TIF2020-EN

In a lovely town in the heart of Roero you'll find Sibona, a distillery with over a hundred years of history. Sibona is situated in an area of Piedmont that's famous for its prestigious vineyards, distilling grappa using local nebbiolo,...

At Bortolo Nardini, seven generations of distillers have seen to it that grappa culture has a place in the world. Indeed, it was in 1779, a year proudly displayed on their logo, that the story of this prestigious producer began...

The art of making grappa has been a prerogative of the Bonollo family since 1908, the year the founder of the family, Giuseppe Bonollo, experimented with an innovative steam still able to produce grappa with a better sensorial profile than...

Founded in 1654, this is the only company producing canned Mediterranean bluefin tuna in olive oil, fished according to the traditional "mattanza" system. The cans contain only bluefin caught in the Sardinian traps at Carloforte, Portoscuso and Porto Paglia. Ligure...

In 1968, Natalina Levi of the Levi distillery, founded the Distillerie Saint-Roch at Quart, leaving the medieval walls of the old Aosta distillery. The new plant, with modern technology, produces spirits with a unique flavour in keeping with a long...

In 1946 Gottfried Roner, spurred on by a gut feeling and a strong entrepreneurial spirit, started a home distillery. Today the business he created is on its third generation and, thanks to its commercial success, in 1999 it purchased Ritterhof,...

In 1860 Paolo Segnana began distilling pomace in his portable still, installed atop a wagon. And so it was that the Segnana distillery was born. In the 1980s Segnana was bought by the Lunelli family, who'd already been producing Ferrari...

There is the tang of the ocean in the story of this company, founded in 1898, when Luigi Rizzoli started to filet and package anchovies in Turin, a city on the ancient salt road. Luigi's son Emanuele moved to Parma...

The new Ferraro bresaola is the product of a meeting between Simone Ferraro, an artisan of bresaola made without preservatives, and Mamete Prevosini, a wine entrepreneur. Production is still artisanal, even if the recipe, which calls for select meat and...

In other words, traditional Italian sausages, salami and biscuits, with delightful, spicy, old-style flavours, some dating back to the 16th-century Italian courts, others from popular Marche culture of the late 19th-early 20th-centuries. These are reworked by Daniela Storoni following the...