Giuseppe Santoro and Piero Caramia started about 40 years ago in local butcher shops before opening their charcuterie factory in 2000. The pigs come from supervised local farms and live in the semi-wild, feeding on undergrowth in the surrounding forests....

Salvatore Stallone's company is on a mission to excellence, seen in his constant commitment to enhancing quality. Le Tre Colonne, the three pillars, is named for tradition, taste and authenticity, the three rules underpinning its production of extra virgin olive...

Sergio Delle Monache's farm dates back to 1928 and covers ten hectares on the volcanic hills in the heart of the Tuscia PDO. The seven hectares of organically farmed olive groves are planted on clayey soil at altitudes between 300...

Cosmo Di Russo's property is set on clayey terrain of volcanic origin, just inland from the Tyrrhenian coast, where it benefits from the microclimate generated by the local sea breezes. It covers a total of seven hectares, with 2,200 itrana...

Francesco Lucerna set up his operation in 2005, and the production of his "green gold" is progressing in leaps and bounds. There are 14 hectares of olive groves with a total of 1,650 typical local cultivars. He is a great...

The company has been on the go for a decade, its mission always to promote typical regional produce, particularly San Marzano PDO and Antico Pomodoro di Napoli tomatoes, a Slow Food Presidium (from the native smek 20 variety), both of...

Nicola Perra and Isidoro Mascia opened their brewery in 2006, with an ambitious goal: quality production while experimenting with new ideas. The first labels were Friska, Sella del Diavolo, and Toccadibò, available on the market throughout the year. Then came...

Giuseppe Pagano, already a patron of the important Savoy Beach in Paestum, is also a producer of wine, honey, pulses and mozzarella (he also raises buffaloes). HIs property spans 160 hectares, primarily in the hills of Giungano, in the Cliento...

Since day one, in 2010, this brewery has received the attention it deserved, its products able to win over even the most demanding enthusiasts. The helm is in the hands of a young, tightknit group that arrived at this project...

Established in 1947, Torrefazione Giamaica has preserved its artisanal direct-flame roasting process over the generations. Using machinery from the 1950s, no longer available on the market, it processes 60 kilos of beans at a time and takes exactly quarter of...