The Cardinali family carry on a centuries-old tradition aimed at safeguarding the importance of the "visciola", a local sour cherry. Their strength lies in their...
In 1951, Fernando Gianferrari and his wife Maria began producing artisanal cured meats in Canossa, in the Reggio Emilia Apennines, in the so-called Matildic area,...
Alfredo Landucci and Franca Bianchini's lovely business was founded in 1982. Originally the idea was to sell fresh truffles, but over the years the range...
Founded in 1953 in Castelbuono (PA), in the heart of the Madonie park, today Fiasconaro is a world-renowned confectionery excellence. Now in its third generation...
Founded in 1976 in Borgonovo Val Tidone, Capitelli is a family-run business specializing in the production of naturally cooked and smoked cured meats. It uses...
This Valle d'Aosta artisan food producer boasts a long and solid tradition of family management. Alpenzu was founded in 2001 in Verres, inspired by a...
Based on the foothills of the Ligurian Apennines, Biobruni breeds goats and produces its own cheeses, milk and dairy products. In 1986 Osvaldo Bruni and...
A family history that has been handed down for five generations, in the countryside of Basso Lodigiano. Today, Angelo and Stefano Fiorentini, once farmers and...
In the early 20th century, Augusto Leoni learned the art of preparing and producing porchetta in the traditional way, thus laying the foundation for the...
San Salvatore was founded in Paestum and is the ambassador of a new vision of Cilento, based on tradition, innovation and sustainability. Cucina San Salvatore...
