Food producer

Brussino is a family-run dairy whose roots date back to the early-20th century (1909 to be exact). Originally, in addition to collecting and distributing milk from neighboring farmers, they produced their own dairy products and cheeses. Then in the 1940s...

In the heart of the Staffora Valley, brothers Ezio and Alberto Garabello work with skill and experience, selecting meats from pigs reared in Pavia for their well-known Varzi salami, a historic PDO salami since 1996 that's stuffed into natural pig...

G.F.G. is an acronym for Giacinta, Francesca and Giovanni. The three Murdolo siblings are the latest generation of family to represent a 50-year tradition of torrone production. They bring experience, tradition, an artisanal approach and select ingredients to their work....

The producer got its start in 1999 as a baker of bread and biscotti using ancient traditional recipes in a wood oven. It has since involved, and as of 2016 they produce high-quality artisanal pasta, made by Maurizio Spinello with...

Locally-sourced organic pasta The basic ingredients are Sicilian: native varieties of ancient durum wheat (Timilia, Senatore Cappelli, Margherito and Perciasacchi) all cultivated on the island by Damigella. The stone-grinding process and artisanal production techniques are also Sicilian, with slow kneading...

Once a train conductor for Italy's state railway, since 2010 Guido Fanelli has been producing pasta using Khorasan Kamut semolina, spelt, wholewheat flour, egg, and in special, aromatized versions, both conventional and organic. Their production approach centers on locally-sourced ancient...

Brazzale, Italy's oldest dairy producer, has been active continuously since 1784. Over more than 130 years and at least 8 generations of family, the family and their product range has diversified, from Vicenza butter (their historic mainstay) to grana padano...

Cooperative dairy producer Fattorie Cremona, also known as PLAC (Produttori Latte Associati Cremona), was founded in 1933, in the heart of the Padana plans, by 19 farmers. Today it comprises 90 members, and is a benchmark when it comes to...

This young producer, driven by a young energy, makes traditional,authentic piadina flatbread. Founded in 2000 by Liliana and Maurizio, for some years now they've been packaging their piadanas and distributing them to Romagna kiosks, eateries and direct to consumers, both...

Urbino's crown jewel is the 'crescia sfogliata', a kind of flaky flatbread that's stronger in flavor and texture than Romagna's piadina. The difference lies in the use of egg and pepper in the wheat flour, salt and lard dough, and...