TIF-2024

Fratelli Galloni S.p.A is a historic company in Langhirano, specialising in the production of superior quality Parma hams. Founded as a family business in 1960, it has chosen to remain so throughout its history. A family that for three generations...

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...

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,...

Founded in Turin in 1826, Caffarel has long represented Italian excellence and expertise in the production of chocolate-hazelnut masterpieces. Caffarel chocolate is still produced with the same artisan spirit that inspired Pier Paul Caffarel when he opened his shop almost...

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...

Thanks to over 50 years of experience handed down from Natalino dall'Ava to his son Carlo, Dok Dall'Ava has grown into an award-winning and cutting edge producer of prosciutto, and not only San Daniele, but also charcuterie from rustic breeds...

The story begins in the seventies when Giuseppe Pighin started to breed trout in lots of running water, with very low fish density and a natural diet. Thus the Regina di San Daniele, cold-smoked trout, and hot-smoked and steamed trout...

Pig breeding was already practised in the Staffora Valley by the ancient Romans. The charcuterie factory was established in the centre of Varzi in 1974, heir to a pork butchering tradition dating back to the early Middle Ages. At the...