Small farm where Isabella grows vegetables (onion and chicory) used to make sweet preserves, fruit for jams (quince, plum, morello, cherry), walnuts for nut liqueur, wild herbs (borage, nettle) and aromatic herbs. In addition to fruit and vegetable produce, millefiori, acacia, chestnut and lime honeys.
Tel: +39-0516700210
isabella.costa@alice.it

The family farm raises black Massese sheep fed on barley, hay and corn. Helped by his mother and wife Lella, Gianni produces fresh primo sale, medium-aged and well-aged raw milk cheeses. Ricotta is sold fresh or aged for one year.
Tel: +39-0516705033 
colo.gianni@libero.it

The Mora Romagnola meat is cured without using preservatives and aged at the farm. Brothers Paolo and Remo, assisted by Franco, produce fresh pork loin steaks, and a range of sausages—fresh, salsiccia passita or matta, as well as prosciutto (ham), lardo (bacon fat), coppa di testa (head cheese) and coppa d'estate (pork neck salami).
Tel: +39-051919272
lafenice@lafeniceagritur.it

Family-run business which manages to find the right balance between quality and quantity. Mainly vegetables (onions, potatoes, chicory, tomatoes, asparagus, peas, zucchini, cardoons), but also fruit (strawberries, melons, cherries) and processed products (tomato purée, artichokes in oil), Rosanna’s produce has outstanding freshness and natural taste.
Tel: +39-051831556
aziendamuzzanodisopra@gmail.com  

For around forty years there has been a bit of Sardinia in the Apennines: Salvatore Cottu and his family farm Sarda sheep, which for much of the year are left to graze outside, feeding on field beans, crushed barley, hay and organic corn. They produce primo sale, medium-aged and well-aged raw milk pecorino. Ricotta is sold fresh or aged for one year.
Tel: +39-0516510061
gorgognano@tiscalinet.it

Stefano’s cows have a peaceful life, spending most of the day outside in the shade of cherry and chestnut trees. In addition to producing cow’s milk cheeses, at the end of their lives Stefano makes ragù, paté and fresh pounded battutina, to savor with traditional homemade bread. Cherries, edible chestnuts and chestnut flour are also available at the market according to season.
Tel:+39-059989581
agriturismo.tizzano@libero.it 

With the help of his family, Gilberto uses milk from White Modenese cows to produce Parmigiano Reggiano of various ages, from fresh table cheese after 12 months, up to the tangy 50 month version which is excellent for pasta. In addition to these cheeses, fresh ricotta and butter are also produced.
Tel: +39-059/987115
l.gilberto@libero.it
 

Beekeepers whose bees collect partly from their own land (alfalfa honey), partly from neighboring land (millefiori, acacia) or are moved to other regions (chestnut, sunflower). Lara and Virgilio collect honey during the summer months and attend the market the rest of the year. Their honey, which has won several Goccia d'Oro awards, is partly supplied to Conapi and partly sold directly to the public.
Tel: +39-051800137
apicolturapancaldi@libero.it

Less than ten years ago Fabio and his family decided to restore an old gravity mill next to their house, a legacy left by his ancestors, in particular a great-great-grandfather known in the 18^th century as Il Dottore. The fields around the mill grow the wheat and chestnuts to make flour, and fruit trees to make jam for cakes, raviole (filled cookies), mistocchine (chestnut flour cookies) and other desserts.
Tel: +39-0516706014
il_mulino_del_dottore@inwind.it