TIF2020-EN

Pacifico Lucaioli, the "great master of charcuterie" from the birthplace of Maria Montessori, produces a range of local specialities, most of which are free from colourings, preservatives, additives and milk powder. The only ingredients in the salami and sausages are...

Originally established as a butcher shop in 1901, Windegger has evolved over the years, opening a number of point-of-sale and expanding its range and production capacity. It makes typical regional charcuterie: small Tyrol salami called kiminwirzen; cooked ham in various...

Founded in 1884, this cooperative is among the oldest in the region. Every day, Vipiteno's almost 600 members produce about 150,000 liters of fresh, top quality milk from cows raised in local mountain pastures. The delicious and unique milk is...

The origins of Latteria Tre Cime date back to the end of the 1800s. Today it is a cooperative that collects the milk of Alta Val Pusteria from 180 member farms, from a total of 2,500 cows fed with untreated...

A triumph of pure Sicilian sweetness is offered by this iconic family-run company, dating back centuries. Tradition, crafting and quality products come together in small masterpieces of the art of confectionery. There is a large range of products, from excellent...

One of the Romanengo family's heritage confectioners, which have delighted generations of consumers not only in Genoa but also further afield. The underpinning for the entire production range is the standard of ingredients sought out and careful crafting at each...

More than a century of history behind this family company, rightly considered among the best in the industry for processing figs, which are certainly the main product. In recent years new lines have been developed, however, all of exceptional standard....

Produttori Latte e Fontina is among the Aosta Valley's key producers when it comes to traditional cheeses. It was founded in 1957 with the goal of producing, aging and selling fontina, and for more than 60 years the cooperative has...

Maison Bertolin, in Arnad, opened as a butcher in 1957, and has long been synonymous with local lard, also famous for its salami made with roe and red deer, chamois, beef and goat, the latter from two native breeds. Together...

The confectionery pride and joy of this family company, in its 70th year of business, is the nougat, prepared by hand with Avola almonds, Calabrian orange blossom honey, fresh whites from eggs cracked one by one, natural extract of Tahitian...