Real Food Mile
OUR PHILOSOPHY
We have been touring Italy for years to find the best producers of raw materials: small and medium-sized businesses that combine an artisan production and a respect for nature. Our research is based on the REAL FOOD MILE, a philosophy that considers every element of the production chain: environment and resources, craftsmanship, innovation, experience.
We select realities and producers we like to enhance, so you can meet them too.
VINEGAR, OIL AND SAUCES
ACETAIA SAN GIACOMO
NOVELLARA (RE)
Tradition and technology distinguish the family business.
website
151 km, 31 hours by foot
SAN BARTOLOMEO AL MARE (IM)
Classic Ligurian method of processing Taggiasca olives.
243 km, 2 days and 2 hours by foot
CHIARAMONTE GULFI (RG)
Coming from trees as old as 800 years, the olives are harvested directly from the tree.
1249 km, 7 days and 16 hours by foot
CHIARAMONTE GULFI (RG)
Product processes, as in the past, are genuinely artisanal to leave their purity and nutritional capacity intact.
1245 km, 173 hours by foot
CONTIFAINA
FRATTA TODINA (PG)
50 hectares of olive cultivation, where the evolution of cultivation forms in the Umbrian region can be observed.
486 km, 98 hours by foot
NATURA E’ PIACERE
RIVOLI (TO)
Family-run project born in Rivoli, Italy, that interprets the world’s most famous sauces in an artisanal and organic way, using only high-quality ingredients, with passion and without compromise.
152 km, 32 hours by foot
BEERS
LURAGO MARINONE (CO)
Study, application and research are the first important equipment to bring as a brewer, a philosophy of 16 years of passion.
33,3 km, 7 hours by foot
VIGEVANO (PV)
High-fermented, raw, unfiltered and preservative-free beers: a natural product with new flavors and aromas.
34,7 km, 7 hours and 4 minutes by foot
Different combinations of hops to create unique and surprising beers using only selected ingredients.
caffè e the
CAVA MANARA (PV)
Moka Sir’s has always made the pursuit of quality its main mission. The choice of raw materials, the use of technologically advanced equipment, controls during the manufacturing process and the high standard of services offered to customers are its strengths.
40,5 km, 8 hours and 19 minutes by foot
JUICES AND INFUSES
SAVIGNANO SUL PANARO (MO)
A farm that produces organic juices, among many other products, combining the traditions of the fields with the highest techniques of organic farming to preserve the natural taste of fruits and vegetables.
200 km, 17 hours and 41 minutes by foot
PONTE IN VALTELLINA (SO)
The farm grows several varieties of apples according to organic farming principles.
152 km, 32 hours by foot
meat
Milano
The farm raises game according to nature, respecting the habits of the animals, which are raised in large green spaces and fed with natural products from the Vercelli rice-growing area.
3,8 km, 14 minutes by foot
MONTECHIARO D’ASTI (AT)
Chickens are raised outdoors and fed, like rabbits, on grains grown in their own fields and fresh grass.
116 km, 23 hours and 50 minutes by foot
RODDI (CN)
Since 1965, Oberto has been selecting the best female animals of the Piedmontese breed at small farms in the province of Cuneo that respect the land.
154 km, 31 hours by foot
flour and cereals
SALUSSOLA (BI)
La Baraggia rice since 1500. The Company carries out all operations in the supply chain: cultivation, husking, packaging.
102 km, 20 hours and 52 minutes by foot
COSSANO BELBO (CN)
All processed grains are certified organic. Flours are purely stone ground.
140 km, 1 day and 4 hours by foot
LEGNANO (MI)
Sourdough bread with sourdough. Stone-ground flours from organic farming, Pirano sea salt.
27,7 km, 5 hours and 37 minutes by foot
REGGIO EMILIA
In the heart of Emilia Romagna, La Sfoglia workshop is the ideal destination for those who love to savor artisanal products that reflect Italy’s highest culinary traditions.
152 km, 31 hours by foot
Grantortino di Gazzo (PADOVA)
Growing rice and corn since 1570, today it combines the tradition of rice farming in the area with modern technique to selection.
215 km, 44 hours by foot
Rapolano Terme (SIENA)
Dedicated to the recovery and cultivation of ancient varieties of grains and legumes among the Sienese hills, it employs the biodynamic method to go along with the natural cycles of the seasons.
