Food producer

The Borrello family company is an organic, self-sufficient farm operating a closed supply chain, founded in the 1960s and today extending over 100 hectares of land on the Nebrodi foothills. The farm includes semi-wild cows, sheep, goats and black pigs,...

Tradition has been handed down from father to son here since 1890, producing the tasty offella, a fragrant biscuit typical of the area, whose recipe has never changed: wheat flour, eggs, butter, sugar, and olive oil. A chocolate version has...

The company has over a century of experience in artisan meat processing, including different varieties of venison, typical of the Valmalenco production area, in Valtellina. The original and typical products have earned the company praise thanks to the efforts of...

Established 22 years ago as Acquacoltura Pizzu Rocca, the purpose of the company was to integrate the eel farming side of business. Smoked whole and in filets, eels gave excellent results and production grew from 1990 onwards. Subsequent expansion of...

In addition to good organic EVO, the farm produces its own prime quality items, and acquires from cooperatives and other businesses that apply natural working methods. The product list includes over 400 entries, including pulses, grain and puffed cereals, muesli,...

Founded in 1862, the vinegar cellar is now managed by Italo Pedroni, a singular fellow and great raconteur, enamoured of his business. He makes five types of PDO Balsamico Tradizionale, named after family members, each with its own character, different...

The ingredient that makes all the difference in this company's paste is wheat germ, never found in standard pasta. Dating back to 1860, after five generations Pastificio Morelli continues with the same specialities produced with age-old crafting, with no use...

At the end of the 1800s pasta workshops began to thrive and one such was Giovanni Fabbri's craft pasta production business. It vaunted outstanding attention and a passion for good things then and still does. Quality wheat, bronze dies, but...

The Verde River springs and the ancient machines still used in Fara San Martino have given Cocco pasta its unmistakable taste for almost a hundred years. The top products include egg nests and skeins, durum wheat caserecci, coarse or refined...

Founded in 1951 this was one of the first Italian charcuterie businesses to believe in the supply chain system and closed cycle, linking the family-owned pig farm, abattoir and processing plant. There are several product lines: standard, from heavy pigs;...