Food producer

Once a train conductor for Italy's state railway, since 2010 Guido Fanelli has been producing pasta using Khorasan Kamut semolina, spelt, wholewheat flour, egg, and in special, aromatized versions, both conventional and organic. Their production approach centers on locally-sourced ancient...

Brazzale, Italy's oldest dairy producer, has been active continuously since 1784. Over more than 130 years and at least 8 generations of family, the family and their product range has diversified, from Vicenza butter (their historic mainstay) to grana padano...

Cooperative dairy producer Fattorie Cremona, also known as PLAC (Produttori Latte Associati Cremona), was founded in 1933, in the heart of the Padana plans, by 19 farmers. Today it comprises 90 members, and is a benchmark when it comes to...

This young producer, driven by a young energy, makes traditional,authentic piadina flatbread. Founded in 2000 by Liliana and Maurizio, for some years now they've been packaging their piadanas and distributing them to Romagna kiosks, eateries and direct to consumers, both...

Urbino's crown jewel is the 'crescia sfogliata', a kind of flaky flatbread that's stronger in flavor and texture than Romagna's piadina. The difference lies in the use of egg and pepper in the wheat flour, salt and lard dough, and...

A number of passions (wine, chocolate, coffee, sweet preserves) have one thing in common: quality ingredients. As Marco Colzani, an enologist fond of experimentation, explains, 'Production processes are similar: provenance, terroir, fermentation, acidity, sugars, tannins, oxidation.' Their production facility is...

Based in the Florence back country, this micro-distillery focuses on a single type of gin. Their London Dry Gin is made with 14 plants, almost all local: iris roots and petals, juniper, fresh bergamot peel, dried lemon peel, green cardamom...

PGI Andria burrata, a raviolo stuffed with soft cream and shredded mozzarella, is one of Puglia's gems and the flagship product of a dairy producer whose origins go back to the 1950s. The artisanal cheese maker Montrone draws on select...

This Apulian dairy and cheese producer was founded in 1942 by brothers Sebastiano and Francesco Capurso. Using the savings of their grandmother Paola, and with just a bicycle to transport the milk, they set up their workshop in the Gioia...

Deseo was created just 20 years ago by Francesco Pandolfini, the latest generation of family to lead the historic Mattei biscotti maker in Prato, Italy. They produce artisanal PGI Tuscan cantuccini with almonds, and in various other flavors (hazelnut and...