TIF-2024

Founded by Giorgio Mengazzoli (who's today supported by his children), this family-run business concentrates its efforts on the production of balsamic apple vinegar. Then there are wine vinegars, flavored and monovarietal versions, Modena IGP Balsamic Vinegar and Traditional Modena DOP...

Founded by Francesco Carriero, Martina Franca has just over ten years of experience under its belt. Francesco took advantage of the area's favorable climate and his skills in food technology to build on Puglia's tradition of pig breeding. To boot,...

The family tradition began in the interwar period, when Mario, an expert pork butcher, began exporting his art throughout the Italian capital. Then, in 1979, together with his sons David and Agostino Cataldi, Mario founded Almerina Patrizi (named after his...

In 1951, Fernando Gianferrari and his wife Maria started producing artisan cured meats in Canossa, in the Reggio Emilia Apennines, in the so-called Matildica area, appreciated since ancient times for the goodness of the local food products. This art has...

A historic producer founded in Val di Ledro in 1889, Cis is led today with passion and experience by Massimo, the fourth generation of family to manage the business. Carne Salada, one of their key products, is accompanied by other...

A historic producer based in the heart of Valsugana (almost on the border with Veneto), Meggio has been in business for over 60 years, producing charcuterie according to local tradition. The pork, which hails from pigs reared with vegetable proteins...

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 passion, experience and a time-honored recipe that dates back to the mid-19th century. A number...

"Don't change what nature has already made in a perfect way." This is the motto of two brothers and an Emilian beekeeper who produce flora honeys of various botanical origins through nomadic practices. Drawing on 300-plus hives, they offer a...

The name "Panatè" comes from the word "baker" in regional dialect - and this is exactly how the business got its start in 1945, when Mario Fongo opened his first bakery in Rocchetta Tanaro, in Asti. Over time Fongo saw...

The company is located in Carpaneto Piacentino, where the microclimate and culture provide the best basis for the production of typical cured meats. The history of Salumificio Giordano is a family history started in 1977 by Giordano Michelazzi, a pork...