Based in Cilento, home of the Mediterranean diet, this vast farm offers a full spectrum of the territory's culinary culture, from buffalo mozzarella (produced only with estate buffalo milk), to wine (various award-winning bottles recognized both nationally and internationally), pasta (made with homegrown Senatore Cappelli wheat) and olive oil. All of this converges in the traditional cuisine served at La...

Roberto Arru produces excellent honeys in Austis, in the ancient district of Barbagia di Ollolai (Nuoro), drawing on 250 beehives, all tended to with dedication. The wilderness of central Sardinia emerges in Arru's honeys, a quality that's earned them an audience well beyond the borders of the island, along with prizes and awards in major national competitions. Indeed Arru enjoys...

A young interpreter of contemporary gourmet chocolate. A top producer of dragées. A tireless worker and perfectionist. Bellantoni's vast range of products (available online) demonstrates the careful study of ingredients carried out, an audacious approach, and a willingness to take risks that comes with being young (this didn't, however, prevent them from adopting a tested production method, partially "homemade"). Each...

Based on the foothills of the Ligurian Apennines, Biobruni breeds goats and produces its own cheeses, milk and dairy products. In 1986 Osvaldo Bruni and his wife, Rita, settled in a farmhouse in the heart of the Capanne di Marcarolo Regional Park, resulting in BioBruni. Organic and sustainable since 2000, here Camosciate delle Alpi goats are bred for in-house dairy...

Their almond biscotti, or "mandorletti", are forthright and well-crafted, made with select ingredients without the use of artificial flavorings: Italian flour, Sicilian Tuono almonds (from the Val di Noto), French or Belgian butter, Bourbon vanilla from Madagascar and Piran salt, just to name a few. Long, golden, precise and embellished with delicious, lovely almonds, they yield aromas reminiscent of cream...

These round, rustic biscotti feature large chocolate drops whose vibrant aromas are evident to the nose. In the mouth crunchy, slightly acidic raisins and almonds make for a successful combination. This line of Biscotti di Bele is made with type-1, stone-ground wheat flour from a local farm, fair trade cane sugar, potato starch and sunflower oil. As a result, it's...

Characterized by aging in Raboso Passito (a Venetian wine) and a rind that's topped with fragrant cranberries, this blue cheese has won prizes in various Italian and international competitions. An homage to the founder's wife (in celebration of their 50th wedding anniversary), it's an exceptional cheese, with deep, persistent flavor, to be enjoyed slowly.

Giulio and Vincenzo Bonfissuto, who hail from the restaurant industry (and are today talented pastry chefs) represent the soul of this Agrigento-based producer. A love for the great Sicilian tradition of pastry making combines with (respectful) reinterpretations of Italian classics, like holiday sweet breads. All their products are prepared with carefully chosen Sicilian ingredients, from Modica chocolate to pistachio.

Alfredo Landucci and Franca Bianchini's lovely business was founded in 1982. Originally the idea was to sell fresh truffles, but over the years the range has expanded. The noble mushroom is not only offered fresh, but also in creams, sauces, cheeses and cured meats. In the early 1990s, Boscovivo introduced a line of traditional Tuscan products called "Le Ricette di...

For the sensations it evokes, La Primitiva is a bresaola of rare expressiveness. Unique in its small, ruby-colored slices and spicy notes of clove and nutmeg, it's floral, sweet, and perfectly aged. Unusual, "different" from the classic product standards we are accustomed to, it's a top-shelf product made from premium cuts of thighs from top-quality Italian cattle, hand-trimmed and processed...

The brisaola di codone is obtained from the meat of cattle selected by small farmers who respect rigorous animal welfare standards. It is processed strictly according to tradition, with salt and spices and in the total absence of flavourings, nitrites, nitrates, sugars and antioxidants. It is not bagged and is not cleaned of the fat cover that naturally covers it....

It's said that the first people in the world to create creamy, frozen ice cream were the 16th-century Florentines, on the occasion of the King of Spain's visit to the Medici court. GelatoMadre today revives the flavors of true, traditional ice cream, basing their work on an ancient recipe by architect Buontalenti, its inventor, made by Pasticceria Badiani in Florence...

Appealing and delicious in all its varieties, their burrata has a perfect shape and a thick, firm casing that envelops a delicious heart of dense, full-bodied stracciatella. Aromatically it's delicate, redolent of fresh milk. In the mouth it's sweet, subtle and harmonious, revealing superb fatness, nice persistence and excellent structure. The outstanding quality of the milk used and the producer's...

Made with just raw milk, cream, rennet, salt and citric acid, this is a textbook burrata: the classic shape, smooth and luminous as porcelain, with a soft heart of cream and stretched curd strips. Very delicate aromas of fresh milk and butter arise accompanied by distant herbaceous whiffs. In the mouth it's rich, intense and persistent, tasting of nice fresh...

Parmareggio, the most popular brand of Parmigiano Reggiano, also offers a butter made from the creams of Emilian dairies. A butter from outcropping cream, obtained by processing Parmesan cheese. The color is very clear, almost niveous; the taste and flavor profile are delicate, clean and correct, with classic fresh and warming lactic notes, dry vegetal and fruity hints of toasted...

A unique product that combines signature flavors with the lightness and elegance of a milk whose fat content naturally makes it more digestible. A pure, bright white color, it has the appearance of smooth snow, packaged like a precious bar of soap. Aromatically it's quite interesting and original, playing on a marked goaty profile: hints of pasture and nuances of...

Founded in Turin in 1826, Caffarel has long represented Italian excellence and expertise in the production of chocolate-hazelnut masterpieces. Caffarel chocolate is still produced with the same artisan spirit that inspired Pier Paul Caffarel when he opened his shop almost 200 years ago, helping to make Turin a world capital of chocolate. Caffarel and their "Gianduia 1865" are in Italy's...

Calvè is a brand of Unilever, a leading consumer goods provider in the areas of Beauty & Wellbeing, Personal Care, Home Care, Nutrition and Ice Cream. With a presence in over 190 countries around the world, Unilever reaches 3.4 million consumers every day through its products. The firm employs over 148,000 people globally and generated revenue of €52.4 billion in...

Made from the most prized part of the thigh, their Canossello is a well-proportioned, nicely marbled piece of charcuterie with a thick layer of fat. To the nose it exudes aromas of aged meat, Parmesan, butter, ripe fruit, and a slight balsamic undertone. On the palate, it's persistent and well-balanced, with a counterpoint of toasty notes and a fruity zest...

Their flagship product, these biscotti are made with type-0 wheat flour from a small Tuscan mill, sugar, 23% almonds, free-range eggs, butter, fresh, whole Tuscan milk, honey, salt, natural flavorings and a leavening agent (sodium hydrogen carbonate). It's the classic Tuscan sweet, complete with almonds, uniform in size, amber in color and perfect in appearance, with just the right amount...