Opening under the name of Toniolo Casearia in 1960, the company goes back another two generations with the Toniolo family of cheesemakers, originally from Vicenza and then moving to the Veneto foothills. Production revolves around the leading Veneto PDO cheeses...

For a century this expert family has produced and aged large cheeses using artisanal methods, advanced technologies and expertise that comes from passion and lifelong training. The processing starts with a careful selection of milk that will give the cheese...

The dairy, whose roots are lost in the mists of time, is located on the Asiago plateau and traditionally breeds native cattle that graze at 1,700 metres in altitude, using no silage fodder or fermented substances. Strictly raw milk is...

Love of the land and work ethic are the underpinning of a business that has made genuine products its flagship. Grains take the lion's share: spelt, oats, barley, millet, rye, heritage wheat, and buckwheat. Stone-milled flours come next: wheat, spelt,...

Milkon Alto Adige is a dairy cooperative, founded in 1997 by merging Mila, the Latteria Sociale di Brunico (Senni), and the Südtiroler Bergziegenmilch cooperatives. Milkon has two production facilities equipped with cutting-edge technologies, each specializing in different types of dairy...

Farm, livestock and dairy, activities all monitored directly by the proprietors, the Summo and Caggiano families, from the forage for the stock to milking and production. The flagship product is Forenza pecorino, aged in tufa caves for a minimum of...

For Schooner certified sustainable fishing is an indispensable condition and the underpinning to its extensive product range. Starting from the shrimp, offered in various types from carpaccio to pre-cooked and peeled, natural, with parsley or Spanish style; pre-sliced natural or...

Only natural sugars, no preservatives or stabilizers, acidifiers and aromas. Just lots of GMO-free fruits. This sums up TVB's products: only pure blended fruit that retains all the goodness of the raw material and its precious nutrients. Flavours available include...

Officina is a canning facility and brainchild of research undertaken by Moreno Cedroni. After his La Madoninna del Pescatore restaurant, the Clandestino sushi bar, and the Anikò fish deli, in 2002 the chef began to experiment with craft production of...

As early as turn of the 20th century this family company was specializing in preserved and semi-preserved fish items, first as an importer and distributor, then as a producer. Ghezzi Alimentari is now in its third generation flanked by the...