Food producer

Giuseppe Santoro and Piero Caramia started about 40 years ago in local butcher shops before opening their charcuterie factory in 2000. The pigs come from supervised local farms and live in the semi-wild, feeding on undergrowth in the surrounding forests....

The company has been on the go for a decade, its mission always to promote typical regional produce, particularly San Marzano PDO and Antico Pomodoro di Napoli tomatoes, a Slow Food Presidium (from the native smek 20 variety), both of...

Nicola Perra and Isidoro Mascia opened their brewery in 2006, with an ambitious goal: quality production while experimenting with new ideas. The first labels were Friska, Sella del Diavolo, and Toccadibò, available on the market throughout the year. Then came...

Since day one, in 2010, this brewery has received the attention it deserved, its products able to win over even the most demanding enthusiasts. The helm is in the hands of a young, tightknit group that arrived at this project...

Established in 1947, Torrefazione Giamaica has preserved its artisanal direct-flame roasting process over the generations. Using machinery from the 1950s, no longer available on the market, it processes 60 kilos of beans at a time and takes exactly quarter of...

This farm in Abruzzo grows spelt and wheat with organic methods in a perfect habitat. The philosophy pursued is the constant search for authenticity, simplicity and tradition, respecting the environment. All products are processed in house with classic methods: spelt,...

Fratelli Averna, former owners of Amaro Braulio, the Frattina grappa company, and Limoncetta di Sorrento, was acquired by the Campari group in 2015. Fratelli Averna was founded in 1859, when Salvatore Averna sold fabrics in Caltanissetta and did good works...

Gianluca Franzoni (also known as Mack Domori), founder and president of Domori, is a true champion of chocolate culture. He is the first producer in Italy to oversee every stage of chocolate production from start to finish, starting with his...

This company, established in the early 20th century, is located in Sila National Park and makes charcuterie from Suino Nero di Calabria pork. Now run by the third generation of the Romano family, with production using organic methods, without additives...

Adriano Ferrari works to promote the black pig of Calabria, which he breeds in a semi-wild state on his farm in Altilia (Cosenza). He feeds the stock vegetal protein and slaughters at about two quintals in weight, producing a range...