Food producer

Fernando Cavalli, farmer and vigneron, is to be thanked for the expansion of the family's balsamic vinegar cellar in the 1950s, to meet the increasing demands of customers. His son Giovanni took up the baton of the family business, which...

Irpinia hams have been produced here since 1930. Originally a small workshop, over the years the Venticano facility has grown into a modern company and is now a benchmark throughout Campania for processing cured hams and charcuterie made from pork...

This small artisan company works in the heart of the Cilento National Park and Vallo di Diano, in the tiny village of Gioi. The business processes the most prestigious cuts of pork raised in the park in a semi-wild state,...

A beekeeping cooperative with members all over the Italian peninsula, especially in the south, and producing acacia, linden, orange, eucalyptus, borage, honeysuckle, clover, alfalfa, sunflower, and cherry honey; and Metcalfa honeydew named after an insect native to North and Central...

In the 1920s Ermenegildo Roncolato and sons Romano and Angelo, started a rotating dairy. In 1964, Romano took over the Caseificio Sociale di Roncà and turned it into a small cheese-making business. At the same time a heavy pig farm...

The story of Alfonso Pepe and his passion for the art of patisserie goes back to the 1980s. An A.M.P.I. master pastry chef, his career vaunts many awards and covers all branches of patisserie from fresh to dry, and chocolate....

Since 1950 the quality cheeses made here use milk from herds of Rossa Reggiana and Bruna Alpina cattle. The results include about ten types of excellent butter (including one suitable for lactose intolerance); cream; a good PDO Parmigiano Reggiano of...

An acronym for a pasta factory, the name made up of the first syllables of the names of Maria Alzapiedi and her husband, Luigi Donnari. Traditional shapes and sizes, tagliatelle, filini, chitarrine, now extended to include speciality products such as...

This small Marche facility is loyal to time-honoured manufacturing processes. For its pasta it uses the best eggs and the purest, finest flours, so various condiments (also part of its production) are enjoyed to their best. The pasta is easy...

The Trionfi Honorati siblings created their dairy in 2004, relying on milk from their stock and the skills of master cheesemakers. They produce about 30 types of cheese, from dairy fresh to ripe, as well as mozzarella, treccia and bocconcino,...