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produttori — Marano sul Panaro · Emilia-Romagna
In the hills of the Valle del Panaro, in Casona di Marano sul Panaro, stands one of the most complete workshops in the Modena Apennines: prosciutti, artisan cured meats, cheeses and balsamic vinegar gathered under a single roof, the expression of thirty years of Modenese norcineria tradition and an ongoing pursuit of quality.
At the processing counter, you can measure the difference between an ordinary delicatessen and a true boutique of cured meats: Leonardi & Ciardullo has worked in the Valle del Panaro for thirty years, carrying forward the techniques of authentic Modenese tradition. Every cut, every curing stage follows a method refined over time, built on respect for raw materials and direct knowledge of the territory.
Quality is never improvised: Leonardi & Ciardullo has invested in state-of-the-art machinery and obtained IFS Food and BRCGS Food certifications, among the most demanding food safety protocols in the industry. The result is a production process that holds together artisan skill and the precision of modern controls, without one excluding the other.
On the shelf, you can read the breadth of a range built over time: prosciutti from Modenese tradition, artisan cured meats, selected cheeses and superior-quality balsamic vinegar, all under the same roof. Part of the range is dedicated to those following a gluten-free diet. The shop is open Tuesday to Sunday, from 8.30 to 12.30 and from 15.30 to 19.30, at via Fondovalle 2955.
In the Valle del Panaro, a workshop worth the trip: discover the full page with the range, the certifications, and all the information you need to reach it in Casona di Marano.
