Italian Brands

Consorzio Tutela Mozzarella di Bufala Campana

The Consorzio di Tutela della Mozzarella di Bufala Campana, created in 1981, is the only organisation acknowledged by the Department for Agricultural, Food and Forestry Policies for the protection, safeguarding, improvement and promotion of this extraordinary cheese from Central and Southern Italy that is loved throughout the world.

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Casa Rinaldi

The ALIS srl company was founded indownload 1979 as a result of the Rinaldi family’s passion for the traditional balsamic vinegar of Modena. Today, it continues to own a prestigious vinegar making company equipped with various sets of casks dating back to the sixteenth and seventeenth centuries.

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Artigiana Genovese

Artigiana Genovese production boasts a wide range of genuine and natural products, excellent as a simple seasonings as well as perfect ingredients to transform any dish into a very rich and tasty meal.

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Stefania Calugi

Calugi Mushrooms and Truffles was created in 1987 in the heart of the Tuscan countryside where, in a completely natural environment, the King of the Table grows: the Truffle.

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Sua Maesta

The balsamic vinegar of Modena is a characteristic product that can only and exclusively be obtained from the must of Lambrusco, Sangioese, Trebbiane, Albana, Ancellotta, Fortana, and Montuni Grapes.

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Laudemio

History, tradition, genuineness, respect for the territory and the environment are the principles guiding the whole Laudemioproduction process, from the harmonious management of the olive orchards to the selective harvesting of the fruit at its perfect stage of ripening, from the crushing of the olives to the mixing and rigorously cold extraction, right up to the bottling and careful storage of the oil.

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Sapori Antichi

Despite its short but successful history, Sapori Antichi is based on traditions and passion for natural and tasting flavours. This is the key to fully satisfy customers and to propose its peculiarities in the best way.

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Neri Sottoli

It is here, in the Tuscan hills between Vinci and Pistoia where was founded Neri Food Industry. A food tradition that has its roots in the history of the family, a total commitment in the search of the best systems for processing and storage.

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Citterio

Starting in the 1980s, through a careful policy of acquisition of small but significant family firms, Citterio chose to produce its deli meats in their different Italian places of origin, in order to strengthen the link between traditional recipes and their local areas.

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Sebastiano Drago

The company, founded in 1929, has today a factory in the industrial area of Syracuse. In compliance with the Sicilian tradition and the experience gained from four generations, the company operates in the conservation of fish products in brine and both in olive and seeds oil, such as tuna and mackerel, a kind of fish that is all along present in the typical Sicilian cuisine.

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Antonio Mattei

Over 150 years ago, at Via dell’Appianato, today’s Via Ricasoli (the Risorgimento was in its early days, and Prato’s main streets and squares would have been named after Cavour, Garibaldi and Mazzini a few decades later), Antonio Mattei, a baker and pastry cook from Prato, opened his biscuit factory and store. Mattei was a craftsman of humble birth, but he played a leading role in the history of Italian cooking.

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Moro Pastificio

Moro Pastificio, starting from the 60s, besides the traditional production of durum semolina wheat pasta, the Pastificio produces also some specialities from Valtellina (the Pizzoccheri), that in this way have come out from the strictly local place of Chiavenna and through the large-scale retail trade are today known and appreciated in all the Italian regions and abroad.

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Ponti

The Ponti corporate culture is based on taste. Enhancing the taste, within Ponti, means being fully committed to quality, by combining natural ingredients with state-of-the-art production technology. This is the Italian tradition of taste, a living tradition in the Ponti DNA today, just like in the past.

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Biffi Milano

In the beginning, Milanese bakers’ mastery was renown-they used to be called “prestinée” and “uffellèe” ; and Paolo Biffi was one of them. In 1852 he opened his “Offelleria Biffi” in Corso Magenta and shortly became so important not only for the Milanese people but also for those gourmets who travelled all over Italy.

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Garofalo

We could tell you that Pasta Garofalo was first produced in 1789. We could boast about the fact that Pasta Garofalo has been considered the quality pasta par excellence since the twenty-year Fascist period. We could bore you by listing the certifications and technologies used in our production facilities to transform the best durum wheats into the best possible pasta.

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Parmareggio

Parmareggio was born in 1983 in Montecavolo Quattro Castella, in the hills of Reggio Emilia, the area of ​​origin of Parmigiano Reggiano, becoming in a few years a world leader in the production and marketing of Parmigiano Reggiano.

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Pugliese

Pugliese produces gastronomic food preserved in oil, pulped tomatoes, precooked tomato sauces, different kinds of pesto and paté, high quality condiments for bruschetta made according to the oldest rustic Apulian recipes. So it is possible to preserve the genuine smell of the handmade preserves, real tastes which satisfy the most finest of palates.

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Agnesi

Agnesi, Simply the best: the flavour of grain, the yellow colour of the sun and perfect resistance in cooking, made in more than 100 shapes designed to provide the maximum in taste for the most discerning consumers. Today, under the guidance of the Colussi family, Agnesi expresses the same values that have made them famous throughout the world.

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Mutti

Today Mutti is still a family company, driven by Francesco Mutti (this is the forth Mutti generation), who continues to strongly believe in the values that let this Brand become the most beloved tomato brand by Italians: the focus on quality, from selection of seeds and peasants, to harvest and production, the attention to each single step in the whole chain and the passion for tomato. These are the 3 main pillars as secret of our success.

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Althea

At Althea we make sauces. We are not the only ones, but we make our sauces with love. Why is love what drives us? Because when the love is true, everything is possible. It is not only passion, not infatuation nor wishful thinking, it is love.

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Giuseppe Giusti

Giusti is the oldest and most prestigious company of Balsamic Vinegar of Modena. Founded in 1605 and at the 17th generation, this family company was awarded with quality recognitions since 1800’s.

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Gonnelli 1585

Gonnelli 1585 is a trademark that represents the relationship between the Gonnelli Family and the world of traditional oil production. Since the Gonnelli brothers, children, and grandchildren raised in the shadow of the oil mill of Santa Tea, monument of hard work of yesterday and today, have handed down a true art, with all the knowledge, wisdom and expertise in the cultivation of olives and their pressing. The artisan arts of olive growers, developed at the time of the medieval guilds, still preserve the techniques and secrets of the finest oil.

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Maina

From the small confectionery laboratory of yesteryear to today’s large industry, the family that manages Maina has continued to see to production themselves, guaranteeing the excellent quality standards that have made the Maina brand name famous.

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Raffaelli

The Plain of Lucca, between the Tyrrhenian Sea and the Apuan Alps, is a land steeped in gastronomic traditions. The Raffaelli family began planting olives more than 100 years ago in order always to have their own high quality oil on their table.

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Riso Scotti

RICE SCOTTI is the leader of a team of high-tech companies, some specialized in growing, research and experimentation, others in the manufacture, processing and marketing of rice

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