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Enrico is someone who doesn't like to stand still. There's something in him that pushes him to experiment, to seek out new frontiers to explore, to continually test himself. In short, to be an entrepreneur, because these are the basic elements for those who have a company. But I believe that he is never still also because the restless blood (in a positive sense) of youth flows in his veins, from the height of his 32 years of age and his 10 years of activity. I met him a few years ago, attracted to Villanova del Ghebbo, in the heart of Polesine, by this artisan of taste who in his laboratory, the Corte dei Sapori, had begun to produce speck. Yes, speck rodigino! And I must say that the result was truly excellent, also because his raw material, the pigs, come from the large enclosure behind the shop, where the animals root around in a semi-wild state. This time I returned for two reasons: for his work anniversary and for his new creation. After the speck, in fact, together with his staff he created the mortadella polesana, made with shoulder, bacon and back and following all the classic rules of this sausage of noble origins. By following the video, you will discover how much work there is behind it. But here, Enrico also reeled off other details that I did not know, such as, for example, his commitment to entrepreneurial and political volunteering, given that he recently became president of the Youth of Confagricoltura and municipal councilor of Villanova del Ghebbo. In short, an eclectic personality, who starts from the flavors of his land to extend to the enhancement of his world, geographical and entrepreneurial. Chapeau!! Download the Ti Porto Io app: Android https://goo.gl/m5o99t iOS https://goo.gl/gzZl9s Follow me on my social profiles! Facebook / stevecantiero Instagram / tiportoio_official