There is a food as old as the history of the nomadic peoples of the Caucasus which in recent years has found a permanent place in Italian refrigerators: kefir. Unlike yogurt, which ferments thanks to selected lactic acid bacteria, kefir is born from the combined action of bacteria and yeasts naturally trapped in the so-called “kefir granules”, gelatinous structures that transform milk into a slightly acidic drink, with a slight effervescence and a truly rich nutritional profile.
The result is a living product, full of beneficial microorganisms, which acts positively on the balance of the intestinal microbiome. It is no coincidence that science in recent years has been paying increasing attention to kefir: several studies suggest that regular consumption can contribute to digestive well-being, strengthening the immune system and even reducing systemic inflammation.
Added to this is a highly respectable nutritional composition: easily assimilable proteins, calcium, B group vitamins and good tolerability even for those who are sensitive to lactose, thanks to the fermentation processes that reduce its content. It is not surprising, therefore, that Italians consume it with growing enthusiasm, so much so that today kefir has left the perimeter of the health niche to become a mainstream shelf product, and more and more artisans and small farms are serious about it.
It is in this context that the National Yogurt and Fermented Milk Competition takes place, organized by Ruminantia and now in its fourth edition this year. An event that has been able to expand over the years, including alongside traditional yoghurts also fermented milks – kefir first and foremost – and confirming itself as one of the moments of reference for those who produce and consume Italian dairy excellence.
The awards ceremony took place on 5 June at the Ca’ Vendramin Regional Land Reclamation Museum in Taglio di Po, in the province of Rovigo, as part of World Milk Day. Almost 80 samples evaluated by a technical jury, coming from 17 regions of Italy: cow’s yoghurt, goat’s milk, sheep’s milk, buffalo milk, probiotics, kefir. And even a donkey milk yoghurt, to demonstrate how the Italian production panorama can surprise.
The winners
The most awaited recognition for fans of fermented milks went to Podere Cittadella in Villanova sull’Arda, in the province of Piacenza, winner of the kefir category. The Emilian company was also the only one to receive two nominations in the final phase, confirming a specialization built over the years around fermented milks. A long and coherent path that today makes it one of the most solid references on the national scene for quality artisanal kefir.
The other categories rewarded excellence from all over the peninsula:
To crown the entire competition, the overall title of the 2026 edition went to the Azienda Agricola Casalicchio di Riccia, in the province of Campobasso: their cow’s milk yogurt obtained the highest score of all the samples in the competition, thus earning both the victory in its category and the recognition as the best product of the year.
A small family business from Molise with a history of a very short supply chain – milk produced on the farm, animals fed with local fodder, processing entirely dedicated to yogurt. A project in which Michele D’Avanti and his wife have believed for decades, so much so that already in 1995 they had installed an automatic fresh milk dispenser, anticipating by twenty years that sensitivity towards production proximity which has become a trend today.
