Between ages
and tradition.
The taste of the meats authentic,
the beauty of artisanal cheeses.
In the in-house Grangusto the air smells of aged patients and flavours that tell the stories of the territory and craftsmanship. Each cured meat is a choice, every cheese, a promise of quality and certified origin. Here, the experience of the dairyman and butcher meets the selection of Italian excellence, transforming noble raw materials in experience: a balance of flavor, the seasoning and compared that celebrates the art of transformation in all its authenticity.
Excellence
Slow Food and
DOP certified.
Territory
From Parmesan to provolone,
from the ham to the brawn.
Variety
Hundreds of references from the Italian and international tradition.
Cold cuts, and cheese that tell stories
farmers, cheese makers and affineurs.
From Grangusto select meats and cheeses from small sectors: farming respectful, cheese-makers, artisans, affineurs patients. Raw milk, processing, clean, affinature in the cellar and cuts cold cuts at the time to preserve scents and textures. From the raw desserts to spices, from fresh goat to the long matured: the taste tells of a territory, a race or a season. With transparency about sources and methods, we guide you in combinations with bread, preserves and glasses on the measure.
Cold cuts, and cheese that tell stories
farmers, cheese makers and affineurs.
The Bakery Grangusto, ancient gestures, and passion for contemporary guide mixtures that meet the time: waiting, rising, slow cooking. Selected flours, yeast and processing by hand, cooked on stone in wood-burning ovens for fragrance and lightness. Bread from the crust golden, from white to Altamura and variants of the season; pizza lightweight with long fermatation and high digestibility. // In our bakery are mixtures fluffy, golden edge and surface glossy of good olive oil.
We bring to the table, the Italy of flavours with a selection alive and in rotation: meats noble, naturally seasoned, hams and culatelli by small producers, raw milk cheese, burrata and fresh ricotta cheese day. Every week they arrive for a limited production, affinature special, sheep transhumance, and cheeses, along with cold cuts of breeds. Our staff knows the names and methods of those breeds, milks and ageing: tell the story, recommend it, and composed cutting boards balanced. Here, the times does not force it: respect. Transparency on the supply chain, food with breads and preserves, and a simple invitation: sample with curiosity.
Specialties they bring to the table, the Italy of flavors — raw milk cheese, burrata, fresh ricotta on the day, cold cuts noble, naturally seasoned. Each week we offer a limited production, cheeses, cold cuts of breeds. Our staff knows the history of each manufacturer, recommended pairings, prepares cutting boards balanced. The seasoning adhere to the natural time, the operations follow the disciplinary historians, the tastes are those of a time. Everything is born from a common philosophy: respect for those who breed and turns, transparency on the supply chain, and a passion for the products that have a soul and a story to tell.
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