Food producer

Eugenio Cademartori opened his first dairy in Introbio, in Valsassina, in 1882. Since then production traditions have remained intact, as proved by the fact that cheese is still ripened in natural caves at Introbio. Taleggio cheese, from a native lactic...

This is the flagship of the Montoso dairy, founded in 1928. The cheeses bearing this label are produced in limited quantities and are special for their excellent raw materials, careful control of each phase of processing, and meticulous care at...

This family company has long traditions behind it but over time it has developed and adapted to changing consumer demands, expanding and diversifying its offer. It vaunts 700 head of cattle, kept it the best conditions and fed with natural...

The mission of this dairy has always been to produce entirely natural cheese using traditional recipes enhanced by the expertise of the makers, without preservatives, dyes and additives. Milk from cows, goats and sheep comes from certified farms, and is...

The story of the Agugiaro and Figna families has been intertwined with that of the miller's art since the 17th century. Currently they are a single business, with production units in Collecchio (Parma), Curtarolo (Padua), and Magione (Perugia). The entire...

One of the leading distilleries in Italy, still protecting tradition today, in an ideal blend with innovation in the plants at Visnà di Vazzola, in the province of Treviso at the foot of the Conegliano hills. Roberto Castagner has no...

True passion and dedication, an indivisible pairing for Giuseppe Di Martino since he began his business, whose cornerstone was a production process closely linked to Gragnano tradition. He worked in the cells of the factory and once he became an...

A cooperative founded in 1962, today it has approximately 800 members. The mission was always to produce quality cheeses made from fresh sheep and goat milk from the rich pastures of Barbagia and the hills bordering the Flumendosa and Mulargia...

For three generations the Invernizzi family has produced and ripened Gorgonzola, this charming area's iconic cheese. The company is proud of its monitoring of each individual step of processing, for which it uses sophisticated state-of-the-art equipment. Gorgonzola aside, available in...

Head of the family Luigi Guglielmo Francoli performed his first experiment with a rudimentary alembic still in 1875 at Campodolcino in the province of Sondrio. It was 20 years later that his children created Distilleria F.lli Francoli and the passion...