The Universal Exposition will be the opportunity for Beretta to present the “Charter of Salumi”. A real charter of the best Italian salami, produced in the places of origin according…
The technical policies of the PDO (Protected Designation of Origin) production indicate in a detailed way the working procedures of fresh and aged Asiago cheese. Just like in the kitchen…
Mortadella is cooked cured pork meat that is produced only in central and northern Italy. The original recipe was codified in 1661 in the Bologna area in the Emilia-Romagna region…
The PGI production area Alto Adige, or Italian South Tyrol is the most northern region of Italy, bordering Veneto, Lombardy, Switzerland and Austria. It is located between the central…
Ifs Food Standards are the common internationally accepted audit standards to ensure that Ifs-certified companies can deliver products or services which are in line with the defined specifications of their…
ISO 9000 family is a series of standards, developed and published by the International Organization for Standardization (ISO), that define, establish, and maintain an effective quality assurance system for manufacturing…
Ten spices that combine the most common flavors of Italian cuisine with the excellence of Monini’s extra virgin olive oil from the Umbrian company based in Spoleto in the province…
The Pastificio Mazzarini is a small company located in Regione Marche where ehists a long tradition for pasta depending on quality of local water. They produce fresh pasta and gastronomy…
In the natural sweetener sector, Naturitalia, a subsidiary of Eridania Sadam, one of the biggest players on the Italian sugar market, has put an international patent on the process of…
Asiago cheese is a semi-cooked cheese made from cow’s milk from farm animals bred in the provinces of Vicenza, Trento, Padova and Treviso, in the Veneto region. The farms are…
