Food producer

From beans to bar. In Guido Castagna's case the effect is surprising as he runs a very small chocolate crafting outfit but his production is on a par with bigger businesses. He selects raw materials directly from plantations and purchases...

In 1987 the Zivieri family opened a butcher's shop in Monzuno, in the Reno valley. The turnaround came in 2005, when they started breeding free-range Cinta Senese and Mora Romagnola pigs on a 40-hectare farm in the Apennines outside Bologna,...

G.A.M. was founded in 1986 by a group of Montefiascone environmentalists as a kind of buying group. It evolved into a charcuterie producer serving butchers and grocers. Considered one of the best processing businesses in Central Italy, where organic breeders...

Sebastiano Agostino Ninone's company, in the Parco dei Nebrodi, is a family business dedicated to the breeding of native wild black pig and production of superlative pressed meats and fron a complete production chain that excludes only cultivation of the...

Founded in 1960 by Savino Maffei and still family-run (despite their significant growth and almost 80 years of experience in exports), Il Pastaio Maffei is a leader in the sector of fresh pasta production. Various lines of pasta are made:...

Setaro began crafting pasta in 1939, respecting nature and tradition, using selected durum wheat flour and extra-pure spring water. Processing goes through vintage bronze dies and the pasta drying process is kept very slow (from 24 to 120 hours, depending...

One of the region's best-known pasta factories, whose secret for making a quality product is the perfect blend of durum wheat, as well as bronze drawing and long drying times (24–36 hours) at temperatures not in excess of 55 °C....

For more than half a century and for three generations, the Bonci family has been upholding the art of patisserie. Crafting in the traditional way, using select ingredients, and bold enough to experiment are the solid foundation and secret of...

The story of Massimo Corrà goes back to a traditional general store established in the latter half of the 19th century. It produces classic regional charcuterie, sourcing pork from Trentino. Products include luganega sausage; Trentino speck including an additive- and...

San Carlo and Levante durum wheats are the two varieties selected and produced to become Mancini pasta. The farm is surrounded by a field of wheat, an island of goodness that looks Nature directly in the face, producing various shapes...