Food producer

It all began in 1846 when Antonio Rummo chose the fertile lands of Sannio to develop the ancient art of wheat growing. Today Pastificio Rummo is in its sixth generation, and the excellent quality of the past is also guaranteed...

Zanetti began at the end of the 19th century as a small, artisanal operation for aging hard cheeses. Over time they evolved, enlarging, upgrading and increasing the number of facilities and eventually purchasing other producers. Indeed, today Zanetti, whose presence...

The strict selection of raw material is the cornerstone of this company, which has produced Parmigiano Reggiano for 40 years. Giorgio Bonati, and son Gianluca, feed their Frisians with meadow hay, rich with herby fragrance. The entire processing cycle occurs...

Albino Ghirardi began the business of processing and maturing ham in Langhirano in 1948. Over time production increased and the company became established on the Italian and foreign markets. In 2007 Ghirardi Prosciutti Srl was founded with its distinctive trademark...

A small family operation this, involved for many years in the processing and ageing of traditional Formaggio di Fossa in ancient caves. The cheese is matured underground for about three months until it acquires the characteristic flavour that transforms it...

With a herd of 300 Friesian cows fed with mountain forage rich in wild herbs, the dairy works daily to produce its excellent Parmigiano Reggiano Expert, ably assisted by the skilled gestures of an experienced master cheesemaker. It is unique...

A cooperative dairy breeding its own Bianca Modenese cows, whose milk makes Parmigiano Reggiano produced, aged and ripened in house at the company's premises on the Modena Apennine slopes. Rosola consists of seven operating units and is currently managed by...

The farm run by Antonio Sangonelli and Gabriella Delbono has a strong cheese-making tradition behind it and is distinctive for its Italian Bruna livestock, now numbering 170 head. Their decision was inspired by the sturdy milk from these cows, which...

Renato Brancaleoni and daughter Anna are affineurs by family tradition. They choose cheeses produced locally and leave them to ripen in their own pit. The pride of their production is their excellent Pecorino di Fossa, but there is also the...

Le Fabbriche was founded in 1908 by an association of small, local torrone producers, and in 1955 the business was taken over by a Mario Rosa. Today they offer a wide range of specialty foods, including cakes for special occasions...