TIF2020-EN

Ursini is renowned for its excellent EVO, also available in numerous flavours, but it also makes Pestati and Manicaretti vegetable-based products, and Pestati di Bacco, five vegetable, fruit and spice creams conceived to suit a specific type of wine. Then...

This is an outsider Parma ham: unusually mild in flavour, subtly tender, fresh, feminine, but also generous and complex with lingering aromas that leave an indelible impression after tasting. Proudly making just this one product, Sant'Ilario was founded in 1968...

Giovanni Spanu still offers a product that hands down ancient processing traditions. So his striped mullet and tuna botargo, in filets and minced, are well established on the market thanks to his careful selection of raw materials, workmanship and slow...

A family tradition handed down from generation to generation for this company, for years the best in the region. The secret of its top quality is production in small batches, minimum boiling of must, and respecting the timing for each...

For generations Berardi has been producing charcuterie in a corner of Abruzzo famous for Campotosto mortadella, and today processes pork in the traditional method, from late October to spring. The meat is dried by wood smoke and derives mainly from...

The company is owned by Luigi Di Lello, founder of the Accademia della Ventricina and ambassador for this typical product of the Vasto area. Di Lello makes ventricina with prime pork thigh, loin and shoulder cuts, chopped with the knife...

Antica Macelleria Falorni have been growing since 1806 and across nine successive generations. Under brothers Lorenzo and Stefano Bencistà there's been an increase in the quantity and variety of products offered. Pork, wild boar and beef are offered, all from...

The product range consists exclusively of lard: from PGI Colonnata in blocks, sliced and minced, to the delicious variations offered by Fausto Guadagni who runs the pork butcher's founded by his parents in 1949. The selected lards include: Gran Selezione...

In April 1886 Francesco Borsi started his production of liqueurs in Castagneto Carducci, where he began to make his famous Elixir China Calisaja, which won awards at the Rome Expo of 1895 and 1899. This liqueur used Ecuador cinchona, used...

This Alto Mugello cooperative was founded in 1977 and is now managed by Stefano Pezzati. Cheese-making is only one of its activities and it can count on a 3,500-square-metre dairy, processing up to 65,000 litres of milk a day, plus...