PRODUCTS

PRODUCTS

TRADITION, HEALTH, TASTE: IT'S ITALIAN

Italians invented the Espresso, the best way to obtain from roasted coffee beans all the pleasure that this product  is able to offer. 

COFFEE

Italians invented the Espresso, the best way to obtain from roasted coffee beans all the pleasure that this product  is able to offer. 

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Vinegar is an important part of Italian culinary tradition: Italian ancestors exploited all its virtues as food, drink, aroma, antiseptic, sanitizer and they also invented the balsamic vinegar.

VINEGAR

Vinegar is an important part of Italian culinary tradition: Italian ancestors exploited all its virtues as food, drink, aroma, antiseptic, sanitizer and they also invented the balsamic vinegar.

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Sauces and food preserves in Italy are the product of a long tradition starting from tomatoes: in the XVIII century people started to process fresh tomatoes to be stored and eaten during the year.

VEGETABLE PRESERVES

Sauces and food preserves in Italy are the product of a long tradition starting from tomatoes: in the XVIII century people started to process fresh tomatoes to be stored and eaten during the year.

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Italy has a rich and strong tradition in bakery products. Every region and every single village has been contributing to the Italian gastronomic heritage with their traditional bakery recipes.

BAKERY

Italy has a rich and strong tradition in bakery products. Every region and every single village has been contributing to the Italian gastronomic heritage with their traditional bakery recipes.

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Italian Gelato is loved worldwide. It is sweet, creamy and tasty, characteristics that make it desirable for each season of the year and each moment of the day, not only as a summer dessert.

GELATO

Italian Gelato is loved worldwide. It is sweet, creamy and tasty, characteristics that make it desirable for each season of the year and each moment of the day, not only as a summer dessert.

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The most famous Italian varieties of rise are Carnaroli, Arborio, Roma, S.Andrea, Baldo, Vialone Nano and Balilla. Each variety can be processed to become white, brown or parboiled rice.

RICE

The most famous Italian varieties of rise are Carnaroli, Arborio, Roma, S.Andrea, Baldo, Vialone Nano and Balilla. Each variety can be processed to become white, brown or parboiled rice.

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Pasta di Gragnano PGI is a dry pasta obtained from a mixture of durum wheat flour and water from the local aquifer of Gragnano, near Naples.

PASTA DI GRAGNANO PGI

Pasta di Gragnano PGI is a dry pasta obtained from a mixture of durum wheat flour and water from the local aquifer of Gragnano, near Naples.

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Maccheroncini di Campofilone PGI is a typical dry pasta from the Region of Marche, in central Italy, made with eggs, wheat flour or durum wheat flour.

MACCHERONCINI DI CAMPOFILONE PGI

Maccheroncini di Campofilone PGI is a typical dry pasta from the Region of Marche, in central Italy, made with eggs, wheat flour or durum wheat flour.

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Italian Mineral Waters are different from the ordinary drinkable waters, each one has its own beneficial characteristics, always assuring quality and purity.

MINERAL WATER

Italian Mineral Waters are different from the ordinary drinkable waters, each one has its own beneficial characteristics, always assuring quality and purity.

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While ham is preserved through smoking techniques north of the Alps and air-dried in the south, the South Tyroleans have combined both methods to create the typical Speck Alto Adige PGI.

SPECK ALTO ADIGE PGI

While ham is preserved through smoking techniques north of the Alps and air-dried in the south, the South Tyroleans have combined both methods to create the typical Speck Alto Adige PGI.

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Prosciutto Toscano PDO is a raw cured ham obtained through the processing of fresh pig legs from Italian pigs belonging to the Large White and Landrace breeds.

PROSCIUTTO TOSCANO PDO

Prosciutto Toscano PDO is a raw cured ham obtained through the processing of fresh pig legs from Italian pigs belonging to the Large White and Landrace breeds.

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Prosciutto di San Daniele PDO is a dry cured ham. It has only three ingredients: selected Italian pigs thighs, sea salt and the special microclimate of San Daniele.

PROSCIUTTO DI SAN DANIELE PDO

Prosciutto di San Daniele PDO is a dry cured ham. It has only three ingredients: selected Italian pigs thighs, sea salt and the special microclimate of San Daniele.

