Food producer

Olivieri 1882, an award-winning artisan bakery led by Nicola Olivieri (the fifth-generation of family management), blends tradition with a contemporary vision. Thanks to a meticulous, artisan approach, each product is of outstanding quality, without exception. Olivieri 1882 baked goods are...

Antonio Tammaro had the great merit of transforming a small delicatessen shop into a company that exports all over the world. The turning point came in 1985. Today he produces fish preserves made in an artisanal way, but respecting state-of-the-art...

At the end of the 1700s, Azienda Agricola Fois was founded; in 2000, a new adventure called Accademia Olearia was launched with the aim of marketing the quality productions of the family farms. This is a fundamental reality for Sardinian...

This family-run farm and dairy in Mugello (now on its third generation) breeds Sardinian sheep, produces raw-milk cheeses, ricotta and excellent yogurt, and distributes its products in Tuscany. A successful example of in-house production, the farm keeps its livestock on...

This family-run dairy is situated in Brianza, surrounded by the greenery of the Curone Park. For over 40 years they've been producing high-quality cow's milk, today transformed into fresh, semi-aged and aged cheeses, as well as yogurt, ice cream and...

Active in the world of egg production since the early 1950s, Ferioli Bio has always maintained high quality standards. The organic farm hosts Leghorn breed hens with white plumage. About 7,200, hens fed mainly on maize, supplemented by soy, alfalfa...

Their production space is situated in the hinterland, their two shops in Ascoli and Fermo. Locally-sourced ingredients are used whenever possible (tenera ascolana olives from their own grove, local supply chains, including for the packaging), making for delicious and exquisitely...

Locally-sourced, select ingredients, no added preservatives, careful preparation methods following tradition, all while drawing on modern equipment and years of experience: these are some of the secrets that over time have led to the success of this Piceno food producer....

The Zivieri family began operating in 1987, when Massimo, his brother Fabrizio and their father, Graziano, took over a butcher's shop in Monzuno, on the Bolognese Apennines. Today their dream has come true with the Fattoria Zivieri farm, 90 hectares...

Four generations of family and a century of business: from Luigi Massera, who opened the original wood-oven bakery in 1920, to his son Gino, who transformed it into a pastry shop, up to the grandchildren, who continue to bake delicious...