TIF-2023

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...

Based in Alto Canavese (between Turin and Valle d'Aosta), Cereal Terra has been bottling top-quality organic vegetables by hand for over 30 years, selling them under its own brand or for third-party producers. Seasonal, Italian produce is bottled fresh, drawing...

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 pigs. Here the Calabrian breed lives in a semi-wild state and is fed with GMO-free...

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 journey began in the 1980s, with the selling of fresh foods. The production of traditional...

Founded by Nello Meggiolaro and his wife, Marina, 45 years ago, Meggiolaro may be small but it's a well-established producer. Today managed by the second generation of family, the business continues to use cooking to ennoble cured meats otherwise considered...

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...

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 Ferrante, Pio's father, began slaughtering pigs and curing the pork in the back room of...

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 defend the quality of the San Marzano Dop tomatoes cultivated in Agro Nocerino Sarnese, their...