Food producer

Cheese-maker and ager Francesco Lauria and his son Fedele produce several lines of Roccaverano robiolas: Riserva della Filanda Arbiora, a classic brand acquired recently, aged for at least three weeks; the younger Robiola dall'Alpe and Formaggetta San Lorenzo, and the...

Since it was established in 1978, the company has been committed to producing organic foods with selected ingredients of which 70% are Italian, grown according by ethical and sustainable methods, and GMO-free. A full range from drinks to pasta, pulses,...

The name of this little family business is like a declaration of intent, as it is dedicated to processing a typical local product, corn, and careful selection of ingredients. The house specialities are polenta Soffi, cornflour breadsticks, salt, and extra...

The Ca' Verde dairy is the beating heart of an agricultural cooperative established in 1978, in an real agricultural and farming terrain, situated on the slopes of Mount Baldo and along the eastern shore of Lake Garda. The cheeses are...

The farm stands on the green slopes of the Langa Astigiana area, where herds of goats can graze on over 50 hectares. The cheeses are organically produced with milk from the PDO Robiola di Roccaverano production area, in which Agrilanga...

The Cuneo area is rich in fine cheese products made from precious ingredients and more often than not using artisan methods. This is the case for the business owned by Marco and Paolo Lopatriello. Sabaco offers three lines of dairy...

In 1859 the business run by the Arrigonis in Valtaleggio consisted of ageing and maturing cheeses. Over time it has become established as a benchmark for this market sector. Far-sighted Sergio Arrigoni has increased the range to include various fresh...

A master producer of the very thin Riccione piadina, this company makes typical Romagna bread (piada and cascione) with ingredients deriving almost exclusively from the surrounding area, as tradition demands. The range includes classic piada made with suet and brewer's...

Antonio Giacobbe's goal when he opened this company in 1955 was to make quality artisan products. Today it is run by his great-grandson who continues the family business with great passion. Production specializes in typical Sassellese amaretti, made according to...

"Furezze" comes from the Venetian dialect word "sfurèso", meaning "delicacies", like those produced using artisanal methods in this workshop, and presented in delightful recyclable packaging. The creations are the fruit of careful ingredient selections, with sophisticated combinations designed to promote...