Saverio Monterosso is born in Calabria, the land of strong flavours par excellence; as an adolescent he shows his curiosity in drinks and foods, working in a restaurant as a waiter, he habitually snoops around the kitchen, to increase his knowledge of culinary art and learn the selection of products. His dynamic spirit leads him soon to change role and become almost a connoisseur after having gained experience in many renowned restaurants in Calabria; this made him aware both of the value of high international and "poor" traditional Calabrian and regional cuisine. Saverio has also an intense love for agriculture; over the years, his gardening hobby consents him to know secrets and tricks to obtain and recognize high quality vegetables.
His eclectic and compositional ability to blend different territory flavours and products in the offer of the agro-food brokerage company SMAF Ltd, of which he is a member, witness a sought-after relationship of genuine and valuable products, peculiar combinations, basic (bergamot, olive oil and Tropea onions) and composite merchandise (sausages, wine and dairy products).
The new way of intermediating merchandises is a sort of Italian "nouvelle cuisine", with which Saverio offers revisiting sometimes almost forgotten ancient products (bergamot, olive oil and Tropean onion), and for the wider Italian and international public, the rediscovery of flavours soothed in the memory of traditional products (sausages, wine and dairy products), summoned up in a "modern" key for more and more attentive and prepared customers to biological food, that choose to run through itineraries exploring art and culture and do not disdain the good table and traditions, as a cultural aspect.
Although in Calabria the gastronomic culture refers to a traditionally poor, peasant cooking, in the blog of the company site of SMAF Ltd, Saverio poses a special attention again to the historical roots of each product, that belong to a millennial, very rich with cultural and culinary contaminations, Calabrian tradition.
Moreover, Saverio is a Gourmand and a Gourmet, that knows deeply the gastronomy and local variety of agro-industrial foods and handicraft products of the Calabrian territory, at the same time he is a profound expert in Italian, international, export and agro-industry logistics.
Saverio, as a gourmet, is a refined, involved and experienced professional in good food and wine. On the other hand, as a "gourmand", he is a great commensal and the food and products of the Calabrian cuisine are above all a joy of the senses and of the eno-gastronomic culture, to him.
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