In the town of the Roman poet Horace, this Sileno sausage producer makes high-quality, traditional Basilicata sausage, mostly without the use of preservatives. Their excellent Lucanian sausage, made with wild fennel and hand-cut pork, comes in two versions: sweet (with...

Tuscia's pulses are its pearls: Onano lentils and black lentils, black chickpeas and various types of beans, including the Purgatorio tondino, the Vitbero solfino and the Volsinii bruno amarantino. In addition to legumes, Giuseppe Ranieri and Roberta Mazziantonio cultivate potatoes,...

Chickpeas, soy and chestnut snacks read to eat and enjoy. It's called Prima Colta, a brand of SGIM, an Avellino producer created by the Ingino family in 2009 to process the chestnuts they themselves cultivate. It's an organic and gluten-free...

Verdicchio is not only home to Marche's most famous white wine. It's also a land of pulses, including the Slow Food Presidium Serra de' Conti 'cicerchia' pea and the 'solfino', an ancient bean in the region that's been recently discovered...

Since 2012 Danilo Farina has been producing excellent artisanal goat cheeses using milk from his own farm. His selection comprises 35 products, many of which look to France for inspiration, from fresh caprino to lactic fermentation and bloomy rinds (like...

Simple and practical, they remain intact while cooking or dissolved in water, their aromas and scents are extremely faithful to the original products. These are the fruit, citrus, flower, spice and medicinal herb essential oils created by this Puglia startup,...

This young Sicilian farm is specialized in spices and medicinal plants cultivated and processed at the foot of the Monti Iblei slopes. Founded in 2014 by Alessandro, Angelo, Andrea and Emanuele (whose average age is 30), they offer their aromatic...

This young Sicilian farm business, created a few years ago by Giuseppe Cataldi, Damiano and Francesco Ferraro, deals in the production of spices and aromatic herbs. Their main product, saffron threads, is accompanied by thyme, oregano, marjoram, fennel seeds and...

Tomatoes in all kinds of sauces and forms, and cultivated in one of Italy's best territories: Pachino-Portopalo. At PachinEat, the tomatoes are processed fresh by Enrica Calchini, a Tuscan from Pisa who, after vacationing in Sicily in 2000, fell in...

Adamas Caviar, Italy's exclusive Italian caviar, comes from sturgeons bred by Salmo-Pan inside of the Tormo River Park. The pond where the various breeds and crossbreeds of the fish are raised gets its water from a fresh, constantly-renewing river spring,...