The interview with Giacomo La Marca on Dispensa Italiana
Here is the interview with Giacomo La Marca, edited by DispensaItaliana.it, conducted on the occasion of our participation in the 25th Christmas Concert
The food division of Gruppo Eventi, once again this year, organized the gala dinner for the more than 500 guests of the 25th Christmas Concert, airing tonight on Channel5. Among the partners chosen for the initiative, Salerno’s San Leonardo Dairy is reconfirmed. In this interview, company owner Giacomo La Marca explains which products were chosen for the occasion and tells us all about his family’s dairy tradition:
– This is the 4th year alongside Gruppo Eventi in the gala dinner organized for the Christmas Concert: how did you experience this? What has it meant for your company?
These events are always an important showcase for our brand and our products. We have always sought to bring thedairy excellence of our regionʹs prestigious agribusiness hub to national contexts. We are proud of the great appreciation expressed by the people who had a chance to taste our products.
– Which of your products were presented to guests at the event?
We presented our range of dairy products with buffalo milk, which have always been the flagship of our production. Our master cheesemakers are constantly busy making what I like to call
small masterpieces of taste
. In addition to the classic formats, in fact, at our nine stores located in the city of Salerno, it is possible to find products that are the result of the genius and creativity of our staff, such as the zizzalat or the pearl heart.
– Your company has a long family tradition: can you briefly tell us your story?
Caseificio San Leonardo was born from an intuition of my father, Mario La Marca, who moved to Salerno at a young age and, after some entrepreneurial experiences, decided to start this great adventure 30 years ago. The next generation, represented by myself and my brothers Luca and Mauro, has carried on the family tradition with a straight look into the future and a keen eye on new gastronomic trends.
The next challenge will be to export Salerno’s good mozzarella to other countries. We have already established shipping channels with Germany, Scandinavian countries, the U.S. and Hong Kong.
– Every day in your work, you combine tradition and innovation, respecting ancient processing techniques but using the latest technologies-how do you make this combination work well?
The combination of tradition and innovation is in the DNA of Caseificio San Leonardo. From its beginnings to the present, thecompany has been able to satisfy the tastes of generations of Salernitans and respond to the changing needs of customers, who are increasingly attentive to the quality and wholesomeness of its products. I like to point out, in this regard, that we were among the first to successfully experiment and market the lactose-free product line. A commitment to quality assurance that we will continue to maintain in the coming years.
