At the beginning of the 20th century, Renes Righini, originally from Reggio Emilia, moved to Rome to devote himself to the artisanal production and trade of dairy products, later establishing a small dairy. Drawing on the experience he gained during his early studies in Lodi, he succeeded in achieving his goal. In 1965, with Andrea,...

Neogal is reshaping the Greek yogurt segment with a strategy that blends affordability and social value. Through its new “Special Edition,” the company aims to democratize access to premium quality by significantly reducing prices on its high-protein range, responding directly to ongoing inflation pressures. “We want to build lasting loyalty by turning affordability into a...

Based in Adrara San Martino, near Lake Iseo in the Bergamo area, Capoferri Formaggi has been specialising in the ageing of traditional Italian cheeses for more than fifty years. The company works closely with local producers and selects a wide range of regional and PDO cheeses, combining traditional expertise with a strong connection to its...

capoferri formaggi is a company with three generations of experience in cheese aging – a crucial phase for developing the flavor and organoleptic characteristics of cheese. It is during this stage that the cheese acquires its personality: the aromas, nuances, and texture evolve until they reach the perfect balance between taste and structure. Our story...

Latteria Soligo is the first Italian company authorized to use the claim “Milk natural source of iodine” Milk is the food closest to the concept of a complete food, as it contains all the macronutrients essential for life: calcium, phosphorus, protein and, above all, iodine. This is what emerged from the studies supported in the...

The dairy sector is undergoing a significant transformation driven by technological innovation and growing consumer demands.  In the Middle East, where milk and its derivatives are an essential part of the diet, the industry’s evolution is merging tradition and modernity to meet increasing demands in both volume and variety. Products like labneh, laban, and ayran...

A delicious, versatile source of creativity: these are the three strengths of the brand-new version of Bergader’s time-honoured blue-veined cheese, which has been used successfully for so many years in kitchens around the world, both in restaurants and at home, to create regional and international dishes. Edelpilz, the classic cheese produced by the Bavarian company,...

With over 45 years of experience, DalterFood Group is today one of the leading players in the dairy sector. As an ambassador of Italian food excellence, it produces different types of Parmigiano Reggiano – classic, Mountain Products, Organic and Only from Italian Pezzata Rossa cows – as well as selecting and supplying a wide range...

MORE THEN 120 YEARS OF BERGADER: A MOUNTAIN STORY The Bergader dairy farm has a history that began more then 120 years ago, in 1902, in the Alpine village of Waging am See, where Basil Weixler worked tirelessly at his little cheese factory, using milk from cows grazing on the surrounding pastureland. The name Bergader...

Forgrana Corradini S.p.A., founded in 1850 and located between Parma and Reggio Emilia, has received an award as a historical Italian company. The ageing, storage and distribution of Parmigiano Reggiano and Grana Padano is the company’s core business, as well as the production of grated, fresh and dehydrated products, and the division of the cheeses...