Food producer

Founded in 1862, the vinegar cellar is now managed by Italo Pedroni, a singular fellow and great raconteur, enamoured of his business. He makes five types of PDO Balsamico Tradizionale, named after family members, each with its own character, different...

The ingredient that makes all the difference in this company's paste is wheat germ, never found in standard pasta. Dating back to 1860, after five generations Pastificio Morelli continues with the same specialities produced with age-old crafting, with no use...

At the end of the 1800s pasta workshops began to thrive and one such was Giovanni Fabbri's craft pasta production business. It vaunted outstanding attention and a passion for good things then and still does. Quality wheat, bronze dies, but...

The Verde River springs and the ancient machines still used in Fara San Martino have given Cocco pasta its unmistakable taste for almost a hundred years. The top products include egg nests and skeins, durum wheat caserecci, coarse or refined...

Founded in 1951 this was one of the first Italian charcuterie businesses to believe in the supply chain system and closed cycle, linking the family-owned pig farm, abattoir and processing plant. There are several product lines: standard, from heavy pigs;...

Massanera is a fine Chianti Classico estate surrounding a villa, which began life as a hunting lodge for Florentine nobles, before becoming a farm in the 18th century. Here Carlo Cattaneo produces wines, grappa, EVOO, and excellent charcuterie, made from...

In 1848 a pasta-making facility opened in the heart of Gragnano, home to a dry pasta craft industry. Since then, Afeltra has safeguarded quality and tradition through its production processes using bronze dies, careful control of raw materials, and creative...

In 1980 this company, in the heart of the Cuneo Alps, started processing excellent organic produce for healthy food products. Fruit and vegetables, harvested at the right moment of ripeness, are processed, vacuum packed, and packaged using state-of-the-art equipment. Succomio...

A heritage brand that goes back almost a century, with a story that began in 1933, when Nello Spinosi took his wife's homemade pasta to Rome as a gift for some acquaintances. The pasta goes by the name of Campofilone...

Since 1936 the company has been synonymous with bresaola, the most typical Valtellina charcuterie product, made here with the best beef rump, as well as with venison. Alongside bresaola, Boscacci makes its younger sister slinziga, no less delicious and made...