The “Made in Italy” food business is the fruit of our culture, our representative know-how, our geography, and our many microclimates that compose it. This is a space dedicated to the story telling of our producers: stories of passion, of tradition, and often of family, that represent the “Made in Italy” ID card abroad. In collaboration with the journalist Matteo Donelli.
Durum wheat semolina, the true heart of pasta. And then the pasta maker. His hand and his heart. But unfortunately they are often not enough for him to understand where his main ingredients come from. And then there is the final consumer. What kind of pasta comes to...
Quality always as the only reference point. DNA passed down from generation to generation by the founders. Production of fresh cream for the industry and of high quality Italian butter, whose raw material is only milk cream collected daily by our own means from the...
Think about certifying and tracing the supply chain. It's a philosophy that only suits a modern consumer market that wants to know as much as possible about the food product. It took many decades and many dramatic food catastrophes that upset the world. There is still...
Distillers in Friuli since 1897. With a peasant heart, spirit and tenacity. Italian family with rural Italian family dynamics. Concreteness. Tenacious and rough. Rough in not compromising with unbridled marketing and often true subversives of the trends of large...
Disposable "marmalade" is often associated with moments of happiness. Breakfast, work breaks and moments of relaxation in hotels or restaurants.A couple of teaspoons to spread on a slice of toast to start the day with a little sweetness. It's hard to imagine that...
Three generations have crossed a century of great achievements together. Ferrying the unmistakable hazelnut color of their fantastic coffee. At the end of the First World War, two friends Aldo Filicori and Luigi Zecchini decided to put all their artisan passion into...
The ancient way of salt and the way of love. A romantic story of over one hundred years ago. From Turin to Parma following passion. Luigi Rizzoli (the founder of the first company) was the great-grandfather of the current president of Rizzoli Emanuelli, Dr. Antonio...
Since 1935 (the year of its foundation) Igor Gorgonzola has worked tirelessly to raise the quality of this Italian gastronomic excellence, thus guaranteeing customers from all over the world a unique culinary experience. Gorgonzola is more and more requested on the...
The extraordinary world of scents and flavors. Italian cheese at the center of sensory exploration thanks to a refined refinement process. Up to "marriages" between cheeses and cocktails beyond the boundaries of the most extreme sensory fantasies capable of attracting...
A mix of highly unusual factors, but they turned out to be "columns" of an exciting and winning novel of private and productive life. We are at the end of the seventies, the young Karl Egger leaves his native land, Munich, to move to the south of Tuscany. He fell in...