Food producer

In 1952, in Caramagna Piemonte, a rural haven close to Mount Monviso, a stone's throw from the Langhe, Dario Osella and his brother Gino Tommaso opened their dairy. Over six decades dairy production has expanded but the strong point continues...

Since 1948 the Fiandino dairy has been interpreting the art of cheese in Cuneo territory. Alongside traditional cheeses, the dairy offers more innovative types made with vegetable rennet. Milk, mainly from Italian Bruna Alpina and Piedmontese cow breeds, raw or...

The Cavalli family farm is set in 300 hectares of arable land, with olive groves and pastures that roll from the Pomarico hills as far as the River Basento. The owners are determined to integrate modern technologies and know-how with...

The dairy, located in the Alta Murgia plains, has been producing traditional fresh and ripened Puglia cheeses for more than 50 years. The company has combined the skills inherited from master cheese-maker Vincenzo Ignazzi, who founded this small outfit in...

The Gruppo Formaggi del Trentino, born in 2010 from the synergy of different local cheese-makers (Trentingrana and Concast, Consorzio dei Caseifici Sociali Trentini), processes, ages and markets its own milk from partners, public and private companies. There are two lines:...

Founded at the end of the 1980s, this Sardinian company is a leading artisan producer of mullet botargo. With continuous monitoring and identification of critical points at all stages of processing, top quality is guaranteed while keeping faith with the...

Sardaformaggi was set up in 1963 by three siblings and a cousin. The production is based on milk coming mainly from farmers in north-east Sardinia. Craft processing methods pump the milk directly into the cheese moulds and all steps are...

Central Formaggi is a family company and a leader in Sardinia's dairy industry, producing about 50 different types of cheese under its own brand name. The key is its strategic position, which allows it to procure supplies from nearby farms,...

For generations, the Sobrino family have produced high-quality organic flour from their historic mill. Flours are produced using a variety of grains, from corn to oat, malt, rye, whole wheat, rice, spelt, kamut and semolina, all without added enzymes or...

Mario Pietro Viola, a businessman who studied veterinary medicine and agricultural sciences, conceived his company on a wave of a personal passion. Processing techniques are meticulous and bound to tradition, using quality milk from Viola's own livestock, underpinning a high-profile...