Cheese-maker

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THE SURVIVING QUESTIONS

1. IN ONE SENTENCE, HOW WOULD YOU DEFINE WHAT YOU DO?

To give shape to something that doesn’t have one.

2. WHAT DID YOU LEARN THANKS TO YOUR HANDS?

I’ve learned an awful lot thanks to my hands, without them I wouldn’t be that much I think, I can’t say what else I could have done. My hands, so to speak, kept me alive and supported me. I own a lot to my hands (smiles).

 3. IF YOU HAD TO CONVINCE A TEENAGER TO FOLLOW YOUR PATH, WHAT WOULD YOU SAY?

Don’t do it! I’m joking of course. I don’t know…well, if somebody is looking for solid job, something real, a job where the product of what you do is right there under your nose, there’s no in between here. Here everythingcome’s out of a process where your effort is central and self evident.

THE SURVIVING STORY

The dairy factory CAVI, located in the beautiful Valle d’Itria, uses milk from the local farmers who, day by day, bring it to to the cheese-makers who will start early in the morning transforming the milk into a series of products.

Hence everything’s connected to the local milk, the milk from the Murge which is a sub-region of Apulia (Puglia) and is strictly related to the dairy masters traditions.

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