TIF2020-EN

At the end of the 1800s, in the Etna foothills, Giuseppe Caffo started to distil marc in a business now about to celebrate its centenary. In 1915, Caffo acquired an old Sicilian distillery and began making liqueurs from aniseed and...

Pisticci, Basilicata, 1894. The time and place of the first chapter in the story of Amaro Lucano. In his small biscuit factory, Pasquale Vena experimented and created Amaro Lucano. Still a secret recipe, made with herbs (wormwood, Roman wormwood, clary...

The art of distillation is at home here. In 1896 Matteo Da Ponte published a manual of distillation, illustrating for the first time his patented alembic stills and the first concentration columns for alcohol steam, made to refine and soften...

Artisan production and slow rhythms for an egg-based liqueur that is part of history, registered in 1948 by Distillierie Moccia under the brand Zabov, combing the word zabaglione and "ovo", or egg. This was an idea by young Mauro Moccia...

Toschi was created in 1945 in Vignola (Modena) thanks to an idea from Giancarlo and Lanfranco Toschi, to make the famous Vignola cherries in syrup so they could be enjoyed all year round. In 1953 the packaging inspired by the...

Nicola Pallini, an enterprising young man from Civitella del Tronto, moved to Antrodoco to expand his trade: the products included his own liqueur. In 1875 Antica Casa Pallini was created and the talent of his descendent Virgilio did the rest....

Romano lost his father and five years of age and his mother at 17, after which he began distilling liqueurs with his sister Lidia, drawing on the family's ancient tradition. This was to be his life's work. In the 1970s...

In the beginning there was the speciality store and restaurant, opened by Telesforo Fini in 1912. Even then, Aceto Balsamico Tradizionale di Modena and Aceto Balsamico di Modena vinegars were being produced in the back of the store, so it...

The story began in Trieste, in 1884, when 18-year-old Lionello Stock from Dalmatia opened a small steam distillery, intending to distil local wines which were popular with the French for cognac production after an outbreak of late blight destroyed their...

A Neapolitan tradition for 50 years, the Rubino brothers were born into the coffee business, working alongside their father in the family bar-patisserie. The fame of their espresso coffee spread quickly outside the district and gradually their reputation grew, bringing...