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...

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...