TIF2020-EN

For over ten years Francesco Montrone, owner of Bar Urzi, a gourmanderie at the gates of Florence, has been devoted to fine chocolate. As well as the best Venezuelan cocoa crus, his shop works with excellent ingredients: Piemonte PGI hazelnuts,...

Attilio Servi's sweet creations travel from the workshop in Pomezia to gourmets who are unable to resist the delights made by this iconic patisserie. His experience, creativity and knowledge of the raw ingredients and production methods are apparent in the...

Orlandi Passion is a temple of many good things, split into three departments: coffee roasting, chocolate and biscuits, although the coffee is the core business. Mauro Cipolla, who has plenty of experience in the art of roasting coffee and exporting...

Since 2005, as well as being known for its outstanding products, the Giotto patisserie has proved real social commitment by teaching the art of pastry making to inmates from Due Palazzi prison. The work in the prison is strictly supervised...

Andrea Rossi's products originate from his deep-rooted passion for fish, a meticulous respect for ingredients and outstanding entrepreneurial skill. These led him to open his own business after years working as a stall assistant in the quaint Rialto market in...

The anchovies are from Sicilian waters, processed on the island when freshly caught. The EVOO is Tuscan. The selection, filleting and final cleaning, seasoning and packaging in glass jars are carried out in Piedmont. This is the creation process of...

The salmon from the Faroe Islands is particularly impressive because it is farmed in the cool, clean waters of the North Atlantic. The fish is processed and packaged in Ireland, a few hours after the catch. The rest is up...

FoodLab, founded by former cook Gianpaolo Ghilardotti, is a company specializing in smoked fish products. Salmon from the best Norwegian and Scottish fish farms, wild salmon caught in Alaska, Atlantic tuna, Pacific swordfish. Manual filleting and salting processes are followed...

It all began with Von Damian Valentini, who started distilling marc to be aged in small barrels of five to fifty litres, in Val di Non. It was 1872 and spirits were consumed by the family, traded, or bartered to...

Vodka, vermouth, myrtle liqueur and Solo Wild Gin are all products that display the recognizable aromas and flavours of Sardinia. The spirits are made by infusion for 30 days in grain alcohol and subsequent distillation using the discontinuous method. The...