On the slopes of the Nebrodi Mountains, located in the northern part of Sicily, stands Sant’Angelo di Brolo, an ancient village that owes its origins to the Normans.
In 1950, in this place characterized by the ideal temperature, humidity and wind for curing sausages, Gaetano Rifici opened a small village butcher’s shop.
Starting from local knowledge and traditions, Gaetano perfects his recipe for Salame Sant’Angelo, a specialty inherited from the Normans obtained from the processing of fine cuts of pork.
The processing of Gaetano Rifici’s salami conquers even the most demanding palates in a short time and starts a long tradition of cured meats that will lead the village butcher’s shop towards virtuous growth.
The village tradition from 1950 to the present day: over 70 years of passion for cured meats
Thanks to the hard work of Gaetano – today nicknamed by his heirs “Nonno Tanu” –Â the specialties of Sant’Angelo Brolo have reached new horizons and have also been exported abroad.
In 1991, Anna, Tano’s daughter, joined the family business to support the constant growth of volumes required, bringing with her new ideas and stimulating goals to achieve.
Thanks to the presence of Anna and her husband Salvatore, who together decide to take over the family business, thus begins the new Caputo generation, in which the best of the cured meat tradition meets modern technologies in the food sector to offer an ever wider variety of genuine and high quality Sicilian delicatessen products.
In 2006, the new Caputo management obtained the recognition of the PGI brand to protect the Sant’Angelo salami, and thus the family specialty is recognized as a unique specialty all over the world.
This heritage has come to the grandchildren of Gaetano, Michela and Gaetano Caputo, who today open the doors of their company to tell a family story.