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....

The prized bluefin tuna comes from Sicilian fishing boats that catch it in the Mediterranean. The artisanal processing, the excellent raw material and the preservation in high-quality extra virgin olive oil result in a product with firm but mellow flesh and a clean, exciting aroma and taste, reminiscent of fish, the sea and salty breezes.

Filzettone is one of five types of salami from Varzi, a town in the Oltrepò Pavese area, which has linked its name to the local salami, protected by a DOP designation. An ancient sausage (its origins date back to the Lombards), it represents the finest of Italian salamis, made with prime cuts of pork (at least 70% lean meat). Filzettone...

Salumificio di Asiago is part of the Ca.Form / Fior di Maso group, based in Thiene (VI). Born from the dairy expertise of the Chiomento family, it produces cured meats such as speck, pancetta, lard, and guanciale using artisanal methods, using low-resinous beech wood for smoking. Curing lasts at least 22 weeks in rooms ventilated by mountain air.

Fiore 1827, now managed by the Savini Group, combines Italian tradition and innovation in the production of high-quality baked goods. With selected raw materials and certified processes, the company guarantees authentic, safe and consistent products, maintaining the artisan excellence that has distinguished it since 1827.

Fresco Piada was founded in 1996 in Riccione and has always produced excellent piadinas, handcrafted with love and care. The recipes use only high-quality ingredients, purchased from trusted Italian suppliers, and contain no preservatives. The dough rests for 24 hours at a controlled temperature, giving the piadinas a unique flavor and maximum digestibility. Each individual piadina is hand-baked by an...

The story begins in the 1970s when Giuseppe Pighin began farming trout in abundant flowing water, with a very low density and a natural diet. This led to the creation of the Regina di San Daniele, cold-smoked trout, and hot-smoked and steamed trout fillets. Today, the offering includes other fish, such as smoked and spiced mackerel and herring, steamed sea...

GelatoMadre is the premium brand of G7 Gelati, a Bologna-based company that has always made quality excellence its raison d'être. It was founded in 2016 with the aim of creating a line of high quality products, characterised by a ‘short label' - maximum 5 ingredients - 100% natural, oriented towards rediscovering the origin of taste and offering the consumer an...

A family business founded in 1977 by Giordano Michelazzi, a pork butcher for three generations. The salami factory is located at the foot of the Piacenza hills, in Carpaneto Piacentino: here, the microclimate and culture provide the best conditions for the production of traditional cured meats. Slow curing, carried out in underground cellars, allows the chemical and physical characteristics of...

The Minerbio-based company takes up the great pasta-making tradition of Bologna and Emilia and produces fresh egg pasta, stuffed and not, in various variations. An excellent compromise between the goodness of artisan products and the safety of food technology. At the basis of production is a careful selection of raw materials and a high level of innovation in the production...

The Trentino Cheese Group consists of 14 cooperative dairies in Trentino. Every day, 600 family-run farms deliver their milk, which is used to make Trentingrana and other traditional Trentino cheeses (such as Puzzone di Moena DOP, Casolet Val di Sole, Vezzena di Lavarone and others). The cream that rises to the top is used to make Burro Trentino, a real...

Fiorucci guanciale is produced according to tradition, made with 100% Italian meat and seasoned with salt, spices and natural flavourings. Aged for 30 days, it is a product that represents the tradition of the Roman territory. The layer of pepper that coats it is balanced, with notes of spices, wine, dried fruit, citrus, wood and mushrooms on the nose. The...

Sabatino Cillo selects meats from Italian and foreign supply chains, processed into gourmet preparations such as the Hot Dog Campano (Frankfurter) with light pork and Casertana pork in the natural version, and with additives (Obelix). Both with fior di sale, honey, spices, fresh onion, natural flavourings and smoked with beech and cherry wood. The first conquers for its cleanliness and...

Founded in 1986 in Sant'Andrea Bagni by Antonio and Angela Vergalli, I Cottinforno continues a tradition of authenticity, quality, and continuous research. Today, led by Marianna Vergalli and supported by a close-knit team, the company combines modern technology and artisanal methods to create excellent products such as Cotto Antonio, Rosa di Sant'Andrea, Gran Arrosto, and the new Cicciotta. Not large...

In the early 20th century, Augusto Leoni learned the art of preparing and producing porchetta in the traditional way, thus laying the foundation for the family business, which continues to this day, with the same attention to quality meat and time-honored recipes. Thus, after nearly a century of history, the porchetta produced by Isabella Leoni, the founder's granddaughter, continues to...

A recipe already proposed by Fresco Piada at the end of the last century but now updated. Type ‘1' soft wheat flour and a combination of sourdough starter, lard and high oleic sunflower oil make La Piadivina a unique product, combining softness and crunchiness. The packaging, with its pastel colours, represents a fusion of tradition and modernity.

A smoked salmon trout with a beautiful texture and excellent melt-in-the-mouth quality. The aromatic texture is characterised by a delicate smoky flavour that enhances and brings out the taste of this lean, firm meat. Processing takes place immediately after fishing, using traditional methods and only natural ingredients. The light smoking process involves the use of wood flour, berries and aromatic...

A unique delicacy obtained from bacon from domestic pigs dry-salted for 40 days, repeatedly turned upside down and repositioned for homogenous salting; after curing for a few days in a stove, they are sprinkled with dried basil. The lard is presented with alternating layers of fat and lean and rests for another 30 days at a controlled temperature to obtain...

Lesso is a high-quality cooked ham made from fresh white pork legs selected at source for the production of PDO raw ham. The legs are left to rest with the bone in before being deboned in order to tenderise the meat. They are processed without the use of churns, with manual salting in the artery and steam cooking at high...

The company's core business is classic 1960s soft drinks (cedrata, chinotto, spuma and gassosa), tonic water, ginger beer and Limonando (an innovative lemonade). The credit for Limori's success goes entirely to Virgilio Moretti, who founded it in 1919. Except for a break from 1987 to 2011 (when cousins Flavio and Alessandro revived production), Moretti has been producing artisanal fizzy drinks...