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...

VALVERDE mineral water falls into the category of minimally mineralised water. With only 45.4 mg/l fixed residue, it is an extremely light water, like few others in the world. Acqua Valverde is suitable for low-sodium diets, given its low content of only 4.3 mg/l, microbiologically pure and clear in appearance. It is only bottled in glass and goes perfectly with...

The story begins in 1931 when Gaetano Adelfio left Palermo to move to Marzameni, a small fishing village famous for its bluefin tuna fishing. Soon afterwards, the blue fish processing company was born. In the 1970s, his son Francesco, decided to take care of the production of bluefin tuna and bluefish in Marzamemi every year. Today, the company led by...

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 had the great merit of transforming a small delicatessen shop into a company that exports all over the world. The turning point came in 1985. Today he produces fish preserves made in an artisanal way, but respecting state-of-the-art hygiene standards. The catch, very fresh, comes from the Mediterranean Sea. There is a wide choice: tuna in first place,...

Lara and Virgilio have been running a family-run business since the late 1990s that approaches a nomadic type of beekeeping that prefers the Lombardy and Piedmontese Pre-Alps, the Tuscan-Emilian Apennines, the hills of the Marches for sunflower honey, the hills of Bologna and the plains of Emilia Romagna. Each territory is chosen for a different type of honey. The company...

Gange Aromatico is the result of a cross between the Basmati and Thai varieties and has an intact, tapered grain of a crystalline white colour. It is highly valued for its distinctive, intense fragrance, which can already be perceived in the fields during the ripening cycle and which is reminiscent of the smell of freshly baked bread. The taste has...

A few years ago, the ‘capricci' line was born, which includes Arroganza, the company's first cooked ham, strictly high quality, cooked out of the mould and hand-tied. It is characterised by a light initial roasting before being steamed. It is made in a sweet version, one refined under beech branches, and with truffles. Its delicacy has become a trademark, elegant...

A truly rich La Dispensa in the Cilento region, home of the Mediterranean diet; inside, it encapsulates all the culinary culture of this land: from buffalo mozzarella, made only with milk from its own herds, to wine, with several labels that have won several international awards, from pasta, made with own-produced Senatore Cappelli wheat, to olive oil. All this finds...

In the 1960s, Enrico Virgona and his family landed on the island in search of a better future. It so happened that, bit by bit, he managed to buy some land with the aim of cultivating the two best-known Aeolian delicacies in the world: Malvasia and capers. An entrepreneurial project, which in the third millennium has evolved into an autonomous...

Roberto Arru produces excellent honeys, tending 250 beehives with dedication, in Austis, in the ancient Barbagia di Ollolai, in the province of Nuoro. The company's products tell an in-depth story of the nature of central Sardinia and have made a name for themselves far beyond the island's borders, winning prizes and awards in important national competitions. Roberto Arru's honeys are...

A passion for sweets and Sicilian specialities is the fil rouge that has run through the development of Giulio and Vincenzo Bonfissuto's gastronomic journey ever since they set up their company in Canicattì. Their recipes are a happy mix of youthful enthusiasm, technical rigour and tradition, they propose the heritage of Sicilian and Italian confectionery in an innovative way. The...

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,...

Canossello, obtained from the finest part of the thigh, is well-proportioned, well marbled and with a large fat layer. On the nose, it exudes scents of cellar, seasoned meat, Parmesan cheese, butter, ripe fruit and a slight balsamic undertone. On the palate, persistent and well-balanced, there is a counterpoint of toastiness and a fruity flicker that lends an overflowing vivacity...

The company owns around seven hectares, which are distributed between vineyards and capers. Capers are produced in three sizes (small, medium, large). The hard core of the production are the medium ones, measuring 9-10 millimetres, which are well selected, and are consistent in size as well as dark moss green in colour, very fleshy, crisp and juicy. They have an...

Considered by many chefs and cooking enthusiasts to be the ‘King of Rices', Carnaroli Classico is a historical variety of Italian cuisine. Born from a cross between the Vialone and Lencino varieties, it has a regular, intact, ivory-coloured grain. The flavour is round, sweet and mineral, and very clean. It is characterised by its excellent cooking properties and high starch...

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 switched to organic farming in 1999, Cascina Mana has been producing white eggs for several years from Livorno hens reared in a closed cycle, fed with self-produced cereals naturally rich in Omega-3, free to roam outdoors all year round in the sun and shade of a hazelnut grove, with 4 square metres of meadow available for each. The Cuneo...