Food producer

A record-breaking balsamic vinegar cellar, with over 2,300 kegs and part of the eponymous winery, produces Asperum, an excellent balsamic condiment from native grapes. There are three types: the orange pack, aged for 30 years during which the precious nectar...

In addition to salt, pepper, sugar and spices, the ten-year-old company vaunts quality products like tea jams (green tea, smoked tea, Earl Grey, excellent with foie gras); fruit and tea jams (rhubarb with vanilla tea, raspberry with smoked tea, Earl...

We owe the invention of musetto, a type of cotechino with 110 years of history, to Lovison. In over a century the business has grown but without compromising the quality or the passion. In the Spilimbergo cured meat factory great...

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,...