Food producer

The Caseificio Sociale Coduro makes Italy's most famous and celebrated product, Parmigiano Reggiano, using Friesian milk from member farms. A very short production chain and traditional processing methods are the basis for high quality. The cheese is matured for 24...

Amalfi Coast lemons, Giffoni walnuts and Battipaglia strawberries are just some of the prime ingredients used in by Sal De Riso in his patisserie. This artist and artisan of sweet pastries imbues his creations with the beauty and fragrance of...

Mauro Morandin grew up breathing in the fragrance of his father Rolando's bakery, and has become an international maestro of patisserie, preserving the artisan spirit while developing a modern, innovative flavour. He uses the best ingredients to make fresh and...

Originally a community dairy, it has evolved into a beautiful cooperative, with strong connections to the local area and an affinity for typical products. The flagship product is a quality Parmigiano Reggiano, made from the milk of cows raised on...

The history of the brand dates back to the 1930s when La casa del Caffè, founded in the early 20th century in Florence, was taken over by the Paladini family. Today the company head office can be found in the...

The venerable 3 Cuochi brand is a leader in the Italian saffron market. The story begins in 1935, when Gianni Mangini founded a production company, now run by the third generation, and created the brand that immediately met with success....

The cheese dairy dates back to the 1990s here in the Alta Langa hills, an area particularly well-suited to breeding goats and producing cheese in a traditional style with the milk from the farm's own 300-strong herd. A short production...

Fornovecchino is a farm, mill, processing and pasta maker facility. Claudio Pagliaccia and his wife Romina grow organic heirloom pulses and cereals: Purgatorio beans, solco dritto chick peas, Onano lentils, emmer and einkorn, Senatore Cappelli and Khorasan durum wheat, Frassineto,...

This is one of Gragnano's historic pasta makers, founded by Mario Moccia in 1976 and now run by the third generation. Past traditions and modern technology combine to create artisan pasta made from first extract semolina and spring water, bronze-drawn...

The company specializes in processing and preserving excellent products, mainly from the Lepini hills. So it is no coincidence that the delicatessen has become a draw for gourmets looking for delicious treats of all kinds, from jams to wine, honey...