Gambero Rosso

In 1968, Natalina Levi of the Levi distillery, founded the Distillerie Saint-Roch at Quart, leaving the medieval walls of the old Aosta distillery. The new plant, with modern technology, produces spirits with a unique flavour in keeping with a long...

In 1946 Gottfried Roner, spurred on by a gut feeling and a strong entrepreneurial spirit, started a home distillery. Today the business he created is on its third generation and, thanks to its commercial success, in 1999 it purchased Ritterhof,...

In 1860 Paolo Segnana began distilling pomace in his portable still, installed atop a wagon. And so it was that the Segnana distillery was born. In the 1980s Segnana was bought by the Lunelli family, who'd already been producing Ferrari...

There is the tang of the ocean in the story of this company, founded in 1898, when Luigi Rizzoli started to filet and package anchovies in Turin, a city on the ancient salt road. Luigi's son Emanuele moved to Parma...

The new Ferraro bresaola is the product of a meeting between Simone Ferraro, an artisan of bresaola made without preservatives, and Mamete Prevosini, a wine entrepreneur. Production is still artisanal, even if the recipe, which calls for select meat and...

In other words, traditional Italian sausages, salami and biscuits, with delightful, spicy, old-style flavours, some dating back to the 16th-century Italian courts, others from popular Marche culture of the late 19th-early 20th-centuries. These are reworked by Daniela Storoni following the...

It was seven years ago that Valpolicella-based cured meat producer Walter Ceradini tried to save a culatta that was too dry by wetting it with Recioto della Valpolicella. This was the birth of Vinappeso, the marriage of two noble products:...

Gerardo di Nola is linked to two typical Italian products: pasta and canned tomatoes. Pasta, among the best in Italy and famous throughout the world, is crafted from selected durum wheat, preferably Italian, then drawn by bronze into classic shapes...

Its estate in Lomellina produces a variety of fine rice, all of which are processed mechanically, leaving the crop in its natural state to produce a genuine, natural product with no extra preservatives or additives. It produces a dozen different...

This model family-run farm occupies over 500 hectares in the heart of the Lomellina district, in Parco Regionale Lombardo della Valle del Ticino. Here, in an unspoilt environment, they grow superfine Carnaroli rice, with every stage performed using traditional methods,...