TIF-2024

The Cardinali family carry on a centuries-old tradition aimed at safeguarding the importance of the "visciola", a local sour cherry. Their strength lies in their passion, experience and a time-honored recipe that dates back to the mid-19th century. A number...

"Don't change what nature has already made in a perfect way." This is the motto of two brothers and an Emilian beekeeper who produce flora honeys of various botanical origins through nomadic practices. Drawing on 300-plus hives, they offer a...

The name "Panatè" comes from the word "baker" in regional dialect - and this is exactly how the business got its start in 1945, when Mario Fongo opened his first bakery in Rocchetta Tanaro, in Asti. Over time Fongo saw...

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 basis of the production of traditional cured meats. Indeed, still today the techniques adopted call...

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. A producer that's still family-run today, Albino Chiesa maintains a bond with tradition but is...

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, the Fiasconaro family have handed down the secrets of the confectionery arts: traditional Sicilian sweets...

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 this historic rice producer was entrusted to the Ferron family, and since then five generations...

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 has expanded. The noble mushroom is not only offered fresh, but also in creams, sauces,...

In the 1970s, Giuseppe Pighin began breeding trout in large quantities of running water, drawing on low fish density and the use of natural feed. The result was Regina di San Daniele, his cold-smoked trout, along with warm-smoked and steamed...

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 to bring out the attributes of the ingredients, while winning over the palate with their...