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....

The prized bluefin tuna comes from Sicilian fishing boats that catch it in the Mediterranean. Artisanal processing, excellent raw material and preservation in good extra virgin olive oil result in a product with firm but pasty flesh and a clean, exciting aroma and taste reminiscent of fish, the sea and salty breezes.

The Chiomento family has had a cheese-making tradition since 1887, in the Asiago Plateau, seven municipalities scattered across the Vicenza Alps, an area that has always been dedicated to livestock farming and cheese. The company has several production plants, the one in Asiago has been dedicated to cured meats (bacon, lard, speck, guanciale) for a few years now, with special...

Today, it is part of the Florentine brand Savini Srl, but the story goes back a long way: it all began with a small 19th-century spice shop, Fiore 1827, which guarded the secrets of medieval sweets and gave birth to the Premiata Manifattura del Panforte Fiore di Siena. Over the years, the company has evolved and innovated. In 2021, it...

On the seafront in Riccione in the 1960s, the first piadina kiosk on the Riviera opened, kick-starting a tradition that is still as alive today as ever. It was from this tradition that the Fresco Piada company was founded in 1997, with two establishments in Riccione and Rimini, in a sort of ‘flooded kiosk'. Equipped with a modern laboratory, it...

The story begins in the seventies when Giuseppe Pighin started to breed trout in lots of running water, with very low fish density and a natural diet. Thus the Regina di San Daniele, cold-smoked trout, and hot-smoked and steamed trout fillets were born. Today, the offer includes other fish such as smoked and spiced mackerel and herring, steamed fillets of...

GelatoMadre is the premium brand of G7 Gelati, a Bologna-based company that has always made quality excellence its raison d'être. It was founded in 2016 with the aim of creating a line of high quality products, characterised by a ‘short label' - maximum 5 ingredients - 100% natural, oriented towards rediscovering the origin of taste and offering the consumer an...

The company is located in Carpaneto Piacentino, where the microclimate and culture provide the best basis for the production of typical cured meats. The history of Salumificio Giordano is a family history started in 1977 by Giordano Michelazzi, a pork butcher for three generations. The processing techniques are those of the pork butchers of yesteryear. A slow maturing process, conducted...

The Minerbio-based company takes up the great pasta-making tradition of Bologna and Emilia and produces fresh egg pasta, stuffed and not, in various variations. An excellent compromise between the goodness of artisan products and the safety of food technology. At the basis of production is a careful selection of raw materials and a high level of innovation in the production...

Gruppo Formaggi del Trentino is made up of the 14 social dairies in Trentino. Every day 630 family farms deliver their milk, destined to become Trentingrana or other traditional Trentino cheeses (such as Puzzone di Moena DOP, Casolet Val di Sole, Vezzena di Lavarone and others). The cream from the creamery is used to produce Burro Trentino, a true feather...

Fiorucci guanciale is produced according to tradition, it is made with 100% Italian meat and seasoned with salt, spices and natural flavourings and matured for 30 days. The pepper layer that envelops it is well-balanced, and the nose has notes of spices, wine, dried fruit, citrus, wood and mushrooms. The slight smokiness returns a sweet note to the palate. The...

Sabatino Cillo selects meats from Italian and foreign supply chains, processed into gourmet preparations such as the Hot Dog Campano (Frankfurter) with light pork and Casertana pork in the natural version, and with additives (Obelix). Both with fior di sale, honey, spices, fresh onion, natural flavourings and smoked with beech and cherry wood. The first conquers for its cleanliness and...

In 1986 in a pleasant Emilian basin, amidst green hills and healthy waters, Angela and Antonio Vergalli opened their business, I Cottinforno, an artisan production of cooked hams and roasted specialities. Clear ideas and determination are the constant characteristics of the company from the start, whose main objective is to offer products of superior quality and genuineness. Today, the company...

At the beginning of the 20th century, Augusto Leoni learnt the art of processing and producing porchetta in the traditional way, thus laying the foundations of the family business, which continues to this day, always with the same attention to the quality of the meat and ancient recipes. Thus after almost a century of history, the porchetta of Isabella Leoni,...

The piadine, to satisfy various palates, are produced in two variants, lard and olive oil, and have the classic circular shape and thickness typical of the piadina of Riccione. The secret of the softness and fragrance of these pre-cooked piadine, which stand out for their quality, flavour and freshness, are the ingredients: water, lard and natural mother yeast. Once cooked,...

Company's vocation is to reach the true, the beautiful and the good in every action. Where truth is a category of genuineness and naturalness, good is the emotion that springs through the palate and beauty is what immediately makes the heart vibrate at the sight. This is how you can sense the exceptionality of Alta salumeria La Valle: Lesso cooked...

A unique delicacy obtained from bacon from domestic pigs dry-salted for 40 days, repeatedly turned upside down and repositioned for homogenous salting; after curing for a few days in a stove, they are sprinkled with dried basil. The lard is presented with alternating layers of fat and lean and rests for another 30 days at a controlled temperature to obtain...

Lesso is a high-quality cooked ham obtained from fresh legs of white pigs selected at the origin. The legs are left to rest with bone-in to tenderize the meat before being deboned, processed without tumblers, with manual salting in the artery and steam cooking at high temperatures. Lesso is a clean, and beautiful cooked ham, with the sweet flavor of...

The company's core business is the classic 1960s soft drinks (cedrata, chinotto, spuma and gassosa), tonic water, ginger beer and Limonando (an innovative lemonade). Limori's success goes to Virgilio Moretti who founded it in 1919. With the exception of an interruption from 1987 to 2011 (when cousins Flavio and Alessandro revived production), for about a century Moretti has been making...

Pastificio Carmiano's linguine are rough and porous, smelling of bread crust. The semolina used is 100% Italian and is kneaded with water from the Gragnano aqueduct. Daily production is around 800 kg, a quantity that allows the characteristics of a purely artisanal product to be preserved. When cooked, they release starch, which makes the sauce creamy, to which they perfectly...