Food producer

This "independent brewery", as they call themselves, was so successful that at the end of last year they opened a new facility and recently purchased land in Val d'Astino for growing hops, raspberries, blackberries, pumpkins, and medicinal herbs for their...

One of the first in the region and now with almost two decades of experience behind it, this craft microbrewery stands out for dependability and quality standards. It produces about 16 different types of beer, some of which have won...

Valter Loverier started out as an amateur brewer who managed to turn his passion into a real business. His love for the world of beer making means he selects all ingredients carefully, many for the local area, including the Slow...

Marinated anchovies, or in olive oil or salted; Mediterranean bluefin and yellowfin tuna with anchovies or peppers, tuna belly and botargo. This company opened in 1995 with the purpose of quality fish preserving and its lengthy list of products are...

The story of this fish farm begins in 1988 with the production of smoked trout. Then came fresh trout filets; trout marinated in aromatic vinegar; smoked and marinated fresh filet of char; trout eggs, roe and tartare; fresh or smoked...

This 11-partner cooperative was formed in 1999 to package and sell the best rice. Its members, who farm around 1,300 hectares of land overall, are quality conscious and believe in eco-friendly farming methods with low environmental impact. Its products include...

Pasquale Battista's children inherited his passion and continue his production of three preservative- and additive-free lines. One is devoted to anchovies (marinated, spicy, salted in traditional clay pots); the top of the range line is tonnara-fished tuna and tuna belly,...

Founded in 1654, this is the only company producing canned Mediterranean bluefin tuna in olive oil, fished according to the traditional "mattanza" system. The cans contain only bluefin caught in the Sardinian traps at Carloforte, Portoscuso and Porto Paglia. Ligure...

There is the tang of the ocean in the story of this company, founded in 1898, when Luigi Rizzoli started to filet and package anchovies in Turin, a city on the ancient salt road. Luigi's son Emanuele moved to Parma...

The new Ferraro bresaola is the product of a meeting between Simone Ferraro, an artisan of bresaola made without preservatives, and Mamete Prevosini, a wine entrepreneur. Production is still artisanal, even if the recipe, which calls for select meat and...