The Farm La Spora for generations collects fresh Abruzzo truffles from the woods around the river Sangro, between Abruzzo and Molise, always a generous source of this precious tuber. Fresh truffles are rare and precious, they are the best that the wise alchemy of soil, climate and vegetation can create.

The farm Le Selve di Monate is reached by taking a dirt road, which crosses a forest of robinia, chestnut trees and hundreds of colorful hydrangeas. A trip aboard a pick-up with Luca and his son Giacomo, who take me to a place surrounded by nature, where the Franzetti family decided to dedicate their lives to the production of peaches, those of Monate.

A place where everything smells good. This was able to do Antonino Azzarello, responsible for the company Aroma di Mascarella, in the homonymous district of Caccamo, near Palermo. With a very precise vision, he was able to transform a stony country soil in a place where, besides planting the classic olive or almond trees, he was able to sow and make fertile ten medicinal plants

The historic Baschirotto Beekeeping produces for over 40 years many varieties of honey, including energy honey, as well as grappa and liqueurs. Founded in 1981 by the grandfather of the current owner, the company is very concerned about the health and well-being of its bees.

The concept of agritourism in Sicily is a total immersion in a world where nature, culture and gastronomy blend in perfect harmony. What happens here at the Santa Margherita is thanks to the Mollica family and Claudia, always smiling and helpful with customers and tourists who choose the Santa Margherita for their holidays in Sicily. She is the one who accompanies us on our fantastic tour among the citrus trees and animals of the educational farm.

In Sicily it happens that men give olives to women, even when they are old, as a sign of life and prosperity. And this is where Giovanni acts. Olives are his love, his family, his consolidation with the earth.

Founded in 2009, Negozio Leggero aims to reduce waste and promote responsible consumption. With over 1500 products available, from groceries to personal and home hygiene products, the store offers a wide range of items sold in bulk or with the vacuum system to return.

Monza, cultural and sporting jewel of the province of Brianza, gives the birthplace of Torrefazione Cafe' Tropical, a small family business, which stands out for its unmistakable aroma of roasted coffee and its passionate history.

In the heart of Upper Piedmont, on the banks of the picturesque Lake Orta, an excellence of Italian artisan chocolate is born: Audere. Diego told us the story of Audere, their production philosophy and future projects that continue to innovate the world of handmade chocolate (and not only).

The objective of our company is to recover and preserve local biodiversity. We have given life and revived from extinction a series of local ecotypes that were once cultivated in this area. For twelve years - indeed even more - we have been collecting the seeds, in particular the seeds of the curly tomato. We grow it in dry culture, that is without water, giving it a very sweet taste.

At the beginning of the nineteenth century, the tasty and delicious dough from which the Piedmont gianduiotti are derived. This ancient tradition is carried on today by master chocolatiers, such as Luca Bellesio, in Lenì (TO), where the gianduiotti are cut and wrapped by hand.

In Sicily, the company adventure of Nicoletta, Giorgio and Giuseppe Scimeca, a sister and two brothers who founded together the eponymous pastry shop of Caccamo, from where dozens and dozens of packets of cookies start every day, packs of almond paste and much more. A company that has never forgotten its origins and which has chosen to carry on the social sense of pastry.

From Giuseppe is born the story of U Barunieddu, a center for the production of not only jams practically made on the spot, but also creams of "sfincione", "peperonate", cream of "caponata" and everything that, starting from simple ingredients, can be spread on bread.

This is the story of La Dolceria - The secrets of the cloister, inside the monastery of Santa Caterina in piazza Bellini in Palermo, whose activity was resumed in 2017 with the aim of enhancing the conventual confectionery of Sicily. Cannoli, biscuits and cakes that have become the centerpiece of tourism in the city, with hundreds of tourists, but also Palermitani willing to make long lines to taste the flavors of the past.

A life made of milk. Since childhood. To choose the best one for making mozzarella, or pecorino cheese or caciocavallo or "vestedda" or ricotta. «Because every milk has its cheese and every cheese has its milk». This is the daily mantra that accompanies since the first light of dawn Angelo Serra, owner of the Dairy Farm Face of Caciocavallo

An Indiana Jones with the same passion for archaeology, but associated with honey. Could be called so Carlo Amodeo, responsible and founder of the homonymous company of beekeeping in Madonna Diana district, a hill overlooking the high Termini Imerese and where you can admire the entire gulf of Palermo.

In the name of bread. And in the name of his great-grandparents, grandfather and father, from whom he inherited an inheritance that is more than 100 years old. It’s a life of "chosen" that of Maurizio Valenti, current owner of the Antica forno Valenti in via Francesco Aguglia in Bagheria. Not just any bakery, but one of the few places that preserves the ancient recipe for the sfincione bagherese, symbol of street food in the world.

