Producer Stories

  • 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.

  • When he's not brainstorming with the bakers at Eataly, Fulvio Marino continues to work with his family, grinding organic whole grains over their natural old mill stones.

  • In this Eataly Magazine article, we’re going behind the scenes to discover the story and difference of Così Com’è.

  • From airy ladyfingers to cream-filled cookies, Matilde Vicenzi's homespun recipes quickly grew popular throughout the region and beyond.

  • Discover the 167-year-old story of Urban Trufflesi, then taste their prized truffles for yourself.

  • What is prosciutto crudo Toscano DOP and how is it made? Learn more about the traditional Italian cured ham on Eataly.com.