Gambero Rosso

Established 22 years ago as Acquacoltura Pizzu Rocca, the purpose of the company was to integrate the eel farming side of business. Smoked whole and in filets, eels gave excellent results and production grew from 1990 onwards. Subsequent expansion of...

In addition to good organic EVO, the farm produces its own prime quality items, and acquires from cooperatives and other businesses that apply natural working methods. The product list includes over 400 entries, including pulses, grain and puffed cereals, muesli,...

Founded in 1862, the vinegar cellar is now managed by Italo Pedroni, a singular fellow and great raconteur, enamoured of his business. He makes five types of PDO Balsamico Tradizionale, named after family members, each with its own character, different...

The ingredient that makes all the difference in this company's paste is wheat germ, never found in standard pasta. Dating back to 1860, after five generations Pastificio Morelli continues with the same specialities produced with age-old crafting, with no use...

At the end of the 1800s pasta workshops began to thrive and one such was Giovanni Fabbri's craft pasta production business. It vaunted outstanding attention and a passion for good things then and still does. Quality wheat, bronze dies, but...

The Verde River springs and the ancient machines still used in Fara San Martino have given Cocco pasta its unmistakable taste for almost a hundred years. The top products include egg nests and skeins, durum wheat caserecci, coarse or refined...

Founded in 1951 this was one of the first Italian charcuterie businesses to believe in the supply chain system and closed cycle, linking the family-owned pig farm, abattoir and processing plant. There are several product lines: standard, from heavy pigs;...

Massanera is a fine Chianti Classico estate surrounding a villa, which began life as a hunting lodge for Florentine nobles, before becoming a farm in the 18th century. Here Carlo Cattaneo produces wines, grappa, EVOO, and excellent charcuterie, made from...

In 1848 a pasta-making facility opened in the heart of Gragnano, home to a dry pasta craft industry. Since then, Afeltra has safeguarded quality and tradition through its production processes using bronze dies, careful control of raw materials, and creative...

In 1980 this company, in the heart of the Cuneo Alps, started processing excellent organic produce for healthy food products. Fruit and vegetables, harvested at the right moment of ripeness, are processed, vacuum packed, and packaged using state-of-the-art equipment. Succomio...