A company that stands out for its ancient tradition of processing sheep's milk in order to enhance its organoleptic properties and nutritional value. Located in the Tiber Valley, the company produces Pecorino Romano DOP from Lazio, for which, in addition to milk, only rennet and salt are used. What makes the difference is respect for the times and rhythms of...

Cedrata is a classic industrial drink that is clean, balanced, and fairly delicate overall. It has an intense, clear canary yellow color and exuberant effervescence, with fairly fine and persistent bubbles. The nose is quite natural and precise, with typical fresh citrus notes. The palate is balanced, with controlled acidity and high sweetness, which is less noticeable when the cedrata...

The story begins way back in 1850 in Norcia, but it was in the immediate postwar period that Cesare Fiorucci transformed the family business into a specialized industry. In 1970, his sons Ferruccio and Umberto built the historic headquarters, the Santa Palomba production plant, the group's headquarters. Fiorucci, present in over 40 countries worldwide, offers a wide range of cured...

Founded in 1976 on the shores of Lake Albano in Castel Gandolfo, Cibaria is a company specializing in specialty foods and operates as a distributed factory, producing and selecting cured meats, cheeses, cod, and traditional products, particularly from the Lazio region. Since then, it has been promoting and distributing Italian excellence to the wholesale market. Its work is based on...

Since 1985, Cillo has been bringing the finest meats from Italian and international supply chains to Italian tables. They select excellent meats—including from ancient native breeds—which they transform into high-quality cured meats, sausages, burgers, and artisanal specialties, crafted with the same passion and craftsmanship as ever. From farm to table, every step is meticulously managed to ensure a unique gastronomic...

The company bears the name of its founder, Ciro Flagella, an agri-food trader, who on one of his trips discovered a variety of San Marzano-type tomatoes grown in Apulia and decided to devote himself entirely to their processing. He has left his legacy in the hands of his son, who passes on his father's knowledge with work done entirely by...

Bonfissuto pistachio colomba is made with type 0 soft wheat flour, butter, liquid butter, free-range egg yolks, sugar, honey, fructose, natural sourdough starter, Madagascar vanilla beans and natural flavourings. Well-risen, tall, with a white glaze sprinkled with whole pistachios, it is a fragrant, buttery product with a pleasantly soft texture. It is accompanied by a pistachio spread that makes the...

The Inglima Pistachio Colomba has an unmistakable green colour, because the pistachio paste is an integral part of the soft dough slowly leavened naturally with mother yeast. The chocolate covering, flavoured with pistachio paste produced in the Canicattì workshop, is an essential quid. The final touch is the jar of spreadable cream containing 35% pistachio, to be spread on the...

From the skilful combination of a few select ingredients, in accordance with production regulations, after at least six months of slow ageing in an underground cellar, the Coppa becomes ‘Piacentina' and can boast the Protected Designation of Origin (PDO) label. The slices are bright red in colour, interspersed with white, sometimes pinkish, marbled parts. Delicate on the nose and highly...

A timeless classic, what tastes better than genuine ice cream? Just fresh milk, sugar and egg yolks. Just like Lele, the grandmother of the current owners, used to make ice cream for all the inhabitants of the farmstead in the hot summers of the 1960s. The only difference is that, back then, the ‘jar' was a 10L milk bucket! Otherwise,...

The Canossello, obtained from the most prized part of the leg, is well proportioned, well marbled and has a thick layer of fat. Its aroma is reminiscent of a wine cellar, mature meat, Parmesan cheese, butter, ripe fruit and a slight hint of balsamic vinegar. On the palate, it is persistent and well-balanced, with a counterpoint of toasted notes and...

Daniele Lovascio's company, specializing in the production of traditional Apulian baked goods, primarily taralli, offered in a variety of flavors, was founded in 2003 in Bitonto, in the province of Bari. Handcrafted products, innovative production lines, and meticulously selected ingredients characterize the company's entire production, which focuses on traditional sweet and savory treats, such as durum wheat frise or cartellate...

Over 65 years in business with two sales outlets, a production site and over 70 employees. Led by Marco De Vivo with his wife Ester and daughter Simona, it works in the name of quality and respect for tradition, with an open eye to modernity. The work on leavened pastries is remarkable, such as the zeppola di San Giuseppe in...

The company's mission is to achieve the true, the beautiful, and the good in every step. Where truth is synonymous with authenticity and naturalness, goodness evokes emotion through the palate, and beauty is what immediately thrills the heart upon sight. This is how the exceptional quality of La Valle's fine charcuterie is evident: Boiled Meat, National Mortadella with Bronte Pistachio...

Since 1972, the Esca family has been passionately working in the tradition of pastry-making, offering a rich selection of artisan products and a wide range of sweets, focusing mainly on regional classics: Papassinos, Tiliccas, Pistiddu, Sospiri, Amaretti, Aranzada, Mandorlini, Ciambelle... Quality ingredients, control of every stage of production, and research into innovative products to satisfy all tastes.

Euroservice Catering, owned by Francesco and Raffaele Savarise, is a rapidly expanding company that selects the best Italian food products and distributes them exclusively to restaurants and pizzerias. The journey began in 1997, when Francesco Savarise left Naples with the dream of promoting authentic buffalo mozzarella as a symbol of Italian quality and authenticity. Euroservice Catering is now able to...

Founded in 1976 in Borgonovo Val Tidone, Capitelli is a family-run business specializing in the production of naturally cooked and smoked cured meats. It uses domestic meats from its own supply chains, cooked slowly to preserve the raw material and flavor. Over 50 years, it has created unique products such as "San Giovanni," a first-class cured pork shoulder, "Giovanna" pancetta...

Since 1960, Fratelli Galloni S.p.A. has been one of the most representative historical producers of high-quality Parma ham. It continues its commitment to production that combines tradition, experience and innovation. Manual salting and long curing times are accompanied by cutting-edge technologies that guarantee the highest standards of safety and consistent quality. Galloni's vision is simple and rigorous: to preserve the...

A small family-run business founded by Giuliano, who, with his wife Camilla, continued the work of his uncle Enio, begun in 1974, producing a high-quality prosciutto. Today, Giuliano's children, Stefano, Stefania, and Roberto, manage production, administration, and sales, respectively. The production, synonymous with high quality, sweetness, and fragrance, takes place in Langhirano, considered the birthplace of Parma ham.

The story began way back in 1934 when the grandparents of owner Andrea Colagiacomo started a farm in Segni, in the province of Rome, breeding Frisona and Angus sheep and cattle for milk and meat production. The company has evolved over time, closing the supply chain by growing its own fodder to feed the cattle without purchasing feed and installing...