Food producer

After being sold to foreign companies the brand returned to Italy in 2009, purchased by Oleifici Mataluni (which includes Dante, Oio, Olita, Topazio and Vero). The Sommo Poeta label came home, and not long after, production was moved to Montesarchio...

Quality, respect for the environment and tradition are the commandments that Delverde has always observed since it opened for business. Of course, the pure water of Mount Majella, the best durum wheat flour, bronze dies and low drying temperatures make...

Filotei Group srl can be found at the foot of the Sibillini Mountains, on the border between Umbria and Marche. This is one of the most famous and long-lived food companies in the province of Ascoli Piceno, involved in the...

Formec Biffi markets 95 products under 1,600 labels. A multitude of goodness for a company that is the result of Pietro Casella's entrepreneurial skills. Formec Biffi opened in the late 1960s, at San Rocco al Porto, near Milan, with two...

Synonymous with fine pasta, this company also produces a range of ready sauces, condiments, rice, boiled legumes and extra virgin olive oil. Their story began in Corato, Puglia, where a generation of industrial pasta makers had worked since 1930. Attilio...

A sweet tale that began in 1942, with Silvio Agostoni's bakery in Morbegno, producing confectionery. A war was on, so just a little sugar, mixed with chestnut flour, a hint of cocoa, and the Torta Montanina saw the light. An...

Passion and tradition for 147 years. Antonio Carpenè's brainchild was founded in 1868 to produce a sparkling wine from the grapes of the Conegliano and Valdobbiadene hills. It was the first to make fine prosecco using good quality, scientifically monitored...

At the end of the 1800s, in the Etna foothills, Giuseppe Caffo started to distil marc in a business now about to celebrate its centenary. In 1915, Caffo acquired an old Sicilian distillery and began making liqueurs from aniseed and...

Pisticci, Basilicata, 1894. The time and place of the first chapter in the story of Amaro Lucano. In his small biscuit factory, Pasquale Vena experimented and created Amaro Lucano. Still a secret recipe, made with herbs (wormwood, Roman wormwood, clary...

The art of distillation is at home here. In 1896 Matteo Da Ponte published a manual of distillation, illustrating for the first time his patented alembic stills and the first concentration columns for alcohol steam, made to refine and soften...