Food producer

The company was founded in 2001 thanks to Gian Luca's eye for business, but the Atzori family's roots in confectionery are centuries old. In this area almond grove thrive alongside vegetation perfect for production of an excellent honey: two fundamental...

Grondona is a historic, family-run baker with decades of experience in the industry. Here they've made it clear that traditional Genoese food reigns supreme, with ancient recipes that continue to get passed down from one generation to the next. Their...

An interesting company that has just turned 50 and is managed with passion by the Papa family, specializing in the ancient art of sugared almonds. The range goes from a classic almond dipped in sugar or chocolate to those with...

Since 1783, the Pelino family have seen to it that their name means quality. The secret to this confectioner's unrivaled success (international by now) lies in having the best ingredients (Avola almonds, Tonda Gentile hazelnuts, Belgian chocolate etc.), an artisanal...

The mastermind behind the business is Luciano Catellani, who started rearing livestock in the 1980s with the intention of saving and protecting the Vacca Rossa cow, an ancient Reggio breed. His production focuses mainly on an excellent Parmigiano Reggiano, aged...

Italia Alimentari is famous in the Italian food industry as a charcuterie specialist. It was created in 2012 by the merger of Gruppo Cremonini and Montana Alimentari, and also includes classic brands Cortebuona, Ibis, Montana and Manzotin. Ibis, in the group...

From generation to generation two families, with years of experience behind them, have successfully upheld a craft dairy tradition using modern technological facilities. The results are appreciable, with a wide range of products, obtained from sheep's and cow's milk. Fresh...

CAO is a cooperative of sheep farmers founded in 1966 (the initials stand for Cooperativa Allevatori Ovini) that today boasts about 700 members (including president Renato Illotto). Thanks to their efforts, CAO is a model of sustainability and quality. More...

Here in the green countryside of Meilogu, Sassari, during the 1920s, the Pinna family started making and selling cheese, founding what has since become one of the most important producers in the region. Now the third generation are carrying on...

The company was started in 1954, with the goal of producing light sheets of Visnadello, a tasty treat of crusty bread made with EVO, unrefined Cervia sea salt and wheat flour. Besides the classics we also have oregano, rosemary, sesame,...