Brunelli, established in 1938, is one of the key producers of Pecorino Romano and one of the few based in Lazio. It is far from small: a limited company distributing Italy and abroad, using not only milk from the Lazio...

In the 1970s Giuseppe Da Re owned one of the leading bakeries in the north-east with considerable production quantities but artisan traditional methods. After some experimentation, he offered a new product in 1989, his bibanesi, a cross between bread and...

Pasta Leonessa started in 1974 with the purpose of carrying on traditional pasta making methods. Their approach is characterized by a refusal to compromise: brass wire-drawing and slow drying are among the keys to a product whose 'only' ingredients are...

The Perinotti family has run the business for five generations and is known for its stone milling of rice to preserve the nutritional substances that give the rice its flavour and keep it firm to the bite after cooking. The...

This 500-hectare farm lies in a regional park, not far from a historic abbey, and vaunts a story of almost 900 years. Its production processes aim for low environmental impact and its preservative-free products are packaged in a modified environment,...

This butcher in Rassina, province of Arezzo, has been promoting Casentino grey for some time. This native stock is bred in the wild and Simone Fracassi, skilled fourth generation of a craft handed down over the years, has made the...

Stefan Gruber, an iconic figure in the industry, makes it look like child's play to make great fruit compotes and achieve a production chain of such excellence. Everything here is handled with intense, Teutonic expertise, from selection of raw materials,...

In the market since the early 1900s, Iasa have existed in their current form since 1969. They got their start salting anchovies in the distinctive wooden barrels. Then, in 1970, they began producing and packaging anchovy fillets (in small glass...

A family company set up to promote the farming economy of the area. In 1999, after the creation of a Slow Food Presidium to protect Sant'Antonio Abate and Campania tomatoes, retrieving native cultivar seeds and using the cultivation and processing...

Stefano Rocca began the tradition by producing botargo with the IV Regia fishermen's cooperative of Cagliari's Stagno di Santa Gilla. In the 1980s his grandson, another Stefano, opened a plant inspired by traditional craft production. The striped mullet and tuna...