tif-2022

A product with character, made respecting the original ingredients, where the meat is massaged with Sicilian sea salt then baked in a wood-fired oven. The result is an antique rose color, redolent of wild fennel, thyme, rosemary, and delicate garlic,...

Asiago speck is a well-balanced piece of charcuterie. A lovely, deep ruby red color interspersed with fine yet broad marbling, it offers up penetrating aromas of herbs, balsamic whiffs and smoky notes alongside classic notes of aged meat. In the...

Rich, properly fatty, and well-seasoned, Leoni Isabella's porchetta offers delicate yet classic fragrances of delicious roast pork and spices, with sweet, biscuity highlights. In the mouth lean pink meat is balanced by pleasant, tender fat, while its flavor proves excellent,...

The name is a tribute to the 1960s, when the groceries were done exclusively in local shops and delis, long before supermarkets were conceived. After carefully selecting the ingredients (100% Italian), it takes 21 days to produce — a slow...

Made from the most prized part of the thigh, their Canossello is a well-proportioned, nicely marbled piece of charcuterie with a thick layer of fat. To the nose it exudes aromas of aged meat, Parmesan, butter, ripe fruit, and a...

After six months of slow curing in an underground cellar using an accomplished blend of a few, fine ingredients, all in accordance with production regulations, Coppa becomes "Piacentina" and is entitled to the "Protected Designation of Origin DOP" label. Slicing...

Fiorucci Guanciale is produced according to tradition, drawing on 100% Italian pork cured with salt, spices, and natural aromas, and aged for 30 days. The result is a product that embodies traditional Roman cuisine. The outside coating of pepper is...

A pioneer since 1994 in the line of so-called "mold-free hams", it captivates with its generous meat, nicely marbled and bright pink. Intense aromas include highly pleasant and clean biscuity notes, warm shades of cooked pork, and mild spicing. In...

Founded in 1913 by Albino Chiesa, for over a century Albino has been a symbol of the art of charcuterie in the western Ligurian Riviera. A producer that's still family-run today, Albino Chiesa maintains a bond with tradition but is...

Since 1953, Fiasconaro has been a touchstone for fans of outstanding confectionery and sweets both in Sicily and beyond. From one generation to the next, the Fiasconaro family have handed down the secrets of the confectionery arts: traditional Sicilian sweets...