TIF-2023

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...

A unique delicacy obtained from bacon from domestic pigs dry-salted for 40 days, repeatedly turned upside down and repositioned for homogenous salting; after curing for a few days in a stove, they are sprinkled with dried basil. The lard is...

A young interpreter of contemporary gourmet chocolate. A top producer of dragées. A tireless worker and perfectionist. Bellantoni's vast range of products (available online) demonstrates the careful study of ingredients carried out, an audacious approach, and a willingness to take...

Sara Armisi's cookie shop / bakery is situated outside of Rome, in Grottaferrata. Here you can buy delicious bundles of sweets handcrafted with select ingredients, like flour from stone-ground ancient grains, steam-blanched cane sugar and fresh local eggs. The complete...

Founded by Franco Renieri in San Gimignano and the Chianti hills, this producer of cured meats has about six decades of exemplary experience under its belt. Today the new generation is at the helm, remaining faithful to the teachings of...

Daniele Lovascio's company, specialised in the production of typical Apulian bakery products, taralli in primis, offered in different flavour declinations, was founded in 2003, in Bitonto, in the province of Bari. Manual workmanship, innovation in the production line and careful...

Now managed by the fourth generation of family, the Antonio Garau dairy has been carefully guarding traditional cheese-making methods here in Mandas (central-south Sardinia) since 1880. Key to their success is the use of fresh milk (exclusively Sardinian) from pastures...

Tomarchio soft drinks have been favorites in Sicily ever since 1920, as they aptly represent the island's authentic flavors. They're prepared using simple and genuine ingredients, drawing on citrus juices ripened in the warm Sicilian sun, water from the slopes...