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After taking over the family business in 1998 (a commercial farm based in the Nebrodi Park), Giuseppe Oriti decided to specialize in the production of...

Active since the 1950s, the café managed today by brothers Gianfranco and Raffaele Romano has long stood out for its craftsmanship and carefully chosen ingredients,...

For over a century, Morgante has been producing San Daniele Dop prosciutto and other specialties of the Italian charcuterie tradition: speck, traditional cooked ham, roast...

Opificio 1899's aim is to bring out the best of the time-honored art of Italian charcuterie, drawing on excellent ingredients and artisan craftsmanship. The project...

Drogheria e Alimentari is Italy's largest producer of top-quality herbs and spices, offering a complete ranges of herbs, spices, seasonings, special salts and saffron under...

Truly a little gem, the Costanzo mini dairy. Short supply chain and meticulous control of every detail characterise the entire production cycle. From animal welfare...

Founded in 1976 on the shores of Lake Albano in Castel Gandolfo, Cibaria is an expert in food specialities and operates as a diffuse factory...

With the registered trademark ‘MOZZARELLA MIA', the Caseificio Pugliese of the Cusmai family, produces mozzarella by sight and by hand, guaranteeing the quality of its...

Founded by Giorgio Mengazzoli (who's today supported by his children), this family-run business concentrates its efforts on the production of balsamic apple vinegar. Then there...

Founded by Francesco Carriero, Martina Franca has just over ten years of experience under its belt. Francesco took advantage of the area's favorable climate and...

The family tradition began in the interwar period, when Mario, an expert pork butcher, began exporting his art throughout the Italian capital. Then, in 1979,...

A historic producer founded in Val di Ledro in 1889, Cis is led today with passion and experience by Massimo, the fourth generation of family...

A historic producer based in the heart of Valsugana (almost on the border with Veneto), Meggio has been in business for over 60 years, producing...

The Cardinali family carry on a centuries-old tradition aimed at safeguarding the importance of the "visciola", a local sour cherry. Their strength lies in their...

"Don't change what nature has already made in a perfect way." This is the motto of two brothers and an Emilian beekeeper who produce flora...

The name "Panatè" comes from the word "baker" in regional dialect - and this is exactly how the business got its start in 1945, when...

In 1951, Fernando Gianferrari and his wife Maria started producing artisan cured meats in Canossa, in the Reggio Emilia Apennines, in the so-called Matildica area,...

Pila Vecia got its start in the mid-1600s, when the original huller was built in Isola della Scala (Passolongo). In the early 1900s, management of...

Alfredo Landucci and Franca Bianchini's lovely business was founded in 1982. Originally the idea was to sell fresh truffles, but over the years the range...

Based in the heart of Monte Amiata, this historical producer has over a century of history behind it. Indeed, Corsini was founded in 1921 by...