TIF2020-EN

The story of a woman narrating tradition through the flavour of good, homemade things and eye-catching packaging. This is how Diana Attianese describes her company, set up in 2014 and already respected for the quality of its products. The secret...

Salcis was established in 1941 to bring together the pork butchers producing Sienese and Tuscan cured meats. It specializes in processing pork although since the 1960s it has worked alongside a dairy. Salcis is a benchmark for quality cured meats,...

Graziano Casa's ham business was established in the Seventies, in the strip of Italy that was to become today's Food Valley. The quality of his cured meats is explained by the blend of technology and artisanal care as well as...

The company offers an artisanal production of goose charcuterie, typical of the Lomellina valley. The 100% free-range Italian animals are fed on corn and soya to keep them lean. The meat is processed within 72 hours from butchering, cured with...

In half a century Vida, established in 1966, has transformed from an artisanal workshop to a modern food company, with avant-garde buildings and production techniques. Vida produces a full range of cooked and cured meats, from classic ham, speck, salami,...

The cured meat facility was established by Erio Ferrari in 1958, transforming a farm machinery depot into a meat processing plant with adjacent butcher. This was followed in 1995 by the new plant in Via Canaletto Nord. Here, cooked meats...

Peveri is famous for typical Piacenza cured meats, including the three top local PDOs: coppa, salami and pancetta. The feather in the company's cap is coppa, with three different types to suit all tastes: coppa delle Fonti, leaner, soft and...

This company was established about 50 years ago and has always stood out for its strong connection with the local area, and quality products. In an excellent position for Bronte's iconic green pistachio, known and enjoyed worldwide. Harvested every two...

Casearia Podda was established in 2012 when the Granarolo group, the largest Italian milk producer, purchased the Sardinian company Ferruccio Podda, with over 60 years of experience in the production of typical ripe cheeses, especially Sardinian and Roman pecorinos, with...

Cheese-maker and ager Francesco Lauria and his son Fedele produce several lines of Roccaverano robiolas: Riserva della Filanda Arbiora, a classic brand acquired recently, aged for at least three weeks; the younger Robiola dall'Alpe and Formaggetta San Lorenzo, and the...