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1904 is an artisanal lemonade maker from Puglia. The Chiurazzi brothers work with respect for tradition and make lemonades as in the old days.
Directly from the tree to the bottle, without any use of preservatives and only with the addition of natural ingredients, thanks to a strictly manual processing and bottling process, the scent of freshly picked lemon and orange stay strong and fresh with every sip.
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In the Iotti family, the passion for aged vinegar has existed for at least a century.
Acetaia Castelli is located in a farm of around 130 years, completely renovated inside so as to be transformed into a perfect place to refine balsamic vinegar.
Place of excellence, Acetaia is located in Rio Saliceto, a sunny village in the province of Reggio Emilia, where the land in summer is hot and dry in this region, creating the optimal conditions for a sublime balsamic vinegar kept in the attic. . Quality is the philosophy of this company, passed down from generation to generation. All this is reflected in the meticulous care of the choice of vineyards where the grapes grown are strictly D.O.C and where nothing is left to chance, indeed it is constantly improved and updated.
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The Russo Dante farm is a small family farm in the far north of Puglia, near the Molise region.
Their location in the plain to the west and sheltered from the chain of the Gargano peninsula gives their extra virgin olive oil a mild taste and flavor without any acidity.
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Fertile hills a few kilometers from the sea and the mountains, at the foot of the Aspromonte National Park, in an area furrowed by rushing rivers, Agro Pic is born in Cirella (RC), set between Mount Tre Pizzi and Pietra Cappa, an ideal place to transform the fruits in authentic pleasures for the palate.
Family management and selection of the best raw materials, many of them indigenous and grown in the fertile and uncontaminated land of the business and handcrafted in respect of the ancient tradition.
In fact, our typical Calabrian products are offered to consumers who are looking for the most genuine products.
The main objective of the activity is the enhancement of the flavors and fruits of Calabria, in particular the special ones and usually less known, such as bergamot juice, a fruit with multiple beneficial properties, unique and sour like the whole Calabrian territory.
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OVER 70 YEARS OF PASSION
The history of Alpe Magna begins in 1953, when Mario Simonetto, after a few years as a journeyman, opened his first butcher's shop in Castelnuovo (Trento). The experience handed down through generations has been enriched with new skills while maintaining the original passion for quality unchanged.
The attention in the choice and hand processing of each ingredient, the passion for our work and for ancient traditions make Alpe Magna products masterpieces of taste. Our sauces and sauces become small works of art, made with love and dedicated to lovers of good food.
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WE ARE ORGANIC PRODUCERS AND GROWERS
THE HAZELNUT SIGNED BY ALTALANGA IS HEALTHY, GOOD AND SAFE
Our production philosophy is based first of all on respect for the earth and its natural cycles.
It all begins on the splendid Langhe hills where our hazelnut groves are located, and continues with natural methods throughout the production chain, to reach the very precious final product:
the authentic organic "Piedmont Hazelnut IGP" from the Langhe.
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The Barbuscia Farm was born in 1950 from the Sortavilla fief in the heart of Sicily. Our precise choice is to focus on a selected production, which follows the cycle of the seasons and comes from the fields we take care of: only where the correct mix between sirocco and thermal excursions due to the altitude (about 400 meters above sea level) creates a microclimate and a right balance between humidity and temperature.
It is the desire for new challenges that, in 2006, drives us to invest to "innovate tradition", offering top quality products, rich in genuine flavors, which however maintain their natural characteristics and aromas unaltered.
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Family
Azienda Agricola Boccino is above all a family, but in the company the role of each of them is based on personal experience and professionalism. The winery is therefore managed by Beppe with his wife Maria and their children Annalisa and Daniele. Then there will be the new generations: Lucrezia, Ludovica and Aurelio.
Their origins
In the history of this Piedmont, made of love for the land, dedication and tips passed down, they are also there. Two centuries ago the company was born and in the middle of the 19th century, Felice, the ancestor of the family, was already exporting wine to America by sea, in small wooden barrels.
Proud of their origins, they know that they owe a lot to their grandparents, Aurelio and Liggia. In large families, it is difficult to stay together and our activity tends to collapse; they were able to take the reins in the 1930s, leaving them an invaluable heritage: a profession experienced as a privilege.
In the 70s, the company passed to the management of Beppe and Maria and today Annalisa and Daniele have the honor of promoting the wines from their terroir.
From generation to generation
Transmitting traditions and wine cultural heritage passed down from generation to generation over time.
They focus on the “sincerity” of their wines and the love of the land which are the basis of their company’s philosophy. A limited use of sulphites and the complete renunciation of weed control represent, in this sense, the continuation of our corporate journey.
Innovation and experimentation accompany their work to obtain products of ever higher quality, also thanks to a favorable climate, which reflect the tastes of increasingly attentive consumers, without contradicting the teachings of their family.
The territory: between Langhe and Monferrato
Their vineyards are here, in Lower Piedmont, between Langhe and Monferrato.
It is in the heart of UNESCO, between the rugged panoramas of the Langhe and the gentle profiles of the Monferrato hills. Two different lands, mothers of different nectars, united by the culture of wine which, from its ordered and careful ranks, reaches the whole world.
