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When Nero di Calabria was founded in 2011, in Taverna (a hamlet of Paterno Calabro), the idea was to focus on the region's native black...

For more than 30 years, Paganoni has been producing Valtellina charcuterie, forging ahead and continuing to grow, both in terms of numbers and quality. The...

For some 120 years, the Tosini family have been producing prosciutto in the village of Langhirano. The business got its start back in 1905 when...

Situated in the heart of the PDO production zone and active for almost 70 years, Tanara Giancarlo Spa has managed to establish itself as a...

This family-run business was founded 30 years ago by the Napoletanos, who were already active agricultural producers. Their mission has always been to preserve and...

An enduring touchstone for the whole area, and not only for fans of certified organic quality produce. The harvest is carried out exclusively by hand...

Meggiolaro, a name, a company, but above all a family, which follows the products at every stage, to ensure maximum quality and uniqueness. An artisan...

Fratelli Galloni S.p.A is a historic company in Langhirano, specialising in the production of superior quality Parma hams. Founded as a family business in 1960,...

Founded in Turin in 1826, Caffarel has long represented Italian excellence and expertise in the production of chocolate-hazelnut masterpieces. Caffarel chocolate is still produced with...

A producer that's revolutionized the world of gourmet chocolate. Now part of the Ferrarelle group, Amedei oversees the entire cocoa supply chain, from selecting the...

Thanks to over 50 years of experience handed down from Natalino dall'Ava to his son Carlo, Dok Dall'Ava has grown into an award-winning and cutting...

Olivieri 1882, an award-winning artisan bakery led by Nicola Olivieri (the fifth-generation of family management), blends tradition with a contemporary vision. Thanks to a meticulous,...

Umberto Boschi has passed the century mark (it was founded in 1922), but remains a stronghold of the Salame Felino IGP production zone, with which...

The Iacovanelli family have been making honey for over 150 years, overseeing all stages of production, from beekeeping (organic for 25 years now) to packaging...

Founded in 2007 as an offshoot of the historic Pastificio Di Martino (a business that's over 100 years old), this innovative pasta maker aims to...

The story begins in the seventies when Giuseppe Pighin started to breed trout in lots of running water, with very low fish density and a...

Pig breeding was already practised in the Staffora Valley by the ancient Romans. The charcuterie factory was established in the centre of Varzi in 1974,...

Antonio Tammaro had the great merit of transforming a small delicatessen shop into a company that exports all over the world. The turning point came...

Cillo has been bringing the best of Italian and international supply chain meats to Italian tables since 1985. Excellent meats (also from ancient indigenous breeds)...

Just outside Munich this Italian Osteria -with a soul of a ristorante- is a good address to experience traditional cuisine. Good quality ingredients and a...