The star of company production is the Corbara cherry tomato, called the Corbarino, a niche variety with distinctive taste and fragrance. The tomatoes are used to make bottled and canned purée; jam; bottled and canned preserves; filets; whole tomatoes in...

In the Aso Valley, in a magnificent unspoiled natural setting, the Curi family's farm has grown, harvested and processed prime fruit at its best ripeness, using artisanal (mainly manual) techniques to preserve all its nutritional properties. There is a large...

The fame of Lagundo wine and food is rooted in history but equally solidly bound to a great distillery: Lagundo cooperative winery. It was established on 24 February 1909 by 37 members, in the Marchetti retail building in the centre...

The farm was established in 1949 and is also a caper processing plant with an artisanal workshop. The aim is to grow and select raw materials to be processed using heritage recipes. The flagship is the caper, of course, beginning...

Here in Val Rendena, a magnificent natural setting in the Dolomites, near Adamello, the mountains are this company's inspiration but also the source of the ingredients for producing bottled delicacies. Worthy of note is the unique aromatic and balsamic mountain...

Once upon a time the 5 Sensi restaurant served its diners a mouth-watering home-made jardinière that was a huge success. In 2012 owners Morgan and Luciana decided to start bottling a version, making it by hand with prime ingredients. Today...

The de la Ville sur Illon estate includes organic farmlands and generous spaces for hosting various events. The land, however, is the source of the raw materials used to make excellent natural preserves, first of all Extra jams, including chestnut...

The sun and nature are the two ingredients that make the products used by this company what they are. Filippo Finocchiaro and family produce premium, very versatile preserves that can be used in countless ways. The range includes: caper pâté;...

A model agricultural cooperative, open since 1989 and now with 180 members and 80 hectares of modern greenhouse facilities. It produces, processes and/or packs vegetables from the south of the island, including about ten types of tomatoes, some of which...

Paolo Petrilli is an enlightened businessman and as early as the end of the 1980s he realized that the organic quality route was the way to go to achieve the level of production needed for making a profit and promoting...