Our 14 hectares of vines, all rigorously cultivated by hand, are located on the hillsides most suited to the cultivation of each grape variety. They are distributed between Canelli, vintage of Moscato d'Asti, Corneliano, land of Nebbiolo and Moasca, region of Nice and Barbera d'Asti.
UNESCO defines these landscapes as “a living testimony to the historical tradition of vine cultivation”.
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When the gentle wind descends from the morainic hills of Valeggio sul Mincio, it blows on the thirty hectares of Guyot-trained vineyards of Tenuta la Falcona. Here the Cottini family takes care of the vineyards with attention and dedication, keeping alive a tradition that has lasted for over forty years.
And when the wind caresses the fronds of the large mulberry tree that has always stood out in the large courtyard, we smell the scent of a land that mixes with wine.
In this land nestled between Verona and Lake Garda, you will not only discover the authentic aroma and flavor of wine, but you will also encounter a piece of history. Walking through the vineyards, in fact, you can still see the vestiges of Austrian forts and old outposts, in a continuous interweaving between past and present.
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For four generations the name Biasiotto has been linked to the noble tradition of producing and selling high quality wines and sparkling wines. The progenitor of the Luigi family, coming from a humble and wise peasant culture, began to put into practice what for generations had been handed down and exploited only for self-consumption. The conditions were all there, starting with the production location, located in the heart of the prestigious Prosecco production area.
Luigi, grandson of the founder and his sons Andrea and Tatiana, now continue the long family tradition, wisely using the wealth of knowledge acquired and handed down from more than a century of experience, during which the philosophy of quality orientation has always remained the same.
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The new Millennium: the first beer
It all began with the new millennium when Luciano's wife, our master brewer, gave him the KIT for home brewing of beer. Luciano, who has always been a passionate beer lover, started home-made production almost as a joke using extracts of already hopped liquid malt. Passion and curiosity drove him to switch to production with the E + G system (non-hopped malt extract and addition of malt grains and hops in flowers).
The first steps: with the patience of the wife
The artisanal production took place in the home kitchen, the first fermentation in the living room and the natural refermentation in the bottle took place in the bedroom with a lot of understanding from his wife.
Her greatest desire was to be able to open a micro-brewery one day.
He then involved a friend from his youth, Ilario, but everything remained an utopia until the day when Ilario found himself on the move due to the closure of the company where he was employed. At that point the parties were reversed: Ilario convinced Luciano to start a much more professional production of craft beer. The two friends decided to set up a technologically advanced micro-brewery in Ilario's cellar (in the true sense of the word: 50L), using the typical ALL-GRAIN system.
The first experimental plant: first experiences
They designed and built a plant consisting of a sparging pot and a mash pot with stirrer and PLC temperature control, boiling and hopping pot and temperature-controlled conical fermenters. The old mill (Pastamatic modified by hand) responsible for nights dedicated to grinding the malt was replaced by a stainless steel one with a hopper, reducing the time from two hours to ten minutes.
The big step: birth of a dream
Three years passed and after about 120 cooked 14 recipes were made, all very popular with friends, the first real guinea pigs.
At this point they decided to take the plunge and make their dream come true.
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Their production is closely linked to the seasons and ranges from vegetables in oil, to jams, marmalades, mustards and jellies. They focus a lot on the quality of their product, in fact, unlike many producers, they use their own extra virgin olive oil in their preserves.
As a "relatively young" quality-oriented canning company, they set out to promote the excellence of the Itria Valley (Puglia) in Italy and the world.
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A WINNING FAMILY STORY
Paolo Leo, born in 1960, in a family where wine production was an inevitable legacy; the ancestor began at the beginning of the 20th century to vinify his grapes in the Masseria Monticello, it was then his son Paolo Leo who inherited the land and built the cellar in the village.
And today it is still an heir, the namesake of Paolo Leo, son of Nicola, who runs the new winery, with his wife Roberta, as well as his eldest sons Nicola and Stefano who paved the way for their young brothers Francesco and Alessandro.
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Pastificio Caponi is a Tuscan artisan pasta factory that has been producing dried egg pasta since 1953.
Born from a small shop of fresh pasta, around the 60s it had its first transformation: the small shop moves into larger premises and becomes an artisan laboratory of fresh and dried egg pasta with retail and wholesale. At that time our products were sold in the province of Pisa and in a few other provinces of Tuscany.
Later in the 1980s the Caponi pasta factory was transformed into a laboratory of dried pasta only; even today, only laminated and not drawn egg pasta is produced, following an almost entirely manual processing cycle at room temperature, with a drying period of about 80 hours and carrying out a meticulous search for raw materials.
During all these years the owners have in fact kept the traditional manual processing, with fresh eggs and durum wheat semolina, carrying out a processing cycle as similar as possible to that of homemade pasta.
Precisely for this reason we are unable to produce industrial quantities and our products are intended for a niche clientele, a lover of good food and the Italian culinary tradition.
