In 1990 the brand "The Cuisine of Flavors”From an idea of ​​Giovanni Novellini, also founder of a company specializing in meat processing. The desire to give added value to his products was born from him, creating a quality ragù from a fine cut of meat!

Starting from a single reference, many others follow, giving life to an assorted range of fresh sauces: iCondifreschi, healthy and tasty sauces, representative of Italian cuisine and made with traditional methods, as if they were "homemade". At the same time the production experience has led to collaboration with other food companies, in particular pasta factories, for which to produce the fillings of their pasta, according to their needs. Attention to quality and raw materials has always been one of the basic principles of The Cuisine of Flavors, and transferring these values ​​to our brands is fundamental for us.

NeroFermento proposes itself as an Innovative Company in the field of development and marketing of fermented agricultural products to be consumed both in the culinary field and for health purposes. The strength of the company is to combine quality agriculture and technological research by managing the entire production process internally, directly or indirectly. NeroFermento develops and implements the technology and the production process all in-house and since December 2017 it has three fermenters, each with a production capacity of 2000 kg per cycle.
The technology includes the development of ad hoc software and sensors that allow for constant and complete control of the fermentation process. The production cycle, characterized by a natural maturation process in an environment with controlled temperature and humidity, has
a duration of about 60 days

Nero di Voghiera is produced exclusively with Aglio di Voghiera Dop,
obtained with the Aglio di Voghiera ecotype, certified and protected by the Voghiera Garlic Producers Consortium created in 2000 and recognized by the Ministry of Agricultural, Food and Forestry Policies. The characteristics of Aglio di Voghiera PDO are linked to the production area and all operations must necessarily take place within the production district as stipulated in the production disciplinary; each phase is carefully monitored and certified and the product is subjected to multiple quality controls. The typical climate of the cultivation plain, combined with the mastery of the producers and a fine craftsmanship, handed down from one generation to the next, allow the consumer to savor a unique and high quality product on the table.

For 15 years on the market, we at FandB take care of health and taste with our good fruit from the world that we transform in a thousand ways, always protecting their integrity.

Our products, including organic ones, are born from the passion for well-being and pamper the consumer of our times, aware and informed, who knows the importance of a healthy diet made of natural raw materials. Fruit-based products, even exotic ones, for any time of day, made with cutting-edge technologies. To achieve ambitious goals that can only proceed with constant research and development, where innovation and creativity meet, driven by a business ethics based on collaboration with partners and a great respect for customers, with a focus on a healthy nutrition and a balanced diet that brings benefits.

And so, what Nature gives is offered in a mix of health, naturalness and taste. Oh yes, also of taste. The 100% natural cold pressed energy bars, the sorbets on fruit sticks without aromas, the ready-to-drink natural smoothies, are rich in taste for the satisfaction of our palate.
What if fruit turns into freeze-dried powder? It becomes a precious concentration of natural ingredients, especially if we are talking about Superfood Premium Selection with talented multivitamin and antioxidant-rich fruits.

And the research goes on.

Offer the best of the natural, offer nature itself and allow everyone to savor it, discover it, fall in love with it. This is the dream that, in 1972, led to the creation of Agrimontana, a leading company in processed fruit. A company that, after two generations, works excellent raw materials according to the purest artisan techniques: hands, passion and nature are the cornerstones of Agrimontana. But Agrimontana is much more. It is a family to which the founder Cesare Bardini has transferred his essence. A family consisting of his brother Enrico, responsible for the Agrimontana vision in Italy and abroad, his sons Luigi, commercial and financial engine, and Chiara, guardian of taste and philosophy. A large family also made up of company workers who select one
to one the candied fruits, who supervise the candying process with dedication, by the collaborators, by the farmers, by the suppliers who share the passion of working side by side with nature, by the professionals who use the products, by the customers who
they taste them and benefit from the work of an entire supply chain.
All this is Agrimontana, territory, craftsmanship, technology, excellence. We are all of this: a journey towards nature and interpretations in the taste of pastry chefs, cooks and ice cream makers. A journey that starts from unconditional love for the true tradition that makes passion a profession.

