We are a big family
with eleven children that have treasured what Alberto learned in forty-five years of work.His sons Daniele, Bernardo and Giacomo are the most involved in the family business
but all of them contribute with their engineering, managing, informatics and food competencies.
Alberto relaunched the family business. With the support of his wife Laura and his eleven children he founded the Valier walnut grove. Driven by his curiosity for innovation and a never ending passion for new challenges, he travelled the world as an agronomist taking part of seminars and round-tables. He succeeded in developing his own farming method.
He is an engineer and is our commercial manager. He coordinates the entire team..
He is a mechanical engineer and designed our machinery.
He is the cook. He comes up with and prepares all of the recipes. Always looking for new products, new flavors and new combinations, he only uses top quality ingredients.
A YOUNG TEAM
with a common passion for growing walnuts. Michele takes care of the farm's land following the walnut grove in its natural cycle. Luca is responsible for communication and promotion. He manages the store, ensures our clients's satisfaction and designs the packaging. During the harvesting and processing phase a team of workers selects and checks the quality of our walnuts. Each member of our team has its own specific competences but always works in a spirit of collaboration.
WE HARVEST WALNUTS
and process them with passion and hard work. We try to reconcile the Italian tradition of simple ingredients and extraordinary good food with the most innovative methods seen around the world. We traveled to the United States, Europe and Australia to collect the most interesting methods and informations and we translated them into our Italian tradition. We devote full attention to every step we take: from choosing the the raw material to the environment's impact of our processing methods. Our passion for making good food started in our animated and bustling kitchen where everyone was invited to make suggestions and contribute in any possible way. We still work with the same spirit of collaboration striving for the highest quality.