Food producer

Everything revolves around the pink Pisticci fig, a variety typical of the town near Metaponto, which turns a beautiful antique pink colour as it ripens. Giovanni Ancona, the owner of the farm, has helped to promote the fig and expand...

Francesco De Tacchi's farm is a centuries-old operation that has always devoted outstanding care and attention to its crops, from seeds to harvest and processing of products. The jewel in the crown is the excellent rice, part of which is...

"Sciavuro" is Sicilian dialect for fragrance and inspires the name of the farm, and the fragrance is also evident in the jars of sweet and savoury preserves made by Rosario Tortorici, who started out as a fruit grower and now...

Today if you think of Italy and caviar, you think of Calvisius (www.calvisius.it). Well, in case you were wondering, they've been making it here since the 1990s! And still today Agroittica are the only group in Europe who've been able...

The company, founded in 1995 with the aim of discovering and ageing special, small-scale dairy products, with a catalogue of mostly raw milk and mountain meadow cheeses. With 20 years of experience supporting the traditional ripening stage and the choice...

The dairy was set up in 1969 by Guido Pinzani, who found himself attracted to the art of cheese-making after meeting a retired cheesemaker. Pinzani monitors each stage of production himself with loving care, and specializes in the production of...

Founded in 1993 with the aim of reviving the artisanal nougat made with the PGI Langa Tonda Gentile hazelnut, the company has undergone changes and converted at corporate level but retains its artisanal approach and abides by its quality philosophy....

Corte Donda, an 18th-century farmhouse, is set in four hectares of land. Apart from accommodation and a restaurant serving typical cuisine, the farm also has poultry and horses, a vegetable garden and an orchard, the latter producing the crops used...

Giacomo Santoleri is an engineer who decided to become an organic farmer on the slopes of Mount Maiella. The pasta has always been original, from the initial spelt spaghetti made in 1993. Tasty artisanal pasta, made as Nature commands, in...

A business founded in the 1950s and a cereal specialist producing mainly couscous, not only from traditional durum wheat meal and semolina, but also from quinoa and chickpea, lentil and chickpea, whole durum wheat and green lentil, wholemeal, whole corn,...