Food producer

This family-run company has grown and produced rice since 1948, processing it with a skilful blend of traditional and modern techniques to ensure high quality standards. There are nine varieties available: Carnaroli, Arborio, Baldo, Nuovo Maratelli, Vialone Nano, wholegrain, Fragrance...

Andrea Magi has been driven by his passion for cheese since childhood, and it turned into his raison d'être. He is tireless in his quest for the best cheeses to age himself or leave with his trusted cheesemakers. The results...

In just five years in business, this brewery has found a prime place in the coterie of Italian beer makers. The Forte in its name is in homage to Forte dei Marmi, a charming Versilia tourist resort of international appeal....

A company with 144 years of history in making Trentino grappa and still run by the Bertagnolli family. The marc is distilled after first racking, using a discontinuous double-boiler alembic that enhances the aromatic profile of teroldego, nosiola, chardonnay, marzemino...

In 1925 Antonio Petti, an Agro Nocerino Sarnese landowner, founded his eponymous company. In the 1940s, his son Pasquale began working in the company and the name was changed to Antonio Petti e Figlio. In 1950 his wife joined the...

Here in Parco Regionale del Vesuvio, a precious gourmet powerhouse of considerable interest, Pasquale Imperato has devoted himself to his business for many years. His well-deserved success is owed to quality and a short production chain for his flagship PDO...

Federica Rosso and sisters Simona and Anna Maria, supervised by their mother Giancarla, head this all-female business devoted entirely to rice. The quality-focused farm extends over around 40 hectares and works towards protecting the environment and producing healthy, traceable products....

Cristina and Silvia Crotti have inherited their father's passion and grown it into an internationally renowned business, while keeping faith with the ancient art of making balsamic vinegar. In addition to the PDO Aceto Balsamico Tradizionale di Reggio Emilia, with...

After over a century as pork butchers, in the mid-20th century the Devodiers understood the natural vocation of the area between Langhirano and Lesignano de'Bagni for maturing hams, and opened a specific business there. Since then they have produced various...

Podere Cadassa is home to Zibello, a culatello that can be tasted at Al Vèdel, the trattoria owned by the family since the 1700s. Only a few thousand hams are made and only in winter, without additives, aged in natural...