Gambero Rosso

Sebastiano Agostino Ninone's company, in the Parco dei Nebrodi, is a family business dedicated to the breeding of native wild black pig and production of superlative pressed meats and fron a complete production chain that excludes only cultivation of the...

Founded in 1960 by Savino Maffei and still family-run (despite their significant growth and almost 80 years of experience in exports), Il Pastaio Maffei is a leader in the sector of fresh pasta production. Various lines of pasta are made:...

Setaro began crafting pasta in 1939, respecting nature and tradition, using selected durum wheat flour and extra-pure spring water. Processing goes through vintage bronze dies and the pasta drying process is kept very slow (from 24 to 120 hours, depending...

One of the region's best-known pasta factories, whose secret for making a quality product is the perfect blend of durum wheat, as well as bronze drawing and long drying times (24–36 hours) at temperatures not in excess of 55 °C....

For more than half a century and for three generations, the Bonci family has been upholding the art of patisserie. Crafting in the traditional way, using select ingredients, and bold enough to experiment are the solid foundation and secret of...

The story of Massimo Corrà goes back to a traditional general store established in the latter half of the 19th century. It produces classic regional charcuterie, sourcing pork from Trentino. Products include luganega sausage; Trentino speck including an additive- and...

San Carlo and Levante durum wheats are the two varieties selected and produced to become Mancini pasta. The farm is surrounded by a field of wheat, an island of goodness that looks Nature directly in the face, producing various shapes...

Few dairy producers have been able to maintain the passion and perseverance shown by Occelli. Founded in 1976 by Beppino Occelli, they got their start in Langhe, gradually spreading out to Cuneese, the pastures of Castelmagno and Valgrana and finally...

BioSapori is the result of a developed and female approach to entrepreneurship founded in 2000. Their mission is to use fruit and vegetables from Molise (mostly organic), worked while still fresh, within 24 hours of harvest. These give rise to...

A record-breaking balsamic vinegar cellar, with over 2,300 kegs and part of the eponymous winery, produces Asperum, an excellent balsamic condiment from native grapes. There are three types: the orange pack, aged for 30 years during which the precious nectar...