Food producer

Here we have a benchmark producer of the famous capello d'angelo pasta, made in the new Ficiarà plant along with a dozen other egg pasta types, from maltagliati to lasagne sheets. The flour comes from the Marche and is GMO-free,...

This business has 250 hectares of rice fields and 70 of spelt, corn and poplars. Since 1833 it has produced premium rice, carrying out every phase of processing internally, from preparing the land to harvesting, stone milling and packaging. Its...

In the 1980s, Reggio's prized Vacche Rosse breed of cattle ran a serious risk of extinction. A group of breeders devised this project to encourage a reprise in the number of animals. Since 1991, production regulations establish that the fodder...

BruCo, from the initials of Bruna Gibellini and Costantino Tiranti who invented aniseed chocolate in the 1900s. After lengthy trials the recipe inspired the founding of the Jesi company in 2001. The chocolate bars, pralines and chocolate creations are made...

The long-established Salento company Maglio has 140 years of honourable service to its name and offers an extensive assortment of products made from chocolate including its Origine, mini sampling bars. But also cream-filled chocolates; bonbons; truffles; almond and hazelnut chocolates;...

Modica chocolate is very special, with a pleasant mouthfeel left by the grainy texture typical of cold processing and lack of conching, a technique derived from the Aztec recipe. Sugar is added to the cocoa paste at about 36 degrees...

Behind La Molina is the passion for all the arts, including the art of the "delicious". This has given life to a range of premium chocolates, which impress from the outset thanks to sophisticated packaging and original design. Pralines, bars,...

A shrine for Piedmontese chocolate. All thanks to prime raw materials like cocoa mass from Africa and South America, and Langhe hazelnuts, processed with the hand of an artisan. The speciality here is the boero, with Vignola cherries heady with...

Creativity, craftsmanship and passion applied to chocolate. Opened in 1907 as a mill and bakery, over time becoming a patisserie and, in 2005, Giraudi was converted to a chocolate boutique, with adjoining workshop and café. Not to be missed are...

Silvio Bessone, chef and patisseur, had a dream. He wanted to be able to choose his own cocoa. So after he created his house of chocolate with its modern workshop, restaurant, Cioccolocanda inn, and museum, he went to Sao Tomé...