Food producer

Founded in 1935 by Natale Leonardi, today Igor's super modern facility of 22,000 square metres (easily reached from highway A4) is equipped with systems for producing, aging and packaging cheese. The third generation of family haven't let down their guard...

The farm has a modern manufacturing facility and a ripening centre in Chiappi, the municipality's highest district, in the stunning Santuario di Castelmagno basin. The owners have acquired precious pastures like Grange Nollo, Grange Rudu, Grange Bijoi, and Grange Borgis....

In 1919 Mario Costa founded his industrial cheese-making facility, but today most of the cheese made there is still worked by hand, according to tradition (with only select milk, rennet, and cultures) using tried and true practices. Gorgonzola PDO is...

A solid family business for three generations that produces speciality foods from prime raw materials picked in the surrounding woods and hills, then carefully processes them with a dash of creativity. Difficult to know which is the best among the...

Cuneesi al rhum are iconic confectionery made by this historic patisserie since 1923. Cuneesi vaunt many imitations but are really inimitable bonbons made with Andrea Arione's legendary recipe of a double meringue containing chocolate and rum cream, dipped in more...

In 1952, in Caramagna Piemonte, a rural haven close to Mount Monviso, a stone's throw from the Langhe, Dario Osella and his brother Gino Tommaso opened their dairy. Over six decades dairy production has expanded but the strong point continues...

Since 1948 the Fiandino dairy has been interpreting the art of cheese in Cuneo territory. Alongside traditional cheeses, the dairy offers more innovative types made with vegetable rennet. Milk, mainly from Italian Bruna Alpina and Piedmontese cow breeds, raw or...

The Cavalli family farm is set in 300 hectares of arable land, with olive groves and pastures that roll from the Pomarico hills as far as the River Basento. The owners are determined to integrate modern technologies and know-how with...

The dairy, located in the Alta Murgia plains, has been producing traditional fresh and ripened Puglia cheeses for more than 50 years. The company has combined the skills inherited from master cheese-maker Vincenzo Ignazzi, who founded this small outfit in...

Gruppo Formaggi del Trentino is made up of the 14 social dairies in Trentino. Every day 630 family farms deliver their milk, destined to become Trentingrana or other traditional Trentino cheeses (such as Puzzone di Moena DOP, Casolet Val di...