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Riccardo Mazzuchetti is the owner of this farm and has worked in Val di Cervo since 2005.

To build the farm he recovered an old facility in Sagliano and created the laboratories and a space reserved for the Biella companies of the “zero-miles” (“local”) supply chain seeking prominent exposure for their products.

The company’s milk is processed together with that of an organic farm in the area, to produce aged and fresh cheeses, from butter to “tomini” and “mozzarella”.

As a good forward-looking patron, Riccardo has started the process to obtain the certified organic acknowledgement, since he strongly believes in product genuineness and authenticity.

In addition to the livestock, Mazzucchetti Farm also works with a special laboratory where small berries are used to produce jams and juices according to the local traditions; wild herbs, on the other hand, are dried to make herbal teas and ingredients for soups and risottos.
Chestnuts and hazelnuts are also part of the local production.

This post is also available in: Italiano (Italian)