TIF-2025

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...

Sottocrespone is one of the five types of Varzi salami, which has linked its name to the local salami, protected by a PDO. An ancient sausage (its origins date back to the Lombards), representing the aristocracy of Italian salamis, made...

Sabatino Cillo selects meats from Italian and foreign supply chains, processed into gourmet preparations such as the Hot Dog Campano (Frankfurter) with light pork and Casertana pork in the natural version, and with additives (Obelix). Both with fior di sale,...

Suprema 1850 is a high quality mortadella made from selected Italian pork and enhanced with refined ingredients such as Sulla honey, Sicilian rock salt and Zibibbo IGP. It is also gluten-free, glutamate-free, and dairy-free. Finally, the mortadella is hand-tied according...

It is characterised by sophisticated ingredients (gluten- and lactose-free) and a longer-than-usual processing time that guarantees its quality. It is then characterised by the use of real, classic vegetable broth, ‘made like at home', which gives it a sweet and...

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...

A passion for sweets and Sicilian specialities is the fil rouge that has run through the development of Giulio and Vincenzo Bonfissuto's gastronomic journey ever since they set up their company in Canicattì. Their recipes are a happy mix of...

The company bears the name of its founder, Ciro Flagella, an agri-food trader, who on one of his trips discovered a variety of San Marzano-type tomatoes grown in Apulia and decided to devote himself entirely to their processing. He has...

The Minerbio-based company takes up the great pasta-making tradition of Bologna and Emilia and produces fresh egg pasta, stuffed and not, in various variations. An excellent compromise between the goodness of artisan products and the safety of food technology. At...

Having switched to organic farming in 1999, Cascina Mana has been producing white eggs for several years from Livorno hens reared in a closed cycle, fed with self-produced cereals naturally rich in Omega-3, free to roam outdoors all year round...