TIF2020-EN

Cristina and Silvia Crotti have inherited their father's passion and grown it into an internationally renowned business, while keeping faith with the ancient art of making balsamic vinegar. In addition to the PDO Aceto Balsamico Tradizionale di Reggio Emilia, with...

After over a century as pork butchers, in the mid-20th century the Devodiers understood the natural vocation of the area between Langhirano and Lesignano de'Bagni for maturing hams, and opened a specific business there. Since then they have produced various...

Podere Cadassa is home to Zibello, a culatello that can be tasted at Al Vèdel, the trattoria owned by the family since the 1700s. Only a few thousand hams are made and only in winter, without additives, aged in natural...

Claudio Gatti is a master baker who uses organic stoneground flour and sourdough starter, while keeping an eye on sugar content and calories. He makes amazingly tasty and light focaccia flavoured with citrus, chocolate, tea, beer, and mouthwatering heirloom grains. He...

Four generations of Savinis have marketed white and black, black winter, bianchetto, scorzone and Burgundy truffles, most sourced in the San Miniato area. It has three product lines: Tricolore, Elegance and the top-of-the-range Luxury, with an impressive selection of condiments...

Ernestino Carraglia learned pork butchering from his father Ugo. Today he supervises the entire charcuterie production process, using heavy pig meat from farms in Emilia and Lombardy, under the PDO Parma. His name is linked particularly to the Antichi Produttori...

This is a small facility. The meat used is partly from the company's own pigs, raised semi-wild, and partly from heavy pigs from a local breeder. The artisanal processing follows the specifications of the Prosciutto di Parma consortium. The traditional...

The history of this pork butcher began with a Parma shop, opened in 1950, and continues with Sagem, the business set up in 1986 by Mauro Ziveri, specializing in the production of excellent prosciutto crudo aged for 24 months from...

Ducale di Morini e Tortini charcuterie was founded in 1958 by a group of masèn (pork butchers) passionate about the typical Bassa Parmense charcuterie, like cooked shoulder from San Secondo, made using a medieval recipe. The ingredients are bought from...

This old Parma company is part of the Culatello di Zibello Consortium, and guarantees high quality in breeding and butchering, processing premises, naturally ventilated maturation cellars and limited production quantities. The pigs are fed on the farm's own GMO-free products...