TIF2020-EN

While the company founded by Francesco Divella way back in 1890 has evolved and developed over time, it's also managed to stay true to a few important principles: constant quality controls, careful selection of ingredients, the use of the best...

The story begins in an old villa in the fields among the green hills of Reggio, at Rivaltella, where the Gruppo Ferrarini still has its head office. When it began producing cooked ham in 1956 it was the first company...

The Specialità Caffè Hausbrandt brand was created in 1892. Over the years advertising became its strong point with classic ads and the famous design of branded cups. These were its origins. More recently, in 1968, came young entrepreneur Martino Zanetti...

A long-established business that has been processing tuna for decades. It offers three product lines: Auriga for tuna, including filets, and anchovies; San Cusumano (named after the district where the ancient Castiglione tuna-processing plant stands) for tuna in brine and...

It all began in 1846 when Antonio Rummo chose the fertile lands of Sannio to develop the ancient art of wheat growing. Today Pastificio Rummo is in its sixth generation, and the excellent quality of the past is also guaranteed...

Zanetti began at the end of the 19th century as a small, artisanal operation for aging hard cheeses. Over time they evolved, enlarging, upgrading and increasing the number of facilities and eventually purchasing other producers. Indeed, today Zanetti, whose presence...

The strict selection of raw material is the cornerstone of this company, which has produced Parmigiano Reggiano for 40 years. Giorgio Bonati, and son Gianluca, feed their Frisians with meadow hay, rich with herby fragrance. The entire processing cycle occurs...

Albino Ghirardi began the business of processing and maturing ham in Langhirano in 1948. Over time production increased and the company became established on the Italian and foreign markets. In 2007 Ghirardi Prosciutti Srl was founded with its distinctive trademark...

A small family operation this, involved for many years in the processing and ageing of traditional Formaggio di Fossa in ancient caves. The cheese is matured underground for about three months until it acquires the characteristic flavour that transforms it...

With a herd of 300 Friesian cows fed with mountain forage rich in wild herbs, the dairy works daily to produce its excellent Parmigiano Reggiano Expert, ably assisted by the skilled gestures of an experienced master cheesemaker. It is unique...