TIF-2024

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 Corrado and Solidea, who spawned a long tradition that would be handed down from one...

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 years, the original, Rome-based shop was joined by others throughout the capital. After WW II...

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 focused on safeguarding tradition in the name of authenticity and deliciousness. The pork used hails...

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 Taverna family), passing on a family tradition of production from one generation to the next....

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 the Vicenza Alps (and long known for its cattle breeding and dairy production). Their Asiago...

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. In the early 1900s, grandfather Augusto Leoni learned the art of traditional porchetta, laying the...

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 desire to promote local cuisine, while in 2009 they moved to a larger facility that...

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 his wife, Rita, settled in a farmhouse in the heart of the Capanne di Marcarolo...

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 with estate buffalo milk), to wine (various award-winning bottles recognized both nationally and internationally), pasta...

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 and Angus cattle in Segni, in the province of Rome, for the production of milk...