The dairy was set up in 1969 by Guido Pinzani, who found himself attracted to the art of cheese-making after meeting a retired cheesemaker. Pinzani monitors each stage of production himself with loving care, and specializes in the production of...

Founded in 1993 with the aim of reviving the artisanal nougat made with the PGI Langa Tonda Gentile hazelnut, the company has undergone changes and converted at corporate level but retains its artisanal approach and abides by its quality philosophy....

Corte Donda, an 18th-century farmhouse, is set in four hectares of land. Apart from accommodation and a restaurant serving typical cuisine, the farm also has poultry and horses, a vegetable garden and an orchard, the latter producing the crops used...

Giacomo Santoleri is an engineer who decided to become an organic farmer on the slopes of Mount Maiella. The pasta has always been original, from the initial spelt spaghetti made in 1993. Tasty artisanal pasta, made as Nature commands, in...

A business founded in the 1950s and a cereal specialist producing mainly couscous, not only from traditional durum wheat meal and semolina, but also from quinoa and chickpea, lentil and chickpea, whole durum wheat and green lentil, wholemeal, whole corn,...

Founded by Riccardo Maschio in 1972 as a small, family-run business, Leone is the oldest distributor of organic products in Italy and the first to produce puffed rice cakes (now everywhere) according to Japanese tradition. Moreover, since 1993 they have...

The story begins in the 1940s when Vittorio Fiorentini's shop in the centre of Turin, opened in 1918 by Leonildo Fiorentini, began selling special food products from all over the world, from couscous and unleavened bread to sauces, spices and...

Molino di Ferro is a historic family business that has been producing maize flour-based foods for generations, guaranteeing product excellence. With a controlled supply chain and the exclusive use of Italian maize, the company has won the trust of consumers...

Rigoni was created after the World War 1 thanks to Elisa Antonini. After 80 years as a small beekeeping business on the Asiago upland, it became the largest bottler of organic Italian honey and one of the biggest names in...

Domenico Mari works about 60 hectares of land situated inside the Laghi Lungo e Ripassottile nature reserve, applying scrupulous organic farming principles to his cereal and pulse crops. The grains are then used to make flour in an old stone...