produttori — Città della Pieve · Umbria
In the square of Pò Bandino, in the municipality of Città della Pieve between the provinces of Perugia and Siena, an artisan butcher's shop keeps faith with historic breeds and works the meat with the same care the Umbrian countryside has brought to its produce for centuries.
On the marble counter arrives meat that carries a precise name: Chianina IGP (a protected geographical indication) from the Val di Chiana and Romagnola, breeds certified by the Vitellone Bianco dell'Appennino Centrale consortium. Chianina traces its roots back to the fourth century BC: choosing that meat means choosing a history of centuries-old selective breeding, not a simple cut.
Hands work the mixture with gestures that cannot be handed over to a machine: the porchetta (Italian herb-roasted pork) is made in-house, and most of the cured meats are produced directly in the workshop. This is the artisan craftsmanship that sets Ansano apart from industrial distribution: every shape that leaves the counter carries a choice, not a formula.
The shelf tells of imagination applied to Umbrian tradition: liver paté, guinea fowl, duck stuffed with pan del garzone (a traditional bread stuffing), pancetta filled with prosciutto, prunes and walnuts, and gnocchi already dressed. Original preparations that reinterpret the territory without abandoning it, also made to order for those who know what they want.
Mamma Orelia and Luca Del Balio keep the shop running with the same care as always. The page tells the rest.
