Gambero Rosso

In 1935 Attilio Lenti started up the first cooked ham production plant and today the company still produces over 5,000 tons of quality cooked meats per year. It pays particular attention to consumers and every product is free from gluten...

Known simply as "la fabbrica del tonno" this tuna facility lies between Torre Colimena and Porto Cesario. Colimena applies craft production methods: the tuna is not steamed but cooked in a broth with Mediterranean herbs and natural sea salt. The...

Granda Trasformazione, founded in 2004, is the natural evolution of the La Granda association, created by Sergio Capaldo, consisting of over 60 Piedmontese cow breeders. The meat is used for ready-to-eat specialities (roasts, sauces, tripe, beef tuna in jars, etc.)....

Unity is strength, even in pasta and Grano Armando is the perfect example. The Campania pasta-makers embody the skills of farmers and agronomists who have set iron rules for making the dream of producing pasta made only from Italian wheat...

A well-organized and mature, semi-artisan company producing quality salami from local and Italian-raised pork, fed on vegetable protein. The soft traditional salami (a non-certified ciauscolo alongside the IGP version) is made from Cinta Senese pork, raised locally and processed without...

For years now, the Bertolini family patisserie has been producing the special soft nougat for which the small town of Cologna Veneta is renowned. To make it as "refined" as possible, they only use hand-picked almonds, fresh egg whites, acacia...

The company, founded in 1967 in the Casa Zanellino district, moved to its new plant in Cecima, Valle Staffora, in 2001. It produces artisanal charcuterie, carefully selecting the meat from heavy pigs reared in Lombardy, Piedmont and Emilia Romagna. Upholding...

Artisanal bresaola makers since 1986, the Mottolini family have always stood by traditional values, focusing on their partnership with the farming and processing industries. They source their meat from Italy, Europe and South America depending on the product. The key...

This story of this farm, now owned by Eugenio and Luciano Presti, goes back to 1880 with the Gulino family, when a decision was made to devote it almost exclusively to olive growing, leading to the gradual establishment of the...

A winning combination, both in the restaurant business and as a specialty butchery. Stefano Masanti and Stefano Ciabarri, chef and sous chef at the Cantinone restaurant in Madesimo, produce excellent deli sausages on high, at 1650 meters elevation, without preservatives...