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...

La cedrata è una classica bevanda industriale che nel complesso risulta pulita, equilibrata e abbastanza delicata. Colore giallo canarino intenso e limpido, ha un'effervescenza esuberante, con bolle abbastanza fini e persistenti, naso piuttosto naturale e preciso, con i tipici sentori agrumati freschi, bocca equilibrata, con acidità controllata e dolcezza elevata, che si avverte meno a cedrata fredda.

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...

La colomba al pistacchio Bonfissuto è realizzata con farina di grano tenero tipo 0, burro, burro liquido, tuorlo d'uovo di galline allevate a terra, zucchero, miele, fruttosio, lievito madre naturale, bacche di vaniglia del Madagascar, aromi naturali. Ben lievitata, alta, con una glassa bianca cosparsa di pistacchi interi, è un prodotto profumato, burroso e l'impasto ha una consistenza piacevolmente soffice....

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...

Dal dosaggio sapiente di pochi e pregiati ingredienti, nel rispetto del Disciplinare di Produzione, dopo almeno sei mesi di lenta stagionatura in una cantina interrata, la Coppa diventa "Piacentina" e può fregiarsi della Denominazione di Origine Protetta D.O.P. Fetta di colore rosso vivo inframmezzato dal bianco, talvolta rosato, delle parti marezzate. Delicatezza all'olfatto e massima espressività al palato: generosi richiami...

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,...

Il Canossello, ottenuto dalla parte più pregiata della coscia, è proporzionato, ben marezzato e con un ampio strato adiposo. All'odore emana profumi di cantina, carne stagionata, parmigiano, burro, frutta matura e una lieve sottolineatura balsamica. Al palato, persistente e di grande equilibrio, emerge un contrappunto di tostature e un guizzo fruttato che conferisce una debordante vivacità al finale, di ottima...

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...

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...

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...

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...

Founded in 1953 in Castelbuono (PA), in the heart of the Madonie park, today Fiasconaro is a world-renowned confectionery excellence. Now in its third generation of confectioners, the company is present in 70 countries and it's increasing in the main foreign markets, with growth representing 30% of its overall turnover. Fiasconaro is synonymous with craftsmanship and attention to raw materials....