TIF2020-EN

Here in Parco Regionale del Vesuvio, a precious gourmet powerhouse of considerable interest, Pasquale Imperato has devoted himself to his business for many years. His well-deserved success is owed to quality and a short production chain for his flagship PDO...

Federica Rosso and sisters Simona and Anna Maria, supervised by their mother Giancarla, head this all-female business devoted entirely to rice. The quality-focused farm extends over around 40 hectares and works towards protecting the environment and producing healthy, traceable products....

Cristina and Silvia Crotti have inherited their father's passion and grown it into an internationally renowned business, while keeping faith with the ancient art of making balsamic vinegar. In addition to the PDO Aceto Balsamico Tradizionale di Reggio Emilia, with...

After over a century as pork butchers, in the mid-20th century the Devodiers understood the natural vocation of the area between Langhirano and Lesignano de'Bagni for maturing hams, and opened a specific business there. Since then they have produced various...

Podere Cadassa is home to Zibello, a culatello that can be tasted at Al Vèdel, the trattoria owned by the family since the 1700s. Only a few thousand hams are made and only in winter, without additives, aged in natural...

Claudio Gatti is a master baker who uses organic stoneground flour and sourdough starter, while keeping an eye on sugar content and calories. He makes amazingly tasty and light focaccia flavoured with citrus, chocolate, tea, beer, and mouthwatering heirloom grains. He...

Four generations of Savinis have marketed white and black, black winter, bianchetto, scorzone and Burgundy truffles, most sourced in the San Miniato area. It has three product lines: Tricolore, Elegance and the top-of-the-range Luxury, with an impressive selection of condiments...

Ernestino Carraglia learned pork butchering from his father Ugo. Today he supervises the entire charcuterie production process, using heavy pig meat from farms in Emilia and Lombardy, under the PDO Parma. His name is linked particularly to the Antichi Produttori...

This is a small facility. The meat used is partly from the company's own pigs, raised semi-wild, and partly from heavy pigs from a local breeder. The artisanal processing follows the specifications of the Prosciutto di Parma consortium. The traditional...

The history of this pork butcher began with a Parma shop, opened in 1950, and continues with Sagem, the business set up in 1986 by Mauro Ziveri, specializing in the production of excellent prosciutto crudo aged for 24 months from...