Gambero Rosso

Antica Macelleria Falorni have been growing since 1806 and across nine successive generations. Under brothers Lorenzo and Stefano Bencistà there's been an increase in the quantity and variety of products offered. Pork, wild boar and beef are offered, all from...

The product range consists exclusively of lard: from PGI Colonnata in blocks, sliced and minced, to the delicious variations offered by Fausto Guadagni who runs the pork butcher's founded by his parents in 1949. The selected lards include: Gran Selezione...

In April 1886 Francesco Borsi started his production of liqueurs in Castagneto Carducci, where he began to make his famous Elixir China Calisaja, which won awards at the Rome Expo of 1895 and 1899. This liqueur used Ecuador cinchona, used...

This Alto Mugello cooperative was founded in 1977 and is now managed by Stefano Pezzati. Cheese-making is only one of its activities and it can count on a 3,500-square-metre dairy, processing up to 65,000 litres of milk a day, plus...

Among the woods and pastures of Monte Amiata you'll find Corsini, the historic bakery that has dominated Maremma Toscana since 1921. The history of the Corsini family is one of bread and biscotti. It has its beginnings in the oven...

Here, in Parco Nazionale del Cilento, the Vastola family upholds age-old preserving traditions, using local produce, tried-and-tested processing methods, and carefully selected raw ingredients. Its vegetables in oil, spreads, sauces and natural jams are all free of preservatives and additives....

Ponzio, based near Piazza Duomo, has been a failsafe go-to for truffles since 1947. The experienced, highly professional Curti family sells a range of premium products. White, black and black summer truffles are used to flavour taglierini pasta, risotto, polenta,...

The Borrello family company is an organic, self-sufficient farm operating a closed supply chain, founded in the 1960s and today extending over 100 hectares of land on the Nebrodi foothills. The farm includes semi-wild cows, sheep, goats and black pigs,...

Tradition has been handed down from father to son here since 1890, producing the tasty offella, a fragrant biscuit typical of the area, whose recipe has never changed: wheat flour, eggs, butter, sugar, and olive oil. A chocolate version has...

The company has over a century of experience in artisan meat processing, including different varieties of venison, typical of the Valmalenco production area, in Valtellina. The original and typical products have earned the company praise thanks to the efforts of...