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Mamá Chicó

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The aroma of that homemade Sunday tuco, that sauce of ripe tomatoes simmering in garlic, green olives, bay leaves and rosemary, that old wooden countertop from Grandma Dora's house sprinkled with flour and those homemade Sunday ravioli that Chicó prepared better than anyone for noon.

That is Mamá Chicó, it is the memory of what fed our hearts, it is the tribute to good eating, to knowing how to do, to a Buenos Aires mother who cooked to feed the soul.

Rafaela Susana Fasanella (aka Chicó) didn't know about Michelin stars, but she did know that Tia Anita's market stall had the best tomatoes in all of Jose C. Paz.

That is what inspired us to continue with a family line of more than 30 years in the world of making products derived from flour, and together with the experience of a master baker like my father, we have set out to fulfill this dream. very far from where we initially suckled it, in the heart of Galicia, where nature is more than generous with the products of its land, with the purpose of recovering the taste for homemade and handmade, in times when it industrial premium over artisanal.

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