{"id":2626,"date":"2023-01-07T12:16:41","date_gmt":"2023-01-07T12:16:41","guid":{"rendered":"http:\/\/www.laprosciutteria.com\/?page_id=2626"},"modified":"2026-01-20T05:35:05","modified_gmt":"2026-01-20T05:35:05","slug":"chi-siamo","status":"publish","type":"page","link":"https:\/\/www.laprosciutteria.com\/en\/chi-siamo\/","title":{"rendered":"About Us"},"content":{"rendered":"\t\t
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It all starts from a family business!<\/h1>\t\t\t\t<\/div>\n\t\t\t\t
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We were born as a farm, located in Montespertoli in the heart of the Chianti hills, where we have always produced wine and oil. Our goal is to bring the “word” of good Tuscan food and drink throughout Italy.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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OUR STORY<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Once upon a time...<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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We were born as a farm, located in Montespertoli in the heart of the Chianti hills, where we have always produced wine and oil.
\nOur goal is to bring the “word” of good Tuscan food and drink throughout Italy.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The top 3 team<\/BR>(Dario Leoncini, Roberto Pierini, Jamal Aktaru)<\/p>\t\t\t\t<\/div>\n\t\t\t\t

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After days and nights spent working in the dust of the construction site, July 7, 2012 finally arrived: the first day of official opening. We didn’t even have a sign! At the time, there were two and a half people working: the owner Dario Leoncini, a family friend Roberto Pierini and a part-time boy Jamal Aktaru, of Bangladeshi origin, who had appeared at the door at midnight the night before the opening to ask and ask for work.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The first shop<\/p>\t\t\t\t<\/div>\n\t\t\t\t

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La Prosciutteria was born in Florence in Via de\u2019 Neri, in the historic Santa
\nCroce neighborhood. We built the first place by ourselves with our hands, pickaxes and cement, restoring a shop where they sold kebabs and bringing it back to its origins: already in the 1930s, in fact, it was a wine and diuretic mineral water outlet (you can find an invoice from the time attached to a wall of the place) that we keep like a Holy Shroud. We went to do the work by bus to the center, carrying buckets and trowels, getting water from the fountain in front of the exit of the Uffizi Museum\u2026 a place built with very noble water!<\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The second shop in Tuscany<\/p>\t\t\t\t<\/div>\n\t\t\t\t

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For a non-Tuscan it may seem like a small thing but for a Florentine opening in Siena is almost a moon landing.
\nYou may ask yourself why? Centuries of war and parochialism run between the two cities that have not completely died out from the Middle Ages to today. But the prosciutto factory unites and has succeeded where the Guelphs and Ghibellines failed.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The first Locale in the economic capital of Italy<\/p>\t\t\t\t<\/div>\n\t\t\t\t

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The project expands, the ham crosses the Apennines to redesign the Milanese aperitif with Salumi and Sangiovese. The trend does not stop and currently the points of sale have become 3.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The Bologna Prosciutto Factory in Florence<\/p>\t\t\t\t<\/div>\n\t\t\t\t

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Trying to sell cured meats to the people of Bologna is a bit like selling ice to the Eskimos. But in our case the success was overwhelming and even took us by surprise; but obviously offering great products to those who know about them pays.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Mykonos<\/p>\t\t\t\t<\/div>\n\t\t\t\t

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Because you can’t just work, you have to have fun too. And so every summer is a party with our shop in shop partner Mediterraneo – Mykonos.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\"Prosciutteria<\/figure><\/div>\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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From the first 3\u2026 to over 100 multi-ethnic and multi-national employees!<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
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Our family has grown: currently our premises employ about 140 people, although the first three are still here.<\/p>\n

Our staff is young and multi-ethnic: many are university students, others are kids who have grown up with us over the years and others still come from other countries and are looking for work, but all with one thing in common: thanks to this job they have been able to make their little dreams come true.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Prosciuttine e prosciuttieri!\n<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
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Le nostre famose \u201cProsciuttine\u201d sono le vere \u201cancelle\u201d del salume: le nostre ragazze son tutte brave, belle, buone e pure simpatiche!<\/span>
<\/span>I \u201cProsciuttieri\u201d (del Re), come i moschettieri, difendono il vero Prosciutto dall\u2019affettato in vaschetta.<\/span>
<\/span>Che si voglia fare una cena pantagruelica o bere solo un calice di vino della casa, i nostri \u201ceroi\u201d sono la nostra forza e sapranno accogliervi, consigliarvi, amarvi, coccolarvi, abbracciarvi e dirvi una parolina dolce all\u2019orecchio quando siete tristi (ok, forse un po\u2019 meno\u2026).<\/span><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\twork with us<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Free State of <\/br> \u201cLa Prosciutteria\u201d<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
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We don’t call them \u201ccustomers,\u201d but welcome guests, and everyone is welcome in here: from the high-ranking notary to the penniless student; from the straight to the gay; from the carnivore to the vegan to the celiac; from the Italian to the foreigner we welcome everyone–even the Pisans!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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PRESS COVERAGE<\/p>\t\t\t\t<\/div>\n\t\t\t\t

