Food producer

The Pinna family has been in farming since 1940 and has always focused on quality production, following the principle of traceability and respect for the territory. Today the company is run by siblings Antonella, Gavino and Leonardo, each with their...

Massimiliano Scarchilli wanted to breathe a hint of innovation into Gran Cacio di Morolo, a heritage Ciociaro spun-paste cow cheese. Roberto learned how to produce the cheese from his father but he wanted to revive and redevelop its image by...

C.C.OR.A.V. is a consortium that brings together five farm cooperatives from six municipalities in central Italy (Lago di Bolsena, Tuscany and Umbria). It's an area famous for its legumes, thanks to its volcanic, potassium-rich soil. The more than 600 farmers...

Brezzo was founded just after the end of WWII, in the early 1950s. Since then it has grown exponentially, both in terms of experience and achievement. Today the third generation has brought its skills and ideas to the table in...

An organic agritourism on the hills behind Genoa, towards Piedmont, with a restaurant serving traditional dishes and home-made ice cream in the summer. It produces syrup, including an unusual rose syrup made with petals from heirloom varieties; honey; sauces; vegetables...

Andrea Paternoster represents three generations of beekeeping (they have more than a thousand hives throughout Italy) while passionately defending and promoting high-quality honey. Since the early 1990s they've produced a rich range of monofloral honey and a selection of meads....

Walter Pace has been passionate about bees for many years. His small, family firm devotes itself to the fine ancient agricultural skill of apiculture, in a particularly favourable setting: the green Valle Peligna, where the bees enjoy an unpolluted environment. As...

Known for its Monograno line and operating in Val di Fiemme since 1908, growing wheat and producing pasta with artisan methods. Today, Felicetti is more involved in organic products than ever with a selection that gourmets adore. Wholemeal kamut (the...

A biodynamic farm founded by Giulia Maria Crespi, with the assistance of her son Aldo Paravicini Crespi: 600 hectares of land in the Parco del Ticino. Apart from cattle breeding the farm produces wholegrain, brown and white rice, marano corn,...

Renato Paltrinieri runs a tight ship at his dairy. The secret of production quality lies in his careful checks on milk sources, the artisanal processing at each stage, and bespoke ageing from 70 to 150 days, depending on the type...