Florence  ·  6 - 8 February 2027
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  • N.20 · 6-8 February 2027

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Florence  ·  6 - 8 February 2027
The Art of Doing It All
10 Stories of
integrated production
News
Edition 20
04.11.2026
From field to table, from farm to market. Embracing a short, integrated supply chain means prioritizing quality and authenticity, as well as sustainability and efficiency. This February, TASTE 20 showcases a selection of producers who, by keeping production in their own hands, preserve traditional know-how and celebrate their local heritage through outstanding products: from cheeses and truffles to cured meats and preserves, not to mention extra virgin olive oil and pasta.
BARLOTTI FORMAGGI DI BUFALA

BARLOTTI FORMAGGI DI BUFALA

CAMPANIA
BETTELLA MAIALE TRANQUILLO

BETTELLA MAIALE TRANQUILLO

LOMBARDIA
CASEIFICIO LA MAREMMANA

CASEIFICIO LA MAREMMANA

TOSCANA
CORTE CAMERLENGA

CORTE CAMERLENGA

LOMBARDIA
FRANTOIO FRANCI

FRANTOIO FRANCI

TOSCANA
CATALOGO-BARLOTTI-15
BARLOTTI FORMAGGI DI BUFALA
A buffalo farm with its own dairy: milk from animals fed on fodder grown on the farm is transformed into mozzarella and other fresh cheeses, following the traditions of Campania.

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PROSCIUTTO-CRUDO-XXL_IU7C1535
BETTELLA MAIALE TRANQUILLO
An integrated production system with a strong focus on animal welfare. The pigs are raised in spacious surroundings and fed on grains grown by the company itself, resulting in exceptionally tender meat that is ideal for curing.

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la-maremmana-formaggi-bufala-filosofia-8-mozzarella-treccia
CASEIFICIO LA MAREMMANA
An agricultural business that grows its own fodder, raises buffalo and produces its own milk. Mozzarella, burrata and other cheeses are made in the on-site dairy, with a focus on making the most of available resources.

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CORTE CAMERLENGA
Corn, wheat and soybeans grown on the company's land provide feed for the pigs raised on its farm. Their meat is then transformed into artisanal cured meats in the company's own production facility.

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Selezioni-FRANCI
FRANTOIO FRANCI
In the heart of Tuscany, the Franci family cultivates its own olive groves and brings out the distinctive qualities of the olives by pressing them at its own mill. A deep-rooted olive oil culture that also finds expression in educational activities.

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FRANTOIO MURAGLIA

FRANTOIO MURAGLIA

PUGLIA
PASTIFICIO AGRICOLO MANCINI

PASTIFICIO AGRICOLO MANCINI

MARCHE
QUINTOSAPORE

QUINTOSAPORE

UMBRIA
SAN PIETRO A PETTINE

SAN PIETRO A PETTINE

UMBRIA
SOLOTREVISO

SOLOTREVISO

VENETO
Muraglia_3B
FRANTOIO MURAGLIA
The tradition of Puglia's extra virgin olive oil begins in the family's olive groves and continues at its own mill, capturing the character of the local landscape. A distinctive touch: its ceramic jars and bottles are design objects in their own right.

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mosaico_classica-_1
PASTIFICIO AGRICOLO MANCINI
From field to table. In the heart of the Marche region, this company grows the wheat used to make its pasta. From harvesting and milling to pasta production, every stage is carefully overseen by the company. 

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herobanner_QUINTOSAPORE_T19
QUINTOSAPORE
A project dedicated to reviving traditional plant varieties and seeds. Vegetables grown and harvested by hand are transformed into preserves and other gourmet specialties in the company's own production facility.

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Geometrie-tartufo
SAN PIETRO A PETTINE
In the woodlands of this Umbrian estate, truffles are at the heart of a family story combining expertise, research and careful selection. These prized delicacies are harvested and processed before finding their way into the kitchens of leading chefs.

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radicchio1
SOLOTREVISO
A production workshop specializing in transforming outstanding agricultural produce into jams, mostarda, fruit compotes and preserves, using traditional methods and carefully selected ingredients.

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