Food producer

The company opened in 1970 thanks to the passion of Giuseppe Diale, who was determined to find the most precious Piedmontese flowers to make authentic honeys with sophisticated sensorial traits and of the best quality. His passion for beekeeping was...

Floriano Turco makes "extreme honeys", in the Cuneo Alps near the French border, at about 2,000 metres altitude. They are organic and are part of the High-Mountain Honey Slow Food Presidium. Floriano practises closed-cycle beekeeping: he raises the queen bees...

The quality of the jams and respect for the ingredients are the distinguishing features of this Florentine production company. The ingredients are processed immediately after harvesting to preserve their authentic flavour and are handled as little as possible. They are...

Giarratana onions are on offer in all possible forms at Fagone, a leader in the production of this Slow Food Presidium vegetable. From July to September, during the harvest, they can be bought fresh on the farm, or shipped throughout...

The company was created in the late 1800s by Vincezo Besio, grocer and confectioner, who also learned the art of candying fruit. Over the years this lovely company has always been family-run and specialized in candied crystallized and glacé fruit,...

Mattia Pariani has a "multisite farm" and has built up cooperations with farmers from other regions of Italy to provide excellent dried fruits that include Bronte PDO green pistachios, Piemonte IGP hazelnuts, Romana della Val di Noto almonds, Parco San...

The story of a woman narrating tradition through the flavour of good, homemade things and eye-catching packaging. This is how Diana Attianese describes her company, set up in 2014 and already respected for the quality of its products. The secret...

Salcis was established in 1941 to bring together the pork butchers producing Sienese and Tuscan cured meats. It specializes in processing pork although since the 1960s it has worked alongside a dairy. Salcis is a benchmark for quality cured meats,...

Graziano Casa's ham business was established in the Seventies, in the strip of Italy that was to become today's Food Valley. The quality of his cured meats is explained by the blend of technology and artisanal care as well as...

The company offers an artisanal production of goose charcuterie, typical of the Lomellina valley. The 100% free-range Italian animals are fed on corn and soya to keep them lean. The meat is processed within 72 hours from butchering, cured with...