TIF2020-EN

At the end of the 19th century the Russo family moved from Torre Annunziata to Cicciano and started the pasta-making business that it still operates to this very day. Passion and a commitment to traditional, artisanal methods are the keys...

Since 1990, Tanda & Spada have evolved notably, though they've done it without losing their commitment to quality and traditional, artisanal methods. Their selection includes pasta for large-scale distribution and an organic line of pasta, made with regular or whole...

Three generations of pastry chefs are bringing together quality, tradition, top ingredients (especially local almonds, figs and extra-virgin olive oil), cutting edge technology and creativity. Almond paste production is at center stage, together with a rich and appetizing selection of...

Easy to reach from the Taranto-Brindisi freeway junction, this producer features a large showroom where it's possible to buy an infinite variety of delicacies, all made using artisanal, yet modern, methods. Care is taken that the best ingredients are used...

Sabadì was founded by Simone Sabaini, an entrepreneur from Verona, in 2011. They make top-quality Modican chocolate using only organic ingredients that are worked slowly and in a low-temperature environment so as to stabilize the properties of the cocoa. Their...

The Vestri family have been operating since 1960, and now that they have their own cocoa plantation in Santo Dominingo, they can boast carrying out every stage of production with care. The variety of chocolates they offer seems limitless, from...

Since 1906, four generations of the Marini family have drawn on their knowledge of meat, especially pork, to produce high-quality salamis and prosciuttos, all aged to perfection in their own cellars. Prosciutto is their speciality, but there's plenty more worth...

Since the early 20th century, the Coccia family have been working as producers of pork-based foods, respecting tradition while taking advantage of modern techniques that don't detract from the artisanal quality of the products. The 'susianella' (a certified 'slow food')...

The recipe used by Anisetta Rosati (founded in the second half of the 19th century), was invented by the pharmaceutical-chemical laboratory of Umberto Rosati di Ascoli Piceno. The process starts with a slow, batch, bain-marie style distillation. The liqueur is...

Four generations of Quaglia family have managed this distillery since 1906 (though the business officially goes back to 1896). From grappa, distilled with care and aged in wood barrels, to liquors like rosolia, ratafià, genepy, gin, vodka and absinthe, their...