Food producer

Antonio Longo and Corrado Del Verme were able to transform the simple fig (PDO Bianco del Cilento dottato variety) into a precious sweet for gourmet palates, controlling the entire production chain, from the pruning of trees to drying the fruit....

This family craft pasta maker has been in business for almost a century and a half. The ancient crafting is now replaced by machinery able to reproduce tradition, keeping to its slow times and methods, and low drying temperatures, as...

When we say tuna, we immediately think of Callipo, the classic brand created in 1913 and renowned for the quality of its preserves, especially tuna in oil. The company uses the widespread yellowfin tuna, fished in the Atlantic and Indian...

Over 30 years ago this was one of the first pasta factories to propose organic pasta, then wholemeal, and another made with alternative cereals like spelt and kamut. Then came pasta made from wheat produced by the Valentini winery, for...

This company, founded in 1992, stands out for experience and expertise, meticulous processing methods, cutting-edge technology and prime raw ingredients. Its certified rice is cultivated according to strict rules and milled using traditional methods. It produces two main varieties: the...

The Pollio family farm, founded by Antonino and now run by Giuseppe, cultivates lands on the Sorrento peninsula that were once tended by monks. Pollio's respect for the local territory translates into maintaining and improving the heritage crops typical of...

The company was founded in 2001, but since 2013 the passion and drive of its three young partners have pushed the brand into the spotlight. This is really an artisanal workshop whose mission is to promote, preserve and make the...

Since 1986 this family-run business has been known for its production, processing and sale of Vialone Nano Veronese (PGI, classic, semi-processed, whole, and new-harvest) and Carnaroli. It supervises all the production stages: cultivation, growth, harvesting, drying, storage and so on,...

On his 200-hectare organic farm, situated a few kilometres from Lake Bolsena, Domenico Fiorentini grows pulses and raises Sardinian sheep for cheese, as well as about a hundred Cinta Senese pigs. The latter are semi-wild, fed on cereals and pulses...

The producer owns an organic breeding program for raising cinta senese pigs, which live free range and semi-free range at Aia della Colonna, in Roccalbegna, feeding on grains and vegetable pro-teins. Using their own pork, and that of black pigs...