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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...

Since 1953, Fiasconaro has been a touchstone for fans of outstanding confectionery and sweets both in Sicily and beyond. From one generation to the next,...

Founded in 1913 by Albino Chiesa, for over a century Albino has been a symbol of the art of charcuterie in the western Ligurian Riviera....

It all started with the initiative and insight of entrepreneur Laura Raccah, who decided to focus entirely on cookies. The recipes have been specially designed...

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...

Giordano is situated in the lovely town of Carpaneto Piacentino, at the foot of the Piacenza hills. The area's microclimate and gastronomic heritage form the...

A group that's known throughout the world (and has a presence in over 40 countries), Fiorucci was founded in Norcia in 1850. In the following...

Founded by Claudio Capitelli in 1976, today this prosciutto producer is supported by the third generation of family. From the very beginning, the Capitelli have...

In a small corner of Pavese, Pozzi has been cultivating rice since 1822 (the year in which the first mill was built by the Count...

The Chiomento family have been making cheese since 1887, bolstered by various production facilities in the Asiago plateau, an area spanning seven municipalities scattered throughout...

After almost a century, Leoni Isabella's porchetta continues to be a touchstone in Ariccia, where it has been protected by a PGI designation since 2011....

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...

Based in Cilento, home of the Mediterranean diet, this vast farm offers a full spectrum of the territory's culinary culture, from buffalo mozzarella (produced only...

Fattoria La Frisona is approaching its 90th year. Indeed, it was 1934 when the grandparents of the farm's current owner, Andrea Colagiacomo, started herding Frisona...

Casina Biraga draws on a tradition handed down across five generations, in the Basso Lodigiano countryside. Angelo and Stefano Fiorentini, once farmers and ranchers, today...

Lara and Virgilio were drawn into the fascinating world of beekeeping in the late 1990s. Today they manage this family-run honey producer, where a type...

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...