TIF-2025

The company bears the name of its founder, Ciro Flagella, an agri-food trader, who on one of his trips discovered a variety of San Marzano-type tomatoes grown in Apulia and decided to devote himself entirely to their processing. He has...

The company's core business is classic 1960s soft drinks (cedrata, chinotto, spuma and gassosa), tonic water, ginger beer and Limonando (an innovative lemonade). The credit for Limori's success goes entirely to Virgilio Moretti, who founded it in 1919. Except for...

The Minerbio-based company takes up the great pasta-making tradition of Bologna and Emilia and produces fresh egg pasta, stuffed and not, in various variations. An excellent compromise between the goodness of artisan products and the safety of food technology. At...

Having converted to organic farming in 1999, Cascina Mana has been producing white eggs for several years from Livorno hens raised in a closed cycle, fed on home-grown grains naturally rich in Omega-3. They are free to roam outdoors year-round...

Fiore 1827, now managed by the Savini Group, combines Italian tradition and innovation in the production of high-quality baked goods. With selected raw materials and certified processes, the company guarantees authentic, safe and consistent products, maintaining the artisan excellence that...

Roberto Arru produces excellent honey, tending to 250 beehives with dedication in Austis, in the ancient Barbagia region of Ollolai, in the province of Nuoro. The products of this company deeply reflect the nature of central Sardinia and have become...

The Costanzo mini dairy is truly a little gem. Short supply chains and meticulous attention to every detail characterise the entire production cycle. From animal welfare to carefully cultivated fodder, to the small artisan dairy where craftsmanship still makes the...

Founded in 1976 on the shores of Lake Albano in Castel Gandolfo, Cibaria is a company specializing in specialty foods and operates as a distributed factory, producing and selecting cured meats, cheeses, cod, and traditional products, particularly from the Lazio...

With the registered trademark ‘MOZZARELLA MIA', the Caseificio Pugliese of the Cusmai family, produces mozzarella by sight and by hand, guaranteeing the quality of its products while respecting tradition. The Caseificio Pugliese was the first in Brescia to handcraft fresh...

In 1951, Fernando Gianferrari and his wife Maria began producing artisanal cured meats in Canossa, in the Reggio Emilia Apennines, in the so-called Matildic area, prized since ancient times for the quality of the local agricultural products. This art has...