tif-2022

Based in Irpinia, this young, family-run producer has revived Avellino's time-honored tradition of pasta-making by combining history and innovation. In addition to traditional bronze wire drawing machines, they draw on patented silver and platinum systems (which are among their unique...

GIOPORRO is known for introducing the BRESAOLAZERO®, a premium bresaola that has since been embraced as a gourmet food. It's produced in Ponte in Valtellina, in a new, cutting-edge facility recognized as part of Italy's "Industria 4.0" and known for...

This family business was founded in 1972, in Dorgali as a small artisan outfit that later expanded to a dozen collaborators. The Esca family have been a touchstone in the production of Sardinian sweets for half a century, churning out...

Founded in Oristano in 1975, Passiu has always aimed to produce rice of the highest quality. Specialization and research have long distinguished their work, which saw the launch of their own brand in 2015. Both traditional and recently established rice...

Ever since it was founded in 1960, Galloni's mission has been to produce outstanding prosciutto, today drawing on a proper balance between traditional methods (like salting by hand and lengthy maturation in natural air) and the use of advanced technology...

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 and for some crops over a period of days in order to guarantee the proper...

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 major national producer of charcuterie thanks to the careful selection of ingredients and a skillful,...

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 beans right on the plantations to processing. They offer a vast assortment of products, from...

In the 1970s, Giuseppe Pighin began breeding trout in large quantities of running water, drawing on low fish density and the use of natural feed. The result was Regina di San Daniele, his cold-smoked trout, along with warm-smoked and steamed...

Hailing from a long tradition dating back to the early Middle Ages, Vecchio Varzi was founded by the Montagna family in 1974 in the Varzi town center (though the Montagnas later moved production to the outskirts of the village with...