The Salumi of F.lli Costantini have the perfect organoleptic characteristics to be chosen by the best grocers in central Italy and beyond, since they are present in the best restaurants, wine bars, bistrot and also in the specialty departments of the best supermarkets. To start or reinvigorate your food and wine business, taking into consideration
In 2020 the Salumificio dei Fratelli Costantini reaches the important milestone of 70 years. Thanks to the brilliant intuition of the founder Luciano Costantini, father of the three brothers Enrico, Giustino and Nazzareno, the company came to life in 1950. Despite the very sad period for our territory, still in full after the war, Luciano
A story that begins in 1950 with the grandfather Luciano Costantini, then continued with his sons Giustino, Nazzareno and Enrico and their grandchildren. Since the foundation, the search for quality has taken precedence, linked to the natural riches of a privileged territory for its resources. Quality of the raw material of the pigs, coming from
Heinz Beck is a real institution in the culinary field and his many restaurants have important awards, he has been at the top of world cuisine for two decades and together with the three Michelin Stars he has three forks from the Gambero Rosso Guide and four hats from the L’Espresso Guide . Heinz Beck,
