Food producer

Originally a small bakery, opened in 1938 by Tranquillo Loison, this is now an artisan facility run by his grandson Dario, but the searching out of raw materials and the respect for tradition are still the same. "All stages of...

The story of this craft comfit-maker goes back to 1894, when founder Nicola Mucci completed an apprenticeship in Naples and went to set up his own workshop in the heart of Andria. The company has come a long way since...

Traditional Modica specialities produced by Elvira Roccasalva who applies ancient recipes inherited from an elderly lady along with her biscuit store. Elvira offers some offbeat exotic and spicy confectionery like mpanatiggie, sweet dumplings filled with meat and chocolate; Savoia cake...

Fiorenzo Giolito is the most recent generation of a family of affineurs that has meticulously selected and aged cheese across the entire area for a century and more. He is now at the helm of the company, a microcosm of...

The La Rocca family company vaunts a long tradition in the field, starting in the 1940s with grandfather Scherzerino. Today grandson Rino coordinates all the activities and focuses on searching out and selecting raw materials. Starting with pork from small...

For four generations Casa Madaio has handed down the traditions and passion for making and ripening cheese, from father to son. The products fall into a number of categories: fresh items including cheese, yogurt and buffalo mozzarella; semi-ripe cheeses including...

After two decades in business, Lambrate continues to be a benchmark for every self-respecting craft beer buff or aficionado. Firstly for its renowned role as a pioneer in having added true culture to the world of malt and hops, and...

Andrea Slitti is a renowned artisan on the new Tuscan chocolate-making scenario. Everything is superlative quality, from the simple single-origin cocoa bars to tasty spreads, blocks, Ferri Vecchi chocolate tools, and Slitti's exclusive own invention LatteNero, a very chocolatey LatteNero...

In addition to being identified with fine dining, Perbellini is also known for its white art. The patisserie was opened in 1862 by Giovanni Battista Perbellini, and produces refined pastries of excellent standards: the l' Offella d'Oro, for example, is...

The dairy opened for business in the 1920s in Brenton, where Ermenegildo Roncolato, with his sons Romano and Angelo, started up a rotating dairy. In 1964, Romano took over management of the Caseificio Sociale di Roncà and turned it into...