Active in Dego for about 20 years, the farm produces a range of raw cow’s milk cheeses using milk from 24 mainly Razza Piemontese cows. A small number of pigs produce high-quality cured meats: coppa, pancetta and saddle of pork.

Produces bread, biscuits and cakes using a wood-fired oven, Piedmontese flour and natural yeast. It also produces panettone in season, made from the flour of chestnuts dried in tecci huts, a Slow Food Presidium.

Since 1949 the Zafiri family has produced wine from traditional grapes of Liguria and southern Piedmont in the area of Calamandrana. About 20 years ago fruit and vegetables started to be grown on 10 hectares of land using integrated pest management methods. 

Just over 10 years ago Roberta Erbi left his job so he could focus on producing raw cow and sheep milk cheeses at Carcare. He farms 60 Langhe sheep and 7 Bruna Alpina cows, which provide all the milk needed for cheesemaking.

The farm is located at Varazze and occupies an area of 3 hectares. It mainly produces seasonal vegetables, together with olives, which are used to make a small amount of extravirgin oil. Integrated pest management methods are used, with particular emphasis on natural fertilizers.

The family farm, which has been in the family for several generations, is run by Giorgio Elena with his daughter. The Taggiasche olives grown on two hectares at Andora are sold loose, made into extravirgin oil and used for preserves.

Ercole Pizzorno’s farm has been in Coseria since 1930. It produces beef from Razza Piemontese cattle and cured meats from selected animals. Ercole has decided to just sell cured meats at the market and is always keen to describe his work to the customers who crowd his stall. 

The Vado Ligure fishermen’s cooperative is one of the market’s greatest successes. It has 7 members, represented by Emilio, who is always ready to give advice about the most suitable products for any dish. The cooperative also produces salted anchovies in Vado and manages a small restaurant on the beach.

Romana worked as an architect until two years ago, when she decided to grow rare varieties of garlic and onions on a small piece of ground at the farm in Camerana where she organizes projects to help disabled children.

Ivana is one of the last proud producers of zuncò or curd cheese, a traditional fresh product from the Savona area. She sells many other raw milk products, obtained from 60 sheep and goats that graze on pasture for almost the whole year.