Where the ham is born. Time is of great value here. Together with history, people and passion, it makes our hams precious. Aesthetics and taste, craftsmanship and technology, goodness and time meet ....
The story of the Bagatto Prosciuttificio Bagatto is one of tradition, passion and love for that unique flavor that only true San Daniele prosciutto can give... It was 1957 when Rino Bagatto opened....
Prominent among the products is the production of Ciauscolo, which has been awarded the European Union's PGI mark since 2009. A typical product of our land, Ciauscolo is a cured meat with a particular....
Palermo, det är i början av 2000-talet när Carlo Amodeo påbörjar återhämtningen av det sicilianska svarta biet. Han blev den enda kvarvarande biodlaren av denna art som nu var dömd att utrotas....
Beppe Concordia är ägare till detta bageri i Bari som i åratal har varit med i guiderna över de bästa i Italien. Vi har turen att kunna erbjuda dig en typisk apulisk specialitet, taralli, som på....
Infermentum is the brainchild of Francesco, Elisa, Daniele and Luca, four friends from very different backgrounds who entered the world of bakery almost for fun, with the desire to transform their pas....
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