Dammann Frères is today the most important French tea producer, of international fame, and among the last to manage all the activities related to the production of tea. A company founded on tradition, but resolutely projected towards the future. Time is marked by the calendar of harvests and seasons: spring is the most favorable period for selecting the best qualities of tea. Experts travel through the plantations selecting the tea, organizing the processing of the chosen leaves with the producers, in order to achieve perfect colors and aromas. Our teams devote the utmost attention to tea throughout the year. Analyzes, tests, tastings, blends and classic blends or with aromatic teas, new control tastings and finally packaging of the whole leaves in special boxes or Cristal® sachets. Emmanuel Jumeau-Lafond is the tea blender and verifies the quality of all the teas used in the creation and production of the classic blends. Thus, every week, he tastes hundreds of batches, compares and assembles them to ensure constant quality and taste. Throughout the year, an expert aromatizer creates new aromatic accords that combine colors and flavors to propose, one season after another, harmonious and balanced blends. Our teams always passionately imagine the new collections of gift boxes and boxes that will contain the creations of the Maison destined, in France as in the world, to represent style, the expression of elegance and the French art of living. Experience, creativity and enthusiasm can be found in all the boutiques of the brand, where enthusiasts can share, over the seasons, the taste and passion for tea.

Domori was born from the creative mind and passion for nature, gastronomy and cocoa of Gianluca Franzoni who in 1993, after studying economics, arrives in Venezuela and, fascinated by the magic of cocoa, decides to build a model for repositioning of fine cocoa. For three years he lived in the field experimenting with new varietals and post-harvest processing methods in order to preserve biodiversity and prevent the extinction of the extra-fine cocoa, CRIOLLO. The name DOMORI comes from the love for seventeenth-century Venice, a symbol of trade, travel and adventure. "Domori" in Venetian means "two Moors", and is a typical expression that refers to the two statues that strike the hours on the large bell placed on top of the clock tower in Piazza San Marco. The Due Mori, in Franzoni's imagination, represented the two seeds: cocoa and coffee. The company is now based in None, near Turin. Since 2006, Domori has been part of the Illy SpA Group whose president is Riccardo Illy. Domori, since its inception in 1997, has been a real revolution for the world of cocoa: It was the first chocolate company to use only fine cocoa, focusing on high quality. The first to produce a chocolate with Criollo cocoa, the rarest and most precious of all. The first to control the supply chain starting from the plantations located in South America and Central America and to have a proprietary plantation that allowed it to recover the biodiversity of Criollo cocoa in the field. The first to rediscover and use an ancient and simple formula for chocolate: cocoa mass and sugar. The first to make a 100% pure Criollo tablet. Finally, the first to create a Chocolate Tasting Code to discover the infinite nuances of cocoa.

The dele.BIO company takes its name from the territory in which it was born, the town of Delebio in the lower Valtellina and a short distance from Lake Como: here the mild climate and the particular natural and landscape conditions give life to a favorable context for the agriculture and fruit cultivation.

 

Since 2006 dele.BIO has been dedicated to the cultivation of small fruits - raspberries, blueberries, blackberries, berries - on an area of ​​about 8000 square meters, in full respect of the environment and following rigorous biological methods, without the use of GMOs. which in 2015 earned it the certification of organic farm. Since 2017 the activity of dele.BIO has focused on the marketing of small fruits, jams and nectar.

Acetaia Fondo Montebello was founded in 1991 in Emilia Romagna, Maranello, Modena.

It was the first to formulate high density Balsamic Vinegar of Modena.

The passion, transferred to the second generation, means that today Fondo Montebello is a medium and modern company with a FSSC 22000 certified production process; constantly obtains the trust and appreciation of difficult markets, thanks to the effort and resources we put into producing a quality Balsamic Vinegar.

