The Minerbio-based company takes up the great pasta-making tradition of Bologna and Emilia and produces fresh egg pasta, stuffed and not, in various variations. An...
Having switched to organic farming in 1999, Cascina Mana has been producing white eggs for several years from Livorno hens reared in a closed cycle,...
Roberto Arru produces excellent honeys, tending 250 beehives with dedication, in Austis, in the ancient Barbagia di Ollolai, in the province of Nuoro. The company's...
Niasca Portofino was founded by a group of Portofino residents and enthusiasts who share a love for this beautiful village. Established in 2010, the success...
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...
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,...
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...
