Originally a community dairy, it has evolved into a beautiful cooperative, with strong connections to the local area and an affinity for typical products. The flagship product is a quality Parmigiano Reggiano, made from the milk of cows raised on...

The history of the brand dates back to the 1930s when La casa del Caffè, founded in the early 20th century in Florence, was taken over by the Paladini family. Today the company head office can be found in the...

The venerable 3 Cuochi brand is a leader in the Italian saffron market. The story begins in 1935, when Gianni Mangini founded a production company, now run by the third generation, and created the brand that immediately met with success....

The cheese dairy dates back to the 1990s here in the Alta Langa hills, an area particularly well-suited to breeding goats and producing cheese in a traditional style with the milk from the farm's own 300-strong herd. A short production...

Fornovecchino is a farm, mill, processing and pasta maker facility. Claudio Pagliaccia and his wife Romina grow organic heirloom pulses and cereals: Purgatorio beans, solco dritto chick peas, Onano lentils, emmer and einkorn, Senatore Cappelli and Khorasan durum wheat, Frassineto,...

This is one of Gragnano's historic pasta makers, founded by Mario Moccia in 1976 and now run by the third generation. Past traditions and modern technology combine to create artisan pasta made from first extract semolina and spring water, bronze-drawn...

The company specializes in processing and preserving excellent products, mainly from the Lepini hills. So it is no coincidence that the delicatessen has become a draw for gourmets looking for delicious treats of all kinds, from jams to wine, honey...

In the 1970s Michele Portoghese opened a small pastry laboratory producing cantucci biscuits. Over the years it has retained its family-run scale but the company now specializes in pasta. Good quality and the desire to promote Italian ingredients and the...

No industrial equipment is used in Alessandro Tagliagambe's pasta factory. The processing cycles are almost entirely manual with a daily production of about 200kg of pasta made from durum wheat and fresh eggs, for a niche clientele. Since 1953, the...

In 2012 the Canossa family, with Alvise and his son Ottavio, decided to write a new chapter for the historic Tenuta Cuniola, at the gates of Ferrara. The 70-plus hectares of arable land produce durum wheat used for zero-kilometre pasta...