Gelmini was founded in the late 19th century in Besate, a town situated on the banks of the Ticino river, surrounded by once navigable canals. Thanks to the use of hydraulic resources and the building of artificial canals the production...

Founded in 1901, Galvanina bottles mineral water from a hilltop spring, ‘Paradiso' as its called, on the foothills of the Apennines near Rimini. It's an area that was famous back in ancient Roman times for its therapeutic water, and today...

Veroni got its start in Correggio in 1925, when five brothers (owners of a grocery store) decided to enlarge their business to include the production of charcuterie. Since then this family-run business has never changed hands: Veroni they were and...

This Treviso producer got its start in the early 20th century when Luigi Lazzaris, a pastry chef from Conegliano Veneto, began making a fragrant, sweet and spicy sauce by mixing sugar, quinces, candied fruit and mustard oil. It was a...

In 1956 Andalini & Aleotti was founded, a small shop for producing fresh, artisanal pasta situated in the Cento town center, in Ferrara. The young artisans were Arrigo and Egledina, whose new commercial activity brought their lives together and would...

Diemme Industria Caffè Torrefatti, a historic producer specialized in coffee, was founded more than 90 years ago and has since been led continuously by the Dubini family. Research, passion, innovation and quality are the principles on which their production philosophy...

Pralina, which is an acronym for 'Produzione Alimenti Naturali' ('Natural Food Production'), does a nice job representing Salento's dynamic food culture. Founded in 1991 as an artisanal laboratory by a group of young professionals working in the life sciences, in...

Artisanal pasta makers since 1980, the D'Amicis family produces wire-drawn pasta, dried slowly at low temperatures (max 40°C), excellent pasta with durum wheat semolina, and egg noodles made with prized varieties of Italian durum wheat, especially Puglia's Tavoliere. About 80...

Terre di Biccari's excellent pasta is the result of carefully-sourced ingredients sold through niche markets. The Foggi consortium, founded in 2017, cultivates wheat (Quadrato, Pietrafitta, Vendetta and Torrebianca) according to strict protocols that guarantee ingredients free of mycotoxins and pesticides....

For more than 70 years the Tenca family have been cultivating the land, raising pigs, and making their own charcuterie entirely 'in-house': Parma prosciutto, culatello, pancetta, coppa, lardo, spalla cotta and salami. Product traceability starts with the cultivation of the...