Food producer

Palagiaccio's roots go back to before the turn of the first millennium, when a noble family, the Ubaldini, built a fortified stronghold on Mugello's fertile terrain. To this day, the historic farmstead serves as a benchmark for Florentine agriculture. They...

Since 2000, Bioalimenta has made a name for itself producing gluten-free foods aimed at celiacs. Their selection, which goes under the brand Farabella, comprises gnocchi, pasta (both dried and fresh), bread, flours and baked goods. All their products are made...

Defendi specializes in the production, aging and selling of cheeses common to northern Italy, though Gorgonzola, the most famous of Italy's blue cheeses, and Taleggio, a local speciality, are on center stage here. Bolstered by more than 150 years of...

Delicius Rizzoli, which got its start in Parma in 1974, is a leader in the field of canned fish. Over the course of its more than 40 years of operations, Delicius has managed to achieve an important position in the...

A pioneer in the organic produce industry, Ki Group have used their specialized retail channels to become leaders in the widespread distribution of organic, biodynamic and natural foods. The number of products distributed is staggering, around 2,500 of the best...

The history of Refresco goes way back to 1888 when Domenico and Regina Verga started producing a pleasingly fizzy and refreshing drink, the Spumador. The beverage, with its characteristic cap, was followed some years later by the Spuma, a mix...

Mangiarsano Germinal got their start in Brescia in 1981 but currently operate out of Veneto. The group, who sell organic and health products, strive to uphold quality standards while respecting the environment. Their 12,000 square meter facility houses two product...

Since 2006 Vincenzo Petrone and Filomena Sorrentina have been at the helm of this Gragnano pasta maker. Thanks to their skills and commitment to quality, they've already gained a steady slice of the market. They start by selecting the right...

Established more than 30 years ago by Massimo Azzolini and Monica Ciarfuglia (who are still managing the company), Asiago Food got its start on the Asiago plateau, but later moved down to the plains below it. Today the group are...

It all started 30 years ago in a small workshop created by Gaetano Maccari. His aim was to offer consumers a product that respected local pasta making traditions. Over time, and with the coming of new generations (Federico and Lorenzo,...