CasaFolino now specialises in the sale of Calabrian DOC products. It was founded after the Second World War, when two young brothers, Antonio and Guido, faced with an increasing demand for food from the inhabitants of Lamezia Terme, decided to sell the products of the land farmed by them.
Their success in the food industry soon allowed the two brothers to leave home and seek their fortune in the United States. They landed in Pittsburgh, Pennsylvania, and here they started selling typical Calabrian foods. After a few years, Antonio returned to his homeland to set up a small farm holding, the future CasaFolino, where excellent quality raw materials were processed and delicious Calabrian products based on traditional recipes and of the highest quality were made.
It was Antonio, a third-generation Folino, that broadened the range of products and sold them, via an online portal, throughout Europe and in the rest of the world.
CasaFolino is strengthened by the union of three different generations; it grew from a small reality, expanded all around the world, but has never lost respect for tradition and the value of the raw material.
CasaFolino brings the culinary excellence of Calabria to our tables, from Nduja of Spilinga to Calabrian Caciocavallo cheese.
Selection processes always have strict admission rules, with regular inspections of production units and physical/chemical testing to ensure the highest quality all the time.
Many products are made exclusively for CasaFolino, some recipes are modified to offer a taste experience to all its customers, especially those overseas, but always respecting Calabrian traditions.