Granai della Memoria

He learned his experience working in salami-making firms; a job he stated when he was 14 years old. In the interview, he explains that he is not interested in wholesaling but prefers to markets his salami in small markets and festivals. Moreover, his firm is visited by his customers every sunday.-

He buys his animals when they weight 20-30 kg and then he fat them with high quality and natural products, such as chestnuts. This is important because Giolitti is interested in the quality of his products, such as his baked ham, baked shin and salami. His work every day in the firm and every week he slaughter seven-eight pigs

He tales about the region where he lives, its traditions and its recent changes.

 

This interview was collected for a research promoted by the Cuneo Province Council - Department of Agriculture, parks and forest and conducted by the University of Gastronomic Sciences in order to institute the archive Cuneo province agriculture between tradition and innovation.