In Lecce, two young entrepreneurs, eager to innovate but rooted in solid Salentine traditions, have created an unprecedented product. It's hard to define, but it's already gaining appreciation from top chefs. Friscous, a mix of hard wheat semolina and aromatic herbs, looks like couscous but isn't. It can be added raw to dishes for crunch, moistened for stuffing or gratinating, or used as an alternative to a first course.

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Contemporary Bolognese fresh pasta, tortellini, and balanzoni. The pasta features a rough texture, top-quality ingredients, no preservatives, and, thanks to a collaboration with a research center at the University of Bologna, an exclusive processing technique that extends shelf life and reduces cooking time.

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In Roncoferraro, Mantova province, five sisters united by the desire to create the best Carnaroli Rice launched Meracinque. The company cultivates 100% pure Carnaroli seeds. Using cutting-edge technology, they made the first MicroNatural® Carnaroli rice, cultivated with an innovative Japanese method that ensures the plant's health and maintains the rice field environment using micronized rock dust and natural microorganisms. The rice is then dried at low temperatures, and its packaging decomposes in 90 days in organic waste, leaving no microplastic trace.

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An artisanal salami factory in Spilimbergo, founded in 1903 and passed down from father to son, is now managed by the Lovison brothers. The perfect repetition of ancient gestures, attention to detail, and entrepreneurial vision mark their excellence. The classics include Friulano Salami, Punta di Coltello Salami, Sopressa, Ossocollo, Sausage, and the famous Musetto Lovison.

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