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Cave MONAJA di CK s.s. agricola
Cave MONAJA was born from the idea of recovering and enhancing a monumental vine in the abandoned village of Farys, a small hamlet of the Saint-Denis Commune, but at the same time doing the same for those "small family vineyards" being abandoned because difficult to manage and uneconomic for large companies.It has been chosen to approach with full respect to these plants with a similar story, preferring a completely ecologically sustainable approach, in order to preserve the landscape and our living environment."I like to think that this choice to keep alive the territory, enhancing a product that is part of the social fabric, is my small contribution to make ours better tomorrow"
Chul Kyu Andrea Peloso
The wines of Cave Monaja are available exclusively in our shop in 88230 FRAIZE
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Dalibrà
It is a winery with a long history of "hands and earth". A story of Abruzzo, an Italian story. Grandfather Pippo emigrated to America from Abruzzo, he was only 22 years old.
All he owned was a cardboard suitcase and a few pennies, but he carried with him the desire to return home, that suitcase would be filled with Abruzzo land, to cultivate it, to "think of it better".
So it was.
100 years have passed since then.
Today those lands are home to our vineyards and we are still there, in our grandfather's farmhouse, with our cellar.
In our brand the proposed objective is to communicate the uniqueness, the unrepeatability of the places where our vineyards are located, in the center between the sea and the mountains, in the protected hill enclosed in a single look.
Organic wine. First of all. Our choice.
The Abruzzo Region, defined as the "Green Region in Europe", allocates most of its territory to national and regional parks, reserves and protected areas from the sea to the mountains.
The "enclosed hill", between sky and sea, where our vineyards are located, which develop between Ortona on the Adriatic and the Majella, in the province of Chieti, along the wine route, is recognized as a biodiversity heritage thanks to the contemporary and immediate proximity to the sea and the mountains.
We are inside a natural fortress
to protect a territory and which has made it possible over time to develop a wine system particularly suitable for organic, high quality cultivation with the reduction of the use of pesticides with invasive treatments on the vineyards.
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The Essentia Cilenti company was founded in 2016, in the heart of the Cilento National Park, Vallo di Diano and Alburni, thanks to the passion and love for their land and with the aim of promoting the consumption of local products, made according to the careful observance of the recipes handed down from past generations.
In 2018 it was awarded with the recognition of the brand of the Cilento National Park, Vallo di Diano and Alburni.
The main purpose of the company is to provide the consumer with a totally natural liqueur, as obtained thanks to a scrupulous and careful selection of the best raw materials, which the uncontaminated Cilento land has to offer, without the use of any type of preservative or coloring, and according to the seasonality of each individual essence.
The ultimate goal of the company is therefore to spread the Essence of Cilento, or the ability to make tradition and innovation, past and future coexist in the same territory.
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It was in 1949 that Antonio Bonomo and Girolamo Giglio started the caper plantation on the island of Pantelleria, a small volcanic island in the south of Sicily.
When the founders passed away, their sons called on Gabriele Lasagni to run the business. Today, she is the only one in Pantelleria to control the entire chain of capers from the plantation to the production of artisanal products.
Ètimo is a byword of exceptional artisanal products from an exceptional island.
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ETNATWIST represents the creation of products that know how to restore the value and sense of the environment from which they take life, driven by the strength and beauty of our territory.
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FELLINE SOCIETÀ AGRICOLA A.R.L.
For more than a quarter of a century, Gregory PERRUCCI has been one of the protagonists of the rebirth of the wine-growing tradition of Salento, in particular by restoring and enhancing the old pruned vines of Puglia. The company's vineyards are located in different areas of the Primitivo di Manduria appellation and on different types of soil, from sandy soils close to the sea to rocky soils, from red soils to black soils. The wines are modern, elegant, fruity and of great aromatic clarity.
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HANDCRAFTED PASTA
Fresh Bolognese pasta with a rough sheet and selected quality ingredients which, thanks to the innovative processing technique, without the addition of preservatives, preserves the authentic taste of the products over time.
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Founded by the Guerzoni family in the early 1900s, the farm began to take an interest in organic and biodynamic agriculture towards the end of the 70s, converting and certifying itself Demeter as soon as it received approval in 1984 directly from Demeter Germany, realizing the first productions of fresh must and cooked must.
Encouraged by the success and by the circle of friends in solidarity, the first batteries of Traditional Balsamic Vinegar of Modena PDO are launched.
The range of Guerzoni products is progressively enriched with the aromatic condiment, a traditional balsamic vinegar that has not reached the age of 12, and gradually with further condiments and vinegars, even producing Balsamic Vinegar of Modena PGI. All in full respect of tradition to guarantee the taste and quality inherited from the Emilian tradition. A precious assortment for all uses: in the daily home, in the banquet of friends, on special occasions.
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Oil has been part of us, of our family history for 4 generations now. Started by grandfather Ermelindo and his wife Letizia in 1925. Ermelindo and Letizia loved their land and the fruits it could already give at the time.
The olive groves were part of the Tuscan landscape, with their turned trunks, several years old.
Deciduous trees under which the whole family dined in the summer, plants which accompanied the holidays and which gave one of the most important fruits for nutrition of the time: the olives.
Already at the time consumed in the most varied way and, above all, used to obtain oil: a fundamental element for cooking and seasoning all the typical dishes of so-called Mediterranean cuisine.
Old olive groves to maintain, to prune with skill so that each year the plants can come back to bear fruits.
