Food producer

Since 2012 Danilo Farina has been producing excellent artisanal goat cheeses using milk from his own farm. His selection comprises 35 products, many of which look to France for inspiration, from fresh caprino to lactic fermentation and bloomy rinds (like...

Simple and practical, they remain intact while cooking or dissolved in water, their aromas and scents are extremely faithful to the original products. These are the fruit, citrus, flower, spice and medicinal herb essential oils created by this Puglia startup,...

This young Sicilian farm is specialized in spices and medicinal plants cultivated and processed at the foot of the Monti Iblei slopes. Founded in 2014 by Alessandro, Angelo, Andrea and Emanuele (whose average age is 30), they offer their aromatic...

This young Sicilian farm business, created a few years ago by Giuseppe Cataldi, Damiano and Francesco Ferraro, deals in the production of spices and aromatic herbs. Their main product, saffron threads, is accompanied by thyme, oregano, marjoram, fennel seeds and...

Tomatoes in all kinds of sauces and forms, and cultivated in one of Italy's best territories: Pachino-Portopalo. At PachinEat, the tomatoes are processed fresh by Enrica Calchini, a Tuscan from Pisa who, after vacationing in Sicily in 2000, fell in...

Adamas Caviar, Italy's exclusive Italian caviar, comes from sturgeons bred by Salmo-Pan inside of the Tormo River Park. The pond where the various breeds and crossbreeds of the fish are raised gets its water from a fresh, constantly-renewing river spring,...

Gelmini was founded in the late 19th century in Besate, a town situated on the banks of the Ticino river, surrounded by once navigable canals. Thanks to the use of hydraulic resources and the building of artificial canals the production...

Founded in 1901, Galvanina bottles mineral water from a hilltop spring, ‘Paradiso' as its called, on the foothills of the Apennines near Rimini. It's an area that was famous back in ancient Roman times for its therapeutic water, and today...

Veroni got its start in Correggio in 1925, when five brothers (owners of a grocery store) decided to enlarge their business to include the production of charcuterie. Since then this family-run business has never changed hands: Veroni they were and...

This Treviso producer got its start in the early 20th century when Luigi Lazzaris, a pastry chef from Conegliano Veneto, began making a fragrant, sweet and spicy sauce by mixing sugar, quinces, candied fruit and mustard oil. It was a...