Food producer

In 2013 Masè was acquired by a group of Friuli businesspeople but this venerable brand of traditional Trieste charcuterie dates back to 1870, and has shops dotted around the towns of Saba and Svevo. The flagship is CottoTrieste, the typical...

The Piedmont shore of Lake Maggiore is Italy's best calling card for cheeses. In the beginning there was PDO Gorgonzola and it is still the company's flagship product, available in various versions and reaping awards at many events, but with...

Guido Gobino is a cult name for Italian chocolate. He makes many products with the black nectar but his name is linked above all to the tourinot, a miniaturized version of the gianduiotto, a gourmet morsel that swathes the palate...

Andrea and Lorenzo are the fourth generation of the Bianco family, beekeepers since the late 1800s, producing honey from stable hives in the best Italian habitats. There is linden in Val d'Ossola; wildflower and rhododendron in Parco del Gran Paradiso;...

This elegant shop and tea bar is owned by Francesca Natali, the author of a number of books on the subject. She has been in business for over ten years and her aim is to promote the culture of tea...

In 1925 Guido Falaschi opened a butcher shop in San Miniato, with his two children working with him, but it was not until 1967, when Sergio arrived, that the business gathered momentum. He expanded the product range to include forgotten pressed meats...

After discovering that he had a gluten intolerance, Sergio Arzilli dedicated himself to making chocolate. Passion for craftsmanship is at the heart of his work, as evidenced by his decision in 1992 to dedicate an entire production line to Turin,...

Silvano Venchi opened his confectionery workshop in Via degli Artisti in Turin, in 1878. The company soon conquered the palate of many Torinese, above all with its Nougatina, a sweet made from chopped, caramelized hazelnuts coated with a chocolate glaze....

Belli, Trentino's oldest charcuterie producer, now in its sixth generation, has been a byword for speck and more since the 1800s. It vaunts a long history as a great artisan, and the proof is to be tasted in all its...