Visita studenti della prestigiosa Università di TeramoGiugno 20, 2016
Video di presentazione del salumificio Galli RemoGiugno 30, 2016
The visit started in the department where the raw material first arrives, with tons of ground beef from local slaughterhouses, and ended in the drying department, where thousands of salami are waiting to be packaged and to arrive on the shelves of European supermarkets. In the midst of this journey, very strict controls and checks implemented by specific devices certify the consistent quality of the products, such as metal detectors on the line reporting strange presences in the product and blocking its packaging. Listening to the learned information of Dr.Remo Galli, manager and youngest of the family to join the company with his economic and financial knowledge, were also the professors from the University of Parma Adriana Woollen and Sergio Ghidini. The meeting ended with an interesting discussion on the tastes and customers guidelines but above all with some observations on how the food hygienic safety levels are especially high in this area considered the center of the prestigious National Food Valley.