In a small corner of Pavese, Pozzi has been cultivating rice since 1822 (the year in which the first mill was built by the Count Taverna family), passing on a family tradition of production from one generation to the next....

The Chiomento family has had a cheese-making tradition since 1887, in the Asiago Plateau, seven municipalities scattered across the Vicenza Alps, an area that has always been dedicated to livestock farming and cheese. The company has several production plants, the...

At the beginning of the 20th century, Augusto Leoni learnt the art of processing and producing porchetta in the traditional way, thus laying the foundations of the family business, which continues to this day, always with the same attention to...

This Valle d'Aosta artisan food producer boasts a long and solid tradition of family management. Alpenzu was founded in 2001 in Verres, inspired by a desire to promote local cuisine, while in 2009 they moved to a larger facility that...

Based on the foothills of the Ligurian Apennines, Biobruni breeds goats and produces its own cheeses, milk and dairy products. In 1986 Osvaldo Bruni and his wife, Rita, settled in a farmhouse in the heart of the Capanne di Marcarolo...

A truly rich La Dispensa in the Cilento region, home of the Mediterranean diet; inside, it encapsulates all the culinary culture of this land: from buffalo mozzarella, made only with milk from its own herds, to wine, with several labels...

The story starts way back in 1934 when the owner Andrea Colagiacomo's grandparents started a sheep and Friesian and Angus cattle farm in Segni, in the province of Rome, for the production of milk and meat. The company has evolved...

A family history that has been handed down for five generations, in the countryside of Basso Lodigiano. Today, Angelo and Stefano Fiorentini, once farmers and breeders, process milk collected from local farms that are attentive to animal welfare. Production includes...

Lara and Virgilio have been running a family-run business since the late 1990s that approaches a nomadic type of beekeeping that prefers the Lombardy and Piedmontese Pre-Alps, the Tuscan-Emilian Apennines, the hills of the Marches for sunflower honey, the hills...

For over 60 years, Argiolas has been crafting traditional Sardinian cheeses, drawing on modern technology and local sheep's and goat's milk for products whose quality is guaranteed. A vast array of cheeses is offered, from fresh to seasoned versions, blue...