Food producer

Niasca Portofino was founded by a group of Portofino residents and enthusiasts who share a love for this beautiful village. Established in 2010, the success of the brand and product range can be summed up in a few simple words:...

After taking over the family business in 1998 (a commercial farm based in the Nebrodi Park), Giuseppe Oriti decided to specialize in the production of porchetta from Nebrodi black pigs. The pigs are raised on site in a semi-wild state...

With the registered trademark ‘MOZZARELLA MIA', the Caseificio Pugliese of the Cusmai family, produces mozzarella by sight and by hand, guaranteeing the quality of its products while respecting tradition. The Caseificio Pugliese was the first in Brescia to handcraft fresh...

Active since the 1950s, the café managed today by brothers Gianfranco and Raffaele Romano has long stood out for its craftsmanship and carefully chosen ingredients, making it a touchstone in the city. An elegant space popular in the morning for...

Opificio 1899's aim is to bring out the best of the time-honored art of Italian charcuterie, drawing on excellent ingredients and artisan craftsmanship. The project was spawned by Salumeria Pavoncelli so as to carry on a tradition of production that's...

Drogheria e Alimentari is Italy's largest producer of top-quality herbs and spices, offering a complete ranges of herbs, spices, seasonings, special salts and saffron under its own name and third-parties brands. Drawing on a direct supply chain, Drogheria employs strict...

Founded by Giorgio Mengazzoli (who's today supported by his children), this family-run business concentrates its efforts on the production of balsamic apple vinegar. Then there are wine vinegars, flavored and monovarietal versions, Modena IGP Balsamic Vinegar and Traditional Modena DOP...

Founded by Francesco Carriero, Martina Franca has just over ten years of experience under its belt. Francesco took advantage of the area's favorable climate and his skills in food technology to build on Puglia's tradition of pig breeding. To boot,...

The family tradition began in the interwar period, when Mario, an expert pork butcher, began exporting his art throughout the Italian capital. Then, in 1979, together with his sons David and Agostino Cataldi, Mario founded Almerina Patrizi (named after his...

In 1951, Fernando Gianferrari and his wife Maria started producing artisan cured meats in Canossa, in the Reggio Emilia Apennines, in the so-called Matildica area, appreciated since ancient times for the goodness of the local food products. This art has...