Food producer

Coradazzi is a benchmark for PDO San Daniele prosciutto crudo. A ham that is as plain, unfussy and straightforward as its owners, brother Angelo working in production, and sister Teresa running the company. The strength of their cured hams, ranging...

The business was handed down through the generations to Giuseppe Petris who, in 1962, created the prosciutto production company Wolf, now fully run by the Petris family. The meat is Italian pork from the Modena and Parma prosciutto crudo districts,...

In 1957 this small company was founded to produce prime San Daniele prosciutto, and is one of the few that still processes entirely in a workmanlike and artisanal manner. The hams are cured for up to 18 months, following the...

This company has established itself in the upper ranks of national production of spirits, with the Bepi Tosolini line named after the founder, who built manual steam alembic stills that are still used today, the secret behind an excellent product....

These preserves and sauces, all made using local ingredients, can be paired with cheeses, meats, salads and foie gras. There are Picolit and Verduzzo varieties, as well as Hippocras (refosco and spices), the 'Chimichurri' (cabernet, oregano, thyme and garlic), the...

Founded in 1976 by the Pessot-de Colò family, Jolanda de Colò has always had a gift for traditional Friuli foods and specialty goose-based food products. Currently they're among the most important national producers when it comes to premium goods, with...

The family has been working in the charcuterie industry for two generations and is also a benchmark in promoting the Casertano black pig. The stock, from local farms, is bred in a semi-wild state and fed with cereal flours. The...

Pacifico Lucaioli, the "great master of charcuterie" from the birthplace of Maria Montessori, produces a range of local specialities, most of which are free from colourings, preservatives, additives and milk powder. The only ingredients in the salami and sausages are...

Originally established as a butcher shop in 1901, Windegger has evolved over the years, opening a number of point-of-sale and expanding its range and production capacity. It makes typical regional charcuterie: small Tyrol salami called kiminwirzen; cooked ham in various...

Founded in 1884, this cooperative is among the oldest in the region. Every day, Vipiteno's almost 600 members produce about 150,000 liters of fresh, top quality milk from cows raised in local mountain pastures. The delicious and unique milk is...