393 km, 83 hours by foot
cheese
COLLECCHIO (PR)
Established in 1953, the company has been developing agribusiness for about 30 years: a settlement with more than 1,000 head of cattle.
122 km, 25 hours by foot
MILANO
Traditional Lucanian artisanal dairy with a short, traceable and real food mile production chain.
1 km, 13 minutes by foot
TRESCORE CREMASCO (CR)
Refiners of typical Lombard cheeses. Family organization has been the strength of the company since 1880, now in its fourth generation.
36,7 km, 7 hours and 28 minutes by foot
DELEBIO (SO)
In an area with a high agricultural and dairy vocation, a cooperative with roots firmly planted in the past and an eye on the future.
135 km, 28 hours by foot
GIAVENO (TORINO)
A small company that supports many hillside farmers from which it collects the highest profile sheep, cow and goat milk to create high-quality dairy products.
170 km, 35 hours by foot
fruit and vegetables
CERNUSCO S/N (MI)
Organically grown vegetables. Soci AIAB
15,7 km, 3 hours and 14 minutes by foot
ABBIATEGRASSO (MI)
Farm in the heart of Ticino Park, run by two very young graduates/entrepreneurs who are passionate and respectful of nature, which is why they decided to take up organic farming.
29,5 km, 6 hours and 2 minutes by foot
VITTORIA (RG)
Rosario Di Geronimo, owner of the company was one of the forerunners of organic farming, obtaining the first certification in 1994.
1232 km, 170 hours by foot
ROVIGO
Strongly tied to its territory, it produces the famous PDO Polesano white garlic and collaborates with several farmers to produce garlic, shallots and onions, in search of the most authentic Italian flavors.
243 km, 50 hours by foot
MODICA (RAGUSA)
For 7 years it has been producing the best chocolate in Modica, awarded the Tavoletta d’Oro, made with organic raw materials from Slow Food presidia and fair trade producers.
1268 km, 179 hours by foot
CAMPOREALE (PALERMO)
It brings together wine, oil, grain and almond farms that have been carrying out an agricultural, social and environmental project in the province of Palermo for 30 years.
1070 km, 137 hours by foot
fish
MILANO
Zermini Fish Market has been, for four generations now, an established company at the top of the market in the marketing, import, distribution, storage, preservation and processing of seafood products.
FANO
Fishermen for three generations, the first in Italy to develop targeted fishing for wild bluefin tuna with drift longline more than 30 years ago. The motor vessel Sagittario from Fano, is among the few Italian vessels authorized to fish wild bluefin tuna and swordfish using the longline system.
375 km, 78 hours by foot
cured meat
BORGONOVA VAL TIDONE (PC)
Secrets handed down from father to son for a production that combines modernity and tradition.
52,8 km, 12 hours and 23 minutes by foot
LESIGNANO BAGNI (PR)
A careful selection of raw material for meticulous aging: resulting in a fragrant and flavorful ham.
144 km, 29 hours by foot
TERRASSA PADOVANA (PD)
Traditional artisan cured meats from the Veneto region without the addition of any additives or preservatives.
235 km, 48 hours by foot
PODENZANO (PC)
Store of cheese and charcuterie refiners selecting local excellence.
74 km, 15 hours and 30 minutes by foot
TRAVERSETOLO (PR)
Salumificio San Paolo is a modern, certified company that has managed to combine tradition and processing secrets. It can rely on an exceptional location where an ideal climate and the right salinity of the land confer, to the ham and cured meats, qualities recognized worldwide.
149 km, 30 hours by foot
MARTINA FRANCA (TARANTO)
A family-run business, awarded best producer of Capocolli Martinesi, it raises and selects animals that live in the wild in the Murgia, feeding on fragni (local oak tree). Due to this feeding characteristic, the animals develop a small extra layer of fat, giving the final product a sweet and savory taste.
935 km, 193 hours by foot
ZOLA PREDOSA (BOLOGNA)
An entrepreneurial reality now in its third generation, born in the heart of the Emilia capital from a small store opened in 1947, and today the main brand of Mortadella Bologna IGP with almost 1/3 of the total national production.
210 km, 44 hours by foot
eggs
CARBONATE (CO)
The hens are free-range and fed organic vegetables.