Our vision is to provide a wide range of different products aimed at satisfying the most demanding customer with an affordable price, without affecting the quality. For this reason, we have never stopped striving for quality.

Our goal is to spread our balsamic vinegar as a first-rate niche product, created with unique ingredients such as cooked must and aged wine vinegar, without dyes, flavors or other additives.

Even having automated some of our production processes, we want to emphasize that the intense taste of our Balsamic Vinegar comes from high quality basic ingredients, all purchased locally and from the refining process, which takes place naturally in wooden barrels.

In 2019 the opening of Fondo Montebello USA, Inc, a U.S. branch in Houston, Texas.

In 2020 the acquisition of 7 Import Export LLC in Miami, Florida, a company operating in the distribution of food & beverage.

This goal was achieved thanks to the strong value of the product and the acquired know-how.

Since 1999, first out of passion, then since 2007 as a business we have been creating handmade soaps and other complementary products. They are soaps made with raw materials picked, for the most part, directly in our Friulian woods, therefore in harmony with the luxuriant nature of our region.

We have always been passionate about natural products and we have translated our passion into our daily work motivated by the research and production of soaps that share not only the well-known characteristics of personal hygiene but also those of assistance and help in solving certain problems, especially the skin.

A small family and artisan company motivated by the passion for the world of soaps and the desire to offer you customers the rediscovery of the Friulian territory through the scents, aromas and fragrances that nature generously gives here.

To ensure the highest quality we choose, when required by the essence present in the soap, with obsessive care the pastures and woods where we pick our herbs, far from intensive crops and densely populated places. In case of impossibility, the raw materials are however rigorously selected to always offer a 100% natural soap.

In fact, our soap does not undergo any invasive heat treatment and unnecessary industrial-type transformations in order to keep its characteristics and active ingredients intact.

The Zio Pasquale Srl company was born with a well-defined purpose: to produce quality taralli. Passion and determination have led us, with simplicity, to obtain an artisan product different from the usual. At the base there is a 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.

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 product production business in Ceglie Messapica, following ancient recipes handed down in secret and scrupulously guarded.

In 2006, Uncle Pasquale decides to transmit, outside the borders of Puglia, the knowledge of the true artisan tarallo through participation in events, market exhibitions and craftsmanship events.

Zio Pasquale is the story of a company that grows, develops and renews itself in the direct relationship. It is the story of a stubborn will, which overcomes any economic principle, managing, without stopping time, to bring the authentic taste of artisan tarallo to modern laid tables.

The Zio Pasquale company was created to achieve a virtuous ambition: to make known the true artisan tarallo, beyond regional and national borders.

This is more than a job for us. We want to put our heart and a piece of our land inside. Our mission is to bring the excellence of artisanal tarallo to the large national and international market, preserving traditional flavors, all this in full respect of the territory and its sustainable development: a path that our company has been following for some time.

We strongly believe in communication and in the importance of the interaction between the various steps: from suppliers to the end customer, trying to be ready to respond to any need and prepared for any market

We are a young winery that has inherited, for generations, the love and passion for the vineyard and the wine culture. This is why we love our territory and mountain viticulture.

We cultivate Nebbiolo and Pignola Valtellinese and produce wines in Valtellina, in Valgella –Tresenda di Teglio, in the heart of the famous vineyard terraces of the Province of Sondrio.

“We cultivate dreams”, knowing full well that to do so we need the concreteness of work and research. Will that feed the dream and make it unique.

La Forneria Manidi stands in front of the majestic Belgioioso Castle in the main square of the town. It is in this enchanting place that, since 1888, Luigi Manidi's descendants have been baking bread and delicacies every day, perfuming the air already at sunrise.

The farm covers about 900 hectares in 5 farmhouses between Lomellina, Novarese and Vercellese. In a reserved place of the Cascina Abbazia d'Erbamara di Cergnago in Lomellina, in a part of the countryside protected by the woods and by the bends of the Agogna stream, a special rice is grown: the Marta Sample rice.

