Before producing pasta at Fara San Martino, don Nicola De Cecco made the best flour in the district in his stone mill. His son Filippo began making pasta, and in 1886 the Molino e Pastificio dei Fratelli De Cecco was...

In 1912, a factory with 20 workers in the Piacenza countryside was using cooking and pureeing equipment to can tomatoes and vegetables. In 1932, Giuseppe Bianchi bought the company and developed production without setbacks, even during the war. The factory...

More than 100 years of presence on Italian tables may suffice to describe the history of the Parma company located in the heart of the Parma food valley. Founder Giovanni Mutti understood the importance of alternating crops, still applied today....

Black cherries in syrup are the symbol of this century-old producer from Emilia Romagna. For four generations (the fifth is on its way), they have packaged and sold their 'amarene' in the classic blue and white ceramic vase, an idea...

Paolo Parisi used to be a medical equipment sales rep but he re-invented himself as a producer and breeder. His Livorno chicken eggs are a must in leading restaurants, and his charcuterie is no less prestigious. He breeds semi-wild mixed-breed...

Almaverde Bio is the Almaverde Bio Italia brand. The consortium brings together several Italian agrifood enterprises and was set up in 2000. It was the first sector brand in Italy and vaunts a unique product range. Respect for the environment,...

The farm, situated in the Foggia area, raises free-grazing Garganica goats and Podolica cattle, following natural timing and methods. Their diet is supplemented by pulses, oats, barley, and hay. All cheeses are made from raw milk in-house to the dairy,...

A family-run dairy where experience melds with tradition, located close to Castel del Monte. The production is mostly fresh or semi-ripe cheese obtained from the milk of the Murgia Friesian breed, keeping faith with techniques of a bygone era and...

The farm is located in a typical rural setting, surrounded by stone walls and age-old olive trees. The approach to business is based on preferring natural methods, from fertilization to stock breeding, milk processing to make certified organic dairy products....

More than 40 years of experience making traditional, regional dairy products. In 1996 Caseificio dei Colli Pugliesi supplanted the producer founded by Vitantonio Maiullari, which was already famous for the quality of its products. Today they transform more than 40,000...