TIF2020-EN

Cerati is an excellent example of the entrepreneurial and agricultural labour typical of the Po Valley. Starting life as a dairy farm, it now handles all aspects of agriculture. Most production focuses on charcuterie, with all the processing and aging...

Salumificio Bustese was founded in 1892 by Enrico dell'Acqua. His good intuition led him to bring local, traditional products to the ‘New World', a decision that gave rise to the famous saying, ‘Busto, the land of sausage'. Their cured meats...

The company specializes in prosciutto di PGI Sauris. In accordance with production regulations, the pork thighs are purchased from national farms, salted, chilled, processed and lightly smoked with beech wood as is the local tradition. At Sauris smoking is an...

Since 1951 the Turri family have cultivated olives. Today Mario, Laura, Luisa and Giovanni, the third generation, grow more than 27 types of olives common to Garda and Veneto, and olives from other parts of Italy as well. They also...

In 1935 Attilio Lenti started up the first cooked ham production plant and today the company still produces over 5,000 tons of quality cooked meats per year. It pays particular attention to consumers and every product is free from gluten...

Known simply as "la fabbrica del tonno" this tuna facility lies between Torre Colimena and Porto Cesario. Colimena applies craft production methods: the tuna is not steamed but cooked in a broth with Mediterranean herbs and natural sea salt. The...

Granda Trasformazione, founded in 2004, is the natural evolution of the La Granda association, created by Sergio Capaldo, consisting of over 60 Piedmontese cow breeders. The meat is used for ready-to-eat specialities (roasts, sauces, tripe, beef tuna in jars, etc.)....

Unity is strength, even in pasta and Grano Armando is the perfect example. The Campania pasta-makers embody the skills of farmers and agronomists who have set iron rules for making the dream of producing pasta made only from Italian wheat...

A well-organized and mature, semi-artisan company producing quality salami from local and Italian-raised pork, fed on vegetable protein. The soft traditional salami (a non-certified ciauscolo alongside the IGP version) is made from Cinta Senese pork, raised locally and processed without...

For years now, the Bertolini family patisserie has been producing the special soft nougat for which the small town of Cologna Veneta is renowned. To make it as "refined" as possible, they only use hand-picked almonds, fresh egg whites, acacia...