Their Tuscan cocoa cream (the milk-free version of Amedei's spreadable gianduja) is made of 50% PGI Piedmont hazelnuts - the rest is cocoa (paste and powder) and cane sugar. To the eye it's compact and even. On the nose it delivers a nice hint of authentic, highly pleasant hazelnut. In the mouth it proves dense, with balanced sweetness.

For over 70 years, Crik Crok has been one of Italy's most prestigious snack producers. The Italian identity on which the business prides itself is one of the keys to its success. Pandemics, war and energy crises haven't prevented the firm from pursuing the objectives of quality and innovation that have long underpinned its philosophy. As president Ossani explains, ''Our...

In 2012 Carlo Dall'Ava, already a producer of excellent prosciutto in San Daniele del Friuli, decided to invest in the art of bakers' confections. Success was not long in coming. The decision was inspired by a meeting with Sergio Pontoni, one of Italy's best pastry chefs, and a desire to avoid what appeared to be the inevitable closure of a...

Artisanal production methods, innovation, the use of select ingredients: Daniele Lovascio's bakery was founded in 2003 in Bitonto, in the province of Bari. The bakery specializes in traditional Apulian baked goods, foremost taralli, which are offered in a variety of versions. Traditional sweet and savory goods, like durum wheat frise or "carellate" with vincotto, are also produced, as are products...

Thanks to over 50 years of experience handed down from Natalino dall'Ava to his son Carlo, Dok Dall'Ava has grown into an award-winning and cutting edge producer of prosciutto, and not only San Daniele, but also charcuterie from rustic breeds of pigs. Outstanding pork, sea salt, modern technology and expert craftsmanship are the cornerstones of Dok's products. In 2017 the...

This family business was founded in 1972, in Dorgali as a small artisan outfit that later expanded to a dozen collaborators. The Esca family have been a touchstone in the production of Sardinian sweets for half a century, churning out everything from Savoiardi biscuits to Papassinos, Amaretti and Mandorlini. Pistiddu, Tilicas and Sospiri are also produced alongside fresh pastries. From...

Founded by Claudio Capitelli in 1976, today this prosciutto producer is supported by the third generation of family. From the very beginning, the Capitelli have focused on safeguarding tradition in the name of authenticity and deliciousness. The pork used hails from highly-trusted, quality Italian breeders. Skilled, knowledgeable craftsmanship does the rest, making for outstanding products.

Ever since it was founded in 1960, Galloni's mission has been to produce outstanding prosciutto, today drawing on a proper balance between traditional methods (like salting by hand and lengthy maturation in natural air) and the use of advanced technology to guarantee safety and constant quality. Among their lines of Parma prosciutto, the "Oro" selection (aged 20, 24 and 30...

Fattoria La Frisona is approaching its 90th year. Indeed, it was 1934 when the grandparents of the farm's current owner, Andrea Colagiacomo, started herding Frisona and Angus cattle in Segni, in the province of Rome, for the production of milk and meat. The producer has evolved over time and gradually brought the supply chain closer to home, cultivating of its...

Corsini's rusks (made with maltilol and malt extract, type-0 wheat flour from Italian mills, eggs, butter, sourdough starter, milk, salt and natural flavorings) come in various types. Thick, round and intact, they're a lovely, bright gold color. Aromas of butter emerge vibrant and fawning in the mouth, recalling the rusks of yesteryear, tough but crumbly with a sweetness that's still...

Since 1953, Fiasconaro has been a touchstone for fans of outstanding confectionery and sweets both in Sicily and beyond. From one generation to the next, the Fiasconaro family have handed down the secrets of the confectionery arts: traditional Sicilian sweets embellished by the occasional creative flourish. A rich range of baked goods, the producer's core business, includes panettone and colombe....

This prized bluefin tuna is caught in the Mediterranean by Sicilian fishing boats. Artisanal processing, excellent ingredients, and preservation in quality extra virgin olive oil results in a product with firm yet tender flesh, clean and thrilling aromas, and flavors that conjure up fish, the sea, and salty breezes.

The Chiomento family have been making cheese since 1887, bolstered by various production facilities in the Asiago plateau, an area spanning seven municipalities scattered throughout the Vicenza Alps (and long known for its cattle breeding and dairy production). Their Asiago site has been dedicated to cured meats for some years now (bacon, coppa, salami, hams) with a particular mention for...

The brothers' fiordilatte mozzarella, available in various formats (knots, braids and bite-sized morsels called "ciliegine"), is one of their specialties. Appealing and delicious, it's clean and honest in its sweet, delicate aromas and flavors. Readily discernible, fresh and youthful milky notes are accompanied by hints of whipped butter and cream. Distant herbaceous nuances also emerge - sensations that win over...

It all started in a small, 19th-century apothecary that guarded the secrets of medieval sweets and would eventually become Premiata Manifattura del Panforte Fiore di Siena. Today part of the Florentine Dolcezze Savini brand, Fiore has evolved and innovated over the course of almost two centuries (indeed, a new, cutting-edge production plant was opened in 2021), all while carrying on...

Aged for at least two months, Fioretto features a dark brown crust, the result of anti-mold treatments. Aromatically, it reveals pleasant, warm, and pervasive milky notes. To the eye, the cheese is compact, ivory-colored turning to straw-yellow as it ages. Slightly savory and mildly spicy in the mouth, it has a persistent flavor that envelops the senses. Excellent with carasau...

In the 1970s, Giuseppe Pighin began breeding trout in large quantities of running water, drawing on low fish density and the use of natural feed. The result was Regina di San Daniele, his cold-smoked trout, along with warm-smoked and steamed trout fillets. Today other fish are offered, from smoked and spiced mackerel and herring to sea bass fillets and steamed...

In the 1970s, Giuseppe Pighin began breeding trout in large quantities of running water, drawing on low fish density and the use of natural feed. The result was Regina di San Daniele, his cold-smoked trout, along with warm-smoked and steamed trout fillets. Today other fish are offered, from smoked and spiced mackerel and herring to sea bass fillets and steamed...

This time-honored pasta from Irpinia was once prepared by hand by housewives who used only a mixture of durum wheat semolina flour, water and a knitting needle. Graziano makes it by extrusion with a bronze drawing machine, which gives the pasta its twisted shape and its rough, porous surface. Both the long and short versions are perfect with full-bodied sauces...

Five generations have followed in the footsteps of Francesco Galletti, who moved from Modena to San Daniele Po (Cremona) to found a restaurant that served traditional products. At the same time, he began producing vinegar, drawing on local, low-alcohol wines. In 1871 this led to a business that today boasts two factories in San Daniele Po (for wine vinegar, apple...