TIF2020-EN

Here in Val Grue, in the Tortona area, Riccardo Franzese decided to start his craft microbrewery, naming it after the village where it is located. The main feature of the beers produced, which stand out from others, in addition to...

The business gathered momentum in 1973 with the opening of a meat-processing facility. Today it produces charcuterie from Cinta Senese and pigs crossed with rustic breeds. Its name is linked to Biroldo della Garfagnana and Bazzone ham (Slow Food Presidia)....

EVO has no secrets for the De Carlos, who have produced some excellent versions over the last century, including their Elisir, with lemon and tangerine aromas. The oils are also used for preserving vegetables and making creams from processing only...

Everything revolves around the pink Pisticci fig, a variety typical of the town near Metaponto, which turns a beautiful antique pink colour as it ripens. Giovanni Ancona, the owner of the farm, has helped to promote the fig and expand...

Francesco De Tacchi's farm is a centuries-old operation that has always devoted outstanding care and attention to its crops, from seeds to harvest and processing of products. The jewel in the crown is the excellent rice, part of which is...

"Sciavuro" is Sicilian dialect for fragrance and inspires the name of the farm, and the fragrance is also evident in the jars of sweet and savoury preserves made by Rosario Tortorici, who started out as a fruit grower and now...

Today if you think of Italy and caviar, you think of Calvisius (www.calvisius.it). Well, in case you were wondering, they've been making it here since the 1990s! And still today Agroittica are the only group in Europe who've been able...

The company, founded in 1995 with the aim of discovering and ageing special, small-scale dairy products, with a catalogue of mostly raw milk and mountain meadow cheeses. With 20 years of experience supporting the traditional ripening stage and the choice...

The dairy was set up in 1969 by Guido Pinzani, who found himself attracted to the art of cheese-making after meeting a retired cheesemaker. Pinzani monitors each stage of production himself with loving care, and specializes in the production of...

Founded in 1993 with the aim of reviving the artisanal nougat made with the PGI Langa Tonda Gentile hazelnut, the company has undergone changes and converted at corporate level but retains its artisanal approach and abides by its quality philosophy....