Since then, thanks to the passion for cultivation, harvesting and production passed down from generation to generation, Il Bottaccio envisages the development of modern organic olive growing, in the sign of the continuity of an activity respectful of the territory and the quality. of Tuscan peasant traditions.
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The miracle of Santa Giulia which took place in 763 AD, is mentioned in a Latin plaque on the facade of the small chapel of Sant'Andrea, today an architectural ensemble together with the Casa Turrita. The origins of the tombstone and the story to which it refers remain shrouded in mystery: why does Torre a Cenaia keep traces of the passage of the remains of Santa Giulia, which took place at the request of the King of the Lombards Desiderio, when he decided to move them from Corsica to Brescia?
To this extraordinary story we have dedicated our craft brewery and our agricultural beers, which are born from the barley in the fields of the Domaine. J for Giulia or Julia, 63 as the year of death and 63 as civic number 63 where the brewery is located.
The barley from which we obtain the malt for our beers is grown in the fields of Tenuta Torre a Cenaia, where we are located. For this reason, we are the first Certified Agricultural Brewery in the Province of Pisa.
The basic setting of the J63 production is inspired by the Belgian style, on which the specific characters brought about by the use of raw materials of our territory are grafted. To these are added from time to time, depending on the brewer's inspiration and the time of year, of the "one shot" types that you can only taste on tap from our brew-pub.
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WE LOVE OUR HOME : SOUTH-TIROL
The south in the heart, the mountains in the soul. Hardly anywhere else do south and north connect more intimately, hardly anywhere else can both be felt so clearly as here in South Tyrol. Powerful energy, serious people and a country that produces good. Mixed with joy in life and enjoyment, framed by a dash of daring and lightness.
The place where an idea was born: to treat apples as well as wine. To carefully accompany your juice – and with it the taste of our country – on the way to the glass. To see what already exists with new eyes, with a vision. We are convinced: here on Renon, in the heart of South Tyrol, is the best place to create unique apple juice. Enter new worlds of pleasure with us.
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The company
Our young company was born in the Casentino, a Tuscan valley in the heart of the Casentino forests crossed by the fresh waters of the Arno river: Azienda Agricola Terra di Mezzo.
The Tuscan Apennines that delimit the borders of our territory protect us with its peaks, mitigating summer temperatures and guaranteeing quality production.
Our plants quench their thirst with pure waters that flow from the source of the Arno, a source of Dante's memory which has its cradle in our valley.
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La Querce Secondo is the last winery north of the Chianti Classico area, marking the northern border of the municipality of San Casciano.
A small company run by Niccolò Bernabei and his wife, of Swedish origins, Linda Sandkvist. She had arrived as an au pair in 1998 from Niccolò's mother, also Swedish. Galeotto was the love for the son with whom he built a family today and carries on the family business. There are 7 hectares of which 3.6 are intended for the production of Chianti Classico
HISTORY AND PASSION
For years Niccolò has dedicated himself to painstaking work in the vineyard, recovering vineyards from 1975 with a predominantly Galestro soil, not heavy with lean clayey shale marl.
In addition to wine, the company is a farm that welcomes tourists. Niccolò studied as a designer in fact the bottle labels are made by him.
In '98, before taking over the reins of the family business, left to Niccolò by his mother Monica Edlund, one of the first direct growers registered in Tuscany, the choice to take another company for rent which then joined the company main, becoming also producers of Extra Virgin Olive Oil.
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The story of La Via del Tè is a family story, begun in September 1961 by Alfredo Carrai with his wife Lalla and carried on today, together with their children and grandchildren.
Alfredo, fascinated by the world of tea, accepted the challenge, albeit very young, to introduce the consumption and culture of this drink, then almost unknown, in Italy. The desire to deepen the culture of tea leads him to make numerous trips in search of the rarest teas, the best harvests. Alfredo's first trips to China, in the midst of a thousand difficulties, in search of white teas or fine Yunnan teas, the first difficult negotiations with the Darjeeling plantations, the emotion felt in tasting the first Gyokuro.
More than sixty years later, the still family business, in which each of the children leads a sector, is animated by the same passion of the beginnings. Every aspect, from the importation of the best harvests from the countries of origin, to the creation of blends and collections under the La Via del Tè brand, is carried out in balance between innovation and love for the details of the Florentine artisan tradition.
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Lazzari is not only the brand but also the eponymous name of the founding family of this company.
At the base of the choice of their surname, as a brand of sauces, there is a culinary tradition and a long family history that was born in Naples, which is why they also associated the figures of the Neapolitan Smorfia, game of cards, and their meaning in sauces.
All the ingredients used for the sauces have been carefully chosen, they are of the highest quality, 100% organic and all come from Italian territory.
Lazzari firmly believes that high quality ingredients make a difference, in life and in food.
They use Apulian tomatoes, beef and pork from farms with animals in a semi-free state from Tuscany and Lazio, the vegetables are of Abruzzo origin, the PDO extra virgin oil, comes from the Marche , the pine nuts are Italian, the capers from the island of Salina and the Parmigiano Reggiano is from Emilia Romagna, 24 months old.
All of the ingredients listed above come from a supply chain of certified organic companies, and when it comes to animals, we also have certificates of non-use of antibiotics and / or other drugs.
