TIF2020-EN

The company, founded in 1967 in the Casa Zanellino district, moved to its new plant in Cecima, Valle Staffora, in 2001. It produces artisanal charcuterie, carefully selecting the meat from heavy pigs reared in Lombardy, Piedmont and Emilia Romagna. Upholding...

Artisanal bresaola makers since 1986, the Mottolini family have always stood by traditional values, focusing on their partnership with the farming and processing industries. They source their meat from Italy, Europe and South America depending on the product. The key...

This story of this farm, now owned by Eugenio and Luciano Presti, goes back to 1880 with the Gulino family, when a decision was made to devote it almost exclusively to olive growing, leading to the gradual establishment of the...

A winning combination, both in the restaurant business and as a specialty butchery. Stefano Masanti and Stefano Ciabarri, chef and sous chef at the Cantinone restaurant in Madesimo, produce excellent deli sausages on high, at 1650 meters elevation, without preservatives...

Luigi Caccamo made his dream come true in 2002 when he started up a company whose only product, ‘nduja, is among the best-loved in his area. To produce it, the meat of Italian-bred pigs is processed at Spilinga into 1,000...

Agronomist Alberto Valier, from an ancient family of Venetian nobles that has owned the business since 1474, took over the estate 40 years ago and converted part of it into walnut groves. There are three main varieties of walnuts, which...

The family-run Casabona charcuterie factory is situated in the upper Crotone countryside, in a the district of Santa Barbara, hence the product brand name. It produces typical regional charcuterie like soppressata, capocollo, dried sausages, etc., from its own free-range Cinta...

Giuseppe Santoro and Piero Caramia started about 40 years ago in local butcher shops before opening their charcuterie factory in 2000. The pigs come from supervised local farms and live in the semi-wild, feeding on undergrowth in the surrounding forests....

Salvatore Stallone's company is on a mission to excellence, seen in his constant commitment to enhancing quality. Le Tre Colonne, the three pillars, is named for tradition, taste and authenticity, the three rules underpinning its production of extra virgin olive...

Sergio Delle Monache's farm dates back to 1928 and covers ten hectares on the volcanic hills in the heart of the Tuscia PDO. The seven hectares of organically farmed olive groves are planted on clayey soil at altitudes between 300...