TIF2020-EN

Corte Donda, an 18th-century farmhouse, is set in four hectares of land. Apart from accommodation and a restaurant serving typical cuisine, the farm also has poultry and horses, a vegetable garden and an orchard, the latter producing the crops used...

Giacomo Santoleri is an engineer who decided to become an organic farmer on the slopes of Mount Maiella. The pasta has always been original, from the initial spelt spaghetti made in 1993. Tasty artisanal pasta, made as Nature commands, in...

A business founded in the 1950s and a cereal specialist producing mainly couscous, not only from traditional durum wheat meal and semolina, but also from quinoa and chickpea, lentil and chickpea, whole durum wheat and green lentil, wholemeal, whole corn,...

Founded by Riccardo Maschio in 1972 as a small, family-run business, Leone is the oldest distributor of organic products in Italy and the first to produce puffed rice cakes (now everywhere) according to Japanese tradition. Moreover, since 1993 they have...

The story begins in the 1940s when Vittorio Fiorentini's shop in the centre of Turin, opened in 1918 by Leonildo Fiorentini, began selling special food products from all over the world, from couscous and unleavened bread to sauces, spices and...

The company expressed Luigi Marconato's passion for quality cornmeal. A family tradition maintained intact over time, even by his children, who seek out carefully selected and only Italian corn, applying scrupulous attention to work processes, from delicate grinding operations and,...

Rigoni was created after the World War 1 thanks to Elisa Antonini. After 80 years as a small beekeeping business on the Asiago upland, it became the largest bottler of organic Italian honey and one of the biggest names in...

Domenico Mari works about 60 hectares of land situated inside the Laghi Lungo e Ripassottile nature reserve, applying scrupulous organic farming principles to his cereal and pulse crops. The grains are then used to make flour in an old stone...

The Pinna family has been in farming since 1940 and has always focused on quality production, following the principle of traceability and respect for the territory. Today the company is run by siblings Antonella, Gavino and Leonardo, each with their...

Massimiliano Scarchilli wanted to breathe a hint of innovation into Gran Cacio di Morolo, a heritage Ciociaro spun-paste cow cheese. Roberto learned how to produce the cheese from his father but he wanted to revive and redevelop its image by...