They do not use preservatives, added sugars and / or additives.
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They produce much more than soft drinks, because the sparkling bubbles get lost in the intense and delicious flavor of a simple mixture of selected ingredients belonging to the best agriculture of Italy and the icy waters of Monte Amiata that flow to more than 1200 m in the Natural Park of Val d'Orcia, a territory recognized by UNESCO as a World Heritage Site.
A company that limits its environmental impact as much as possible by choosing glass as the best container because it is also natural and infinitely recyclable and is also attentive to the rational use of energy sources: they are indeed equipped with photovoltaic coverage for their needs.
Their non-alcoholic drinks are rooted in a decade-long tradition that has allowed them to pass on the flavors and quality of the past, as in the best Tuscan and Italian tradition.
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The Mammola Funghi company is a family business founded a few years ago.
It produces foods in oil and vacuum-packed, enhancing and exalting the flavors of the typical Calabrian local products.
In the preservation techniques of its products, Mammola Funghi marries tradition and innovation. In fact, they are preserved in the artisanal way and without preservatives, using the ancient way of boiling of our grandparents, who thus kept fragrances and aromas.
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"Il panaté", this is the name with which the Piedmontese call the village baker and in this way Mario Fongo still likes to identify his company, as the place where every day delicious bread is baked, to revive that sense again. of authenticity and tradition that has guided its business from the beginning.
The history of the company is linked to the town of Rocchetta Tanaro, in the heart of the Asti province, where the first village oven was inaugurated in 1945: this is where the "long love story" that still binds the Fongo family to the best Italian bakery tradition.
A story carried on with passion, dedication and sacrifice that has also returned great satisfaction, as when in 1993, among the aromas of his shop, Mario Fongo perfected the recipe of the Mother-in-law's Languages, the delicious sheets of crispy bread that immediately conquered the most loyal customers and who since then have represented the products of the Fongo company all over the world.
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Their tradition in coffee roasting dates back to 1950, when Vasco Bernini founded the Mokaflor roasting company near Piazza della Signoria, in the heart of Florence.
Today the company is in the third generation of the family.
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Federico Tanasi, founder of Nepeta: “We have revisited the Nepitella rosolio to make a new amaro that is aimed at different national and international markets”.
The company
Nepeta is an innovative start-up, founded just over a year ago, whose core business is distillation. The two partners have put into production an amaro, which refers to the traditions of the territory. It is an area 500 meters above sea level, in the Iblei mountains, where the rosolio di nepitella, a wild mint, was produced.
The idea in brief
Starting from the traditional recipe, Nepeta has developed an amaro produced through the cold infusion of Nepitella, IGP lemon peel from Syracuse and Sicilian bitter herbs, such as Artemisia, Citrus aurantium amara, Gentiana. These wisely blended flavors and aromas, typical of the nature of the Val di Noto, characterize a new liqueur, with an alcoholic strength of 28 °.
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THE TERRACE ON THE SEA
Tenute Nuraghe Crabioni covers an area of 35 hectares, of which about 20 are dedicated to viticulture.
Its slightly hilly position means that it dominates the valley below up to the Gulf of Asinara and the splendid Sardinian sea. Inside there are the buildings dedicated to hospitality, vinification and storage of wines. In the company complex there is a nuraghe, from which the name of the cellar derives, which our guests can visit during walks or horseback rides.
The company offers its guests various activities related to the world of wine to give them a complete and fulfilling experience.
Now close your eyes and imagine sipping your favorite wine on our "terrace" overlooking the sea, or being able to discover the secrets of the millenary history of these places while sipping a good Cannonau, or even relaxing with a fresh Vermentino after a walk among the rows on foot or on horseback.
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The passion for the production of handmade and genuine products is a precious gift from our parents. We are Ezio and Rocco Calciano and our bakery pastry is 40 years old. We are in Tricarico, a small town a few kilometers from Matera, "the City of Stones", a Unesco World Heritage Site.
In this place we were born and raised, we know the most remote corners, the scents, the colors; we are grateful to this place and to those who preceded us, for having preserved and handed down authentic traditions and flavors. This is our starting point: the link with our land and with our origins. Wherever our products arrive, we know that the Lucanian territory is always with us.
Each of our products is made according to a totally artisan tradition, free of semi-finished products and preservatives.
The choice of raw materials is decisive for obtaining a quality product, but it is important that it is supported by constantly updated skills and an efficient laboratory.
Our current laboratory is state-of-the-art, we are equipped with machinery that helps us in production, guaranteeing excellent results and always of the same level, without affecting our precious craftsmanship.
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60 years of history
A story that originates before the Second World War, a story told by every single delicacy of the De Vivo pastry shop.
In the nascent Pompeii of the 1930s, the De Vivo grandparents had an important and renowned bakery in which a fundamental rule was in force: the use of sourdough.
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Pastificio Maiella has been producing homemade pasta since 1946. They are located in Pretoro in the heart of the Majella National Park, where the air is healthy and the water used for the pasta comes directly from uncontaminated sources. Every day, with great commitment, the pasta factory tries to convey these aromas and flavors of the past. The pasta is made by hand with raw bronze dies and dried slowly at low temperature to keep the characteristics and nutritional values of the products unchanged.
