Our story begins in 1960 , when Onofrio Verna , having moved to Switzerland, began to learn the renowned Swiss technique of meat processing. Here, in fact, already in those years, the butcher's profession enjoyed a certain prestige, since it included the knowledge and mastery of various activities: in addition to slaughtering, processing and selling, the Swiss butcher prepared cured meats, smoked, salted, spiced and created cold dishes or ready meals, effectively anticipating current trends in modern butchery.

In 1974 Onofrio returned to Casamassima and with the wealth of experience he had accumulated, he started his own business assisted by his wife Maria : demonstrating competence and professionalism he almost immediately manages to gain consensus and esteem both for the quality of the products and for the originality of the proposal.

In the 90s , driven by a passion for the family business and for all things gastronomy, the sons Giuseppe and Claudio decide to collaborate with Onofrio: the solid tradition represented by the father is thus enriched by the innovative proposals of the two young men, which, alongside the classic cuts, create original preparations every day, ideal for practical and quick cooking, which still guarantees taste and high quality.

Wishing to offer the public an even more complete and varied offering, the Verna family designs and creates a global restructuring of the business in 2007. The results of the project are twofold: on the one hand, the new premises appear more modern and functional and equipped with all the most innovative hygiene and sanitary solutions, on the other hand the commercial proposal is truly wide. In fact, in addition to the traditional sale of meat, there is also an offer of cured meats, cheeses, wines, refined high-quality pastry products and chocolates. and everything that is part of the excellence of the Italian gastronomic tradition.

Philosophy

Our work philosophy is inspired by a sincere passion for good food , considered not so much as a mere means of subsistence, as well as an element of seduction , which guides us on a sensory journey in search of flavours, smells and textures.

This is why we are committed to seeking out and offering only the best of Italian gastronomy, to support and encourage the culture of "eating well." The companies we collaborate with are mostly small artisan producers , who are part of the vast heritage of tradition and Italian food culture.

Staff and organization

• Giuseppe Verna — Cutting, selling, and purchasing wineries and delicatessens
• Claudio Verna — Sales, preparation manager, counter setup and kitchen
• Caterina — Preparations and cooking
• Antonio — Corporate software development and management
• Anna — Preparations