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Taleggio started life hundreds of years ago as a type of Stracchino. Stracchino was the name...

 

Jean-Francois Nouqueret and his wife Marie Helene keep 160 Basco Béarnaise sheep above Lescun, a tiny village...

Sabina Pesci and Michele Nardella have a tomato farm in northern Marche. From June to September a steady...

 

Bruno Vitaletti and Dino Paoletti make their pasta from Saragolla Khorasan, an ancient variety of wheat found in...

Our rare breed, Nero Calabrese salumi is made by Tonino Sansone on his farm with 30 hectares of...

 The tiny hamlet of Busonengo in the north east of Piedmont has belonged to the family of...

Fausto Guadagni, who makes our sweet, fragrant Lardo di Colonnata, has it in his blood. It was his...

 

In 1970 two families travelled from the village of Sini in Sardinia to settle the rich, fertile land...

From 140 000 pigs in 1929, the number of Cochon Basque pigs had dropped to just...

 

Salumeria Agostino is a tight knit, family enterprise with Pina...

Carlo Pieri is a Tuscan butcher who, for the last 25 years, has had...

 

Macelleria Caprini has been an institution in Negrar for over 40 years. The town is in the Valpolicella...

3rd generation butcher Massimo Corrà makes salumi in the alpine Val di Non. He buys...

 

Unlike North African capers, those from Salina are known for the unusually high number of...

Every year, competing with industrial production, more and more small parmesan dairies go bust or join larger cooperatives...

 

Luigi di Lello is a man with a passion, dedicated to retaining the culinary traditions...

'My favourite anchovies are supplied by The Ham & Cheese Co, which sources them from Luigi Crescenzi. His anchovies, preserved...

 

The best buffalo mozzarella comes from the Piana del Sele. This area, 90kms south of Naples, is the...

Piedmont takes its food and wine very seriously, being the home of the white truffle and also some...

 

The Molinari family - Gaetano, Roberta and their son Alan - have a butchers shop in Tolmezzo and their...

In the 13th century, over one quarter of the Bolognese city population were employed making mortadella at roughly...

 

Our Gorgonzola Dolce is made by the 3 Baruffaldi children; Rocco, Paolo and Maria Teresa. They...

In Le Marche the Lonzino di Fico is the traditional way of preserving the glut of late summer...

 

Brother and sister Candido and Clotilde Passamonti continue a family tradition that was...

Giacomo Santoleri was a engineer before turning to agriculture 20 years ago. His Caprafico farm is on the...

 

Culatello di Zibello is made during the winter months on the southern plain of the river Po, an...

Mario who makes our bresaola and carne salata was a lawyer in Milan for 31 years before jacking...

 

Maxime Correard's Tanche olive trees in the Drôme Provençale, many of which date back 100 years Nyons olives come from...