Salcis
Founded in 1925 to preserve the Sienese butchery tradition, Salcis brought together local charcutiers into a cooperative. Today, finocchiona and pecorino carry on that century-old
29 November, 2024
Discover the lives of courageous, visionary men and women who have dedicated their lives to cultivating, transforming, and sharing the treasures of Italy.
Read all stories
Montanari e Gruzza
An ode to the king of cheeses. In the heart of Parmigiano Reggiano country, one family has safeguarded the art of aging and a deep respect for local producers for over fifty years.
04 December, 2024
Pasta Cuomo
In the underground rooms of an old pasta factory in Gragnano, the Cuomo siblings rediscovered their family’s original molds, rewriting a chapter of pasta history that had been lost
03 December, 2024
Lini 910
From Emilia to New York, with a Lambrusco that breaks the rules. Lini 910 ages it in the bottle for years, turning it into bubbles worthy of the title “Emilian Champagne.”
02 December, 2024
Grappa Nonino
When they distilled the first single-varietal grappa, no one believed it would work. Today, their barrels hold award-winning spirits recognized around the world.
01 December, 2024
The book
Made in Italy
A notebook and five years traveling across the Bel Paese: thirty face-to-face encounters with the excellences the world envies us.
Matteo Donelli
The videpodcast
Di Gusto Italiano
Images, voices, and sounds straight from the places where Italian taste is born.
First season
More stories
Bissoni Sangiovese
A vineyard tended like a garden, a Sangiovese that defies convention. Raffaella Bissoni did it her own way—and now brings a taste of Romagna to Michelin-starred
17 March, 2025
San Valentino
Vineyards overlooking the sea and a teetotal winemaker who rewrote the rules. San Valentino brought Syrah to the hills of Rimini—and won the bet.
17 March, 2025
Il Fiorino
Marzolino and Pecorino aged in rocky caves and finished by hand. Three centuries of craft have taken these cheeses from the pastures of Maremma to the shelves o
17 March, 2025
Sapori di Corbara
Small, sweet, and impossible to grow on flatland. Corbara’s cherry tomatoes ripen between rocky slopes and sea breezes—and today, they’re a secret ingredient in
17 March, 2025
If you too have a story filled with passion and quality, share it with us.
It will become part of our great journey into taste.