Food producer

Claudio Gatti is a master baker who uses organic stoneground flour and sourdough starter, while keeping an eye on sugar content and calories. He makes amazingly tasty and light focaccia flavoured with citrus, chocolate, tea, beer, and mouthwatering heirloom grains. He...

Four generations of Savinis have marketed white and black, black winter, bianchetto, scorzone and Burgundy truffles, most sourced in the San Miniato area. It has three product lines: Tricolore, Elegance and the top-of-the-range Luxury, with an impressive selection of condiments...

Ernestino Carraglia learned pork butchering from his father Ugo. Today he supervises the entire charcuterie production process, using heavy pig meat from farms in Emilia and Lombardy, under the PDO Parma. His name is linked particularly to the Antichi Produttori...

This is a small facility. The meat used is partly from the company's own pigs, raised semi-wild, and partly from heavy pigs from a local breeder. The artisanal processing follows the specifications of the Prosciutto di Parma consortium. The traditional...

The history of this pork butcher began with a Parma shop, opened in 1950, and continues with Sagem, the business set up in 1986 by Mauro Ziveri, specializing in the production of excellent prosciutto crudo aged for 24 months from...

Ducale di Morini e Tortini charcuterie was founded in 1958 by a group of masèn (pork butchers) passionate about the typical Bassa Parmense charcuterie, like cooked shoulder from San Secondo, made using a medieval recipe. The ingredients are bought from...

This old Parma company is part of the Culatello di Zibello Consortium, and guarantees high quality in breeding and butchering, processing premises, naturally ventilated maturation cellars and limited production quantities. The pigs are fed on the farm's own GMO-free products...

This company, with its century-old tradition, is famous for Culatello di Zibello (also a Slow Food Presidium) and has always stuck by the precepts of typicality and quality, supported by a closed supply chain in the Terre Verdiane district. The...

A benchmark producer of gourmet prosciutto crudo since 1954, the company's secret is the care taken over the raw materials (selected heavy pig thighs from the Parma ham PDO circuit), artisan processing procedures, maturation in natural cellars for no less...

The story of the Regnani family began in 1960 with a shop in Serramazzoni, in the Apennines near Modena. In 1972 they began producing salami, sausages, cotechino and zampone in the back room. Over time the business grew and specialized...