Our producers
Le Tamerici
Paola Calciolari started her business in 1996 when she opened her first workshop where she made mustards and vegetable jams that set themselves apart immediately for the careful selection of locally grown ingredients (seasonal fresh fruit and vegetables) and for their painstaking working.
So the birth of a line of innovative products was a natural result of her work that exalts the genuine tastes of the ingredients they are made from.
LE TAMERICI
Via Romana Zuccona 208 – 46030 S.Biagio di Bagnolo S.Vito (MN)
Pastificio Verrigni
The Verrigni family has a long tradition: they have been making quality pasta since 1889. Luigi and Gaetano continue down that the road traced by their predecessors and founded on ancient working techniques. The selection of the best durum wheat, the use of the pure water from Gran Sasso, the bronze drawing and slow drying give, as a result, a full tasting pasta, pleasantly rough that can perfectly meet any kind of sauce. A healthy food that combines wellbeing with satiety and good humor.
ANTICO PASTIFICIO ROSETANO
Via Salara, 9 - 64026 Roseto degli Abruzzi (TE)
Frantoio Angela Consiglio
Located in Belice's quaint valley, Angela Consiglio's olive trees produce healthy and precious fruits that create "Tenuta Rocchetta", a prestigious and flavorful extra virgin olive oil. The manual picking of olives, their careful selection, the immediate pressing and natural decantation guarantee an excellent product that keeps its organoleptical characteristics untouched.
ANGELA CONSIGLIO
Via Ugo Bassi, 12 - 91022 Castelvetrano – (TP)
Joselito
Almost nothing has changed: since 1800, the production of the "Jamon Iberico de Bellota" of Juan José Gómez, named Joselito, has been the same. Just starting from the first ingredients, the pigs that grow wild in the "dehesa", the natural environment of oak forests and meadows located in the South of the Iberian Peninsula. These animals are mostly fed acorns and grass that give a unique taste to their meat and make it rich in anti-oxidants and oleic acids with well-known beneficial properties.
The natural seasoning of meat is carried out in cellars and barns where traditional techniques perfectly combine with modern ones.
JOSELITO
Santa Rita 8
377770 Guijuelo - Salamanca – Spain
Latticini Salernitani
The art of preparing dairy products at the "Latticini Salernitani" Company dates back to the first decades of the 1900's, when, in the just established municipality of Battipaglia, cow-buffalos started to be bred continuously. The processing of these cows' flavorful milk was one of the province of Salerno's main resources and, here, this century-old tradition is continued. The careful selection of milk coming from certified breeding farms and the experience combined with modern techniques make the cow-buffalo's mozzarella from the "Latticini Salernitani" an unmistakable cheese that is recognized with the first bite.
CASEIFICIO LATTICINI SALERNITANI
Via Belvedere, 245-247 - 84091 Battipaglia (SA)
Macelleria Del Curto
Only a few people make the true bresaola of Valchiavenna. Also named "brisaola", the word comes from the dialect "brisa", which means "embers" from the old habit to dry these salami with the heat of the embers. Aldo Del Curto, a butcher from Valtellina is one of the producers who still today chooses the most tastiest cut of beef, the part with thin penetrations of fat, and works it only with slight smoking.
At the palate "brisaola" is extraordinarily soft with a slightly smoked taste that reminds the taste of the Valtellina valleys.
MACELLERIA DAL CURTO
Via Dolzino, 129 - Chiavenna (SO)
Laboratorio di Torrefazione Giamaica Caffè
Gianni Frasi is the "coffee man". He is not just a roaster, but a connoisseur, a philosopher and a great gourmet who constantly searches to discover the best world varieties of coffee.
His coffee is for many people, but not for all: it is not easy to become his customer. Before beginning to use the precious beans, only from the Arabic variety, you have "to share" his philosophy that starts from the machine to prepare coffee and continues with the ritual of service, up to the final tasting, the unique expression of every bean collected and roasted with passion.
LABORATORIO DI TORREFAZIONE GIAMAICA CAFFè
Via Vittorio Merighi, 5 – Verona
Edi Simcic
Set in the Slovenain land at the border of the Collio Goriziano, Edi Simcic's winery began its story at the end of the eighties when the family began the independent breeding of vineyards and separated the local wine associations. The extreme care from the vineyard and the very low production per hectare give the Simcic wines a particular concentration and aromatic persistence. All the operations in the vineyards are performed manually and no chemical substances, such as pesticides and herbicides, are used. The level of sulphuric anhydride in wine is very low to such a point that a few wines do not need filtering when they are bottled.
AZIENDA VINICOLA EDI SIMCIC
Goriska Brda, Vipolze
Chocolaterie de l'Opéra
Chocolaterie de l'Opéra is a French company situated in Avignon, and it produces an extensive range of exquisite quality chocolates (pralines, pure cocoa powder, coating bases and confectionery). After carefully selecting the cru from the best plantations around the world (Ecuador, Papua New guinea, Santo Domingo) they are then processed to fully preserve all their purity and aroma.
CHOCOLATERIE DE L'OPERA
135, Avenue Pierre Sémand – Bat J 11 – 84100 Avignon
PROSCIUTTI DOK DALL'AVA
Natalino Dall'Ava has always had a great passion for the art of making prosciutto and in 1955 he set up his business in the province of Vicenza, specialising making sweet Veneto hams. When he moved to San Daniele, in the Friuli region, in the Sixties he took all his know-how with him and took on a new challenge, which led him to become one of the largest producers and seasoners of San Daniele D.O.P. prosciutto.
PROSCIUTTI DOK DALL'AVA
Via del Lago 7, 33038 San Daniele del Friuli (UD)