Luigi Recchiuti and his wife Arianna started this brewery, thinking they would produce beers that they would like to drink themselves. His motto is "soul and passion", and that makes the difference. Attention to ingredients is the main thing, starting...

Agrolio operates in an area that is considered Apulia's best for producing high-quality olive oil. Their olive groves are managed according to traditional and organic agricultural methods, and their extra-virgin oil is made with Coratina, the producer's speciality cultivar, as...

Marina Gioacchini's Le Amantine was outstanding this year for the quality of production, following a year of management problems finally resolved to everyone's satisfaction. There are eight hectares of olive groves, with 2,000 trees of frantoio, leccino and canino varieties....

While the company founded by Francesco Divella way back in 1890 has evolved and developed over time, it's also managed to stay true to a few important principles: constant quality controls, careful selection of ingredients, the use of the best...

The story begins in an old villa in the fields among the green hills of Reggio, at Rivaltella, where the Gruppo Ferrarini still has its head office. When it began producing cooked ham in 1956 it was the first company...

The Specialità Caffè Hausbrandt brand was created in 1892. Over the years advertising became its strong point with classic ads and the famous design of branded cups. These were its origins. More recently, in 1968, came young entrepreneur Martino Zanetti...

A long-established business that has been processing tuna for decades. It offers three product lines: Auriga for tuna, including filets, and anchovies; San Cusumano (named after the district where the ancient Castiglione tuna-processing plant stands) for tuna in brine and...

It all began in 1846 when Antonio Rummo chose the fertile lands of Sannio to develop the ancient art of wheat growing. Today Pastificio Rummo is in its sixth generation, and the excellent quality of the past is also guaranteed...

Zanetti began at the end of the 19th century as a small, artisanal operation for aging hard cheeses. Over time they evolved, enlarging, upgrading and increasing the number of facilities and eventually purchasing other producers. Indeed, today Zanetti, whose presence...

The strict selection of raw material is the cornerstone of this company, which has produced Parmigiano Reggiano for 40 years. Giorgio Bonati, and son Gianluca, feed their Frisians with meadow hay, rich with herby fragrance. The entire processing cycle occurs...