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Modern in tradition.
The carefully selected ingredients and the craftsmanship make these sauces the expression of the most refined Apulian gastronomic tradition.
It is in Puglia, the vegetable garden of Italy, where vegetables of all kinds abound. From the ancient vocation of our land we have inherited the millenary art of preserving vegetables, enhancing their flavors, with the precious Apulian extra virgin olive oil.
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Angela BAI, baker and sfolgline, took over in 1998 from her father, Luciano BAI said Piron el furnar, owner of one of the most renowned bakeries in the city of Bologna.
Luciano's illness forces her to make a choice: to continue her studies or to continue the work of his father, to whom he had devoted his entire life? Angela had no doubts. And like all women, she found herself jumping over everything to balance work, family and motherhood. Over time, she has built a structured and modern company, became vice-president of the Association of Bakers of Bologna and actively participates in the activities of the Association of Sfolgline of Bologna and the Province. A glance at the window and inside will be enough for you to be tempted by the flavor of the tradition of a bakery born in 1883, today accredited as historical shop of the province of Bologna.
In 2018, Angela published "Piròn e la vecchia Bologna": a guide to the neighborhood where Angela's bakery is located, the last stop on a journey for tourists in search of historic places and original gastronomic experiences and unique. A book as a calling card for an old and precious store in the city.
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For over 100 years, the Culcasi family has been the Salt family. Inextricably linked to the territory of the salt marshes of Trapani, Salina Culcasi produces and sells the sea salt of Trapani respecting the centuries-old traditions of the ancient salt makers of the region, cultivating and harvesting this precious seafood in the salt pans of Trapani, WWF reserve.
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Love for rice and agriculture
Since 1955 the TOMASONI family has been cultivating and producing rice in that unique area which is the Baraggia Biellese and Vercellese, close to the Prealps. Then, from 1976, with the construction of the Rovasenda rice mill, the transformation and marketing of rice grown directly in its own company began.
A constantly developing reality capable of obtaining high quality rice, recognized for its characteristic consistency, for its resistance to cooking and the absorption capacity typical of the Baraggia rice. We adopt the best agronomic techniques while respecting the environment, combining modern techniques with traditional stone processing.
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Linked to the sea for over a century, Salvatore Campisi produces and transforms a vast range of fish products, from red tuna, swordfish, amberjack, to the highly prized bottarga, mosciame (tuna ham) up to the refining of the catch into pestos and pâtés.
The use of ancient techniques, dating back to the Arab period, refined over time in the small village of Marzamemi, the drying and maturing of tuna products, in a particularly suitable climate, has made Salvatore Campisi worthy of being considered one of the last connoisseurs of Traditions, the experience and care of a time, now in extinction and worthy of protection and recognition.
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THE CALL OF THE EARTH
Just like the flagship of a famous expedition that made history, Santamaria sets sail for the Earth, to rediscover the flavors, traditions, gestures of the past.
The Santamaria company is located in Puglia. The key products of the company are organic wholemeal pasta and Senatore Cappelli durum wheat flours. Santamaria operates vertically on the entire production chain: the work begins with the selection of the grain, then passes through the sowing, harvesting, milling and finishing with the processing, rigorously with bronze drawing, packaging and marketing.
NATURE & KNOWLEDGE
Love for the land and modern reinterpretation of ancient agricultural techniques.
TRADITION & PURITY
Rediscovery of traditions and gestures of the past combined with the protection of nature and biological processes.
CRAFTS & ELEGANCE
Craftsmanship, packaging and attention to detail.
ETHICS & TASTE
Extreme attention to taste and nutrition
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Work, tradition and love for the land: all this is Sapori Eoliani, a history spanning entire generations, which has its roots in the splendid Pollara, in Salina Island.
All the products come from the Green Island, where the De Lorenzo family has been cultivating their capers and cucunci with love and care for some time, until they become a well-known brand and Slow Food presidium.
It is precisely from the passion and dedication of the founder of Sapori Eoliani, Giuseppe De Lorenzo, that the Salina capers have become a recognized symbol not only of the Green Island, but of the entire Archipelago.
The company is now led by Maurizia De Lorenzo after the untimely death of her son Roberto Rossello, a young businessman from Salina and grandson of Giuseppe De Lorenzo. Alongside traditional methods of manual processing, Maurizia constantly invests in research and innovation, to improve and improve itself.
The Sapori Eoliani have their roots in the island of Pollara, thriving with caper plantations from Salina and a place enclosed by the Oriental Natural Reserve of the Felci and Porri Mountains, overlooking the sea. The flavors and aromas of ancient Sicily have remained genuine and uncontaminated, as are the Aeolian flavors, authentic products of quality and dedication. Even today their processing is manual, both in the harvesting phase and in the processing phase.
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It is a company linked to the roots of its territory, but which looks to the future with curiosity and dynamism. They have been producing liqueurs since 1982, with respect for nature and the community. Their goal is to make the know-how and high-quality products of their Abruzzo region known throughout the world.
