Pippo Borrello – The Interview

Introducing: Pippo Borrello, owner of one of the finest trattorias in the area of Nebrodi mountains. Pippo masterminded the success of both the trattoria and the farm which supplies pretty much everything to the trattoria’s kitchen. He produces two Slow Food Presidia: the black pig, indigenous to these mountains and an endangered species when he begun to reproduce it, and the provola cheese of the Nebrodi, which he makes in the traditional way and with milk from a sicilian breed of cows, the ‘cinisara’. This interview is part of the series recorded during our Journey through Sicily. To watch the full interview follow the link below:

Pippo Borrello – Full Interview

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