Ellis Tomasin, owner of the Farm Court Tomasin, based in Castions Di Strada (UD), in Friuli Venezia Giulia, presents his flagship product: extra virgin olive oil. Tradition, innovation and passion come together to create high quality. The company has deep roots in the heart and history of the territory, a reality that has crossed generations, transforming itself and adapting to the challenges of the market.

Our bees have returned to Genoa, attracted by the intoxicating scent of chocolate that spreads in the heart of the city. This perfume comes from the historic Fabbrica Buffa Cioccolato, where we will find Mr Liotta, owner of this prestigious reality.

The spontaneous and happy smile of those who love what they do is the first business card of this place and it offers me Elenia the owner of "Le Tipicarelle". The owner never stands still, runs left and right, kneads, talks to suppliers, The company is in contact with its employees and sells its products to customers who enter the sales outlet in via Ferrari at Cappelle sul Tavo.

Not always eating too many candies is bad, in fact, if we talk about candies Terranova sometimes can also make the story of a family, a neighborhood and a city: Palermo. And the activity of Terranova Maestri Caramellai has been going on for over 130 years since 1890, an activity of excellence in the production of sweets of the authentic Sicilian tradition, for five generations now. 

In Spezzano Albanese, a hilly territory that fills the eyes with extraordinary beauty, is born the Gullo Mill. Today we tell you his story and that of his family from which he takes his name: a story that smells of authenticity, made of strong ties, established over time and characterized by the love for authenticity and passion for the land.

Our Bees have been attracted by the pistils of saffron flowers, in Rosso, a small town in the hinterland of Genoa, where among dense forests and villages of peasant origin we know the Azienda Agricola Zafferano Di Rosso, a very particular production reality. Here we find Daniel, who explains his work.

Our bees flew over the hills of Pietra Ligure to meet their "friends" bees that, industrious, create quality Ligurian honey at the beekeeping Calcagno Giacomo. Here, among olive trees and dry stone walls, we find their colorful beehives kept by Giacomo, a young beekeeper who illustrates his activity.

Our Bees flew in the Farm Beronà among the olive trees and vineyards of Diano Arentino, a small country village a few kilometers from the beaches of Diano Marina, a lovely seaside resort in the province of Imperia. The cultivation of olive trees and vineyards in this part of Liguria are the pride of the Azienda Agricola Beronà. Here we find Serenella, who welcomes us

Today the Bees are back in Genoa, the city of the Lantern. Here people are attracted with the scent and taste of a good pesto di Pesto per Amore, which is a delight to be enjoyed, both for the Genoese and for the many tourists who discover the city. Pesto means Liguria, like the company that today we are going to discover, a reality that speaks of love for this land, '' Pesto for Love', where waiting for us is Paolo Silvestri who tells us about his activity.

Our bees have been attracted by the scent of basil that is intoxicated between the charming countryside of Celle Ligure, which looks at the blue sea. Today we are going to discover the Azienda Agricola Calcagno Paolo, where Mr Paolo will be waiting for us, who will tell us about his traditional activity.

Today we discover Virtus Mushroom, a very special company, unique in its kind, that cultivates and sells quality medicinal mushrooms, always working with respect for the environment, reducing as much as possible any form of waste.

Our bees were particularly impressed by the historic center of Arenzano. Every corner of the village is studied in detail, like the pastry shop Velludo, where we find Luana, who tells us something about his pastry

We are in one of the jewels of the Sorrento peninsula, precisely in Meta di Sorrento, where we were welcomed by the employees of the Perrusio Dairy; a family-run business. Their story begins around the 60s of the 900' when the family learns how to make cheese at home, in the wash rooms, using only milk from the milking mountains.

A characteristic element that distinguishes Sundays and holidays in Sardinia are certainly Sardinian sweets and today we will discover Anna Maria Sarritzu, who manages to turn them into real jewels.

Today the bees are back in the center of Genoa, in Via Cesarea. Here we meet Alessandro, creator and owner of Billi Pane dell'Anno Mille, a place where tradition is founded with progress and innovation, where bread is baked in wood and the scent is intoxicated in the air.

Today the bees have flown to the historic center of Arenzano in the province of Genoa, where among cozy and colorful alleys, prestigious shops and fashionable boutiques we visit the MattiB Pastry Lab. Waiting for us is Mattia, pastry chef and owner of this beautiful and young reality that today we are going to discover.

Today the bees have flown nearby Genoa to Fado, a small village in the municipality of Mele, characterized by its small mountain style church and being crossed by the Passo del Turchino road, which connects Liguria with Piedmont, mainly at a tourist level. At Fado we find the Pasticceria Giorgio, which for many years has been a meeting point where you can enjoy the flavors of an ancient Liguria just a few kilometers from the big city.

