TIF2020-EN

Diemme Industria Caffè Torrefatti, a historic producer specialized in coffee, was founded more than 90 years ago and has since been led continuously by the Dubini family. Research, passion, innovation and quality are the principles on which their production philosophy...

Pralina, which is an acronym for 'Produzione Alimenti Naturali' ('Natural Food Production'), does a nice job representing Salento's dynamic food culture. Founded in 1991 as an artisanal laboratory by a group of young professionals working in the life sciences, in...

Artisanal pasta makers since 1980, the D'Amicis family produces wire-drawn pasta, dried slowly at low temperatures (max 40°C), excellent pasta with durum wheat semolina, and egg noodles made with prized varieties of Italian durum wheat, especially Puglia's Tavoliere. About 80...

Terre di Biccari's excellent pasta is the result of carefully-sourced ingredients sold through niche markets. The Foggi consortium, founded in 2017, cultivates wheat (Quadrato, Pietrafitta, Vendetta and Torrebianca) according to strict protocols that guarantee ingredients free of mycotoxins and pesticides....

For more than 70 years the Tenca family have been cultivating the land, raising pigs, and making their own charcuterie entirely 'in-house': Parma prosciutto, culatello, pancetta, coppa, lardo, spalla cotta and salami. Product traceability starts with the cultivation of the...

Back in the early 20th century, when prohibition was in full swing, Giuseppe ‘Joseph' Gasco left his hometown of Gallipoli to work for his uncle's transport business in the USA and produce/distribute alcoholic beverages. But Joseph became famous as the...

This cheese producer gets its name from founder Luigi Oggionni, also known as the ‘Cigno' (‘Swan'). In the 1930s, while still in his teens, he used to cross Brianna in a small Gilera delivery van selling local cheese. In the...

The Galup brand has become synonymous with panettone. Founded in 1922 by Pietro Ferrua and his wife Regina when they took over an old bakery in the Pinerolo town center, in 1948 it became a full-fledged producer specialized in traditional...

Franchi was founded in 1924 in Grignasco (upper Valsesia) by Francesco Franchi. In 1964 it moved headquarters, opening a new plant in Borgosesia (expanded to more than 20,000 square meters in 1977). In 1997 their ‘Senz'Altro' line launched, an innovative...

Pozzali Lodigiana got its start back in 1947 when three brothers decided to start making cheese on their father's farm using their own milk along with that of local producers. In 1958 they opened their new facility in Casaletto Ceredano...