35,3 km, 7 hours and 22 minutes by foot
Cascina Pizzo Mediglia (MILANO)
One of the largest fruit and vegetable companies in Milan, which has also been raising free-range laying hens for a few years and collaborates with a company in Bologna that raises hens organically.
15,7 km, 3 hours and 14 minutes by foot
sugar, spices and dried fruit
Moscobado sugar is produced in the Philippines; the spices originate from different countries around the world.
Passionate spice sorters from around the world.
A cooperative that brings together more than 1,500 farmers spread across 39 municipalities in Kozani province, and encompasses a history of more than three centuries.
wines
ROCCO S.D.E. (CN)
The winemaker defends his land, cultivates his own vineyard, makes wine from his own grapes and takes pleasure in promoting it.
153 km, 31 hours by foot
DIANO D’ALBA (CN)
Effort is put into low vineyard yield so that the wine is of superior quality.
155 km, 32 hours by foot
COCCAGLIO (BS)
Giovanni Arcari and Nico Danesi, wine consultants, are changing roles and producing in person for the first time.
66,7 km, 13 hours and 42 minutes by foot
SONDRIO
Long aging of the wine for precise expectations: a progressive gain in refinement and the enhancement of native lands.
143 km, 1 day and 4 hours by foot
FORCOLA (SO)
A family-run business that has always believed in the value of nebbiolo, a grape variety capable of expressing all its nobility even in these particular climatic and territorial conditions: the soil originates from the disintegration of the overlying rocks and has in itself a rare potential, the exposure is particularly favorable to reach the right degree of ripeness of the grapes.
143 km, 1 day and 4 hours by foot
OFFIDA (AP)
Organic farm founded by young friends in the late 1970s, where the land, climate and natural elements are at the center of man’s work. Today Aurora has 32 hectares of land, 10 of which are vineyards.
523 km, 109 hours by foot
BASTIA D’ALBENGA (SAVONA)
Organic farm, growing herbs, vineyards and olive groves, with full respect for nature and traditions.
223 km, 47 hours by foot
ATRI (TE)
Farm that cultivates and produces in full compliance with organic farming, employing rotation and natural fertilization, which is done by grazing animals, without the use of chemicals.
562 km, 117 hours by foot
VALDOBBIADENE (TREVISO)
Farm that pursues a mostly manual production philosophy, characterized by careful non-invasive viticulture, without using herbicides or chemical fertilizers.
270 km, 56 hours by foot
VIGOLZONE (PC)
At the heart of this farm are the nineteen hectares of vineyards clustered around the winery, which yield eight wines grown according to nature and tradition.
83 km, 17 hours and 15 minutes by foot
VOLPEGLINO (ALESSANDRIA)
A farm that is part of the Consorzio Tutela Vini Colli Tortonesi, which aims to promote and safeguard the wines of the area, continuing the identification of the most prestigious local wine, Timorasso, with its territory of origin.
73 k, 15 hours by foot
CHIARAMONTE GULFI (RG)
The winery is a true Sicilian “manor,” among cypress and Saracen olive trees, overlooking the Acate plain, which has about 80 hectares of cultivated area.
1247 km, 175 hours by foot
CALLIANO (TRENTO)
Farm established in 1986. The winery is housed in an old 18th-century palace, where winemaking and aging are carried out in small oak barrels, and wine is produced that reflects the reality of the area.
194 km, 39 hours by foot
ERBUSCO (BS)
Organic farm, established in the late 1990s by the Villa family in a place rich in history and embellished with small vineyards.
68 km, 14 hours and 1 minute by foot
VALDOBBIADENE (TV)
Behind each bottle there is a set path, which allows us to get the wine the way we always wanted it.
271 km, 56 hours by foot
MENFI (AG)
Sea vines, absorbing salt from the air and soil. Mild, windy winters and hot, dry summers, and significant temperature ranges.
1111 km, 144 hours by foot
CESINALI (AV)
The 2.5-hectare vineyard, composed of century-old vines, benefits from a microclimate characterized by strong temperature fluctuations, on soils of volcanic origin.
807 km, 167 hours by foot
NEVIGLIE (CUNEO)
A farm since 1989, located in the heart of the Langhe region, which has always been devoted to viticulture, thanks to the soil constitution and fortunate climatic exposure.
145 km, 30 hours by foot
ROMERY (FRANCIA)
Founded in 1929 in a remote Marne valley, Maison Tribaut-Schloesser combines tradition and advanced technology to extract the quintessence of its grapes.
