Food producer

Umberto Avanzini, wife Carolina and son Davide run this farm in the Apennine foohtills. They have 75 cows of their own, fed with forage and vegetables they grow themselves with organic methods. Every morning Umberto processes the milk himself to...

This social cooperative dairy opened in 1966. Today it is a leading company vaunting 400 quintals a day of milk processed to make quality products, monitored by cheese-making experts. The flagships are a fresh and a ripe PDO Asiago, but...

In the heart of Valsassina, for more than half a century, Carozzi has been producing high-end cheeses with both an eye towards tradition and a sensitivity to today's consumer tastes. Quality milk, favorable climate, experience, passion and care are all...

A cooperative set up over a century ago that now has hundreds of members and a modern dairy with a special ripening facility. Each day skilled master cheesemakers process approximately 270 quintals of milk with craft methods before proceeding to...

Eros Buratti IS La Casera! This true pro and passionate cheese affineur, hand picks from the best products locally and also further afield. A bespoke ripening path is developed for each product, respecting its origin but always adding that extra...

The company was founded in 2001 thanks to Gian Luca's eye for business, but the Atzori family's roots in confectionery are centuries old. In this area almond grove thrive alongside vegetation perfect for production of an excellent honey: two fundamental...

Grondona is a historic, family-run baker with decades of experience in the industry. Here they've made it clear that traditional Genoese food reigns supreme, with ancient recipes that continue to get passed down from one generation to the next. Their...

An interesting company that has just turned 50 and is managed with passion by the Papa family, specializing in the ancient art of sugared almonds. The range goes from a classic almond dipped in sugar or chocolate to those with...

Since 1783, the Pelino family have seen to it that their name means quality. The secret to this confectioner's unrivaled success (international by now) lies in having the best ingredients (Avola almonds, Tonda Gentile hazelnuts, Belgian chocolate etc.), an artisanal...

The mastermind behind the business is Luciano Catellani, who started rearing livestock in the 1980s with the intention of saving and protecting the Vacca Rossa cow, an ancient Reggio breed. His production focuses mainly on an excellent Parmigiano Reggiano, aged...