TIF2020-EN

Just off highway A16, tucked away in a hamlet of Irpinia, lies an exemplary family-run business that has for generations, over three centuries, upheld the national art of the turrón. Artisanal craftsmanship ('manual' might be a better word for it)...

Quality, passion, love, and respect for tradition. This is the explanation for the success of this family company, which has lasted for well over a century. Almonds, hazelnuts, chocolate, honey, and natural aromas are the main ingredients of the tasty...

In a Calabrian village renowned for the production of nougat, this family business was opened in 1967 and expanded in the early 2000s. Selected ingredients (mostly almonds, honey and sugar) and careful crafting are the basis for the quality of...

Since 1889, the Antica Pasticceria Corsino has embodied a passion for the island's confectionery tradition, with the utmost attention to hygiene and development of the best products. The range is huge: fancy biscuits made with almond paste; arabini; carrubini; malfatti;...

Behind this brand, now known worldwide, lie the entrepreneurial spirit and enthusiasm of Andrea De Cesare, who set up the business in 1989 by putting his skills and creative passion for patisserie to good use. The production is massive, with...

This bakery, one of the Locali Storici d'Italia circuit of Italy's heritage premises, was founded by Luigi Bonfanti in 1922 when he decided to spread the word of his nocciolini further afield. This tiny, mouth-watering biscuit is made with PGI...

Founded in 1976 as a small workshop in the heart of town, since 2007 the company has extended and now covers thousands of square metres installed with modern equipment. The entire cycle is subject to strict controls that are documented...

Founded in 1932 by Vincenzo Bonifanti, the business now belongs to the Grondona family, which has kept faith with the original philosophy of attention to raw materials and to artisanal crafting. The range of sweet treats on offer is extensive:...

In the heart of a small village in the Ligurian Alps, during the years immediately after WW1, Giacomo Biga founded a company specializing in the production of biscuits for which he used entirely artisanal processes. The wholesome ingredients and attention...

Active from the 1920s, this family firm is an admirable example of how to continue tradition while forging ahead to the future. Confectionery production is of top quality, from yummy sponge fingers to brutti ma buoni, langues de chat, delicious...