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Around the World<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Over the years of activity we have had the pleasure of receiving recognition and publications in the main national and international media: from Greece to France, from the United States to Russia, our brand has become known throughout the world!<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\"\"\u00a0 \u00a0Italy, Lonely Planet, 2020<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\"\u00a0 Florence & Tuscany, Lonely Planet, 2020<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\"\u00a0 Italie \u2013 Florence et la Toscane, Lonely Planet FR, 2020<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\" Lombardia, Lonely Planet, 2019<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\"\"\u00a0 Milano Pocket 2018<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\" Guide Florence, Pocket Rough, 2018<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\"\u00a0 Tuscany & Umbria, The Rough Guide, ed. 2015\/2018<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\"\"\u00a0 Florence & Beyond, Moon, 2019<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\"\u00a0 Rome, Florence & Venice, Moon, 2019<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\"\"\u00a0 Milano Pocket 2018<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\"\u00a0 Guide Florence, Pocket Rough, 2018<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\"\u00a0 Tuscany & Umbria, The Rough Guide, ed. 2015\/2018<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Dall'italia <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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\"\" A year in via de\u2019 Neri with the Prosciutteria\"\"<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\" Firenze, La Prosciutteria \u201craddoppia\u201d in San Frediano e diventa una wunderkammer\"\"<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\" I migliori taglieri di Milano, dieci locali per aperitivo con salumi, formaggi e non solo\"\"<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\" Il Coccolo fritti e cornetti Firenze, in Santa Croce lo street food della Prosciutteria\"\"<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\" A Verona inaugura in pieno centro storico la nuova bottega “La Prosciutteria Firenze”\"\"<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\" Bologna, le nuove aperture d’autunno : la food invasion \u00e8 da record\"\"<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\" Da Firenze a Perugia, apre la Prosciutteria: ecco la data, i prezzi e i locali modello bottega\"\"<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\" Food, la Prosciutteria apre in San Frediano: bollicine, crudi e cannabis\"\"<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\" Chianti e porchetta, osteria e gastronomia: in piazza Vittoria apre un nuovo locale\"\"<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\" A Firenze arriva la Prosciutteria una nuova bottega del gusto\"\"<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\" Harry e Megan a Bologna dopo l\u2019addio alla Regina: l\u2019ironia sui social\"\"<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\" Schiacciate a Firenze: dove mangiarle (senza fare la fila all\u2019antico Vinaio)\"\"<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\" Locale bolognese fa ironia sul formaggio vegetale e fra vegani e carnivori scoppia guerra\"\"<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\" I migliori paninari di Firenze\"\"<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\" Contro la \u00abpizza al coronavirus\u00bb, campagna social per i cibi italiani\"\"<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\" Nuovo locale all’arco di San Pierino. Specialit\u00e0? Coccoli a cascata\"\"<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\" Dove mangiare un panino SUPER a Firenze\"\"<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\" Milan tour: top three things to do\"\"<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\" La Prosciutteria Milano: i locali, il menu e gli orari\"\"<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\" “Cercasi prosciuttine”, polemiche per l’annuncio di lavoro sessista a Perugia\"\"<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\" I 100 ristoranti migliori d\u2019Italia. Firenze e Napoli top\"\"<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\" Guida incompleta di Milano: consigli alternativi ma non troppo #2\"\"<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Dal Mondo <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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\"\" \u03a6\u03bb\u03c9\u03c1\u03b5\u03bd\u03c4\u03af\u03b1: \u0397 \u03b3\u03bf\u03b7\u03c4\u03b5\u03af\u03b1 \u03c4\u03b7\u03c2 \u0391\u03bd\u03b1\u03b3\u03ad\u03bd\u03bd\u03b7\u03c3\u03b7\u03c2\"\"<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\" Sienne, l\u2019autre perle de la Toscane\"\"<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\" Italian Sandwiches at La Prosciutteria Firenze in Florence, Italy\"\"<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\" D\u00f3nde comer en Bolonia: mejores restaurantes\"\"<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\" 48 Hours in Florence\"\"<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\" Best Restaurants In Siena, Italy\"\"<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\" La Prosciutteria\"\"<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\" Florence Travel Guide\"\"<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\" Donde comer en Florencia: 10 restaurantes recomendados\"\"<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\" 20 Unique Things to do in Milan\"\"<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\" 7 \u0432\u0438\u043d\u043d\u044b\u0445 \u0431\u0430\u0440\u043e\u0432, \u0432 \u043a\u043e\u0442\u043e\u0440\u044b\u0435 \u0445\u043e\u0434\u044f\u0442 \u043c\u0438\u043b\u0430\u043d\u0446\u044b\"\"<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\" Florence, Italy | La Prosciutteria\"\"<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\" D\u00f3nde comer en Mil\u00e1n: 10 restaurantes imprescindibles\"\"<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Discover our locations<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Enjoy the taste, atmosphere and convenience of La Prosciutteria di Firenze wherever you are.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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LA PROSCIUTTERIA<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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CRUDI E BOLLICINE<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tDISCOVER THE LOCATIONS<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

It all starts from a family business! We were born as a farm, located in Montespertoli in the heart of the Chianti hills, where we have always produced wine and oil. Our goal is to bring the “word” of good Tuscan food and drink throughout Italy. OUR STORY Once upon a time… We were born […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-2626","page","type-page","status-publish","hentry"],"yoast_head":"\nAbout Us - La Prosciutteria<\/title>\n<meta name=\"description\" content=\"Discover the history of our business, for further information contact us through our online channels.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.laprosciutteria.com\/chi-siamo\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"About Us - La Prosciutteria\" \/>\n<meta property=\"og:description\" content=\"Discover the history of our business, for further information contact us through our online channels.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.laprosciutteria.com\/chi-siamo\/\" \/>\n<meta property=\"og:site_name\" content=\"La Prosciutteria\" \/>\n<meta property=\"article:modified_time\" content=\"2026-01-20T05:35:05+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.laprosciutteria.com\/wp-content\/uploads\/2025\/11\/Sfondo-chi-siamo.webp\" \/>\n\t<meta property=\"og:image:width\" content=\"1496\" \/>\n\t<meta property=\"og:image:height\" content=\"839\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.laprosciutteria.com\/chi-siamo\/\",\"url\":\"https:\/\/www.laprosciutteria.com\/chi-siamo\/\",\"name\":\"About Us - 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