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Risultati
15, Oct 2026

Parmigiano Reggiano: production has risen by over 5 per cent since the start of the year

The members’ meeting has approved new measures for 2026 and 2027 to curb the rise in production and prevent market imbalances

14, Oct 2026

The Prosciutto di Parma Consortium at SIAL 2026

Once again this year, the Consortium will play a leading role at SIAL in Paris, from October 17 to 21.

"Italian Food Philosophy": the new vision for cured meats in the HORECA sector presented by Ferrarini in Cortina.

Salumificio Palmieri in its 2025 Sustainability Report: building “A Fairytale World” together

Italy’s best salamis in Bologna on October 14 and 15

Champagne Experience 2026: French savoir-faire meets the finest Italian cuisine

Levoni: a long-standing tradition of responsibility

La Corte del Gusto: Salame Cacciatore Italiano

Montasio PDO: “Made properly, for your own good”

Italian cured meats: exports to Poland up 25.2 per cent in the first six months of 2026

Host 2027: International Coffee Day puts the spotlight on conscious consumption and sustainability.

From AI in the barn to phosphorus-free cheese: in Cremona, the International Livestock Fairs look to the future

Salumitalia is strengthened by the addition of two new protection consortia

Open Vinegar Cellars 2026: an event not to be missed on Sunday 27 September

Coppa di Parma and Salame Felino at the Salone del Gusto 2026 in Turin

Ten ways to experience Terra Madre Salone del Gusto 202

Milan Food Week returns in October

Fini Enters the Fish-Filled Pasta Segment

How ERP, MES, AI and robotics are revolutionising the food industry

HIP brings the latest trends in pizza and pasta to Bologna

Cured meats: Italians are bombarded with too much misinformation

The Parma Ham Festival returns from 4 to 6 September

‘Buono da Favola’: Palmieri launches a national competition to promote the deli counter

Crudo di Cuneo PDO takes centre stage at the 39th edition of the Roero Journalism Award

The Traditional Balsamic Vinegar of Modena PDO Consortium at the Arena di Verona with 100 members

Mortadella Bologna Proves Itself to Be a Recession-Proof Delicatessen

Parma ham takes centre stage at the Senigallia Summer Jamboree

Red wine in the summer?The perfect choice!

Agri-food, Q1 2026: the sector remains stable, the food industry grows

HIP – Horeca Professional Expo is looking for the most innovative projects

Etruria Retail Visits Salumeria Monte San Savino

Animal husbandry. Unaitalia: the EU recognises it as a strategic sector

Speck Festival 2026 at Plan de Corones:

Panettone Day 2026: the 26 finalists have been selected!

The sustainability of San Daniele PDO ham is the subject of a social media series

ASS.I.CA. celebrates 80 Years of History

“Experience Parmigiano Reggiano”: Project Launched to Transform the PDO’s Region of Origin into a Tourist Destination

SPEAK FOOD is the theme of TASTE 2027

Open Dairy Days is back

Misleading food labelling becomes a criminal offence from 29 May

Crudo di Cuneo receives praise from Minister Lollobrigida and Regional Councillor Bongioanni

Vignaioli Contrari 2026: artisan wines and signature cured meats

Cibus Tec 2026 Food
Marca 2027 Food

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HIP 2026 Food
Sfogliami Food bianco

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