“ Gevima was born simply out of passion, the enogastronomic distribution in catering was intended from the beginning to give a different service to the professional in the sector, consultancy, study of the food cost on dishes and in the dining room, taking the customer by the hand and together embarking on a path of growth. This is the reason that pushed me to create a Confit production, the meaning of this terminology comes from our French cousins, who already in the 1600s in southwestern France cooked meat or poultry in their own fat, flavoring them with various spices and preserving them in terracotta jars. In my laboratory, the entire old-fashioned procedure is reproduced with the addition of technology… all the ready-made is first seasoned, marinated or flavored, where it is then vacuum-packed in special cooking bags and immersed in water, almost never exceeding 78C°. Since curiosity is one of my prerogatives, I dove into the world of smoking, and from here a new production opens up… cured meats, cooked hams, aged smoked hams etc..etc.. ”