Il pregiato tonno rosso proviene da pescherecci siciliani che lo catturano nel Mediterraneo. La lavorazione artigianale, l'ottima materia prima e la conservazione in un buon olio extravergine d'oliva danno come risultato prodotto dalle carni sode ma pastose e con un profumo e gusto puliti ed emozionanti, che richiamano il pesce, il mare, le brezze salmastre.

Il Filzettone è una delle 5 tipologie del salame di Varzi, paese dell'Oltrepò Pavese, che ha legato il suo nome al salame locale, tutelato da una Dop. Un insaccato antico (le origini risalgono ai Longobardi), che rappresenta la migliore aristocrazia dei salami italiani, realizzato con tagli nobili del suino (almeno il 70% di carni magre). Il Filzettone Vecchio Varzi è...

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 history founded by Giordano Michelazzi in 1977, a pork butcher for three generations. The cured meat factory is located at the foot of the Piacenza hills (Carpaneto Piacentino), and the choice is no coincidence: here, the microclimate and culture provide the best foundation for the production of traditional cured meats. The processing techniques are based on the methods...

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...

Il guanciale Fiorucci è prodotto secondo la tradizione, è realizzato con carne 100% italiana e insaporito con sale, spezie e aromi naturali e stagionato 30 giorni, è un prodotto che rappresenta la tradizione del territorio romano. Lo strato di pepe che lo avvolge è equilibrato, al naso presenta note di spezie, vino, frutta secca, agrumi, legno, funghi. La leggera affumicatura...

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...

Una ricetta già proposta da Fresco Piada sul finire del secolo scorso ma resa attuale. Farina di grano tenero tipo "1" e una combinazione di lievito madre, strutto e olio di semi di girasole alto oleico rendono La Piadivina un prodotto unico nel suo genere, dove si sposano morbidezza e croccantezza. Il packaging con i suoi colori pastello rappresenta una...

Una trota salmonata affumicata di bellissima consistenza e ottima scioglievolezza. La trama aromatica si caratterizza per il delicato sentore di fumo che punta ad esaltare e valorizzare il sapore di questa carne magra e ben compatta. La lavorazione avviene subito dopo la pesca attraverso metodi tradizionali e con il solo uso di ingredienti naturali. La leggera affumicatura si caratterizza per...

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...

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...

Il Lesso è un prosciutto cotto Alta qualità ottenuto da cosce fresche di suino razza bianca scelte all'origine per la produzione di crudo Dop, lasciate riposare con l'osso prima della disossatura in modo da intenerire le carni, lavorate senza uso di zangole, con salagione manuale in arteria e cottura al vapore ad alte temperature. Il Lesso è un cotto pulito,...

Pastificio Carmiano's linguine are rough and porous, smelling of bread crust. The semolina used is 100% Italian and is kneaded with water from the Gragnano aqueduct. Daily production is around 800 kg, a quantity that allows the characteristics of a purely artisanal product to be preserved. When cooked, they release starch, which makes the sauce creamy, to which they perfectly...