With the turn of the new century Marta Sample joined the company and in 2018 launched the cultivation of the rice of the same name with the aim of making it authentic and natural, without the addition of chemicals.

Mulinum is a farm born in Calabria from the dream of giving life to a complete and controlled wheat supply chain in every step, which starts from the organic cultivation of exclusively local varieties of seeds to get to the production of wholemeal, stone-ground flours . Subsequently the flours are transformed into bread according to "ancient recipes and with the use of mother yeast" and into sweet and savory baked goods.

From the crowdfunding operation launched in 2016 by Stefano Caccavari to start the first Mulinum in San Floro "in the province of Catanzaro", the project of an agricultural startup has taken shape that wants to replicate, thanks to a permanent and ever-expanding fundraiser, the Calabrian model in every Italian region, adapting it "every time" to the local characteristics.

Mulinum works every day for the renaissance of Italian wheat cultivation, focusing on the biodiversity of seeds and the richness of their properties, which remain intact thanks to stone grinding. The large retailers interested in quality flours and breads and the bakers who have chosen to use only ancient local grains are its natural interlocutors. Finally, Mulinum sells directly and at retail on its online shop, in San Floro and in all the other places where its structure will be built.

Agridelizie has been cultivating the products of the second land for over 15 years natural methods
and transforms them to bring all the flavor and benefits of
small freshly picked fruits, in compliance with the authenticity of the product and tradition.

Agridelizie is born on the gentle slopes of Monte Bracco, in Envie. The intense passion for the cultivation of small fruits that animates our family has allowed the birth and development of the company over the years.

Our philosophy has its roots in union between man and nature and in tradition. Principles that prove to be successful and that allow the company to dedicate itself not only to the cultivation of blueberries, the beating heart of the business, but also to other small fruits such as raspberries and amelanchier. This love for nature invites the most attentive consumer to abandon industrial products for a return to the past, to homemade specialties, with care and dedication. Agridelizie, through its products, wants you to discover this territory at the foot of the mountains, which thanks to the heat of the sun, the fresh and crisp air and the fertile soil, makes you rediscover the flavors and pleasures of the past.

The Sant'Anna oil mill was born from an idea of ​​a banker with a passion for agriculture transmitted by his ancestors. Everything takes shape from the construction of the oil mill in a hamlet (Sant'Anna, in fact) of the city of Marsala in 1997.

Driven by the need to personally follow the transformation of the fruits of their olive groves, the members of the Family begin to understand the potential of that intuition, starting to take care of all the processes of extraction of extra virgin olive oils, which have always been one of the symbols of Sicilian gastronomic culture and the Mediterranean diet.

The Sant'Anna oil mill relies on two main farms for its production, that of Marsala and that of Mazara del Vallo, for a total of 40 hectares of olive groves cultivated for three generations. The olive harvest, mainly carried out in October, takes place exclusively by stripping, a process that avoids any type of mistreatment of the fruit, thus avoiding potential organoleptic imbalances in the finished product.

Following, the transformation phase that starts strictly within 24 hours after harvesting with the cold extraction of extra virgin olive oil, with temperatures that are around 22 ° - 24 ° to preserve distinctive scents and smells for each cultivar . Immediately after extraction, the extra virgin olive oil is delivered to special steel silos, under nitrogen and at a controlled temperature, located in the same mill, where it will remain until bottling.

The proposed oils are three: Intense, Delicate and Organic. Each unique, for the organoleptic properties and for the experience that it manages to convey to the consumer. With the aim of extending its horizons, in 2019 the Frantoio creates the "Maccubbo" brand, from the name of the Tower present in the company logo, with which it identifies two lines: one of balsamic vinegar and one of canned food from the typical flavors of the Sicilian tradition.

The Sant'Anna Oil Mill has a history of family traditions behind it that grows and enriches over time. Its mission is to transmit, generation after generation, the added value of the family component in the purest and most traditional art of the production of native oils in compliance with Made in Italy quality.

