Food producer

In the 1970s Michele Portoghese opened a small pastry laboratory producing cantucci biscuits. Over the years it has retained its family-run scale but the company now specializes in pasta. Good quality and the desire to promote Italian ingredients and the...

No industrial equipment is used in Alessandro Tagliagambe's pasta factory. The processing cycles are almost entirely manual with a daily production of about 200kg of pasta made from durum wheat and fresh eggs, for a niche clientele. Since 1953, the...

In 2012 the Canossa family, with Alvise and his son Ottavio, decided to write a new chapter for the historic Tenuta Cuniola, at the gates of Ferrara. The 70-plus hectares of arable land produce durum wheat used for zero-kilometre pasta...

In 1938, in a small bakery in a village in the province of Sondrio, brothers Mario and Enea began to bake biscuits using wholesome, genuine ingredients. The products soon became popular throughout Valtellina and since then the Galbusera family has...

In 1962 Archimede Sabelli registered the first patent for the invention of a machine that manufactured mozzarella. In almost a century of business, the family's dairy tradition has clearly combined dependable raw materials with advanced technologies and manufacturing systems to...

Emanuele Lenti and his wife Antonella share a passion for baked goods and pastries. Every day they can be found hard at work in their bakery, making cakes true to established local traditions. Their products are baked in an olive...

Founded on the outskirts of Palermo by Salvatore Cerniglia back in 1972, over the years this patisserie has become a real hotbed of the most authentic Sicilian confectionery culture. Tradition is key at this famous bakery where, as well as...

Fonderia is a project that uses advanced technology to promote fine cocoa powder among consumers. To guarantee control of the bean-to-bar production process, the team of passionate entrepreneurs behind the company select the Fino de Aroma cocoa in Ecuador, within...

For over ten years Francesco Montrone, owner of Bar Urzi, a gourmanderie at the gates of Florence, has been devoted to fine chocolate. As well as the best Venezuelan cocoa crus, his shop works with excellent ingredients: Piemonte PGI hazelnuts,...

Attilio Servi's sweet creations travel from the workshop in Pomezia to gourmets who are unable to resist the delights made by this iconic patisserie. His experience, creativity and knowledge of the raw ingredients and production methods are apparent in the...