tif-2022

Their strawberry compote is made of 75% strawberries (from Piedmont) sweetened with concentrated grape juice. Lemon juice is added to correct acidity, while vegetable fibers and pectin serve as thickeners. A vivid, though dark, carnelian red, to the eye its...

A product with character, made respecting the original ingredients, where the meat is massaged with Sicilian sea salt then baked in a wood-fired oven. The result is an antique rose color, redolent of wild fennel, thyme, rosemary, and delicate garlic,...

Asiago speck is balanced, with a beautiful intense ruby colour and a subtle, diffuse marbling. The penetrating scents and aromas of aromatic and balsamic herbs and notes of smoke accompany the classic hints of seasoned meat. The palate, with its...

Beautiful, appropriately fatty and well seasoned, Isabella Leoni porchetta has delicate but typical aromas of good cooked pork and spices, plus sweet biscuit accents. Excellent flavour, savoury but consistent, aromas corresponding to the nose, rosy lean part balanced by a...

The name is a tribute to the 1960s, when the groceries were done exclusively in local shops and delis, long before supermarkets were conceived. After carefully selecting the ingredients (100% Italian), it takes 21 days to produce — a slow...

Canossello, obtained from the finest part of the thigh, is well-proportioned, well marbled and with a large fat layer. On the nose, it exudes scents of cellar, seasoned meat, Parmesan cheese, butter, ripe fruit and a slight balsamic undertone. On...

From the skilful blending of a few fine ingredients, in compliance with the Production Disciplinary, after six months of slow maturing in an underground cellar, Coppa becomes ‘Piacentina' and can boast the PDO Protected Designation of Origin. Slices are bright...

Fiorucci guanciale is produced according to tradition, it is made with 100% Italian meat and seasoned with salt, spices and natural flavourings and matured for 30 days. The pepper layer that envelops it is well-balanced, and the nose has notes...

A forerunner, since 1994, of the so-called ‘baked out of the mould' line, it wins the eye with its generous slice section, marbled and of a decisive pink colour. Intense nose, with extremely pleasant and clean biscuity notes, warm tones...

The story goes back a long way. Founded in 1913 by Albino Chiesa, it is a delicatessen that, despite almost 110 years in business, remains family-run and linked to the traditions of the past, supported by state-of-the-art technology. It uses...