Food producer

With a herd of 300 Friesian cows fed with mountain forage rich in wild herbs, the dairy works daily to produce its excellent Parmigiano Reggiano Expert, ably assisted by the skilled gestures of an experienced master cheesemaker. It is unique...

A cooperative dairy breeding its own Bianca Modenese cows, whose milk makes Parmigiano Reggiano produced, aged and ripened in house at the company's premises on the Modena Apennine slopes. Rosola consists of seven operating units and is currently managed by...

The farm run by Antonio Sangonelli and Gabriella Delbono has a strong cheese-making tradition behind it and is distinctive for its Italian Bruna livestock, now numbering 170 head. Their decision was inspired by the sturdy milk from these cows, which...

Renato Brancaleoni and daughter Anna are affineurs by family tradition. They choose cheeses produced locally and leave them to ripen in their own pit. The pride of their production is their excellent Pecorino di Fossa, but there is also the...

Le Fabbriche was founded in 1908 by an association of small, local torrone producers, and in 1955 the business was taken over by a Mario Rosa. Today they offer a wide range of specialty foods, including cakes for special occasions...

This is Marche's oldest liqueur business, founded in 1868 by Girolamo Varnelli who lived in Cupi di Visso, in the Sibillini mountains. His knowledge of herbs brought about Amaro Sibilla, based on yellow gentian, cinchona, and other medicinal plants. Then...

San Benedetto was set up in 1956, at Scorzè in the province of Venice, to bottle mineral water in glass. In the late 1970s, it used innovative disposable glass, but in the 1980s was the first Italian company in the...

This 60-hectare estate has been owned by the Pasca di Magliano family for over 300 years, and has always sought innovative production systems, so as to support the economic and social development of the Provincia di Terra di Lavoro district....

Founded in 1950 as a farm devoted purely to raising buffalo and over time it has maximized its operating structure. Buffalo milk, collected daily across the territory from partner farms, is processed with cutting-edge plant and equipment. The Campania buffalo...

Founded in 1947, from the outset Botalla managed to establish itself as a leader among local cheese-makers. Today the producer is managed by siblings Andrea, Simona and Stefano Bonino, along with their father Sandro and mother Maria Teresa. The milk...