Food producer

The head office is at Trezzo sull'Adda while about 20 plants specializing in various charcuterie products are scattered across northern Italy. The story of Beretta pressed meats began at Barzanò Brianza, Lecco, in 1812, and the reins of the company...

The first honey sweet dates back to 1930, thanks to the ingenious idea of Giovanni Battista Ambrosoli who wanted a practical way to have a small portion of honey constantly available. Ambrosoli was a young industrial chemist working on the...

Before producing pasta at Fara San Martino, don Nicola De Cecco made the best flour in the district in his stone mill. His son Filippo began making pasta, and in 1886 the Molino e Pastificio dei Fratelli De Cecco was...

In 1912, a factory with 20 workers in the Piacenza countryside was using cooking and pureeing equipment to can tomatoes and vegetables. In 1932, Giuseppe Bianchi bought the company and developed production without setbacks, even during the war. The factory...

More than 100 years of presence on Italian tables may suffice to describe the history of the Parma company located in the heart of the Parma food valley. Founder Giovanni Mutti understood the importance of alternating crops, still applied today....

Black cherries in syrup are the symbol of this century-old producer from Emilia Romagna. For four generations (the fifth is on its way), they have packaged and sold their 'amarene' in the classic blue and white ceramic vase, an idea...

Paolo Parisi used to be a medical equipment sales rep but he re-invented himself as a producer and breeder. His Livorno chicken eggs are a must in leading restaurants, and his charcuterie is no less prestigious. He breeds semi-wild mixed-breed...

Almaverde Bio is the Almaverde Bio Italia brand. The consortium brings together several Italian agrifood enterprises and was set up in 2000. It was the first sector brand in Italy and vaunts a unique product range. Respect for the environment,...

The farm, situated in the Foggia area, raises free-grazing Garganica goats and Podolica cattle, following natural timing and methods. Their diet is supplemented by pulses, oats, barley, and hay. All cheeses are made from raw milk in-house to the dairy,...

A family-run dairy where experience melds with tradition, located close to Castel del Monte. The production is mostly fresh or semi-ripe cheese obtained from the milk of the Murgia Friesian breed, keeping faith with techniques of a bygone era and...