The final product aims to entice our memories as children through tastes and aromas.
D on Carpano is a Greek-Italian artisan, producing and ageing goat's cheese in an organic manner on the island of kefalonia. He utilizes and often revives old fashioned and traditional techniques in order to transform milk into cheese, found in various locations in the greater Mediterranean area; their majority tend to extinct thanks to the industrialization of the cheese making process and the modern way of life.
The whole transformation process is of the lowest environmental impact; the final product aims to entice our memories as children through tastes and aromas.
My name is Nicòla,
I was born in 1982 in Patras, a city with a great culinary tradition. Thanks to the port and the numerous immigrants from the western and the eastern Europe, the local cuisine enjoys various peculiarities. One of my first and favorite memories that deeply engraved my senses, was a scene including the owner of my neighborhood's deli, cutting big feta cheese chunks from an oak barrel. Those very chunks, were later on that day, crushed over a not so typical version of my Italian grandmother's "focaccia Barese" she used to bake for us. I finished school in Patras and in 1999 I moved to London and started studying in Kingston University business management. In 2003 i started my masters degree in marketing communications at the University of Westminster.
It took me a couple of decades more than Ulysses to return home...
N evertheless, the idea of starting a small food deli was more than tantalizing in my mind; every time I walked by an Italian deli near Soho Square I couldn't take my eyes off the cheese and salumi display. With the completion of my studies I returned to Greece and started working into various hotels on kefalonia Island as a concierge but, I never abandoned the idea and the passion of food. In 2015 I abandoned my conventional and comfortable way of life and moved to the south of Italy in the Grecìa Salentina area where I worked towards learning cheesemaking. A year later I find myself in the Alta Langa area near Torino extending my knowledge in artisan production of cheese. Finally, in 2018 I started producing my own cheese on kefalonia with fresh unpasteurized milk from 17 goats... It took me a couple of decades more than Ulysses to return home...