Tradition and innovation go hand in hand in South Tyrol. Six years ago Lorenz and Leander started up their business of cultivating and selling aromatic herbs. Around the same time, Alexander and his family began making their living from the cheese they produce from their dozen cows. Katya and Armin make artisan chocolate and Maria runs a restaurant that’s been in her family since 1800. These small business operators talk about their joys, setbacks, basic goals and high ambitions of working in the food production sector. The market reality of rule by major distributors contrasts with the usual picture of fine food produced in a sustainable and successful production model.
