Food producer

Pietro Ferrero opened a workshop in Alba, where he began some mouth-watering experiments. In 1946 ingredients were hard to find, but using one of the area's most abundant gems, the hazelnut, he invented Giandujot, the ancestor of Nutella, a gianduia...

Virgilio Sapori opened his Siena business in 1832, producing panforte in a small bakery. Almost two centuries have passed since the opening of that workshop, two hundred years characterized by constant renewal that has kept alive ancient Tuscan confectionery traditions....

Brothers Armando, Lieto and Aurelio Flamigni opened their pastry store in Forlì, in 1930. Soon the stores began to multiply and became a magnet for all travellers arriving from northern Italy to the Adriatic coast. High professional standards, top ingredients,...

In 1845 Bernardino Branca invented the bitter that took the world by storm in just a few years. Its 27 herbs and spices, gathered from 4 continents, were in the original recipe and are unchanged today. The family has carefully...

It all started in 1857, when two Merano businessmen founded the brewery in Maso Unterkofl, in Foresta, known as Forst in German. The area has excellent water from mountain springs and natural ice to use in summer. In 1863, Josef...

A world leader in the production of primary foods like milk and its derivatives, but also of fruit-based drinks. It brands milk in all its variants: fresh and long-life, from Premium Blue, the first in Italy made with microfiltration, to...

Galbani is an larger-than-life company, which opened in 1880, when Egidio Galbani started to produce cheese with the intention of competing with the French. Robiola Galbani was then launched and was a great success, its fame crossing national boundaries. Bel...

The company is also known outside the region for its dairy products, produced in pure Molise sheep-rearing tradition. Despite having a family-style business model, its working methods and professional standards bring to mind a modern, energetic company. Each product has...

This farm can boast excellent organic production of cheese, made from Comiso ewe milk. In the 1990s the business was revamped and acquired a system of mechanized milking, but retained natural feed for livestock. The entire production cycle is nonetheless...

The company, on the Urbino slope, preserves traditions rooted in the recipes handed down for centuries but also responds to growing market demands by installing state-of-the-art equipment and facilities. The dairy is outstanding also for its use of milk collected...