At the end of the 1700s, Azienda Agricola Fois was founded; in 2000, a new adventure called Accademia Olearia was launched with the aim of marketing the quality productions of the family farms. This is a fundamental reality for Sardinian olive growing, which for generations has been dedicated to enhancing the territory by focusing on innovation and sustainability. Today, the...

L'acqua minerale VALVERDE è un'acqua minimamente mineralizzate grazie ai soli 45,4 mg/l di residuo fisso che la rendono estremamente leggera. È inoltre indicata per diete povere di sodio, dato il basso contenuto di soli 4,3 mg/l. Imbottigliata esclusivamente in vetro, si abbina a piatti e vini senza alterarne il gusto. La nuova bottiglia Valverde Nude 1964 nel formato 75cl per...

The story begins in 1931 when Gaetano Adelfio left Palermo to move to Marzamemi, a small fishing village famous for its bluefin tuna fishing. Shortly thereafter, the bluefin tuna processing company was founded. In the 1970s, his son Francesco decided to take over the annual production of bluefin tuna and bluefin tuna in Marzamemi. Today, the company, led by the...

The story goes back a long way. Founded in 1913 by Albino Chiesa, it is a delicatessen that, despite almost 110 years in business, remains family-run and linked to the traditions of the past, supported by state-of-the-art technology. It uses meat from Italian pigs, which are processed in its in-house laboratories. In the last twenty years, it has dedicated itself...

Antonio Tammaro has had the great merit of transforming a small delicatessen into a company exporting worldwide. The turning point came in 1985. Today, he produces artisanal canned fish, while adhering to cutting-edge hygiene standards. The freshest catch comes from the Mediterranean Sea. The selection is wide: tuna first and foremost, followed by mackerel, anchovies, sea bass, cod, grouper, swordfish,...

Since the late 1990s, Lara and Virgilio have been running a family business that practises a type of nomadic beekeeping, favouring the Lombardy and Piedmont Pre-Alps, the Tuscan-Emilian Apennines, the hills of the Marche region for sunflower honey, those of Bologna and the Emilia-Romagna plain. Each area is chosen for a different type of honey. The company has been participating...

L'Aromatico Gange nasce dall'incrocio tra le varietà Basmati e Thailandese e si presenta con un chicco integro e affusolato di colore bianco cristallino; è molto apprezzato per la sua particolare e intensa fragranza, percepibile già nei campi durante il ciclo di maturazione e che ricorda il profumo del pane appena sfornato. Il gusto ha la dolcezza del cereale e del...

Da pochi anni è nata la linea "capricci", di cui fa parte l'Arroganza, il primo prosciutto cotto dell'azienda, rigorosamente alta qualità, cotto fuori stampo e legato a mano. Si caratterizza per una leggera arrostitura iniziale prima di passare alla classica cottura a vapore. Viene fatto nella versione dolce, quella affinata su braci di faggio, e al tartufo. La sua delicatezza...

Born from the dream of Aldo and Tea Amadori, Artigiana Genovese was founded in 1998. The company has grown like a family that wants to bring the aroma and soul of pesto and Liguria to the world. Since the 2000s, their children Marika and Simone have been preserving and renewing this legacy with passion and expertise. Today, the arrival of...

San Salvatore was founded in Paestum and is the ambassador of a new vision of Cilento, based on tradition, innovation and sustainability. Cucina San Salvatore expresses this identity through the housewives of Cilento, guardians of recipes prepared with produce from the company's organic vegetable garden. The same supply chain gives rise to Latteria San Salvatore, where buffalo milk is processed...

In the 1960s, Enrico Virgona and his family arrived on the island in search of a better future. Little by little, he managed to purchase land with the aim of cultivating the two most famous Aeolian products in the world: Malvasia wine and capers. This entrepreneurial project evolved in the third millennium into an independent agricultural and wine-producing company. Today,...

Roberto Arru produces excellent honey, tending to 250 beehives with dedication in Austis, in the ancient Barbagia region of Ollolai, in the province of Nuoro. The products of this company deeply reflect the nature of central Sardinia and have become known far beyond the island's borders, winning prizes and awards in important national competitions. Roberto Arru's honeys are distributed in...

A passion for Sicilian desserts and specialities is the common thread that has run through Giulio and Vincenzo Bonfissuto's gastronomic journey since they started their business in Canicattì. Their recipes are a delightful blend of youthful enthusiasm, technical rigour and tradition, offering an innovative take on the heritage of Sicilian and Italian pastry-making. The careful selection of Sicilian ingredients, from...

In 2023, Vecchia Brianza Chocolab's chocolate production was enriched by boule, sweet spheres with a crunchy shell enclosing an irresistibly soft and mouth-watering filling in many flavours: milk hazelnut, dark hazelnut, extra dark, pistachio and coffee. Vecchia Brianza Chocolab's boule is creamy and unique: a delicacy that melts in a bite. In addition, state-of-the-art packaging lines make it possible to...

Tradition has it that the first people in the world to create a creamy, frozen ice cream were the Florentines in the 16th century on the occasion of the King of Spain's visit to the Medici court. Today, GelatoMadre re-proposes the taste of real traditional cream ice cream, from the ancient recipe of the architect Buontalenti, the inventor of ice...

Trentino butter, following Alpine customs, has a history stretching back thousands of years and has always accompanied the lives of farming families. It is prepared daily with cream from the associated dairies. The result is a good product with undoubted natural qualities and an excellent supply of energy and vitamins. It is a versatile product due to its delicate taste,...

L'azienda possiede circa sette ettari che sono distribuiti tra coltivazioni di vigneti e capperi. I capperi sono prodotti in tre calibri (piccoli, medi, grandi). Quelli medi, di 9-10 millimetri, lo zoccolo duro della produzione, si presentano ben selezionati, omogenei nella dimensione e nel colore verde muschio scuro, molto carnosi, croccanti e succosi. Il profumo è quello intenso di cappero e...

Considerato da molti chef e appassionati di cucina il "Re dei risi", il Carnaroli Classico è una varietà storica della cucina italiana. Nasce dall'incrocio tra le varietà Vialone e Lencino, ha un chicco regolare, integro e curato, di color bianco avorio. Il sapore è rotondo, dolce e minerale, di grande pulizia. Si contraddistingue per l'eccellente tenuta di cottura e l'alta...

A family history that has been handed down for five generations, in the countryside of Basso Lodigiano. Today, Angelo and Stefano Fiorentini, once farmers and breeders, process milk collected from local farms that are attentive to animal welfare. Production includes yoghurt, fresh dairy products (ricotta, primosale, crescenza), mature cheeses, desserts, sorbets and ice creams in over 15 flavours, made with...

Having converted to organic farming in 1999, Cascina Mana has been producing white eggs for several years from Livorno hens raised in a closed cycle, fed on home-grown grains naturally rich in Omega-3. They are free to roam outdoors year-round in the sun and shade of a hazelnut grove, with 4 square meters of pasture available for each. This Cuneo-based...