TIF2020-EN

Sardaformaggi was set up in 1963 by three siblings and a cousin. The production is based on milk coming mainly from farmers in north-east Sardinia. Craft processing methods pump the milk directly into the cheese moulds and all steps are...

Central Formaggi is a family company and a leader in Sardinia's dairy industry, producing about 50 different types of cheese under its own brand name. The key is its strategic position, which allows it to procure supplies from nearby farms,...

For generations, the Sobrino family have produced high-quality organic flour from their historic mill. Flours are produced using a variety of grains, from corn to oat, malt, rye, whole wheat, rice, spelt, kamut and semolina, all without added enzymes or...

The Venturi oil mill, in a charming medieval village in the shadow of Mount Carpegna, has a long history in the cultivation of olive trees. Located in the Marche, right below San Marino, the company today is run by Nirvana...

Mario Pietro Viola, a businessman who studied veterinary medicine and agricultural sciences, conceived his company on a wave of a personal passion. Processing techniques are meticulous and bound to tradition, using quality milk from Viola's own livestock, underpinning a high-profile...

Domenico Longhi, restaurateur, started marketing truffles here in Alta Valle del Metauro in the 1960s, thanks to his bond of trust with local truffle hunters. The business is now run by the next generation, but has preserved its high quality...

A family-run operation, which opened in 1992, producing and selling only organic typical mountain crops. Each process is monitored meticulously, from sowing to harvesting to processing, and is a virtuous example of the closed chain. Hence the noteworthy quality of...

Opening under the name of Toniolo Casearia in 1960, the company goes back another two generations with the Toniolo family of cheesemakers, originally from Vicenza and then moving to the Veneto foothills. Production revolves around the leading Veneto PDO cheeses...

For a century this expert family has produced and aged large cheeses using artisanal methods, advanced technologies and expertise that comes from passion and lifelong training. The processing starts with a careful selection of milk that will give the cheese...

The dairy, whose roots are lost in the mists of time, is located on the Asiago plateau and traditionally breeds native cattle that graze at 1,700 metres in altitude, using no silage fodder or fermented substances. Strictly raw milk is...