744 km, 157 hours by foot
AVIZE (FRANCIA)
French Champagne-producing farm, founded at the end of World War I.
728 km, 154 hours by foot
VITTORIA (RG)
Farm founded in 1980 by three friends, who chose from the beginning to follow the principles of biodynamic viticulture to help the vineyard find and maintain balance in tune with nature and to let the wine express the depth of character of its soils.
1233 km, 172 hours by foot
AVIZE (FRANCIA)
A historic brand established in 1972, it is a unique expression among all Champagne wineries, comprising 1258 hectares under vine and 1860 families of vignerons.
728 km, 154 hours by foot
COCCAGLIO (BRESCIA)
At the foot of Monte Orfano, on the oldest and most tenacious land in Franciacorta, a “family winery” that makes character its seal.
69 km, 24 hours by foot
MONTECAROTTO (AN)
Farm that produces wines with full respect for the environment; cultivating vineyards treated only with copper and sulfur, with no synthetic products and never using chemical herbicides.
422 km, 88 hours by foot
CASTELVETERE SUL CALORE (AV)
This is a small winery, in organic conversion, producing about 20,000 bottles a year: all wines are made only from estate grapes, and are 100% Aglianico red and rosé wines.
https://www.vinifratellifollo.it/
808 km, 170 hours by foot
SAN GIMINIANO (SI)
Family-run farm, since 2002 directed to viticulture: vinifies in purity as many as 21 hectares, a small part of which is reserved for forest.
356 km, 75 hours by foot
PUEGNAGO D.G. (BS)
They devote much attention to the quality and authenticity of the product because of the expertise and passion with which they work.
116 km, 23 hours and 50 minutes by foot
NOVI LIGURE (AL)
The biodynamic method has made it possible to recover the originality and vitality of the Gavi terroir, a story that the wines can tell.
95,6 km, 19 hours and 28 minutes by foot
GIULETTA (PV)
Ours is not a job, it is a life choice that leads us to turn sacrifice into passion, toil into satisfaction
59,4 km, 12 hours and 6 minutes by foot
BOCA (NO)
It is committed to producing wines that best reflect the gifts of this ancient wine-growing area.
79,7 km, 16 hours and 27 minutes by foot
VITTORITO (AQ)
Only one hectare of land where they produce and bottle Montepulciano and Cerasuolo wine.
627 km, 129 hours by foot
SONDRIO
A social cooperative in upper Lombardy, founded in 1983: a non-profit social agriculture project aimed at promoting work activities with the purpose of enhancing the territory, recovering abandoned spaces and creating a new social network through welcoming, helping and and rehabilitating people in difficulty.
142 km, 31 hours by foot
SERDIANA (CA)
Entemari, S’Arai, Assoluto, are the great wines of Pala’s house, capable of giving great emotions with time.
845 km, 120 hours by foot
SCANSANO (GR)
Azienda vinicola a conduzione famigliare che, dal 1998, produce vini in modo artigianale, nel rispetto delle tradizioni locali: 18 ettari di suolo, la maggior parte dei vigneti, è stata piantata sul versante sud della collina, il più esteso e con minore pendenza, su terreni franco argillosi. The broadest, roundest and most generous wines come from these vineyards.
456 km, 95 hours by foot
CAMPOREALE (PA)
Farm at about 600 meters above sea level, in the area of Alcamo doc and Monreale doc; grows mainly bush-trained vineyards in a particularly windy location. Cultivation is biodynamic and organic, and harvesting is done by hand.
1073 km, 138 hours by foot
DOGLIANI (CN)
A 12-hectare farm in southern Piedmont: a stone’s throw from the Langa of Barolo, but a wilder land, still made up of woods, hazelnuts and seedbeds. A varied landscape, ideal for a demanding grape variety like Dolcetto.
171 km, 36 hours by foot
MARINA DI CARRARA (MS)
Between the mountains and the sea, 500 meters above sea level, is one of the highest wineries in Tuscany: this farm, once owned by Mario Soldati’s son, produces and refines IGT wines in its native varieties with care and passion.
238 km, 50 hours by foot
PREPOTTO (UD)
Quality guaranteed by strict vineyard management, in-plant thinning and hand-picking of grapes.
386 km, 3 days and hours by foot