TIF2020-EN

A venerable Rossano company founded in 1731, which flourished in the 1800s thanks to the improvement of maritime transport and tax advantages granted by the Bourbons. In 1907 Nicola Amarelli introduced a series of technological innovations, which safeguarded craftsmanship and...

From an old family recipe, the company produces an excellent Mostarda di Cremona relish, in which the strong, spicy mustard is perfectly balanced by the fruit. Intriguingly versatile tomato, onion, pumpkin, chestnut, fig, blackberry, peach, cherry, apple and pear, watermelon,...

The dairy farm dates back to the first generation of dairymen who settled here in the 1700s. It is one of the best cheese production facilities in the area. Fernando, assisted by his wife and three children, and their families,...

From beans to bar. In Guido Castagna's case the effect is surprising as he runs a very small chocolate crafting outfit but his production is on a par with bigger businesses. He selects raw materials directly from plantations and purchases...

In 1987 the Zivieri family opened a butcher's shop in Monzuno, in the Reno valley. The turnaround came in 2005, when they started breeding free-range Cinta Senese and Mora Romagnola pigs on a 40-hectare farm in the Apennines outside Bologna,...

G.A.M. was founded in 1986 by a group of Montefiascone environmentalists as a kind of buying group. It evolved into a charcuterie producer serving butchers and grocers. Considered one of the best processing businesses in Central Italy, where organic breeders...

Sebastiano Agostino Ninone's company, in the Parco dei Nebrodi, is a family business dedicated to the breeding of native wild black pig and production of superlative pressed meats and fron a complete production chain that excludes only cultivation of the...

Founded in 1960 by Savino Maffei and still family-run (despite their significant growth and almost 80 years of experience in exports), Il Pastaio Maffei is a leader in the sector of fresh pasta production. Various lines of pasta are made:...

Setaro began crafting pasta in 1939, respecting nature and tradition, using selected durum wheat flour and extra-pure spring water. Processing goes through vintage bronze dies and the pasta drying process is kept very slow (from 24 to 120 hours, depending...

One of the region's best-known pasta factories, whose secret for making a quality product is the perfect blend of durum wheat, as well as bronze drawing and long drying times (24–36 hours) at temperatures not in excess of 55 °C....