Brands
Prosciuttificio Prolongo
Nicolasa Alziari
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4 Madonna Caseificio dell'Emilia
The company is a cooperative owned by local farmers. They are committed to producing the highest quality Parmigiano Reggiano and they only use fresh milk from local cows.
- Parmigiano Reggiano This traditional cheese is made from raw milk from dairy cows that have been fed grass and hay. Parmigiano Reggiano has a rich, nutty flavor and a hard texture.
- Parmigiano Reggiano Vacche Rosse This cheese is made from the milk of red cows, a rare breed native to Italy. Parmigiano Reggiano Vacche Rosse has a more intense flavor than traditional Parmigiano Reggiano.
- Parmigiano Reggiano Biologico This cheese is made from organic milk. Parmigiano Reggiano Biologico has a milder taste than traditional Parmigiano Reggiano.
- Parmigiano Reggiano Prodotto di Montagna This cheese is made from milk from cows that have been fed grass and hay in the mountains. Parmigiano Reggiano Prodotto di Montagna has a more complex flavor than traditional Parmigiano Reggiano.
The Tasmanian Honey Company
Few people know what they want to do with their lives from the age of 8, but in the case of our founder Julian Wolfhagen, one taste of freshly harvested Tasmanian honey was more than enough to set his future venture into Australian honey in stone. Tasmanian Leatherwood Honey is now being produced for all to experience.
In the Middle Ages the Benedictine and Cistercian monks, committed to finding a cheese that could last long, were the first producers: using the salt from the Salsomaggiore salt mines and the milk of the cows bred in the granges, i.e. the farms belonging to the monasteries, the monks obtained a dry paste cheese in large wheels suitable for long preservation.
The first evidence of the sale of Parmigiano-Reggiano cheese dates back to 1200: a notarial deed drawn up in Genoa in 1254 is evidence of the fact that the Caseus Parmensis (the cheese from Parma) was already known in a city that was so far from its production area. In the 14th century trade developed as far as the Romagna, Piedmont and Tuscany regions, reaching also the ports of the Mediterranean Sea.
Hoosier Hill Farm
In the heart of America, Hoosier Hill Farm in Indiana was born amidst vast fields of wheat and soybeans. For over 20 years, they've made it their mission to create healthy products with great tasting ingredients.
STUBB'S
Fifty years ago, after feeding thousands as a mess sergeant during the Korean War, C.B. Stubblefield, known simply as "Stubb", opened his own bar-b-q joint in Lubbock, Texas. The ramshackle building soon turned into a hangout for local and touring country and blues legends who would stop by to play for a plate of their favorite bar-b-q.
Kernel Season's
Casa Emma
Villa Manodori
Villa Manodori is more than just a brand, it's an invitation to experience the best that Italian cuisine has to offer. It's a celebration of tradition, quality and the endless passion for food that Massimo Bottura is known for.
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