Food producer

Artisanal bresaola makers since 1986, the Mottolini family have always stood by traditional values, focusing on their partnership with the farming and processing industries. They source their meat from Italy, Europe and South America depending on the product. The key...

A winning combination, both in the restaurant business and as a specialty butchery. Stefano Masanti and Stefano Ciabarri, chef and sous chef at the Cantinone restaurant in Madesimo, produce excellent deli sausages on high, at 1650 meters elevation, without preservatives...

Luigi Caccamo made his dream come true in 2002 when he started up a company whose only product, ‘nduja, is among the best-loved in his area. To produce it, the meat of Italian-bred pigs is processed at Spilinga into 1,000...

Agronomist Alberto Valier, from an ancient family of Venetian nobles that has owned the business since 1474, took over the estate 40 years ago and converted part of it into walnut groves. There are three main varieties of walnuts, which...

The family-run Casabona charcuterie factory is situated in the upper Crotone countryside, in a the district of Santa Barbara, hence the product brand name. It produces typical regional charcuterie like soppressata, capocollo, dried sausages, etc., from its own free-range Cinta...

Giuseppe Santoro and Piero Caramia started about 40 years ago in local butcher shops before opening their charcuterie factory in 2000. The pigs come from supervised local farms and live in the semi-wild, feeding on undergrowth in the surrounding forests....

The company has been on the go for a decade, its mission always to promote typical regional produce, particularly San Marzano PDO and Antico Pomodoro di Napoli tomatoes, a Slow Food Presidium (from the native smek 20 variety), both of...

Nicola Perra and Isidoro Mascia opened their brewery in 2006, with an ambitious goal: quality production while experimenting with new ideas. The first labels were Friska, Sella del Diavolo, and Toccadibò, available on the market throughout the year. Then came...

Since day one, in 2010, this brewery has received the attention it deserved, its products able to win over even the most demanding enthusiasts. The helm is in the hands of a young, tightknit group that arrived at this project...

Established in 1947, Torrefazione Giamaica has preserved its artisanal direct-flame roasting process over the generations. Using machinery from the 1950s, no longer available on the market, it processes 60 kilos of beans at a time and takes exactly quarter of...