TIF2020-EN

Antonio Marella began his craft pasta adventure in the late 1980s, naming his company Il Pozzo del Re, famous for its oversized, flavoured special shapes. In recent years, with the opening of the new factory, production has expanded to embrace...

The consortium was set up in 1971 and has 400 members, who work together to safeguard the quality of PGI Pantelleria Caper production. The best preservative is sea salt, which protects the caper's traits and quality. The buds range from...

The brand is an umbrella for over a thousand farmers and beekeepers, in Italy and around the world, who have been engaged since the 1970s in producing healthy food. No pesticides and herbicides, eco-friendly production processes that respect raw materials...

Coradazzi is a benchmark for PDO San Daniele prosciutto crudo. A ham that is as plain, unfussy and straightforward as its owners, brother Angelo working in production, and sister Teresa running the company. The strength of their cured hams, ranging...

The business was handed down through the generations to Giuseppe Petris who, in 1962, created the prosciutto production company Wolf, now fully run by the Petris family. The meat is Italian pork from the Modena and Parma prosciutto crudo districts,...

In 1957 this small company was founded to produce prime San Daniele prosciutto, and is one of the few that still processes entirely in a workmanlike and artisanal manner. The hams are cured for up to 18 months, following the...

This company has established itself in the upper ranks of national production of spirits, with the Bepi Tosolini line named after the founder, who built manual steam alembic stills that are still used today, the secret behind an excellent product....

These preserves and sauces, all made using local ingredients, can be paired with cheeses, meats, salads and foie gras. There are Picolit and Verduzzo varieties, as well as Hippocras (refosco and spices), the 'Chimichurri' (cabernet, oregano, thyme and garlic), the...

Founded in 1976 by the Pessot-de Colò family, Jolanda de Colò has always had a gift for traditional Friuli foods and specialty goose-based food products. Currently they're among the most important national producers when it comes to premium goods, with...

The family has been working in the charcuterie industry for two generations and is also a benchmark in promoting the Casertano black pig. The stock, from local farms, is bred in a semi-wild state and fed with cereal flours. The...