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...

Ilenia Labbadia started her farm in 1999, and it is now a local point of reference for its focus on production quality. Ilenia has signed up for the traceability project for 100% Italian olive oil. The property, six hectares of...

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...

This beautiful farm at more than 550 metres in altitude consistently produces top-quality oil. It is has just a small olive grove and an excellent continuous-cycle three-phase milling facility, which is also open for use by third parties. The owners'...

Luigi Recchiuti and his wife Arianna started this brewery, thinking they would produce beers that they would like to drink themselves. His motto is "soul and passion", and that makes the difference. Attention to ingredients is the main thing, starting...

Agrolio operates in an area that is considered Apulia's best for producing high-quality olive oil. Their olive groves are managed according to traditional and organic agricultural methods, and their extra-virgin oil is made with Coratina, the producer's speciality cultivar, as...

Marina Gioacchini's Le Amantine was outstanding this year for the quality of production, following a year of management problems finally resolved to everyone's satisfaction. There are eight hectares of olive groves, with 2,000 trees of frantoio, leccino and canino varieties....

While the company founded by Francesco Divella way back in 1890 has evolved and developed over time, it's also managed to stay true to a few important principles: constant quality controls, careful selection of ingredients, the use of the best...

The story begins in an old villa in the fields among the green hills of Reggio, at Rivaltella, where the Gruppo Ferrarini still has its head office. When it began producing cooked ham in 1956 it was the first company...