The Monterosso Agricultural Company is located in the extreme southeastern edge of Sicily, in one of the municipalities of the province of Ragusa higher than sea level (about 700mt), Chiaramonte Gulfi. A modern company aware of how product quality can be the key to success.

According to the different seasonal phases, the company employs between 25 and 150 collaborators. The daily production is of thousands of units, made in various types of packaging: trays, jars of various sizes, bottles. The supply chain activity arises from the production of the raw material in the greenhouse.

STRICT QUALITY STANDARDS TO GUARANTEE EXCELLENCE.

It is carefully selected by experts to guarantee its high quality standard.
Precisely on the quality front, the Monterosso Agricultural Company implements a series of initiatives that involve every activity: from the choice of raw materials to the dialogue with the final consumer.

The quality policy translates daily into a careful selection of the raw material available all year round thanks to cultivation in a protected environment.

Those of the Patemisco farm date back to 1965. The founder Luciano Latorraca, following in the footsteps of his father, already an established farmer, enters the field of international citrus fruit production and sale.

Its 70 hectares of land are divided between navel oranges and seedless clementines with attention to the smallest details to allow the production of a high quality product

In 2003 the great turning point arrives: for production and logistical reasons the entire warehouse is expanded to make room for the latest generation machinery. Thanks to the latter, the company becomes capable of producing 1500 crates of citrus per day!

All production processes are supervised by an external soil and health certification body which periodically analyzes the residues on our products through laboratory tests. For each ingredient the supplier of origin and the batch must be communicated. The Company also communicates all the operations carried out and the pesticide products used on the crops. We only use natural methods to defend our plants from fungal and entomological diseases.

Today, thanks to the pioneering spirit of Luciano Latorraca, the company sells its products online. Fast and guaranteed shipments ensure the customer a fresh and quality product.
All successes have their own secret: that of the Patemisco farm lies in producing foods recognized as excellent, for flavor and quality, by its consumers.

Our company is organic farmers and processors committed since 1978 in producing good food, fruit of an agriculture that respects the land and its fertility. We combine more than 1.000 farmers in Italy and over 10.000 small family farms in Central and South America.

Da more than 40 years we choose organic farming taking care of the delicate andqthe balance that exists between our Planet and the People who inhabit it: for qhis we decided to produce foods designed for the well-being of both. Products that start from raw materials grown senzto synthetic chemistry, grazie to a cutting-edge agronomic capacity, with the utmost respect for the land and the people who work it. Products processed with techniques that protect and enhance the characteristics of our raw materials, also grazie to always short and essential ingredient listsziali, free of preservatives and additives.

We offer food simple and qdaily, who have not forgotten the taste, the pleasure of gathering around the same table and being shared. Today our products are about 400: dough, rice, tomato puree and pulp, vegetables, legumes and soups, Biscuits, fruit juices and nectars, compotes and honey, still vegetable drinks and a baby line completely dedicated to the first infanzia. To them are added the fresh line, including fruit, vegetables, yogurt with “Latte Fieno TSG” e zup, qu that of frozen foods, of ice creams e quella of a Fairtrade organic that comes from Latin American producers: coffee, chocolate, cocoa, zcane bird, Basmati rice and tea.

Sicilia in Bocca, a Sicilian company specializing in the marketing of food products of typical Sicilian cuisine. It brings together under its own brand foods that are inimitable elsewhere that boast a close link with the territory.

For over 160 years, 365 days a year, our family has been taking care of our 28 plants, each of which tells with its fruits a unique Italian story that can only happen here, in Greve in Chianti in the heart of Chianti Classico.

Land that gives voice to the sacrifices and passion of those who cultivate it every day, a source of inspiration that prompted us to work with patience and precision to create a good, healthy, natural extra virgin olive oil that is good for health .