The rural area of Finalborgo is a magical place to discover. Time seems to stand still here: the view is lost among dry stone walls, citrus groves, plants and flowers that grow luxuriantly and the climate is almost always mild. Today we go to Via Aquila to discover the Parodi Alessandro Farm, where Mr. Giacomo tells us about this beautiful reality.

The bees were carried by the wind and arrived in the Po Delta Park, in Porto Viro, in the province of Rovigo. This area is a perfect combination of land, water and sea, where cultivated fields interspersed with canals, reach the nearby Adriatic coast. Today we are going to discover Agrifree, an organic farm in the area, a beautiful reality formed by history, tradition and innovation.

Today the Bees are back in Genoa, in the hilly and residential district of Castelletto, precisely in the square of Sant'Anna, a small treasure trove of history and beauty not far from the city center, where there is the ancient convent of Sant'Anna of the Discalced Carmelite Friars which for centuries has been a symbol of peace and spirituality. Within its walls it houses the Ancient Pharmacy of Sant'Anna, a magical place where fine herbal products have been prepared for centuries.

The historic center of Genoa contains some historic shops, small ancient worlds that make us savor a past time, which seems far away, but in reality lives every day in the products and in the people who passionately carry out these activities, such as the ancient Romeo Viganotti chocolate shop where the young Eugenio Boccardo is waiting for us.

Today the bees have flown to the oldest and most hidden Liguria, to Montebruno, a small town in the province of Genoa at 655m above sea level. This part of Liguria is a genuine mountain area, with ancient traditions handed down from generation to generation. Tradition and genuineness are the flagships of the Antico Forno da Carlo, which has been churning out quality products cooked in a wood-fired oven since 1886.

Today we are going to discover the Pizzolato Giorgio company, a farm located in Massenzatica, a hamlet of the municipality of Mesola, a few kilometers from the Fossil Dunes Nature Reserve.

Bread is one of the most familiar scents in our lives. The one that characterizes our countries at dawn, when a new day is about to dawn and welcomes us like a reassuring embrace. For the Righetto bakery and pastry shop, the motto also applies in 2023: "Bread made as it used to be".

San Colombano al Lambro is a town known to most for its renowned winemaking tradition; This inheritance - forged by virtue of the hilly morphology of the territory - gives the town the role of bulwark of the Milanese food and wine excellence. For some time now, it has become synonymous with quality also as far as the sphere of the so-called red gold is concerned, thanks to the advent of Massimo Fabbris and his "Zafferano Banino"

The Menichelli farm believes in organic farming and uses new crops to make organic nectars, compotes and sauces. The agricultural economy is based on respect for the environment and the enhancement of organic products, including the scrupulous care of the plants sown on the farm's land, on the outskirts of southern Rome.

From colleagues to friends, up to becoming partners of a splendid artisan reality. Loredana Tozza and Gerardo Marano's passion for quality cheeses and for the territory meant that they both left their clerical jobs to throw themselves into a somewhat crazy, but decidedly innovative adventure: producing spreadable cheese creams using raw materials from Campania.

Bees buzz near the flowers and this time we perched on potatoes. Not only potatoes in Stefano Adamo's Voilà Boutique, in Alliste in Puglia. Voilà is the anagram of olive, in fact, Stefano is a producer of oil, potatoes, gin and even vodka. A likeable, as well as decisive, entrepreneur who combines marketing and artisanal production.

The history of the Cason family was born and developed here, when grandfather Giacomo, in 1957, understood that to offer quality food you need the respect that he had learned to love over the years. A responsibility that was then inherited and developed by his son Giovanni.

In a difficult moment like that of Covid, between one batch and another, with the support of their families, they took their biscuits outside the walls of their homes, which are so reminiscent of the tiles of the beautiful Byzantine mosaics, creating in a short time and with excellent results their confectionery company: Biscotti Bizantini.

We often know that what we put on the table has a long history, but we don't know how long it is. Well, we went to discover the Piedmontese cheese Montèbore, whose history is intertwined with that of an ancient castle, a noble wedding and Leonardo Da Vinci. Intriguing, isn't it? We are in Fabbrica Curone, a village in the Curone Valley nestled in the Tortona Hills, in the province of Alessandria.

In Cartignano, in the province of Cuneo, there is a very special saffron company, founded by Paola and Sebastiano in 2019. The name of their project, Zaf Zaf, refers to the small indigo flower with a fiery red pistil.

Beevaio is a small (not so much) green oasis dedicated to bees, precious and endangered animals. We are in Congiunti, in the province of Pescara, where a group of people, armed with unwavering willpower, has decided to devote themselves to the redevelopment of a former forest nursery to create a park dedicated to them, choosing melliferous plants and adopting a completely organic type of cultivation in respect of the environment and bees.