TIF-2023

Since 1960, Fratelli Galloni S.p.A. has been one of the most representative historical producers of high-quality Parma ham. It continues its commitment to production that combines tradition, experience and innovation. Manual salting and long curing times are accompanied by cutting-edge...

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 Ferrante, Pio's father, began slaughtering pigs and curing the pork in the back room of...

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 defend the quality of the San Marzano Dop tomatoes cultivated in Agro Nocerino Sarnese, their...

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 and for some crops over a period of days in order to guarantee the proper...

Over seventy years of experience in the vast world of Italian pork processing. Despite significant expansion over the years, Tanara's strength has been maintaining artisanal excellence in its processing methods. The core of its production processes has remained unchanged: from...

Founded in Turin in 1826, Caffarel has long represented Italian excellence and expertise in the production of chocolate-hazelnut masterpieces. Caffarel chocolate is still produced with the same artisan spirit that inspired Pier Paul Caffarel when he opened his shop almost...

A producer that's revolutionized the world of gourmet chocolate. Now part of the Ferrarelle group, Amedei oversees the entire cocoa supply chain, from selecting the beans right on the plantations to processing. They offer a vast assortment of products, from...

Thanks to over 50 years of experience handed down from Natalino dall'Ava to his son Carlo, Dok Dall'Ava has grown into an award-winning and cutting edge producer of prosciutto, and not only San Daniele, but also charcuterie from rustic breeds...

The story begins in the 1970s when Giuseppe Pighin began farming trout in abundant flowing water, with a very low density and a natural diet. This led to the creation of the Regina di San Daniele, cold-smoked trout, and hot-smoked...

The salami factory was founded in the heart of the village of Varzi in 1974, heir to a tradition of pork butchery dating back to the early Middle Ages. In the early 2000s, the salami factory moved to the outskirts...