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Davide Maletti is a Modena native and gifted entrepreneur whose enthusiasm and love for his land gave life to Due Vittorie. Their main ingredient is, of course, grapes, which are cultivated in their own vineyards and then transformed into outstanding,...

This cheese producer got its start some 35 years ago in an area best-known for its Parmigiano Reggiano. Over the years, it has evolved, keeping up with the times, updating its systems and modernizing equipment, thus establishing itself as a...

Amaro Montenegro's roots go back to 1885, when Stanislao Cobianchi founded the small liquor producer. Initially, they focused on spirits, like ratafià, alchermes, arquebuse, persico, latte di vecchia and rosolio, many of which have since been forgotten. Soon, he created...

Mafalda has hitched its name to the trademarked torpedino tomato, a small San Marzano whose intense flavor balances sweetness and acidity. When they're harvested green they can be eaten fresh in salads. Once completely ripe, they're perfect for purees rich...

Aniello Longobardi was founded in 1927 as an exporter of fresh fruits and vegetables. Upon Aniello's death, in 1963, it began processing its produce, thanks to his sons Enrico, Gaetano and Carlo. They're headquartered in Scafati (Salerno) in the district...

The Faccilongo and Albano families oversee this small, sell-sufficient agricultural producer (organic since 1994) specialized in bottled vegetables, especially tomatoes. Their products are cultivated directly on their private terrain in Lucera, between Tavoliere delle Puglie and Daunia. All their tomato...

The Menabrea brewery, founded in 1846, has gotten to where it is by staying true to its original mission: make high-quality beer. This has been possible thanks to their modern facilities and the careful selection of ingredients (from the water...

Francia is a family-run company, founded about half a century ago. Despite having developed an industrial strength, (they've gone from producing 5,000 kilos of mozzarella a day to 50,000) they still maintain their original philosophy and artisanal approach. They have...

In 1920 Emilio Mauri had an idea, use the best equipment available to make traditional Lombardy cheese. Today, Mauri is headquartered in Valsassina, in a lush green area at the foot of Mount Grigna. Their facilities includes a cavern for...

Carefully selected ingredients, a tradition-centered approach and top-of-the-line equipment are the secrets behind the success of Montali, the Emilia Romagna meats producer founded in the 1950s. The pork used is only from trusted sources and their meats are expertly handled,...