Gambero Rosso

An acronym for a pasta factory, the name made up of the first syllables of the names of Maria Alzapiedi and her husband, Luigi Donnari. Traditional shapes and sizes, tagliatelle, filini, chitarrine, now extended to include speciality products such as...

This small Marche facility is loyal to time-honoured manufacturing processes. For its pasta it uses the best eggs and the purest, finest flours, so various condiments (also part of its production) are enjoyed to their best. The pasta is easy...

The Trionfi Honorati siblings created their dairy in 2004, relying on milk from their stock and the skills of master cheesemakers. They produce about 30 types of cheese, from dairy fresh to ripe, as well as mozzarella, treccia and bocconcino,...

Founded by farmers and a group of professionals in the food research field, the Ramo d'Oro cooperative produces vinegar with honey and monovarietal wines contributed by its members. The vinegars are acidified applying ancient methods and age in oak barrels...

Founded at the beginning of the last century, this is one of Piana del Sele's oldest producers. The cheeses are made with milk from its own herd of buffalo, proudly on view next to the company's point of sale and...

With over 200 hectares of estate, at least 10,000 metric quintals of paddy rice are grown each year, but only a small part is refined and marketed under the company name. The flagship Carnaroli has PDO Riso di Baraggia Biellese...

Selected grains from virtuous productions, Senatore Cappelli durum wheat, timilia, khorosan bio and spelt flours; organic eggs from farmyard hens raised on healthy feed. The list of ingredients used to make Columbro bronze-drawn pasta before being completed by slow drying....

Founded in 1980, this cooperative was the first Italian example of a building to embrace principles of sustainability, bio-architecture and feng shui, guaranteeing the wellness of those who work there and purity of the products, all strictly bio. The range...

A family-owned company devoted to the production of charcuterie, cheeses and preserves to serve with dairy products. In particular, Corrado Benedetti is famous for aging Verona and Lessinia cheeses. Alongside the house soppressa, Lessinia coppa, and Amarone salamino, the other...

This canning and bottling business, with 50 years of experience, has been run by the same family for generations. The star is certainly the tomato, prince of Italian traditional cuisine, harvested only when ripe, processed in various ways and canned...