOVA FATTORIA
Short supply chain and organic: these are the ingredients for production that has established itself in a short number of years and become a benchmark for lovers of good meat. Piedmontese cattle, bred with farm fodder, are …
Oviglio
AZ. AGR. ZANARDI ANDREA
Cinta Senese pigs are not native to the Alessandria area, but you can find them in Oviglio, bred half-wild and nourished naturally, raw material for the cured meats made by Andrea Zanardi. The bacon, coppa (pork cold cut), …
Borghetto di Borbera
CASCINA BORASSI
The heart of the farm is the free-range breeding of farmyard animals, with a particular attention to forgotten breeds such as the Leghorn cockerel and the Piedmontese blonde hen as well as the production of eggs that you …
Occimiano
LA BOTTEGA DEL CENTRO
Main point of sale of Mirabello, it sells cuts of meat from its own farm. Next to the traditional cuts, there are also meat-stuffed agnolotti and fresh gastronomy dishes.
Brignano-Frascata
LA CORTE DI BRIGNANO
In 2000, Gianfranco Giani’s passion for the art of charcuterie led to the opening of the Corte di Brignano production facility equipped with a 17th century cellar, ideal for ageing. The traditional-sized Salame nobile …
Sala Monferrato
LUCA SASSONE
An authoritative interpreter of the Muletta is Luca Sassone, the third generation of charcutiers, who uses only pigs from a trusted farm, bred in a traditional manner. Hence raw salami, cotechino (pork sausage), sausage, …
Bergamasco
MACELLERIA GUASTAVIGNA
If you are looking for some good Fassone meat, go to Bergamasco where Gian Paolo Guastavigna is known for the cattle personally selected in the sheds of the area and slaughtered in the premises next to the shop. He breeds …
Alessandria
MACELLERIA ARMANO GIGETTO
Gigetto’s salamini are a classic and often found in local restaurants or a few summer food festivals: soft, flavoured in a skilful and balanced manner, they have a decisive taste and are excellent with a slice of fragrant …
Viguzzolo
MACELLERIA SEMINO
The animals are bred on the farm exclusively with corn, grass, barley and bran grown on site and, following a selection, primarily the females aged 12-13 months are slaughtered and different cuts of meat obtained. It is …
Gremiasco
SALUMIFICIO ARSURA LINO
The Arsura family, now in its third generation, manages the entire production chain. The unbeatable raw salami, with a pasty consistency and medium grain, is spiced to the right point and packed in natural casing so it can …
Castellazzo Bormida
SALUMIFICIO CEREDA
In the town's main square, the Cereda delicatessen offers cooked salami, natural cooked ham, and cacciatorini made with Barbera. Try the Ceredino, made with pork tenderloin, coppa, and cheek, stuffed in mutton casing and …
Ponzone
SALUMIFICIO CIMA
WHEN CURED MEATS HAVE A HEART Our company has always paid the utmost attention to all aspects of the safety and quality of our products. We know the history of each animal and how much and how it was fed. We choose only …
Ozzano Monferrato
SALUMIFICIO COLOMBANO
Constant care is the prime ingredient of the cured meats of Pierangelo Colombano. In his shop, next to the prized cuts of beef from Piedmont, he offers a vast assortment of the best samples of charcuterie from Monferrato. …
Fabbrica Curone
SALUMIFICIO FITTABILE
The great pork butchery tradition of Val Curone is represented today by butchers like Andrea Fittabile; his father taught him the secrets for an excellent raw salami, sweet and scented, stuffed inside natural casing and …