TIF2020-EN

In 1947 Giovanni Lazzarin, aka Nanni, had a small dairy in the Marca Trevigiana district of Treviso. Even then the cheese was distinctive for its natural, artisanal goodness. Today his sons and grandsons maintain that tradition, combining quality and technology....

Veronesi was founded in 1958 with the building of a fodder plant in Quinto di Valpantena (VR) by Apollinare Veronesi. It was the continuation of a long family tradition, one harking back to the 16th century, in milling grains. Today...

The cooperative Agriform was established in 1980. They produce, age and sell high-quality local cheeses from the Padana Plain, using local milk, farmed by thousands of ranchers, who are also partners of the producers. Their commitment to quality standards in...

The Fonti S. Bernardo company was set up in 1926 and immediately bottled in glass at Garessio, province of Cuneo, and in 1991 also at Ormea. Known since antiquity as miraculous water with therapeutic properties, it is particularly light. The...

Laboratorio Artigianale Tortellini was created in 1980 by Edoardo Bacchini and his wife, who have generations of experience in pasta-making. Their two great plans were: selling fresh pasta to local restaurants, and freezing. In 1984 Edoardo patented a machine for...

The consortium got its start in 1966 and today comprises 70 member dairy producers and more than 2,000 milk suppliers. Their aim is to provide consumers with excellent products that respect traditional methods and quality standards but also take advantage...

Vallelata was founded in 1990 as a Galbani brand. It has always been identified with fresh cheeses of good quality and intense milky flavour. From mozzarella to ricotta, robiola and scamorza, the cheeses are made from raw materials processed with...

In 1908 Giovanni Invernizzi founded his eponymous company. Then, in 1914, moving to Melzo, the company became the hub of dairy production. The purchase of the Caravaggio facility marked the start of production of stracchino, Gorgonzola, taleggio, and processed cheese....

Eugenio Cademartori opened his first dairy in Introbio, in Valsassina, in 1882. Since then production traditions have remained intact, as proved by the fact that cheese is still ripened in natural caves at Introbio. Taleggio cheese, from a native lactic...

This is the flagship of the Montoso dairy, founded in 1928. The cheeses bearing this label are produced in limited quantities and are special for their excellent raw materials, careful control of each phase of processing, and meticulous care at...