Gambero Rosso

On his 200-hectare organic farm, situated a few kilometres from Lake Bolsena, Domenico Fiorentini grows pulses and raises Sardinian sheep for cheese, as well as about a hundred Cinta Senese pigs. The latter are semi-wild, fed on cereals and pulses...

The producer owns an organic breeding program for raising cinta senese pigs, which live free range and semi-free range at Aia della Colonna, in Roccalbegna, feeding on grains and vegetable pro-teins. Using their own pork, and that of black pigs...

For over 50 years the farm has raised semi-wild pink and Mora Romagnola pigs (a Slow Food Presidium) alongside their Romagnola cattle. The livestock is fed on grazing enriched with cereals grown and milled on the farm, as well as...

Brothers Fabio and Manuele Gardini are famous in Italy and abroad for some special chocolate creations inspired by the flavours of Romagna. An explosive mix of creativity and innovation, combined with passion and dedication, bringing to life the Cioccolato e...

Ursini is renowned for its excellent EVO, also available in numerous flavours, but it also makes Pestati and Manicaretti vegetable-based products, and Pestati di Bacco, five vegetable, fruit and spice creams conceived to suit a specific type of wine. Then...

This is an outsider Parma ham: unusually mild in flavour, subtly tender, fresh, feminine, but also generous and complex with lingering aromas that leave an indelible impression after tasting. Proudly making just this one product, Sant'Ilario was founded in 1968...

Giovanni Spanu still offers a product that hands down ancient processing traditions. So his striped mullet and tuna botargo, in filets and minced, are well established on the market thanks to his careful selection of raw materials, workmanship and slow...

A family tradition handed down from generation to generation for this company, for years the best in the region. The secret of its top quality is production in small batches, minimum boiling of must, and respecting the timing for each...

For generations Berardi has been producing charcuterie in a corner of Abruzzo famous for Campotosto mortadella, and today processes pork in the traditional method, from late October to spring. The meat is dried by wood smoke and derives mainly from...

The company is owned by Luigi Di Lello, founder of the Accademia della Ventricina and ambassador for this typical product of the Vasto area. Di Lello makes ventricina with prime pork thigh, loin and shoulder cuts, chopped with the knife...