producer

La Torroneria G.F.G Murdolo

G.F.G. is an acronym for Giacinta, Francesca and Giovanni. The three Murdolo siblings are the latest generation of family to represent a 50-year tradition of torrone production. They bring experience, tradition, an artisanal approach and select ingredients to their work. ...Leggi altro

Jul. 28 2021

Feudo Mondello

This artisan pasta maker takes ‘in-house’ to the extreme. Their durum wheat (ancient Sicilian grain varieties, especially Senatore Cappelli) is grown on their 270-hectare Feudo Mondello, a property in the Belice Valley that the Agosta family have been cultivating since ...Leggi altro

Jul. 28 2021

Forno Santa Rita

The producer got its start in 1999 as a baker of bread and biscotti using ancient traditional recipes in a wood oven. It has since involved, and as of 2016 they produce high-quality artisanal pasta, made by Maurizio Spinello with ...Leggi altro

Jul. 28 2021

Damigella

Locally-sourced organic pasta The basic ingredients are Sicilian: native varieties of ancient durum wheat (Timilia, Senatore Cappelli, Margherito and Perciasacchi) all cultivated on the island by Damigella. The stone-grinding process and artisanal production techniques are also Sicilian, with slow kneading ...Leggi altro

Jul. 28 2021

Pasta Fanelli

Once a train conductor for Italy’s state railway, since 2010 Guido Fanelli has been producing pasta using Khorasan Kamut semolina, spelt, wholewheat flour, egg, and in special, aromatized versions, both conventional and organic. Their production approach centers on locally-sourced ancient ...Leggi altro

Jul. 28 2021

Brazzale

Brazzale, Italy’s oldest dairy producer, has been active continuously since 1784. Over more than 130 years and at least 8 generations of family, the family and their product range has diversified, from Vicenza butter (their historic mainstay) to grana padano ...Leggi altro

Jul. 28 2021

Caseificio Pugliese – Mozzarella Mia

The Cusmai family moved to the north from Puglia to ensure a tighter supply chain for their ‘pasta filata’ cheeses and to be close to the source of their main ingredient: the Bruna Alpina cows that live in the pastures ...Leggi altro

Jul. 28 2021

Fattorie Cremona – Plac

Cooperative dairy producer Fattorie Cremona, also known as PLAC (Produttori Latte Associati Cremona), was founded in 1933, in the heart of the Padana plans, by 19 farmers. Today it comprises 90 members, and is a benchmark when it comes to ...Leggi altro

Jul. 28 2021

Piadina Le Vele

This young producer, driven by a young energy, makes traditional,authentic piadina flatbread. Founded in 2000 by Liliana and Maurizio, for some years now they’ve been packaging their piadanas and distributing them to Romagna kiosks, eateries and direct to consumers, both ...Leggi altro

Jul. 28 2021

Il Panaro Food

Urbino’s crown jewel is the ‘crescia sfogliata’, a kind of flaky flatbread that’s stronger in flavor and texture than Romagna’s piadina. The difference lies in the use of egg and pepper in the wheat flour, salt and lard dough, and ...Leggi altro

Jul. 28 2021
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