Gambero Rosso

Founded in 2004, the cooperative brings together 65 manufacturers who contribute about two million litres of milk each year from native Valdostana cows. The operation treads the fine line between modern methods and age-old tradition. The result is production of...

Franco Troiani's apiaries can be found in the luxuriant, unblemished eastern Marsica. The insects feed at altitudes of 800–1,100 metres above sea level and these conditions combine to produce an extraordinary high-mountain honey. As well as the traditional acacia and...

This 300-hectare farm is still known by the nickname attributed to Umberto Panini (who invented the famous Panini stickers) when he emigrated to Venezuela. It has certified organic, closed-loop production and makes Parmigiano Reggiano cheese with the milk from its...

Fernando Cavalli, farmer and vigneron, is to be thanked for the expansion of the family's balsamic vinegar cellar in the 1950s, to meet the increasing demands of customers. His son Giovanni took up the baton of the family business, which...

Irpinia hams have been produced here since 1930. Originally a small workshop, over the years the Venticano facility has grown into a modern company and is now a benchmark throughout Campania for processing cured hams and charcuterie made from pork...

This small artisan company works in the heart of the Cilento National Park and Vallo di Diano, in the tiny village of Gioi. The business processes the most prestigious cuts of pork raised in the park in a semi-wild state,...

A beekeeping cooperative with members all over the Italian peninsula, especially in the south, and producing acacia, linden, orange, eucalyptus, borage, honeysuckle, clover, alfalfa, sunflower, and cherry honey; and Metcalfa honeydew named after an insect native to North and Central...

In the 1920s Ermenegildo Roncolato and sons Romano and Angelo, started a rotating dairy. In 1964, Romano took over the Caseificio Sociale di Roncà and turned it into a small cheese-making business. At the same time a heavy pig farm...

The story of Alfonso Pepe and his passion for the art of patisserie goes back to the 1980s. An A.M.P.I. master pastry chef, his career vaunts many awards and covers all branches of patisserie from fresh to dry, and chocolate....

Since 1950 the quality cheeses made here use milk from herds of Rossa Reggiana and Bruna Alpina cattle. The results include about ten types of excellent butter (including one suitable for lactose intolerance); cream; a good PDO Parmigiano Reggiano of...