A true family tradition since 1972

History

Pressana. The old tavern in the locality of Crosare di Sotto.

A family tradition passed down from generation to generation. For more than forty years, Prosciuttificio Crosare has been engaged in the processing and artisanal production of hams, speck and other specialties, as well as Prosciutto Veneto Berico Euganeo D.O.P.

1950s

It all started from a small trattoria with a workshop, founded by a young couple with a passion for catering, Amedeo and Maria Visentin. Located in a strategic and transitory location, the bar was a gathering place for very different people. There were drivers resting between trips. The ladies of the village who were rushing to do their shopping. Commercial agents eating a fleeting meal. Between ham sandwiches, a glass of wine, and a plate of pasta, social differences disappeared.

1970s

Thanks to the commitment and, above all, the intuition of Amedeo and Maria’s two sons, Gian Franco and Gian Antonio Visentin, the trattoria became one of the best known and most popular restaurants in the area, achieving fame throughout the area.

But what led to the birth of the Prosciuttificio as we know it today?

The story goes that one day a ham was put in the restaurant’s cellars for curing. In the end, the result was outstanding. It was the birth of Prosciuttificio Crosare, which has become, thanks to a lot of hard work and dedication, a nationally recognized company.

Today

Today the Prosciuttificio, led by the founders’ heirs, specializes in the production and processing of Veneto Berico Euganeo P.D.O. ham, speck and other cured meats. Crosare is a company that, between innovation and tradition, will continue to work with the seriousness that has always distinguished it, always searching for quality raw materials and sticking to traditional processing methods.