Scuppoz is a popular word born in the Valle Castellana in Abruzzo, used to refer to the “breaking of glasses” as an invitation to toast and party. Over time, this dialect word fell into disuse among the people and came to designate the products and the family currently behind this brand.
The “Scuppoz” craft project was born at the end of the 70s from an idea by Benito Cicconi, passionate about herbs and infusions. The company was then officially founded in 1982 in Valle Castellana, Frazione Colle, from a small warehouse of a few square meters, with a laboratory and adjoining point of sale. The baton then passed to his son who, following the trend in the sector, began to produce Genziana, a typical Abruzzo liqueur.
The first product of this company is the famous AMARO SCUPPOZ. The particularity, even today, of this liqueur is the label drawn by hand by Professor Marco Tullio which represents the mountains of Della Laga in the background and the Abruzzo shepherd going on transhumance. An image that contains the beginnings of this business, a craftsman who begins the construction of this business with his creations.
From the bitter Scuppoz, many liqueurs and infusions have been tested, from limoncello to flavored grappa.
Benito's son Adriano has been running this business with his family for about 10 years. Dried Genziana and Amabile are now the cornerstones of this company, to which have been added other more popular gentian ranges and other liqueurs such as Ratafià and Licorice.
The evolution over time has been constant from the products to the packaging, the philosophy behind this company has always remained the same: producing with love and passion and conveying history with the unique Scuppoz style.
The employees, each with their own spirit, are pieces of a puzzle that constitutes the great Scuppoz family, each of whom, with their characteristics and diversity, makes a fundamental contribution to their business project.
This is the spirit that distinguishes the Scuppoz company. Passion for their work, love of beauty, respect for others and the environment, the continuous search for precious and natural raw materials and the constant study of the optimal production of our products, are the basis of our philosophy.
Scuppoz is a brand with a strong identity, a company passed down from father to son, which has made this word a symbol of craftsmanship and tradition of a region with a thousand facets: Abruzzo.
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Scyavuru (in Sicilian odor, fragrance)
was born from the passion of a group of people united by a family relationship bond and a strong sense of respect for traditions and ancient Sicilian culinary recipes. A laboratory of tastes and flavors where the production of fruit and vegetables is followed by meticulous processing for the preparation of jams and marmalades, pestos, sweet creams and wine jellies, which allows Scyavuru to reach the customer directly, offering a fresh product , genuine and exclusive.
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First of all comes love for the land. Cultivated with passion and dedication. There are hectares of rows of Lambrusco and Trebbiano vinyards around the company. There are artfully cultivated fields.
Acetomodena is an agricultural company before being a vinegar manufacturer. Those who work there know the territory, what it can give. And he does not exploit it, but indulges it with respect and passion.
That is why the resulting products have a special character. And they speak the language of the frank and sincere genuineness of the sun-toasted clod in summer, cloaked in snow in winter. Smoothed by rain and wind in spring, withered like a leaf in autumn.
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Strada Ferrata is an artisanal distillery that has its roots in the world of beer. The knowledge learned in a decade of beer production by the founding members is now put at the service of our creativity. Long fermentations, unconventional malts and yeasts and territoriality are just some of the distinctive features of our dream called Whisky!
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Tartufi & Funghi Fortunati Antonio
The company was born as a family-run artisan company and, since 1980, has been involved in the collection, selection and sale of fresh truffles and mushrooms.
With passion, Tartufi & Funghi Fortunati Antonio takes care of every single recipe to keep alive the traditions and authentic flavor of the products of the land of origin, Umbria.
All products are made with high quality ingredients: only extra virgin olive oil is used in sauces and as a base for dressings, all preserved truffles are Umbria certified and there are no dyes or preservatives in the preparations.
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Since 1830 the TASCA family is working in the vineyards, when the first land has been purchased by this family.
Their history in Sicily is written in the land that they care for and have handed down for eight generations. With the profound respect they owe to their tradition, and always looking towards the future.
Over the years, Capofaro in Salina, in the Aeolian archipelago has been added to the mother estate, Regaleali; Tascante on Etna; the historic Whitaker estate on the ancient Mozia island; and Sallier de La Tour, in Monreale near Palermo. In a precise project of valorization of the autochthonous varieties and of the territories with the highest wine-growing vocation.
Each productive nucleus has its own marked personality, and narrates an always different Sicily.
Next to the vineyards grow olive trees, wheat fields and almond trees. In the vegetable gardens, in the pastures, in the orchards, men and women work to help us keep pace with the seasons and give birth to the best products of Sicily. Each with its own character, each with its own rhythms.
Today, for them the biggest challenge is to preserve these places and leave them intact to their children, in a sign of constant attention to the protection of every single ecosystem.
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Tenuta Dettori is a wine estate in Sennori, in the province of Sassari in northern Sardinia. He is a small producer who refuses all advertising and only produces 50,000 bottles per year. Biodynamic estate that produces authentic and natural wines.
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When the gentle wind descends from the morainic hills of Valeggio sul Mincio, it blows on the thirty hectares of Guyot-trained vineyards of Tenuta la Falcona. Here the Cottini family takes care of the vineyards with attention and dedication, keeping alive a tradition that has lasted for over forty years.
And when the wind caresses the fronds of the large mulberry tree that has always stood out in the large courtyard, we smell the scent of a land that mixes with wine.
