TIF2020-EN

For nearly 70 years the same family has run this company, combining tradition with innovation, and recently extending production from just butter and cheese to include pure fruit juices. The meticulous packaging process was developed to keep intact the properties...

Almost 30 years ago, in Anzano del Parco, north of Milan, the Roveda husband-and-wife team founded this company. In the beginning there were bio juices made from oranges and blood oranges. The crucial factor from the start was procuring certified...

This ham production facility was founded in 1945 but was already operating in the early 20th century. It was named in honour of Marco D'Oggiono, a 15th-century painter who studied under Leonardo. Based in Alta Brianza, in an area of...

Enrico Russino's firm is based in the Ragusa countryside, just inland from the coast. It markets typical herbs and spices from Sicily and further afield, both in pots and cut. Capers are its key product and are also sold as...

Luca Ferrero selects the very finest materials, processes them with meticulous care and presents them as "madeleines" in his personal quest for the lost flavours of Piedmont's gastronomic tradition. One speciality is vegetables in oil: chillies stuffed with tuna, anchovies...

Founded in 2004, the cooperative brings together 65 manufacturers who contribute about two million litres of milk each year from native Valdostana cows. The operation treads the fine line between modern methods and age-old tradition. The result is production of...

Franco Troiani's apiaries can be found in the luxuriant, unblemished eastern Marsica. The insects feed at altitudes of 800–1,100 metres above sea level and these conditions combine to produce an extraordinary high-mountain honey. As well as the traditional acacia and...

This 300-hectare farm is still known by the nickname attributed to Umberto Panini (who invented the famous Panini stickers) when he emigrated to Venezuela. It has certified organic, closed-loop production and makes Parmigiano Reggiano cheese with the milk from its...

Fernando Cavalli, farmer and vigneron, is to be thanked for the expansion of the family's balsamic vinegar cellar in the 1950s, to meet the increasing demands of customers. His son Giovanni took up the baton of the family business, which...

Irpinia hams have been produced here since 1930. Originally a small workshop, over the years the Venticano facility has grown into a modern company and is now a benchmark throughout Campania for processing cured hams and charcuterie made from pork...