Gambero Rosso

A heritage brand that goes back almost a century, with a story that began in 1933, when Nello Spinosi took his wife's homemade pasta to Rome as a gift for some acquaintances. The pasta goes by the name of Campofilone...

Since 1936 the company has been synonymous with bresaola, the most typical Valtellina charcuterie product, made here with the best beef rump, as well as with venison. Alongside bresaola, Boscacci makes its younger sister slinziga, no less delicious and made...

Now in its fourth generation, this family-run farm produces everything needed to make quality preserves. First there is a good olive oil, a blend of different cultivars, which covers freshly processed vegetables picked in the surrounding countryside: exquisite artichokes on...

In a beautiful old house surrounded by trebbiano vineyards, the Fabbi vinegar cellar was set up in 1910. Today there are more than 1,300 kegs of different kinds of wood for maturing and ageing vinegar. Starting in large barrels, where...

Since 1850, the name Malpighi has stood for traditional Balsamic vinegar, with five generations of family dedicating their life to making and selling this product 'par excellence'. Their selection is impressive: the Ermes Malpighi has been aged more than 30...

Prized white and black, black summer scorzone, bianchetto spring truffles are the main ingredients in these preserves, which are extremely popular with gourmets the world over. White truffles are available bottled whole, in creams, butter and oil. Black truffles are...

Maso del Gusto was founded in the 1950s and is the first organic farm in Trentino. After overcoming the difficulties of converting to a new type of cultivation and the consequent downsizing of production, Roberto Loner devoted years to virtuous...

The Marino brothers are the third generation of a family that has been in the milling industry since the 1950s, using natural stone and roller mills. They have achieved great success over recent years thanks to a focus on biodiversity,...

After working in the catering industry for several years, Domenica Bortolusso and Beppe Montanaro decided to set up this business in 1980, in an area that boasts some of Italy's very best white truffles. The idea was to allow gourmets...

For four generations the Sebaste family has specialized in the confectionery industry, above all producing exquisite nougat, but other goodies too. Crucial is the choice of products, firstly PGI Langa Tonda Gentile hazelnuts. Sebaste offer a wide range of confectionery,...