by Mirko Emanuelli | 18 September 2011 | The Photos
Everyone at work Mastro Peppe, Fabrizio and Emiliano Ansuini at work in the laboratory.
by Mirko Emanuelli | 18 September 2011 | The Photos
Shop cellar The cellar adjacent to the shop (only point of sale) in via Anicia, in the historic center of Norcia. The last cellar, the products pass through the drying cellar, with the fireplace, then in the “average” cellar and finally in this, finishing...
by Mirko Emanuelli | 18 September 2011 | The Photos
Emiliano and the pigs Emiliano Ansuini at the Fratelli Funari farm, a visit to the pigs.
by Mirko Emanuelli | 18 September 2011 | The Photos
Prosciutto Norcia 24 months The hams of the Ansuini Brothers with 24 months of maturation, ready in the cellar to move on to the store.
by Mirko Emanuelli | 18 September 2011 | The Photos
The Truffles of Ansuini Emiliano Ansuini at the end of a day of summer truffle quarrying. Emiliano Ansuini is a lover of summer truffles, a typical product of Norcia, a city in Umbria famous for its gastronomy. Every day, he goes to a quarry on the outskirts of the...
by Mirko Emanuelli | 18 September 2011 | The Photos
Guanciale in the cellar The pillows, almost ready, in the last cellar waiting to go to the store for sale.
