Carla Vico Gabriele Donadio
Breeder and cheese maker
Gabriele Donadio was born in 1980.
He and his brother started their business in 2008: Fissello Doc, a small cheese firm linked to a farm where they breed forty cows. Their milk, as well as their cheese, is directly market. They have continued his grandfather's business, after having completed a training course in cheese making.
He describes his activity and production, and his everyday life, the importance of local fairs and farmer markets for their business and the region.
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.
Video table of contents
- The firm
- The beginning
- The studies and the work as a cheese maker
- Family tradition
- Seasoned and fresh products
- The mozzarella in the Macra valley
- The farm
- A no-stop work
- Between customers and bureaucracy
- A genuine and traditional product
- A local product is a defence for the region
- Directly marketed
- The fresh cheese of Villar San Costanzo and the Nostrale d'Alpe
- The dream of a didactic farm
- Team working with other small firms
- St. Anthony
Interview information
Country: IT
Region: Piemonte
City: Villar San Costanzo
District: CN
Altitude: 605m s.l.m.
Gabriele Donadio
Date of birth: 05-20-1980
City: Dronero
School: High school or Secondary
Profession: Other
Languages: Italiano
Document by: Franco Zampicinini, Luca Percivalle
Video by: Luca Percivcalle
