Food producer

Founded by Riccardo Maschio in 1972 as a small, family-run business, Leone is the oldest distributor of organic products in Italy and the first to produce puffed rice cakes (now everywhere) according to Japanese tradition. Moreover, since 1993 they have...

The story begins in the 1940s when Vittorio Fiorentini's shop in the centre of Turin, opened in 1918 by Leonildo Fiorentini, began selling special food products from all over the world, from couscous and unleavened bread to sauces, spices and...

Molino di Ferro is a historic family business that has been producing maize flour-based foods for generations, guaranteeing product excellence. With a controlled supply chain and the exclusive use of Italian maize, the company has won the trust of consumers...

Rigoni was created after the World War 1 thanks to Elisa Antonini. After 80 years as a small beekeeping business on the Asiago upland, it became the largest bottler of organic Italian honey and one of the biggest names in...

Domenico Mari works about 60 hectares of land situated inside the Laghi Lungo e Ripassottile nature reserve, applying scrupulous organic farming principles to his cereal and pulse crops. The grains are then used to make flour in an old stone...

The Pinna family has been in farming since 1940 and has always focused on quality production, following the principle of traceability and respect for the territory. Today the company is run by siblings Antonella, Gavino and Leonardo, each with their...

Massimiliano Scarchilli wanted to breathe a hint of innovation into Gran Cacio di Morolo, a heritage Ciociaro spun-paste cow cheese. Roberto learned how to produce the cheese from his father but he wanted to revive and redevelop its image by...

C.C.OR.A.V. is a consortium that brings together five farm cooperatives from six municipalities in central Italy (Lago di Bolsena, Tuscany and Umbria). It's an area famous for its legumes, thanks to its volcanic, potassium-rich soil. The more than 600 farmers...

Brezzo was founded just after the end of WWII, in the early 1950s. Since then it has grown exponentially, both in terms of experience and achievement. Today the third generation has brought its skills and ideas to the table in...

An organic agritourism on the hills behind Genoa, towards Piedmont, with a restaurant serving traditional dishes and home-made ice cream in the summer. It produces syrup, including an unusual rose syrup made with petals from heirloom varieties; honey; sauces; vegetables...