TIF2020-EN

Giordano is situated in the lovely town of Carpaneto Piacentino, at the foot of the Piacenza hills. The area's microclimate and gastronomic heritage form the basis of the production of traditional cured meats. Indeed, still today the techniques adopted call...

Founded in 1913 by Albino Chiesa, for over a century Albino has been a symbol of the art of charcuterie in the western Ligurian Riviera. A producer that's still family-run today, Albino Chiesa maintains a bond with tradition but is...

Since 1953, Fiasconaro has been a touchstone for fans of outstanding confectionery and sweets both in Sicily and beyond. From one generation to the next, the Fiasconaro family have handed down the secrets of the confectionery arts: traditional Sicilian sweets...

For over 60 years, Argiolas has been crafting traditional Sardinian cheeses, drawing on modern technology and local sheep's and goat's milk for products whose quality is guaranteed. A vast array of cheeses is offered, from fresh to seasoned versions, blue...

Casearia Carpenedo is recognized throughout the world as a steward and ambassador of a 50-year cheesemaking tradition, earning it a reputation as one of Italy's most unique and innovative producers.Their secret is called the "Metodo Carpenedo", a collection of production...

In 2012 Carlo Dall'Ava, already a producer of excellent prosciutto in San Daniele del Friuli, decided to invest in the art of bakers' confections. Success was not long in coming. The decision was inspired by a meeting with Sergio Pontoni,...

Casearea Agri is based in the Tiber river valley, near the Nazzano Tevere Farfa Nature Reserve, in a landscape surrounded by hills and pastures. The producer has long stood out for a time-honored tradition of making sheep's milk cheese with...

Raimo has long cultivated and selected the best crop, processed it by hand and transformed it into true delicacies. Their delicious range of products includes tomatoes (peeled and in purées), ready-made sauces, different types of patés (artichoke, black olive, aubergine,...

Cesare Valsesia founded the business in the early 1900s, after taking over the family's food shop in Borgomanero. A passion for bread inspired him to specialize in baked goods, and he expanded the business after the post-WW II period. Today...

Based in Irpinia, this young, family-run producer has revived Avellino's time-honored tradition of pasta-making by combining history and innovation. In addition to traditional bronze wire drawing machines, they draw on patented silver and platinum systems (which are among their unique...