A historic producer based in the heart of Valsugana (almost on the border with Veneto), Meggio has been in business for over 60 years, producing charcuterie according to local tradition. The pork, which hails from pigs reared with vegetable proteins and whey, is transformed into specialties following time-honored recipes, cut and cured almost entirely by hand, and aged in air-conditioned...

Founded by Nello Meggiolaro and his wife, Marina, 45 years ago, Meggiolaro may be small but it's a well-established producer. Today managed by the second generation of family, the business continues to use cooking to ennoble cured meats otherwise considered common. Their cooked hams are delicate and elegant, low in salt and easily combined with other ingredients, and it's not...

Recognized by Grandi Mieli d'Italia on more than one occasion, Apicoltura Cazzola's acacia honey is a flagship product. Elegant and sweet to the taste, it delivers soft, floral aromas. Its purity and delicacy stands out when enjoyed in combination with ricotta, aged, savory cheeses, or with yogurt. This Altedo-based producer also offers a unique line of acacia honeys with dried...

Harvested in Puglia and Basilicata, this medium-sweet honey is delicately acidic, with a pleasant and almost imperceptible bitter note. Its defining characteristic is its sweet aroma, making it ideal for almost any pastry recipe. Heating it is not recommended, as this guarantees that its unique flavor and aromas remain intact. Citrus honey is among the most universally appreciated kinds.

The corbezzolo (strawberry tree) is a traditional Mediterranean shrub whose flowers and fruits, rich in beneficial properties, reach full development in autumn. From the flowering of the strawberry tree in the countryside of Austis, at 750 meters above sea level on the western slope of the Gennargentu ridge, the bees of Roberto Arru produce an exceptional bitter honey, with a...

Sunflower honey has a bright, egg-cream color and light fragrances. Fruit-like aromas reminiscent of apricot juice and tropical fruit give way to a secondary, vegetal note of pollen, wax, and flowered meadow ready for haymaking. In the mouth it's slightly tart, with a refreshing final note that evokes spun sugar. These fresh, sunny sensations make for a highly enjoyable product.

Acacia honey is the most well-known and beloved honey. Apicoltura Brezzo has long produced it in the pristine woods of Roero, where the abundant flowering and absence of concurrent blooms guarantee a top-shelf honey. The classic color of acacia ranges from a watery white to straw yellow, while aromatically it's characterized by a slightly floral note and fresh fruit. The...

Costanzo relies on a "mini" supply chain in which all stages of production are carried out internally, taking pains to safeguard the welfare of the buffaloes. From the cultivation of forage (for a closely managed, natural diet) to breeding, artisanal processing of milk and sales (both in stores and online), the Costanzo family follow a philosophy based on the pursuit...

It all started with the initiative and insight of entrepreneur Laura Raccah, who decided to focus entirely on cookies. The recipes have been specially designed to bring out the attributes of the ingredients, while winning over the palate with their unique flavor and texture every time. Their products are made in Rome's city center, near San Lorenzo.

For over a century, Morgante has been producing San Daniele Dop prosciutto and other specialties of the Italian charcuterie tradition: speck, traditional cooked ham, roast pork tied by hand, frankfurters, salami and pancetta. All production still take place in the two family-owned facilities (in San Daniele del Friuli (UD) and Romans d'Isonzo (GO)). Today Morgante is a modern business built...

This is a truly unmistakable, unique mortadella, all thanks to a supply chain that relies entirely on in-house production, careful cooking, and a recipe that, while remaining true to tradition, has been gradually revisited in the name of greater digestibility. The salami is made from the meat of pigs bred at Fattoria Zivieri and drawing on simple, natural seasoning. A...

Favola is the world's first mortadella encased and cooked in natural rind, a product conceived and patented by the Palmieri family. The blend of choice lean pork cuts with cubes of jowl fat, enriched with a touch of acacia honey, creates a mixture with a delicate, harmonious flavor, distinctive aromas, and unique tenderness, the result of slow cooking in ancient...

Suprema 1850 is a high-quality mortadella made with select Italian pork and enriched with exquisite ingredients like Sulla honey, Sicilian rock salt, and Zibibbo IGP. It's also gluten-free, free of monosodium glutamate, milk, and derivatives. It's also tied by hand, as per tradition, making for an honest, straightforward, and classic deli meat, true to type in its aromas and flavors,...

The result of genuine craftsmanship combined with modern technological research, Costanzo mozzarella is made possible thanks to a local supply chain that starts with fragrant pastures and finishes with a cheese that's firm and elastic in texture, true mozzarella in all its nuances, leaving a velvety sensation in the mouth. Aromatically it's dominated by fresh yogurt dairy notes, while on...

An artisan producer with Apulian roots, Mozzarella Mia is now based in Brescia, where the Cusmai family settled several decades ago. They've been making classic Apulian cheeses since the late 1960s: mozzarella and fiordilatte, burrata, nodini, bocconcini, primosale and ricotta in three versions (classica, forte and marzotica), all using milk from Bruna Alpina cows that graze on the hills around...

When Nero di Calabria was founded in 2011, in Taverna (a hamlet of Paterno Calabro), the idea was to focus on the region's native black pigs. Here the Calabrian breed lives in a semi-wild state and is fed with GMO-free flour, acorns and chestnuts. The meats are cut and cured by hand, and no preservatives or additives are used. Nero...

Niasca Portofino was founded by a group of Portofino residents and enthusiasts who share a love for this beautiful village. Established in 2010, the success of the brand and product range can be summed up in a few simple words: territory, tradition, quality, Italian style. Niasca Portofino, now a well-developed business, is distributed throughout Italy and in over 20 countries...

These peeled and toasted Piedmont hazelnuts are part of Conad's flagship line of products: Sapori&Dintorni. The PGI designation certifies their quality and provenance, verifying that these are Tonda Gentile Trilobata hazelnuts produced in Piedmont.

Milk chocolate-covered hazelnuts are one of Pura Delizia's many treats. They are made with select Piedmont IGP hazelnuts, which are lightly pralined before being covered with a thin layer of milk chocolate. The result is bean-to-bar chocolate with a high percentage of cocoa and distinct aromas of caramel. A harmonious meeting of aromatic nuts with dark notes of chocolate, all...

The olives, once harvested and cleaned of branches and leaves, are washed and selected. Then they're immersed in a brine (frequently changed) of water, salt, and lemon for at least 12 months. Sardinian Bosana olives range from green to brown in color and boast signature green-olive aromas. Their flavor stands out for its superb balance, sweetness, pleasant slightly bitter finish,...