Food producer

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...

Antonio Rango founded his company to safeguard an old tradition for preserving highly nutritious figs. Along with his family, Antonio monitors all stages of work carefully, and his imagination is always busy thinking up new products to offer his customers,...

Since 1953 this family operation has devoted itself to the entire Parmigiano Reggiano chain: from breeding Italian Bruna and Friesian cattle to processing and ageing the cheese. The experience of husband-and-wife Sergio and Maria was handed down to their four...

Anna P. is the commercial brand managed by Lanaittu, an Oliena producer founded in 1942 by Anna Puligheddu. Today they produce traditional Sardinian sweets, as well as crisp carasau and guttiau flatbread. Pistokeddos are the house speciality, large, soft lady...

In 1995 Giovanni Bazza began producing pressed meats without additives, preservatives or antioxidants: only pork, salt, pepper, garlic, spices, and natural flavouring, like the old days. Since he started his business, he has applied a precise philosophy and methodology: excellent...

A real Valchiavenna institution, at the very least because it is one of the few charcuterie producers to make violino di capra, a goat ham and Slow Food Presidium. In addition to goat, pigs and cattle are also processed by...