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- Galfrè

Our company was founded in 1901 in Piedmont, in Barge, at the foot of the hills of Cuneo, a land rich in forests and fungi where he developed the culture of how to process and store Porcini with natural methods. The founder, LORENZO GALFRE ', is a trader of fungi that decides with his wife to preserve this important resource in "Burnie" (in glass jars) olive oil and make it available throughout the year. It is then installed, in an old building in the historic center of the country, the laboratory, below the family home and begin the processing of mushrooms, achieving immediate success. The first customers are the Turin elite shops and restaurants which usually housed the nobility of the time. The reputation of the product expands and the company unfortunately "Widow GALFRE '" become a supplier to the Royal House in the residence of Racconigi, while "Bulè" (mushrooms) are starting to expand the border of Piedmont, in Genoa for the first supplies to companies naval. At this point the family company takes courage, strengthened by the activity of six children who all work together, inspired by Piedmontese culinary tradition by creating a recipe book that has become, over time, the "sacred text" of the Company (they are enclosed inside secrets and original recipes for the preparation of appetizers: tuna combinations, mushrooms and vegetables in a typical sauce prepared according to the secret recipe of the House with vinegar matured in oak barrels and fresh herbs). To slow down the activities involved the Second World War, after which, however, the Company resumed giving himself an industrial structure. So Galfrè Brothers, already now the founder's grandchildren, are positioned present location where he still continues the 'activities of Galfrè Appetizers of Italy.

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