Gazzosa is made from water, sugar, 6% lemon juice (from concentrate), carbon dioxide, and natural flavors — it contains neither citric acid nor ascorbic acid. Perhaps it's this short list of ingredients that gives Macario gazzosa its freshness, delicacy, and authenticity. Characterized by classic citrus flavors, it also hints at medicinal herbs, especially evident in its aftertaste. It's a highly...

Ecuador chocolate's floral and nutty aromas make it one of the most appreciated in the world. Grom combines it with high quality, fresh milk and white cane sugar. The color is reddish brown - aromatically it's redolent of coffee and toasted cocoa. In the mouth it reveals a pronounced acidity, balanced sweetness, and a compact, pasty texture. The result is...

Situated in the heart of the PDO production zone and active for almost 70 years, Tanara Giancarlo Spa has managed to establish itself as a major national producer of charcuterie thanks to the careful selection of ingredients and a skillful, traditional production approach. Their prosciutto crudo, a flagship of their range, manages to communicate their entire philosophy, while their supply-chain...

Their premium Giglio Sardo ages for over 180 days. It's a cylindrical cheese whose trademark, black rind is slightly rounded at the edges. The cheese itself, soft and crumbly, is a bright straw-yellow color adorned with tyrosine crystals (the result of proper aging). On the nose aromas of hay and nuts prevail, while in the mouth it reveals a host...

GIOPORRO is known for introducing the BRESAOLAZERO®, a premium bresaola that has since been embraced as a gourmet food. It's produced in Ponte in Valtellina, in a new, cutting-edge facility recognized as part of Italy's "Industria 4.0" and known for its world-class food safety protocols. Here the patented "MetodoZero®" allows for the creation of the BRESAOLAZERO®, a product that contains...

Giordano is situated in the lovely town of Carpaneto Piacentino, at the foot of the Piacenza hills. The area's microclimate and gastronomic heritage form the basis of the production of traditional cured meats. Indeed, still today the techniques adopted call for exceptional manual skill, made possible thanks to the indispensable experience of local food artisans. Giordano's is a family story....

Active since the 1950s, the café managed today by brothers Gianfranco and Raffaele Romano has long stood out for its craftsmanship and carefully chosen ingredients, making it a touchstone in the city. An elegant space popular in the morning for its excellent puff pastry croissants, brioche, coffee and cappuccino, in the afternoon, Gran Caffé Romano is a must for its...

Produced using sheep's milk that arrives daily from the pastures of the Sardinian countryside, Granduca di Mandas is Caseificio Garau's flagship product. A pecorino with a distinct personality, it's crafted into large portions and aged for 150 days. The result is clear, fresh, and fruity aromas, and elegant flavors, with spicy and aromatic notes and a pleasantly lingering aftertaste. An...

In keeping with the region's great pasta-making tradition, this Minerbio-based producer makes a variety of fresh egg pastas (both stuffed and plain). Their product range represents an excellent compromise between the appeal of artisan products and the safety guaranteed by modern food technology. Production is based on the careful selection of ingredients and a high level of innovation throughout the...

Rolled by hand and packaged in 200-gram bags, MastroCesare's breadsticks are produced with quality ingredients and artisanal craftsmanship. Aromatically they're quite subtle, but they acquire personality on the palate where they're crunchy, crumbly and tasty, revealing savory flavors of toasted, baked wheat. Fashioned by hand, these traditional Piedmont specialties go well with cured meats and regional dishes. A wide range...

Their grissini H2O complete a wide range of breadsticks. The use of water instead of fats gives the product a unique lightness and crumbliness. They're perfect in their fragrance and delicate aromas, clear and reminiscent of bread crust.

Their grissini, robust sticks of bread about 30 cm long, come in a package the color of earth and water. Compact and even, they sport a hazelnut color and enlarged, club-shaped ends. Made with type-1 and whole, soft wheat flour, extra virgin olive oil (3%), malt, yeast and Piran salt, they have a light but characteristic fragrance, a balanced flavor...

Slender and long, their classic hand-rolled breadsticks are made only with water, flour, salt, yeast, a bit of lard and 100% Italian extra virgin olive oil. Long, natural leavening that makes them fragrant and easy to digest. They go perfectly with everything.

Founded in 2003, the Grom brand has established itself throughout Italy and abroad. Their ice cream can be found in gelaterias, supermarkets, cafés and all the main delivery platforms. Grom's philosophy is based on the use of the best, natural ingredients, without artificial flavorings, colorings, emulsifying agents or gluten. At Grom, everything is done for the love of taste, to...

Fiorucci Guanciale is produced according to tradition, drawing on 100% Italian pork cured with salt, spices, and natural aromas, and aged for 30 days. The result is a product that embodies traditional Roman cuisine. The outside coating of pepper is balanced, making for aromas ranging from spices to wine, nuts, citrus, wood, and mushrooms. The taste is balanced, sweet, and...

Sabatino Cillo selects meat from Italian and foreign supply chains, transformed into gourmet preparations such as the Campano Hot Dog (Frankfurter) with light-colored pork and Casertana breed meat in the natural variant, and with additives (Obelix). Both with fleur de sel, honey, spices, fresh onion, natural flavourings, smoking with beech and cherry wood. The first conquers for its cleanliness and...

Sara Armisi's cookie shop / bakery is situated outside of Rome, in Grottaferrata. Here you can buy delicious bundles of sweets handcrafted with select ingredients, like flour from stone-ground ancient grains, steam-blanched cane sugar and fresh local eggs. The complete absence of preservatives and dyes makes for authentic, natural products designed for those with food intolerance problems or who simply...

The name "Panatè" comes from the word "baker" in regional dialect - and this is exactly how the business got its start in 1945, when Mario Fongo opened his first bakery in Rocchetta Tanaro, in Asti. Over time Fongo saw his passion and dedication rewarded with satisfaction and success. In 1993, he perfected the recipe for his lingue di suocera,...

A historic producer founded in Val di Ledro in 1889, Cis is led today with passion and experience by Massimo, the fourth generation of family to manage the business. Carne Salada, one of their key products, is accompanied by other traditional Trentino cured meats, crafted largely by hand and all delicious, drawing on meat from heavy cattle and pigs raised...

After almost a century, Leoni Isabella's porchetta continues to be a touchstone in Ariccia, where it has been protected by a PGI designation since 2011. In the early 1900s, grandfather Augusto Leoni learned the art of traditional porchetta, laying the foundations for the family business, which continues today with the same time-honored recipe and attention to quality.