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Pitti Connect - Exhibitors 2026 News sections press Mediagallery
Florence  ·  7 - 9 February 2026
Our Mountains
News
Edition 19
11.12.2025
From the snow-covered peaks of Valle d'Aosta to the pastures of the Dolomites, the entire Alpine arc is a sequence of silent slopes, flower-filled pastures, and forests fed by the purest springs. This is where the traditional foods of mountain gastronomy are born. Flavours with a bold character, rich in energy for life at high altitude, and infused with the scent of nature. Jams and alpine cheeses, beech-wood–smoked cured meats, herb-scented grappas, trout raised in crystal-clear waters. Behind each of these delicacies lies a mosaic of ancient knowledge and patient gestures, which the companies selected by Taste preserve and transform into gastronomic excellence.
ALPENZU

ALPENZU

PADIGLIONE CENTRALE / T/8
VALLE D'AOSTA
BORGO TITOL

BORGO TITOL

FRIULI VENEZIA GIULIA
CASTAGNA PICCOLI PIACERI DI MONTAGNA

CASTAGNA PICCOLI PIACERI DI MONTAGNA

PADIGLIONE CENTRALE / P/21
PIEMONTE
DISTILLERIA ERBORISTICA ALPINA CAMOIRANO

DISTILLERIA ERBORISTICA ALPINA CAMOIRANO

PIEMONTE
CASTAGNE-AL-MIELE
Alpenzu
Only traditional recipes from Valle d'Aosta, made with local raw ingredients and no preservatives or colourings. This is the philosophy of a company that brings to the table authentic flavours and local products: fruit jams and compotes, Fontina fondues, mushroom preserves, vegetables in oil, candied chestnuts, and game ragùs.
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Borgo Titol
In an ancient village of the Dolomites, Pitina IGP is produced: an age-old specialty of mountain culture, now a Slow Food Presidium and awarded in the Grandi Salumi guide by Gambero Rosso. It is made from free-range sheep meat, salt, and herbs from the alpine pastures. The cured-meat workshop is complemented by a farm stay where visitors can taste its specialties.

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formaggi-di-capra
Castagna Piccoli piaceri di montagna
Near the Valli dell’Ossola in Piedmont, in an area rich in dairy traditions, this company has been searching for and selecting typical cheeses from various Italian regions for over 60 years, with special attention to alpine productions and rare or little-known cheeses, such as Bettelmatt and Fontina DOP, made from raw milk of Valdostan cows.

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Distilleria Erboristica Alpina Camoirano
Alpine liqueurs, grappas, and herbal bitters that speak of the territory and the patience of slow, artisanal distillation in small stills. Since 1977, the company has used local herbs to produce classic favourites such as Genepy, Arquebuse, and herbal Amari. In the 1980s, they added aged Piedmontese single-variety grappas. There is also a contemporary line, SS24, which includes amaros, gin, and bitters inspired by the road that crosses the Susa Valley.

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FRATELLI CORRÀ SALUMI TRENTINI

FRATELLI CORRÀ SALUMI TRENTINI

PADIGLIONE CENTRALE / N/15
TRENTINO ALTO ADIGE
FRIULTROTA

FRIULTROTA

PADIGLIONE CENTRALE / P/23
FRIULI VENEZIA GIULIA
LA VALDOTAINE

LA VALDOTAINE

VALLE D'AOSTA
TERRE DI CASTELMAGNO

TERRE DI CASTELMAGNO

PADIGLIONE CENTRALE / F/15
PIEMONTE
speck-trentino-riserva-roen
Fratelli Corrà salumi trentini
One of the oldest cured-meat producers in Italy. In the family workshop – where the fresh air of the Val di Non and the scent of the forests accompany every stage of aging – over forty specialties are crafted, all from a short and controlled supply chain, using meat from selected farms and entirely manual processing: speck, Trentino luganega, carne salada, mountain bresaola, smoked mortadella, and small salamis of deer, roe deer, chamois, and many other seasonal products.

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Fil-Rosè-di-Trota-_Friultrota-di-Pighin-Srl-
Friultrota
A small trout farm on the spring waters of the Tagliamento River has evolved over time into a producer of high-quality trout and smoked fish, featuring firm, dense flesh rich in nutrients such as omega-3s. The trout are raised in clear waters at low density, with natural feed and long growth cycles. Deboning is done by hand, salting is dry, and smoking is natural – without preservatives or artificial smoke. The flagship product is the famous cold-smoked fillet “La Regina di San Daniele.”

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GIN-TUBO+BOTT-still-life
La Valdôtaine
A small mountain distillery that still uses copper stills for slow, drop-by-drop distillation, relying only on selected grape pomace and pure water. In addition to single-variety and barrel-aged grappas, it also produces Genepy, Alpine Gin, spelt vodka, and vermouth. The latest addition is the Dahu aperitif.

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stagionatura_montagna
Terre di Castelmagno
At an altitude of 1,700 meters, Castelmagno di Montagna and Castelmagno di Alpeggio are produced, aged for up to 70 months. The excellence of these cheeses begins with the pastures and the milk. Aging takes place naturally on wooden boards, and the wheels are cleaned and massaged by master affineurs to ensure consistently high quality.

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TITO SPECK - IL MASO DELLO SPECK

TITO SPECK - IL MASO DELLO SPECK

PADIGLIONE CENTRALE / A/27
TRENTINO ALTO ADIGE
TROTA ALTURA

TROTA ALTURA

PADIGLIONE CENTRALE / G/34
VALLE D'AOSTA
TROTA ORO

TROTA ORO

PADIGLIONE CENTRALE / K/1
TRENTINO ALTO ADIGE
WOLF SAURIS

WOLF SAURIS

PADIGLIONE CENTRALE / P/25
FRIULI VENEZIA GIULIA
Speck_Tradizionale_quarto_di_baffa_ret
Tito Speck - Il Maso dello Speck
Following ancient recipes, production takes place at the family maso (farmstead) on the Ganzaie plateau at 1,300 meters. Traditional Trentino cured meats are produced here, including delicate, fragrant speck, traditional pancetta, salami, and many other specialties of the local tradition.

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FILETTO-DI-TROTA-AFFUMICATA-SALMONATA
Trota Altura
A start-up founded in 2019 to revive a mountain gastronomic excellence: alpine trout. The fish are raised in small, low-density farms fed by spring water. Great care is devoted to the refinement process to offer trout products – smoked or marinated trout, ready-to-use fillets, and trout speck – designed for those seeking an alternative to salmon, with a delicate flavour and a mountain soul.

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Trota Oro
Trout raised in cold mountain waters, slow processing, and smoking with local wood. For this family-run business, founded in 1988 in the Brenta Dolomites Park in Trentino, attention to raw materials is the first step in offering fresh trout fillets, marinated trout, marble trout, tartare, and also products made from alpine char, as well as trout roe and bottarga.

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Wolf Sauris
In the heart of the Friulian Dolomites, this historic ham producer was founded in 1862. Its artisanal care and unique microclimate make its products unmistakable: cured meats, pancetta, soppressa, ossocollo, herb-infused lard, and specialties such as Formadi Frant, a contemplative cheese made from alpine cheeses, milk, and cream.

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