In this land nestled between Verona and Lake Garda, you will not only discover the authentic aroma and flavor of wine, but you will also encounter a piece of history. Walking through the vineyards, in fact, you can still see the vestiges of Austrian forts and old outposts, in a continuous interweaving between past and present.
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Torre a Cenaia - Antica Tenuta Pitti
Robert Pitti, the last descendant of the Pitti, the famous Florentine family protagonist of the Renaissance, was born and raised in Torre a Cenaia. His name instantly evokes all the style and elegance typical of made in Tuscany: together with the values handed down through the history of his family, the inimitable characteristics of Pitti Lifestyle are embodied today in the philosophy and products of our Estate.
Today owned by the Terzi Coppini families, Torre a Cenaia is a dynamic reality that best combines its millenary history and traditions with the bets of the future.
This means that all 340 hectares of arable land, in addition to the 30 hectares of vineyards of the Tenuta di Torre a Cenaia are 100% organic and have obtained the certificate of conformity from QCertificazioni, one of the most qualified bodies in the national panorama of product certification, compliant with quality standards. Europeans.
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Valle dell’Acate is located in Feudo Biddini, in Ragusa province, an important archaeological site, where a Greek necropolis was discovered. A significant cultural history permeates the natural heritage. Grape rows branch off for seventy hectares between the sinuous hills designed by Dirillo river, called Achates by the Romans.
It was Giuseppe Jacono that started wine production, opening the winery at the end of XIX century, when Vittoria was in Sicily the most active center of Frappato wine export toward the French marke
After vinification in the Palmento, Frappato was transferred to Scoglitti harbor on wooden cart (visible today in the old Dispensa) and from Scoglitti to Marseilles harbor in chestnut barrels. Palmento was the pressing room and winemaking room where Giuseppe Jacono senior, at the beginning of XX century, changed the old “cianche” with Negro press machines, introducing an innovative pressing system.
In 1981 Giuseppe Jacono Jr, father of Gaetana Jacono, today at the head of the company, started VALLE DELL’ACATE to continue wine production based on south-eastern Sicily natives grapes. Turning point and subsequent specialized delights of the production are the Cerasuolo di Vittoria, unique DOCG in Sicily, and Frappato DOC di Vittoria, applauded by the oenological critics as the best Frappato in Sicily.
In 1996 Gaetana Jacono joined the company to foster the international sales and develop plans to make Ragusa territory with its prestigious varietals wine widely known. Gaetana intent is to perpetuate the family tradition actualizing current important projects in the sustainability field.
In 2001, father and daughter decided on the important restoration of the Palmento and Dispensa. This was the first step on Gaetana’s entrepreneurial path toward Valle dell’Acate future. Touring Valle dell’Acate estate means time travel, and this journey in the art of wine making concludes itself with wine tasting combined with typical food.
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Located on the historic Matidilche Hills in Emilia, between Parma and Reggio Emilia, the Venturini Baldini family estate is synonymous with sparkling wines from Emilia. With an approach that fully respects nature and its ecosystem, a strong link to the territory and its tradition, and a spirit of innovation, we make organic wines that represent the diversity of Emilia.
The history of this company is closely linked to that of its estate which dates back to the 16th century. However, it was in 1976 with the Venturini Baldini family that wine production began: an innovative production in full harmony with nature. Today the estate is managed by the Prestia family who in 2015 relaunched the historic Reggio brand with the help of the oenologist Carlo Ferrini. The 32 hectares of vineyards owned by the family are entirely cultivated organically.
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The "Villa di Corlo" residence dates back to the end of the 17th century. It is located on a land of about 100 hectares, a quarter of which are vineyards. The estate has been owned by the same family for over a century.
THE FARM
The Villa di Corlo farm, renowned producer of Lambrusco Corleto, Oscar Regionale Gambero Rosso 2003, also produces Grasparossa di Castelvetro DOC, in addition to Grappa Monovitigno Grasparossa Riserva and Traditional Balsamic Vinegar of Modena.
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Vin Gal (Vincenzo Gallotta), creator, designer, Italian artist, originally from Bernalda in Basilicata.
Coming from a family that marked the nightlife and football. Vincenzo was very early inspired by these whimsical environments and his works today all in volutes and colorful are the expression of it.
After studying at the Accademia Costume & Moda in Rome, he moved to Milan to work as a stylist in the Milanese fashion scene.
Today he is a local artistic figure of Basilicata and Puglia with his hand-painted creations: textiles (T-Shirts, shoes, bags, hats, etc.), tableware or decoration ceramics.
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Each story has its roots.
Those of the Zio Pasquale company date back to 2005, the year in which the Santoro family decided to start a bakery production business in Ceglie Messapica, following ancient recipes handed down in secret and scrupulously guarded.
The company Zio Pasquale Srl was founded with a well-defined purpose: to produce quality taralli. Passion and determination have led us, with simplicity, to obtain an artisanal product that is different from the usual. The basis is great care and attention to the entire production process, subjected to careful control, starting from the choice of raw materials to processing.
A deep love for our work, combined with the desire to improve ourselves day by day, leads us to make our project wonderful.