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Prosciutto di Parma PDO is a dry-cured charcuterie product, obtained through the processing of fresh pig thighs from pure-bred or hybrids of the Large White, Landrace and Duroc pig breeds or other breeds or hybrids compatible with the Italian Heavy Pig.

PROSCIUTTO DI PARMA PDO

Prosciutto di Parma PDO is a dry-cured charcuterie product, obtained through the processing of fresh pig thighs from pure-bred or hybrids of the Large White, Landrace and Duroc pig breeds or other breeds or hybrids compatible with the Italian Heavy Pig.

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Prosciutto di Modena PDO is a raw, cured charcuterie product, obtained through the processing of fresh pig legs belonging to the Large White Italian and Landrace pure or cross-breeds, Duroc cross-breeds and other compatible breeds.

PROSCIUTTO DI MODENA PDO

Prosciutto di Modena PDO is a raw, cured charcuterie product, obtained through the processing of fresh pig legs belonging to the Large White Italian and Landrace pure or cross-breeds, Duroc cross-breeds and other compatible breeds.

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Mortadella Bologna PGI is a typical Italian charcuterie product belonging to the cooked sausage category. It is prepared with a mixture of first-quality pork cuts.

MORTADELLA BOLOGNA PGI

Mortadella Bologna PGI is a typical Italian charcuterie product belonging to the cooked sausage category. It is prepared with a mixture of first-quality pork cuts.

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Val di Mazara PDO extra virgin olive oil is a Sicilian high quality product.

VAL DI MAZARA PDO EXTRA VIRGIN OLIVE OIL

Val di Mazara PDO extra virgin olive oil is a Sicilian high quality product.

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Terre di Siena PDO extra virgin olive oil is a typical product of the hilly province of Siena, in Tuscany.

TERRE DI SIENA PDO EXTRA VIRGIN OLIVE OIL

Terre di Siena PDO extra virgin olive oil is a typical product of the hilly province of Siena, in Tuscany.

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Terra d’Otranto PDO extra virgin olive oil is a product of excellence from the Region of Puglia, in Southern Italy.

TERRA D’OTRANTO PDO EXTRA VIRGIN OLIVE OIL

Terra d’Otranto PDO extra virgin olive oil is a product of excellence from the Region of Puglia, in Southern Italy.

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Riviera Ligure PDO Extra Virgin Olive Oil is a typical product of excellence from the Region of Liguria, in the North-West of Italy.

RIVIERA LIGURE PDO EXTRA VIRGIN OLIVE OIL

Riviera Ligure PDO Extra Virgin Olive Oil is a typical product of excellence from the Region of Liguria, in the North-West of Italy.

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Toscano PGI extra virgin olive oil is a typical Tuscan product of excellence. It means typicality and a strong link with the territory, certified by the Community trade mark IGP and by strict production regulations.

TOSCANO PGI EXTRA VIRGIN OLIVE OIL

Toscano PGI extra virgin olive oil is a typical Tuscan product of excellence. It means typicality and a strong link with the territory, certified by the Community trade mark IGP and by strict production regulations.

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Colline Salernitane PDO extra virgin olive oil is cultivated in Southern Italy, in the Region of Campania.

COLLINE SALERNITANE PDO EXTRA VIRGIN OLIVE OIL

Colline Salernitane PDO extra virgin olive oil is cultivated in Southern Italy, in the Region of Campania.

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Cilento PDO extra virgin olive oil is obtained from the Piscittana, Rotondella, Ogliarola or Uogliarola, Frantoio, Salella and Leccino varieties of olive, which must come from mixed or single variety olive orchards in quantities of no less than 85%.

CILENTO PDO EXTRA VIRGIN OLIVE OIL

Cilento PDO extra virgin olive oil is obtained from the Piscittana, Rotondella, Ogliarola or Uogliarola, Frantoio, Salella and Leccino varieties of olive, which must come from mixed or single variety olive orchards in quantities of no less than 85%.

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Zafferano dell’Aquila PDO is saffron obtained from the stigma of the Crocus Sativus L flower (Iridaceae family).

ZAFFERANO DELL’AQUILA PDO

Zafferano dell’Aquila PDO is saffron obtained from the stigma of the Crocus Sativus L flower (Iridaceae family).

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Aceto Balsamico Tradizionale di Reggio Emilia PDO is balsamic vinegar obtained through fermenting and refining the cooked grape must, originating exclusively from the Province of Reggio Emilia.

