TIF-2025

Roberto Arru produces excellent honeys, tending 250 beehives with dedication, in Austis, in the ancient Barbagia di Ollolai, in the province of Nuoro. The company's products tell an in-depth story of the nature of central Sardinia and have made a...

Truly a little gem, the Costanzo mini dairy. Short supply chain and meticulous control of every detail characterise the entire production cycle. From animal welfare to carefully cultivated fodder, to the small artisan dairy where it is still manual skill...

Founded in 1976 on the shores of Lake Albano in Castel Gandolfo, Cibaria is an expert in food specialities and operates as a diffuse factory producing and selecting cured meats, cheeses, salt cod and typical 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 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...

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...

The story goes back a long way. Founded in 1913 by Albino Chiesa, it is a delicatessen that, despite almost 110 years in business, remains family-run and linked to the traditions of the past, supported by state-of-the-art technology. It uses...

Founded in 1953 in Castelbuono (PA), in the heart of the Madonie park, today Fiasconaro is a world-renowned confectionery excellence. Now in its third generation of confectioners, the company is present in 70 countries and it's increasing in the main...

The story goes back a long way. Founded in 1913 by Albino Chiesa, it is a delicatessen that, despite almost 110 years in business, remains family-run and linked to the traditions of the past, supported by state-of-the-art technology. It uses...

Founded in 1976 by Claudio Capitelli, the ham factory is now run by the third generation of the family. From the very beginning, the Capitellis have focused on preserving tradition in the name of authenticity and goodness of flavour. The...