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A three generations history

When grandfather Domenico start the small activity in 1951 in Morra,
small village in Città di Castello countryside, he laid the groundwork
for what will be the subsequent brand “Migliorati” development.
His son Giuseppe decides to continue the activity establishing himself
in all the Valtiberina and creating the laboratory of “La Sfiziosa”, within which
all the processing phases are performed, in a traditional and natural way.
On this experience of over 60 years, on a great research for the raw material,
and on a careful respect for the traditions, the story continues thanks to the grandchildren, who founded the brand “Migliorati”.

The Migliorati Method

Meat, salt, time and nothing else.
This is how our products are created, and we make this method our philosophy.
We don’t use additives, dyes or preservatives, but only ultra-selected meats, bred on our territory, and that are processed only in an artisan way,
following our ancient methods.
We jealously guard our secrets, which have been handed down
from generation to generation.

A unique production

Uniqueness is a fundamental value for us.
In our production big numbers don’t exist, but small quantities
that allow us to propose exclusive products, of very high quality,
in all their authenticity.

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