Food producer

A number of passions (wine, chocolate, coffee, sweet preserves) have one thing in common: quality ingredients. As Marco Colzani, an enologist fond of experimentation, explains, 'Production processes are similar: provenance, terroir, fermentation, acidity, sugars, tannins, oxidation.' Their production facility is...

Based in the Florence back country, this micro-distillery focuses on a single type of gin. Their London Dry Gin is made with 14 plants, almost all local: iris roots and petals, juniper, fresh bergamot peel, dried lemon peel, green cardamom...

PGI Andria burrata, a raviolo stuffed with soft cream and shredded mozzarella, is one of Puglia's gems and the flagship product of a dairy producer whose origins go back to the 1950s. The artisanal cheese maker Montrone draws on select...

This Apulian dairy and cheese producer was founded in 1942 by brothers Sebastiano and Francesco Capurso. Using the savings of their grandmother Paola, and with just a bicycle to transport the milk, they set up their workshop in the Gioia...

Deseo was created just 20 years ago by Francesco Pandolfini, the latest generation of family to lead the historic Mattei biscotti maker in Prato, Italy. They produce artisanal PGI Tuscan cantuccini with almonds, and in various other flavors (hazelnut and...

Founded in 2015, Artigianquality is the only artisanal mortadella producer that operates in Bologna, a city that's synonymous with this enticing deli sausage meat. No frozen or foreign meats are used, nor pork from intensive farming, rinds, dairy products, polyphosphates,...

La Daria naturally evolved out of Caseificio Andriese, a producer founded in 2002 by Francesco Addario after years of experience selling regional dairy products. Today La Daria, established in 2015, is managed by its owner along with his three young...

Since 1964, Damiano has produced organic nuts cultivated on its own property: hazelnuts from Monti Nebrodi and almonds from southern Sicily, in Caltanissetta, Agrigento and Syracuse. They also offer Etna pistachios, pine nuts, peanuts, cashews and Brazil nuts, all certified...

Founded in 2008 by Pio Cicalò, today this family-run producer is an artisan workshop, specializing in Sardinia's traditional pasta ('homemade-style', as they like to boast), made with locally-sourced ingredients. Culurgiones (ravioli stuffed with potatoes and mint), seadas (sweet, cheese and...

Legù is a food specialty that's made with legumes (chickpeas, white beans and yellow peas) and is 100% gluten-free. Monica Neri, who holds a degree in restaurant science and technology, founded Itineri di Albizzate (VA), the company that produces Legù,...