TIF-2023

Patrizi's flagship product, this prosciutto is a faithful expression of the territory, broad and exuberant to the eye with nice marbling and well-proportioned fat. Aromatically it's redolent of charcuterie caves, notes of tanned leather accompanied by meat broth, hazelnut and...

To the eye it's quite promising. A lovely, nicely marbled and bright ruby-red layer of lean meat combines with a broad strip of pink fat. Aromatically it's vibrant and immediate, releasing whiffs of fresh aromatic herbs (especially laurel) and boiled...

Their Parma Dop 24 mesi is a large slice of vivid, ruby red prosciutto whose flashes of tyrosine heralds a perky minerality. Extremely clean in its sweet-savory balance, it releases aromas and flavors that aptly complement one another. On the...

Cillo frankfurters are among the country's best, including the Marchigianotto, nominated No. 1 in Italy in terms of value for money. A natural recipe calls for 100% artisanal methods: select meats from the Cillo chain (Marche Igp Vitellone Bianco dell'Appennino...

Both their Sottocrespone and Filzettone Dop Varzi weighs about 1 kg. Made with coarsely minced fine pork (in part from the best cuts, like the thigh), it ages for at least 2 months. Aromatically it's fresh but maintains a classic...

A product that borders on perfection, with its extremely delicate smoky notes. A superb result in terms of balance and pleasantness: perfect marbling accompanied by hints of butter, hazelnut, andflowery whiffs. Splendid chewiness and texture adorned by mineral nuances. 

To the eye it exhibits all the classic qualities: a soft, crumbly sausage meat that's bright red in color. Aromatically it's delicate, revealing hints of matured pork that harmonize nicely with notes of pepper, garlic and charcuterie caves. On the...

Their Nero di Calabria 'nduja is prepared with finely chopped meat and lard from pigs reared in a semi-wild state, flavored with mine salt, sweet peperoncino and spicy Cosenza chili (no additives or preservatives are used). After being stuffed in...

The same ingredients are the foundation of their "ventresca" (fatty tuna), which is cut from the best part of the fish, the belly, an area that's particularly soft, fat and flavorful. The fillets, with their intense antique rose hue and...

This is classic pecorino as true Romans know it: bold, powerful, and full of character, with a robust sapidity. It's straw yellow, with granular, compact texture. Aromatically it's complex and pervasive, rich in fresh dairy notes, hints of vegetables and...