Gambero Rosso

Recco

A historic cheese producer with a long, well-established family tradition, Recco is deservedly renowned for their provolone cheese: stretched, semi-hard cow-milk curd aged for at least 24 months. Founder Enzo Recco's 40 years of experience and passion have developed into...

Agricola San Giorgio

Founded in 1970 thanks to the passion and will of Giorgio Conti, today the farm producer San Giorgio (PO Box BG 508) is managed by his daughters. It oversees all stages of its own cheese production, from the cultivation of...

Fior di maso 1887 - Ca.Form

The Chiomentos boast several production facilities and a 130-year tradition of dairy farming on the Asiago plateau, seven municipalities scattered throughout the Vicenza Alps (an area long known for raising livestock and producing cheeses). For some years, they've also produced...

Isabella Leoni

For almost a century Isabella Leoni's name has been bound up with Ariccia porchetta, a PGI product since 2011. It's sold both whole and in slices ("tronchetto"). In the early 20th century, her grandfather Augusto Leoni learned the art of...

Ciro Flagella

Today Ciro's son Franco leads this lovely family-run business. An agri-food trader, during one of his travels Ciro was struck by a variety of San Marzano tomato grown in Puglia and decided to go full-time into transforming them into sauces...

Tipico

For three generations the Masini family have brought dedication and passion to their work, making the authenticity and quality of each product a top priority. In addition to their exquisite Savoiardi ladyfingers, there's traditional guttiau and carasau bread, galletteddas (biscuits),...

Caseificio Pugliese - Mozzarella Mia

The dairy itself is situated Brescia, but the owners, the Cusmai family, are originally from Puglia. The Cusmais moved to the north to guarantee locally-sourced dairy products and to be close to their main ingredient: the milk of Alpine Brown...

Ruliano

Because not all types of prosciutto are the same. This is Ruliano's slogan. "Like champagne, each product has its own style, conferred by its maker" explains Daniele Montali, who represents the third generation of this historic family of prosciutto producers...

Leporati

One of Italy's best producers of Parma ham, Leporati has been active for over 50 years. Today they're on the third generation of family, who lead the business with the same passion as their grandfather (and the business's founder), Nello...

Slega

The Borchini family's Slega has been a leading producer of prosciutto di Parma ham since 1962. Manual salting and natural curing respect Parma's centuries-old traditions. At Slega craftsmanship and simple methods coexist alongside cutting-edge production processes, making for prosciutto that...
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