ACETO BALSAMICO TRADIZIONALE DI REGGIO EMILIA PDO

Aceto Balsamico Tradizionale di Reggio Emilia PDO is balsamic vinegar obtained through fermenting and refining the cooked grape must, originating exclusively from the Province of Reggio Emilia.

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Aceto Balsamico Tradizionale di Modena PDO is balsamic vinegar obtained from the must of grapes typical of the province of Modena.

ACETO BALSAMICO TRADIZIONALE DI MODENA PDO

Aceto Balsamico Tradizionale di Modena PDO is balsamic vinegar obtained from the must of grapes typical of the province of Modena.

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Aceto Balsamico di Modena PGI is the product obtained from grape must and wine vinegar refined for various periods of time in recipients made from precious wood.

ACETO BALSAMICO DI MODENA PGI

Aceto Balsamico di Modena PGI is the product obtained from grape must and wine vinegar refined for various periods of time in recipients made from precious wood.

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Taleggio PDO is a cheese produced with whole, raw or pasteurized cow’s milk.

TALEGGIO PDO

Taleggio PDO is a cheese produced with whole, raw or pasteurized cow’s milk.

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Provolone Valpadana PDO is a semi-hard whole cow’s milk cheese with a smooth rind.

PROVOLONE VALPADANA PDO

Provolone Valpadana PDO is a semi-hard whole cow’s milk cheese with a smooth rind.

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Piave PDO is a hard, cooked-curd cheese with a compact texture and an elastic structure that crumbles easily with ageing.

PIAVE PDO

Piave PDO is a hard, cooked-curd cheese with a compact texture and an elastic structure that crumbles easily with ageing.

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This is a soft or semi-hard cheese, produced with whole sheep’s milk in two types: Fresco (fresh) and Stagionato (Aged).

PECORINO TOSCANO PDO

This is a soft or semi-hard cheese, produced with whole sheep’s milk in two types: Fresco (fresh) and Stagionato (Aged).

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Pecorino Romano PDO is a hard-cooked cheese, produced with whole sheep’s milk from pasture-grazing herds raised in the wild.

PECORINO ROMANO PDO

Pecorino Romano PDO is a hard-cooked cheese, produced with whole sheep’s milk from pasture-grazing herds raised in the wild.

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Parmigiano Reggiano PDO has a cylindrical shape with a diameter of 14-18 inches, a height of 8-10 inches and a weight of 66-88 pounds.

PARMIGIANO REGGIANO PDO

Parmigiano Reggiano PDO has a cylindrical shape with a diameter of 14-18 inches, a height of 8-10 inches and a weight of 66-88 pounds.

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Mozzarella di Bufala Campana PDO has a roundish shape, but other shapes are permitted (nuggets, braids, pearls, little knots, cherry, eggs).

MOZZARELLA DI BUFALA CAMPANA PDO

Mozzarella di Bufala Campana PDO has a roundish shape, but other shapes are permitted (nuggets, braids, pearls, little knots, cherry, eggs).

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Montasio PDO is a cooked hard cheese. It has a cylindrical shape with flat sides, with a smooth and elastic rind that darkens in color the longer it is matured.

MONTASIO PDO

Montasio PDO is a cooked hard cheese. It has a cylindrical shape with flat sides, with a smooth and elastic rind that darkens in color the longer it is matured.

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Grana Padano PDO is a hard and fine-grained cheese from raw cow’s milk.

GRANA PADANO PDO

Grana Padano PDO is a hard and fine-grained cheese from raw cow’s milk.

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Gorgonzola PDO is a soft cheese, with bluish-green marbling.

GORGONZOLA PDO

Gorgonzola PDO is a soft cheese, with bluish-green marbling.

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Fontina PDO is a typical cheese from the Valle d’Aosta, one of the Northern Regions of Italy. It's a semi-cooked cheese, produced with cow’s milk from Valdostana cattle breeds

FONTINA PDO

Fontina PDO is a typical cheese from the Valle d’Aosta, one of the Northern Regions of Italy. It’s a semi-cooked cheese, produced with cow’s milk from Valdostana cattle breeds

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There are two main types of Asiago PDO: Asiago Fresh PDO and Asiago Aged PDO.

ASIAGO PDO

There are two main types of Asiago PDO: Asiago Fresh PDO and Asiago Aged PDO.

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