With roots in Italy, Sant’ Alessandro is about artisinal Italian slow food made with great care, deep knowledge and expertise. Originating from traditional methods passed through our lineage and refined by attending specialised courses in Italy, we have brought our Italian heritage to South Africa through cured meats made from ethically sourced ingredients and tried and tested recipes.
Our heritage can be traced back to Bergamo, a town in the region of Lombardy, Italy. Our great grandfather Luigi, on his farm in a valley below Citta Alta, instilled in his sons, Gigi, Bepe and Alessandro the passion of making seasonal salami, grappa, wine, olives and bread with knowledge he had obtained from our ancestors going back to antiquity.
During the 1920s and 1930s, Italy, under the fascist Benito Mussolini, was hit hard by the great depression. It was during this time, in 1929, that Gigi, the oldest of Luigi’s sons, jumped on a ship heading for the East coast of Africa seeking his fortune. Having disembarked in Beira on the coast of Mozambique, he found work cooking for the labourers who where constructing the railway line between Beira and Bulawayo. It was here that his brother, Bepe, joined him, shooting wild game in the area to supply meat for the pot and the making of salami.