Food producer

Andrea Paternoster represents three generations of beekeeping (they have more than a thousand hives throughout Italy) while passionately defending and promoting high-quality honey. Since the early 1990s they've produced a rich range of monofloral honey and a selection of meads....

Walter Pace has been passionate about bees for many years. His small, family firm devotes itself to the fine ancient agricultural skill of apiculture, in a particularly favourable setting: the green Valle Peligna, where the bees enjoy an unpolluted environment. As...

Known for its Monograno line and operating in Val di Fiemme since 1908, growing wheat and producing pasta with artisan methods. Today, Felicetti is more involved in organic products than ever with a selection that gourmets adore. Wholemeal kamut (the...

A biodynamic farm founded by Giulia Maria Crespi, with the assistance of her son Aldo Paravicini Crespi: 600 hectares of land in the Parco del Ticino. Apart from cattle breeding the farm produces wholegrain, brown and white rice, marano corn,...

Renato Paltrinieri runs a tight ship at his dairy. The secret of production quality lies in his careful checks on milk sources, the artisanal processing at each stage, and bespoke ageing from 70 to 150 days, depending on the type...

A farming cooperative specializing in buffalo, whose fresh milk is processed to make excellent products, applying the artisanal methods developed with years of experience (fermentation, spinning and cutting), but also working to all hygiene and healthcare standards. The catalogue is...

Cellito is a family-run farm in Valle dei Mulini, a WWF nature reserve in the Cilento – Vallo di Diano National Park. Established about 12 years ago with the aim of reviving and promoting heirloom charcuterie recipes, it used pork...

The brand has a great story behind it, that of the Manna family, which has taken plenty of ups and downs in its stride but never has compromised on quality, and since the early 1950s it has devoted itself to...

Until recently virtually no one was interested in making beer in Lazio. However, in 2005, Leonardo Di Vincenzo arrived and started shaking things up with his 'Birra del Borgo', shooting to the head of this nascent market. The brew was...

Sergio Tomassoni's firm produces classic Marche charcuterie. The pork from heavy pigs is selected from the circuit of classic great Italian ham and the trimming and tying processes are manual. The products are aged in temperature-controlled rooms after being dried...