TIF2020-EN

For more than half a century and for three generations, the Bonci family has been upholding the art of patisserie. Crafting in the traditional way, using select ingredients, and bold enough to experiment are the solid foundation and secret of...

The story of Massimo Corrà goes back to a traditional general store established in the latter half of the 19th century. It produces classic regional charcuterie, sourcing pork from Trentino. Products include luganega sausage; Trentino speck including an additive- and...

San Carlo and Levante durum wheats are the two varieties selected and produced to become Mancini pasta. The farm is surrounded by a field of wheat, an island of goodness that looks Nature directly in the face, producing various shapes...

Few dairy producers have been able to maintain the passion and perseverance shown by Occelli. Founded in 1976 by Beppino Occelli, they got their start in Langhe, gradually spreading out to Cuneese, the pastures of Castelmagno and Valgrana and finally...

BioSapori is the result of a developed and female approach to entrepreneurship founded in 2000. Their mission is to use fruit and vegetables from Molise (mostly organic), worked while still fresh, within 24 hours of harvest. These give rise to...

A record-breaking balsamic vinegar cellar, with over 2,300 kegs and part of the eponymous winery, produces Asperum, an excellent balsamic condiment from native grapes. There are three types: the orange pack, aged for 30 years during which the precious nectar...

In addition to salt, pepper, sugar and spices, the ten-year-old company vaunts quality products like tea jams (green tea, smoked tea, Earl Grey, excellent with foie gras); fruit and tea jams (rhubarb with vanilla tea, raspberry with smoked tea, Earl...

We owe the invention of musetto, a type of cotechino with 110 years of history, to Lovison. In over a century the business has grown but without compromising the quality or the passion. In the Spilimbergo cured meat factory great...

Here we have a benchmark producer of the famous capello d'angelo pasta, made in the new Ficiarà plant along with a dozen other egg pasta types, from maltagliati to lasagne sheets. The flour comes from the Marche and is GMO-free,...

This business has 250 hectares of rice fields and 70 of spelt, corn and poplars. Since 1833 it has produced premium rice, carrying out every phase of processing internally, from preparing the land to harvesting, stone milling and packaging. Its...