Granai della Memoria

Sergio Ruffa, owner of the salami factory Val Sanguine in Coazze (TO), has been interviewed for the Granaries of Memory in 2014.

The interview starts with the description of some of the products of the factory, such as Rudun, a raw beef salami, aged for less than 15 days, and a particular kind of salami with cheese.
In the second part of the interview, Sergio Ruffa talks about his life and the beginning of his activity:
he was director of the Ecomuseum of Alta Val Sangone, but in 20XX public foundings have been cut and he decided to open this handicraft factory in Coazze, buying the equipment and learning the craft from an old salumi maker from Rivoli. All the cured meats are made with natural and traditional materials and methods, and the aim is to reduce as much as possible the number of ingredients and the amount of salt, in order to have a healthier products.
In the last part, he talks about history and traditions of Val Sangone, which seems to be rising again, after years of decline.