Having switched to organic farming in 1999, Cascina Mana has been producing white eggs for several years from Livorno hens reared in a closed cycle, fed with self-produced cereals naturally rich in Omega-3, free to roam outdoors all year round in the sun and shade of a hazelnut grove, with 4 square metres of meadow available for each. The Cuneo...

A reality that is distinguished by the ancient tradition of processing sheep's milk in order to enhance its organoleptic heritage and nutritional properties. Situated in the Tiber Valley, the company produces Pecorino Romano DOP del Lazio for which, in addition to milk, only rennet and salt are used; what makes the difference is respect for the times and rhythms of...

Cedrata is a classic industrial drink that overall is clean, balanced and quite delicate. Intense and clear canary yellow in colour, it has an exuberant effervescence, with fairly fine and persistent bubbles, a rather natural and precise nose, with typical fresh citrus scents, and a well-balanced mouthfeel, with controlled acidity and high sweetness, which is less noticeable when the citron...

The story goes back a long way. Founded in 1913 by Albino Chiesa, it is a delicatessen that, despite almost 110 years in business, remains family-run and linked to the traditions of the past, supported by state-of-the-art technology. It uses meat from Italian pigs, which are processed in its in-house laboratories. In the last twenty years, it has dedicated itself...

Founded in 1976 on the shores of Lake Albano in Castel Gandolfo, Cibaria is an expert in food specialities and operates as a diffuse factory producing and selecting cured meats, cheeses, salt cod and typical products, particularly from the Lazio region. Since then, it has been carrying out a work of valorisation and wholesale distribution of Italian excellence. At the...

Cillo has been bringing the best of Italian and international supply chain meats to Italian tables since 1985. Excellent meats (also from ancient indigenous breeds) that are transformed into prepared meats, sausages, hamburgers and excellent traditional cured meats, made with passion and old-fashioned craftsmanship. Processing is done by hand, and maturing takes place in air-conditioned cells and natural environments. The...

The company bears the name of its founder, Ciro Flagella, an agri-food trader, who on one of his trips discovered a variety of San Marzano-type tomatoes grown in Apulia and decided to devote himself entirely to their processing. He has left his legacy in the hands of his son, who passes on his father's knowledge with work done entirely by...

Bonfissuto's pistachio colomba is made with soft type 0 wheat flour, butter, liquid butter, egg yolk from earthfarmed hens, sugar, honey, fructose, natural sourdough starter, Madagascar vanilla pods, and natural flavouring. Well-risen, high, with a white icing sprinkled with whole pistachios, it is a fragrant, buttery product and the dough has a pleasantly soft texture. It is accompanied by a...

The Inglima Pistachio Colomba has an unmistakable green colour, because the pistachio paste is an integral part of the soft dough slowly leavened naturally with mother yeast. The chocolate covering, flavoured with pistachio paste produced in the Canicattì workshop, is an essential quid. The final touch is the jar of spreadable cream containing 35% pistachio, to be spread on the...

From the skilful blending of a few fine ingredients, in compliance with the Production Disciplinary, after six months of slow maturing in an underground cellar, Coppa becomes ‘Piacentina' and can boast the PDO Protected Designation of Origin. Slices are bright red in colour interspersed with white, sometimes pink, marbled parts. Delicate nose, counter-palate of maximum expressiveness: equal olfactory recalls, dry...

A timeless classic, what tastes better than genuine ice cream? Just fresh milk, sugar and egg yolks. Just like Lele, the grandmother of the current owners, used to make ice cream for all the inhabitants of the farmstead in the hot summers of the 1960s. The only difference is that, back then, the ‘jar' was a 10L milk bucket! Otherwise,...

Daniele Lovascio's company, specialised in the production of typical Apulian bakery products, taralli in primis, offered in different flavour declinations, was founded in 2003, in Bitonto, in the province of Bari. Manual workmanship, innovation in the production line and careful selection of ingredients characterise all the company's production centred on traditional, sweet and savoury proposals, such as durum wheat frise...

Over 65 years in business with two sales outlets, a production site and over 70 employees. Led by Marco De Vivo with his wife Ester and daughter Simona, it works in the name of quality and respect for tradition, with an open eye to modernity. The work on leavened pastries is remarkable, such as the zeppola di San Giuseppe in...

Since 1972, the Esca family has been working with passion in the tradition of confectionery, presenting a rich artisanal production and a wide range of sweets, centred above all on regional classics: Papassinos, Tiliccas, Pistiddu, Sospiri, Amaretti, Aranzada, Mandorlini, Ciambelle... Quality ingredients, control of every stage of processing, research into innovative products to satisfy all tastes.

Euroservice Catering of Francesco and Raffaele Savarise is a booming business that selects the best made-in-Italy food products and distributes them exclusively to catering and pizzeria customers. A journey that began in 1997, when Francesco Savarise set out from Naples, with the dream of making true buffalo mozzarella known as a symbol of Italian quality and authenticity. Euroservice Catering is...

Founded in 1976 by Claudio Capitelli, the ham factory is now run by the third generation of the family. From the very beginning, the Capitellis have focused on preserving tradition in the name of authenticity and goodness of flavour. The meat used comes from Italian breeders of absolute trust and quality, and is then processed by skilled and knowledgeable hands...

Fratelli Galloni S.p.A is a historic company in Langhirano, specialising in the production of superior quality Parma hams. Founded as a family business in 1960, it has chosen to remain so throughout its history. A family that for three generations has been committed to passing on knowledge and experience, looking to the future with undiminished passion. Traditional methods have been...

This small family-run company was born from the intuition of Giuliano who, with his wife Camilla, continued the work of their uncle Enio, started in 1974, in the production of an excellent quality ham. Today, Giuliano's children Stefano, Stefania and Roberto share the production, administrative and commercial sectors respectively. Production, synonymous with high quality, sweetness and fragrance, takes place in...

The story starts way back in 1934 when the owner Andrea Colagiacomo's grandparents started a sheep and Friesian and Angus cattle farm in Segni, in the province of Rome, for the production of milk and meat. The company has evolved over time to close the supply chain, with its own cultivation of fodder to feed the cattle without the purchase...

Founded in 1953 in Castelbuono (PA), in the heart of the Madonie park, today Fiasconaro is a world-renowned confectionery excellence. Now in its third generation of confectioners, the company is present in 70 countries and it's increasing in the main foreign markets, with growth representing 30% of its overall turnover. Fiasconaro is synonymous with craftsmanship and attention to raw materials....