In 1998 it was recognized as the first PGI certification in Italy on fresh bovine meat “Vitellone Bianco dell’Appennino Centrale PGI”: a quality mark on the meat of Chianina, Marchigiana and Romagnola breeds “Vitellone Bianco dell’Appennino Centrale” was the first quality mark for Italian fresh bovine meat approved by the European Union with the recognition...

Inside what may seem like a simple can of tuna is the story of a family and an entire territory, the one of Sardanelli family that for years has been carrying on the ancient artisan tradition of tuna canner masters in Calabria. In this territory tuna processing is not only an economic resource of primary...

It’s our love for quality that allows us to embrace traditional production methods. Because our suppliers and farmers are carved from the same wood that we are carved from. And because we make no compromises concerning our choice of raw materials and preparation. Meat and cold cuts specialties from South Tyrol Our meat and sausage...

It’s our love for quality that allows us to embrace traditional production methods. Because our suppliers and farmers are carved from the same wood that we are carved from. And because we make no compromises concerning our choice of raw materials and preparation. Meat and cold cuts specialties from South Tyrol Our meat and sausage...

The Salumificio L.C.S., the acronym for Laboratorio Carni Suine, has its roots in the history of the Cremona area. In fact, its historical headquarters, Cascina Cà dell’Ora, was founded in the late Middle Ages as a rustic service area for the agricultural estates of the Benedictine monks. In the Po Valley, pig breeding has always...