Food producer

Officina is a canning facility and brainchild of research undertaken by Moreno Cedroni. After his La Madoninna del Pescatore restaurant, the Clandestino sushi bar, and the Anikò fish deli, in 2002 the chef began to experiment with craft production of...

As early as turn of the 20th century this family company was specializing in preserved and semi-preserved fish items, first as an importer and distributor, then as a producer. Ghezzi Alimentari is now in its third generation flanked by the...

If national and international beer drinkers have gotten to know a 'different' kind of Italian beer, it's thanks to the explosive Teo Musso, the brain behind Baladin (and its founder). His beers are gracing tables in notable restaurants, getting major...

Founded in 2007 by Giovanni Campari and Manuel Piccoli in the birthland of Giuseppe Verdi, early on Birrificio del Ducato carved out a place among Italy's top breweries. Their 'field' research of ingredients (malts, hops, yeasts etc.), which is nothing...

Here, way back in 1922, there was an almond processing plant for production of comfits. Today, in homage to the history of the building, this microbrewery has called itself Almond ‘22. Since 2003 the company has grown significantly, becoming one...

Legend has it that in 1150, the Milan bakery of the Quattro Marie Christian confraternity offered the needy bread and flour in exchange for copper coins depicting the Virgin Mary, Mary Magdalene, Mary Salome and Mary of Cleophas. Then the...

Located in the Feltrina Valley, this cooperative is a leading company in the dairy sector. Since it took its first steps in 1954 the mission has been to reconcile tradition with the technological progress. The range of products is extensive...

Brunelli, established in 1938, is one of the key producers of Pecorino Romano and one of the few based in Lazio. It is far from small: a limited company distributing Italy and abroad, using not only milk from the Lazio...

In the 1970s Giuseppe Da Re owned one of the leading bakeries in the north-east with considerable production quantities but artisan traditional methods. After some experimentation, he offered a new product in 1989, his bibanesi, a cross between bread and...

Pasta Leonessa started in 1974 with the purpose of carrying on traditional pasta making methods. Their approach is characterized by a refusal to compromise: brass wire-drawing and slow drying are among the keys to a product whose 'only' ingredients are...