La Daria naturally evolved out of Caseificio Andriese, a producer founded in 2002 by Francesco Addario after years of experience selling regional dairy products. Today La Daria, established in 2015, is managed by its owner along with his three young...

Since 1964, Damiano has produced organic nuts cultivated on its own property: hazelnuts from Monti Nebrodi and almonds from southern Sicily, in Caltanissetta, Agrigento and Syracuse. They also offer Etna pistachios, pine nuts, peanuts, cashews and Brazil nuts, all certified...

Founded in 2008 by Pio Cicalò, today this family-run producer is an artisan workshop, specializing in Sardinia's traditional pasta ('homemade-style', as they like to boast), made with locally-sourced ingredients. Culurgiones (ravioli stuffed with potatoes and mint), seadas (sweet, cheese and...

Legù is a food specialty that's made with legumes (chickpeas, white beans and yellow peas) and is 100% gluten-free. Monica Neri, who holds a degree in restaurant science and technology, founded Itineri di Albizzate (VA), the company that produces Legù,...

This small, artisanal charcuterie producer operates in a tiny facility in an area bordering Abruzzo and Molise. In 2007, Stefano Di Fiore embraced a family tradition passed down over generations, and created Bontà Di Fiore with the goal of promoting...

The full name is Fa.Lu.Cioli, with 'Fa' standing for Fabio and 'Lu' for Luca, the latest generation to lead this historic charcuterie producer, founded by Ovidio Cioli in 1917 and today a market leader. Fabio and Luca oversee their Ariccia...

For more than a century (their 100-year anniversary was celebrated in 2017), Egidio Cioli, now on its fourth generation of family, has been synonymous with Ariccia PGI porchetta, a traditional specialty of the Castelli Romani, just south of the Roman...

Leopardi has been operating since 1947, across four generations, from Empedocle (also known as 'Pepparone'), who began producing porchetta and selling it from his kiosk, to his great-grandson Giorgio, who's grown the business and brought its products to international markets....

Founded by Lino Albiero in 1938 and transformed from an artisanal dairy producer to an industrial one in the 1980s, Albiero was among the first in Italy to produce PDO Provole Valpadana. Using milk provided directly from trusted farms, whose...

Ca.Bre. is an acronym for Casearia Bresciana, a cooperative founded in 1954 by 18 farmers who decided to collect milk from a number of small farms around the Brescia plains and transform it into cheeses. Today they deal with about...