Food producer

Since 1924, the name Caputo has been synonymous with flour, both in Naples and beyond. Over several generations the producer has represented, and still represents, in the best possible way, the culture and tradition of 'the white art'. It all...

The De Vita family has always grown wheat in an ideal area for this crop, almost on the border with Molise, but it was not until 1997 that it developed a modern plant, with minimal environmental impact, for grinding flour...

For over a century, generations of the Sala family have been active in the processing of grains, above all Valtellina native varieties. Careful selection of type of crop and monitoring of processes ensures quality products, including buckwheat flour for polenta...

In 1996, Marco Camilli gave up a career as a pharmacist to start up this organic farm. He specializes in production of cereals and pulses, especially native species with different morphological and sensorial traits. So there are various types of...

Founded in the 1980s by Antonio and Adriana Cappelletti, this family concern today has about 150 hectares of land mostly in the Colfiorito area. Production consists mainly of pulses (including hulled), with lentils at the top of the list, then...

The business was founded in 1995 by Giulio Cicchetti and sister-in-law Roberta Gervasoni, and in the past ten years has evolved radically, especially the product range. Quality is the watchword for every item: PDO and organic spelt above all, sold...

With more than 30 years of history behind it, but with a tradition reaching back to the mists of time, this family company produces PDO Aceto Balsamico Tradizionale di Modena, balsamic vinegars in the 12-year and Extravecchio 25-year versions that...

The Mascheroni Stianti family has owned an ancient rural hamlet since 1172, and today includes organic vineyards and olive groves, a restaurant, welcoming accommodation, and some satellite activities like fun cooking classes, organization of receptions and guided tastings. In addition...

Founded in 1975 and popular above all with wine buffs for its fine wines and spirits, the company has been making wine and fruit vinegars for 30 years. It uses an age-old method, starting from wine or fruit juice fermented...

Some years ago, Andrea Czarnocki Lucheschi, his wife Archduchess Isabella of Austria and the Duke d'Este revived an age-old vinegar cellar and applied a recipe dating back to Cristoforo di Messisburgo, toastmaster of the Dukes d'Este in the 16th century....