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...

Since 1840, the Garzotto family has been passionately preserving the art of almond brittle in Cologna Veneta. Rocco Garzotto introduced an innovative method that combined manual skills and pioneering tools, giving rise to a tradition of excellence. Today, the sixth generation continues this tradition, working only with Italian raw materials, using artisan methods and without additives. Garzotto Rocco & Figlio...

Over seventy years of experience in the vast world of Italian pork processing. Despite significant expansion over the years, Tanara's strength has been maintaining artisanal excellence in its processing methods. The core of its production processes has remained unchanged: from the careful selection of fresh legs, sourced only from the finest farms, to the artisanal salting and curing using traditional...

Founded in 1946 by the Capurso brothers, Gioiella is a symbol of dairy excellence worldwide.?Loyal to its Apulian roots, the Gioia del Colle-based company combines tradition and innovation in the production of mozzarella, burrata and other stretched-curd cheeses made with 100% Italian milk. With over 400 employees and an estimated turnover of €190 million (estimate), Gioiella stands out for its...

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...

For over 75 years, Graziella has not been telling just any story: it has been telling its own story. A family story, made up of passion, tradition and respect for the land. Founded in 1950 by Pasquale Saviano, the company processes only Italian tomatoes, following sustainable and strictly controlled processes. Tomatoes, salt and expertise are the only ingredients used to...

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...

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...

They are a traditional speciality of Biella. Prepared every day with simple, genuine ingredients, Brusa artisan breadsticks are made according to an ancient Piedmontese recipe. They are stretched by hand after a slow process that makes them very crispy, tasty and light. They contain no preservatives or palm oil.

Graziella peeled tomatoes are grown between the land and sea of Salento. Harvested at the right degree of ripeness and processed by hand, they retain their aroma, flavour and organoleptic properties intact. Fresh and genuine, they bring the taste of freshly picked tomatoes and authentic Italian tradition to the table.

Mandorlato Garzotto has a tradition dating back almost two hundred years. It is made using high-quality Italian ingredients: sugar, Sicilian acacia honey, Apulian almonds and egg white. It is carefully processed without flavourings, colourings or preservatives. In addition to the Classic version, there are also Superiore, Zero, Morbido and Nocciolato varieties.

Io Prosciutto srl is one of the oldest ham producers in San Daniele del Friuli, operating since 1967 and a member of the Prosciutto di San Daniele Consortium (member no. 17). The company combines tradition and artisanal care, selecting top-quality raw materials and ensuring meticulous curing. The distinctive quality of its hams stems from experience, passion, and respect for the...

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...

Italprosciutti was founded in Dovera, in the province of Cremona, in 1988. The company combines innovation with a strong artisanal focus and the careful selection of the finest raw materials, made possible by the Rossini family, who have been working in the meat sector for over 50 years. Italprosciutti is far removed from the frenetic pace of large-scale industry, because...