Touched by a strange kind of genius

Idiosyncratic? Absolutely. Infuriating? Sometimes. Crazy about what they make? Completely.
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Nicola Pessolani, part of a family in Abriola, Basilicata, making caciocavallo podilico cheese from the ancient Podolica breed of cows.

Nicola Pessolani, part of a family in Abriola, Basilicata, making caciocavallo podilico cheese from the ancient Podolica breed of cows.

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Gennaro and brother Massimo run Masseria Mirogallo, growing and bottling amazing vegetables on the same farm, near Matera, Basilicata.

Gennaro and brother Massimo run Masseria Mirogallo, growing and bottling amazing vegetables on the same farm, near Matera, Basilicata.

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Per Boschi e Contrade, in the hills of the Val d'Agri, Basilicata, cultivate and harvest legumes, pulses and fruit, including the PGI-protected fagioli di Sarconi, a bean similar to Borlotti.

Per Boschi e Contrade, in the hills of the Val d'Agri, Basilicata, cultivate and harvest legumes, pulses and fruit, including the PGI-protected fagioli di Sarconi, a bean similar to Borlotti.

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Mario Di Benedetto, owner of the third generation Molino Di Benedetto in Altamura, makers of fantastic flours from wheat grown in Puglia.

Mario Di Benedetto, owner of the third generation Molino Di Benedetto in Altamura, makers of fantastic flours from wheat grown in Puglia.

Masseria Fragnite, Brindisi, Puglia, is a family-run farm that makes outstanding cheeses and salamis, including ricotta forte, caciocavallo, capocollo and more.

Masseria Fragnite, Brindisi, Puglia, is a family-run farm that makes outstanding cheeses and salamis, including ricotta forte, caciocavallo, capocollo and more.

Frantoio LaCertosa make EV olive oil and the Slow Food presidia baked olives from the small town of Ferrandina in Basilicata

Frantoio LaCertosa make EV olive oil and the Slow Food presidia baked olives from the small town of Ferrandina in Basilicata

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