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,...
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...
Founded in 1953 in Castelbuono (PA), in the heart of the Madonie park, today Fiasconaro is a world-renowned confectionery excellence. Now in its third generation...
The company is located in Carpaneto Piacentino, where the microclimate and culture provide the best basis for the production of typical cured meats. The history...
This Valle d'Aosta artisan food producer boasts a long and solid tradition of family management. Alpenzu was founded in 2001 in Verres, inspired by a...
Based on the foothills of the Ligurian Apennines, Biobruni breeds goats and produces its own cheeses, milk and dairy products. In 1986 Osvaldo Bruni and...
The Chiomento family has had a cheese-making tradition since 1887, in the Asiago Plateau, seven municipalities scattered across the Vicenza Alps, an area that has...
At the beginning of the 20th century, Augusto Leoni learnt the art of processing and producing porchetta in the traditional way, thus laying the foundations...
A family history that has been handed down for five generations, in the countryside of Basso Lodigiano. Today, Angelo and Stefano Fiorentini, once farmers and...
Lara and Virgilio have been running a family-run business since the late 1990s that approaches a nomadic type of beekeeping that prefers the Lombardy and...
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...
