This butcher in Rassina, province of Arezzo, has been promoting Casentino grey for some time. This native stock is bred in the wild and Simone Fracassi, skilled fourth generation of a craft handed down over the years, has made the...

Stefan Gruber, an iconic figure in the industry, makes it look like child's play to make great fruit compotes and achieve a production chain of such excellence. Everything here is handled with intense, Teutonic expertise, from selection of raw materials,...

In the market since the early 1900s, Iasa have existed in their current form since 1969. They got their start salting anchovies in the distinctive wooden barrels. Then, in 1970, they began producing and packaging anchovy fillets (in small glass...

A family company set up to promote the farming economy of the area. In 1999, after the creation of a Slow Food Presidium to protect Sant'Antonio Abate and Campania tomatoes, retrieving native cultivar seeds and using the cultivation and processing...

Stefano Rocca began the tradition by producing botargo with the IV Regia fishermen's cooperative of Cagliari's Stagno di Santa Gilla. In the 1980s his grandson, another Stefano, opened a plant inspired by traditional craft production. The striped mullet and tuna...

In their small Turin shop, Giovanni and Carlo Cinzano, master spirit distillers, launched a new trend in aromatic wines, made with local herbs and spices in 1757. About 30 years later they were appointed official suppliers to the Royal Household...

Not many people know that Francesco Cirio began his business in Turin, at the Porta Palazzo vegetable market. Here he started trading fruit and vegetables to France and England. In 1856 he was only 20 years old when he opened...

The origins of Bauli are the stuff of legends. In 1927 Verona pâtisseur Ruggero Bauli, decided to go to Argentina in search of fortune. He sailed on the Principessa Mafalda, which was shipwrecked and Bauli was saved by miracle. He...

The pecorino cheese made at Maiorano is at the top of its class. It's available on the market at various ages, from thirty days to 'gran riserva' (more than a year), with a flavor that goes from mild to decisive,...

Arrigoni bring together cheese-making and farming, making sure they have a hand in every stage of production. Milk is brought in daily, from more than 20 select stables, including their own, and worked into the final product largely by hand....