Search a restaurant

For over 60 years, Argiolas has been crafting traditional Sardinian cheeses, drawing on modern technology and local sheep's and goat's milk for products whose quality...

Casearia Carpenedo is recognized throughout the world as a steward and ambassador of a 50-year cheesemaking tradition, earning it a reputation as one of Italy's...

In 2012 Carlo Dall'Ava, already a producer of excellent prosciutto in San Daniele del Friuli, decided to invest in the art of bakers' confections. Success...

Casearea Agri is based in the Tiber river valley, near the Nazzano Tevere Farfa Nature Reserve, in a landscape surrounded by hills and pastures. The...

Raimo has long cultivated and selected the best crop, processed it by hand and transformed it into true delicacies. Their delicious range of products includes...

Cesare Valsesia founded the business in the early 1900s, after taking over the family's food shop in Borgomanero. A passion for bread inspired him to...

Based in Irpinia, this young, family-run producer has revived Avellino's time-honored tradition of pasta-making by combining history and innovation. In addition to traditional bronze wire...

GIOPORRO is known for introducing the BRESAOLAZERO®, a premium bresaola that has since been embraced as a gourmet food. It's produced in Ponte in Valtellina,...

This family business was founded in 1972, in Dorgali as a small artisan outfit that later expanded to a dozen collaborators. The Esca family have...

Founded in Oristano in 1975, Passiu has always aimed to produce rice of the highest quality. Specialization and research have long distinguished their work, which...

Based in Alto Canavese (between Turin and Valle d'Aosta), Cereal Terra has been bottling top-quality organic vegetables by hand for over 30 years, selling them...

When Nero di Calabria was founded in 2011, in Taverna (a hamlet of Paterno Calabro), the idea was to focus on the region's native black...

For more than 30 years, Paganoni has been producing Valtellina charcuterie, forging ahead and continuing to grow, both in terms of numbers and quality. The...

Founded by Nello Meggiolaro and his wife, Marina, 45 years ago, Meggiolaro may be small but it's a well-established producer. Today managed by the second...

Ever since it was founded in 1960, Galloni's mission has been to produce outstanding prosciutto, today drawing on a proper balance between traditional methods (like...

For some 120 years, the Tosini family have been producing prosciutto in the village of Langhirano. The business got its start back in 1905 when...

Situated in the heart of the PDO production zone and active for almost 70 years, Tanara Giancarlo Spa has managed to establish itself as a...

This family-run business was founded 30 years ago by the Napoletanos, who were already active agricultural producers. Their mission has always been to preserve and...

An enduring touchstone for the whole area, and not only for fans of certified organic quality produce. The harvest is carried out exclusively by hand...

The Panizza family's first "bottega" came to life in 1947. Since then, Rossi has grown into a thriving, eclectic business, and an ambassador of Genoese...