Giovanni Ponti started making his own balsamic vinegar in 1867 in his home region of Piemonte.
After visiting different prosciuttifici in Italy, our experts chose to offer Prosciutto di Modena DOP, a special variety of prosciutto crudo. Discover the story!
Sweeten your day with any of the pure organic honey, fruit jams, or hazelnut spreads by Rigoni di Asiago.
Get a taste of the centuries of tradition and years of work that are ingrained each wedge of Grana Padano DOP.
For four generations, the Boeri family – historically nicknamed “Roi” – has dedicated itself to sharing the flavors of the Ligurian coast with olive oil, pesto, and beyond.
Over the past century, Mieli Thun has harvested nectar from local bees that pollinate nearby flowers.
Eataly Magazine editors went behind the scenes to interview the team at Calvisius, an Italian producer dedicated to making high-quality caviar following sustainable practices.
Founded in 1995 by Skip Bennett, Island Creek Oysters has grown into one of the largest and most reputable sustainable oyster businesses in the United States. Discover their story.
In this Eataly Magazine article, we’re going behind the scenes to discover the story and difference of Così Com’è.
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