Fattorie del Tratturo - Scerni (CH) - Abruzzo

The Fattorie del Tratturo cured meat factory was founded in 1993 when the brothers Antonio and Luigi Di Lello inherited the farm of the same name, which at the time raised about 30 pigs a year. The two brothers immediately began a research path for the recovery of traditions and typical Abruzzo products, in particular of the medium-high Vasto area, with a scientific approach aimed at perfecting the seasoning of traditional productions, thanks also to the collaboration with university bodies and Slow Food. In 1995 the Accademia della Ventricina was founded, an association of producers aimed at enhancing, even outside the region, Ventricina del Vastese, a Slow Food Presidium since 1998: the Di Lello family is one of the 9 producers of the Presidium, who still work according to tradition, in an artisanal way. In 2005 Alessandro Di Virgilio joined the Di Virgilio farm, a cereal producer. Today the company is focused on the production of typical Abruzzo cured meats, Ventricina del Vastese in the first place, all characterized by a strong link with the territory, a true flavor and a raw material from selected farms in central Italy.