We dared to combine respect for the teachings handed down by our grandparents and the continuous search for cutting-edge technology, to bring out all their character from our olives, giving life to 3 collections of different and richly nuanced extra virgin olive oils. I Monocultivar, Leccino, Moraiolo and Frantoio 3 extra virgin olive oils among the most awarded in the world that tell the love for Chianti Classico, enhancing its excellent and unique qualities. The Fruity, Light, Balanced Dop Chianti Classico and Intense that arise from the search for the best combinations with food and are a sensory experience declined in three different intensities, to enhance each dish in a different and particular way. I Colline di Firenze, a line of elegant and balanced extra virgin olive oils, symphony and synthesis of the colors, aromas and flavors of the Chianti Classico hills

This is the essence of the extra-ordinary Pruneti experience to be explored in the Oil Show in San Polo in Chianti. A place where taste marks every single moment and reveals flavors rich in nutritional properties capable of guaranteeing perfect combinations, both with traditional foods and with the most refined creations of international chefs. And now also at the Pruneti Extra Gallery in Greve in Chianti, a truly Extra place, imagined to guide you to discover the culture and deep knowledge of an extraordinary ingredient: the Extra Virgin Olive Oil of excellence.

Palazzo di Varignana today extends over over 250 hectares of agricultural land, which cover a large area of ​​the hill south of the Via Emilia, in the Varignana hamlet in Castel San Pietro Terme. Among these, 120 hectares of olive groves give life to a precious Extra Virgin Oil, which represents absolute excellence throughout the Italian territory. To the olive groves are added 35 hectares of vineyards, where mainly native grapes are grown, three thousand meters of vegetable garden, one hectare of almond groves, a strawberry grove, an orchard of apples, pears, apricots and cherries, 4000 meters planted with goji, a terraced vegetable garden with 42 different aromatic herbs and a very original and rare production of saffron.

The fruits of this land, in addition to representing the basis of the cuisine proposed within the Resort, have given rise to one line of products under the Palazzo di Varignana brand, which includes 5 types of extra virgin olive oil of excellence, the first classic method sparkling wine Pinot Nero and Sangiovese Superiore Doc, jams and fruit to drink, saffron pistils, salts flavored with officinal herbs. All autochthonous and km0 products, healthy and natural, which arise from innovative cultivation techniques, but wisely combined with craftsmanship experience. The Palazzo di Varignana brand is the spokesperson of a philosophy whose founding values ​​are Tradition, Territory, Excellence and Health.

The project is in continuous development: in 2020 a new semi-underground cellar of 1200 meters is under construction with a tasting area, while in 2021 the achievement of the Bio certification and the construction of an oil mill is expected, so as to guarantee the 100% integrated supply chain. %.

PALAZZO DI VARIGNANA EXTRA VIRGIN OLIVE OIL

The passion that the founder of Palazzo di Varignana - Carlo Gherardi - has always had for the olive tree is the basis of this story. Today 150 hectares of new olive groves draw the profile of the hills surrounding the Resort: over 100.000 plants give life to a very high quality extra virgin olive oil, with intense taste sensations and great aromatic complexity. The ancient origins of this cultivation are reconciled with the modern techniques of espalier farming and mechanized harvesting, making it productive and extremely sustainable. Today Palazzo di Varignana collects over 400.000 kg of olives from which about 60.000 liters of oil are produced.

Every year new portions of olive groves go into production, defining a quality path that will lead - year after year - Palazzo di Varignana to be the first producer in Emilia Romagna as well as a case study in the creation of agronomic quality supply chains, restoration of indigenous crops and landscape protection.

Love and respect for the territory have led to the choice of the most representative cultivars of Emilia Romagna, such as Icicle , Nostrana of Brisighella. These, together with the varieties Frantoio e Leccino, present in a smaller percentage, make up about half of the olive tree crops (110 hectares) with a density of 450/500 plants per hectare. In the other half of the olive groves, there are cultivars from central Italy, such as Maurino and Holm del Corno, with a density of about 900 plants per hectare.

The care and attention for each phase, from cultivation to packaging, gives rise to 5 types of excellent Extra Virgin Olive Oil, of which three Monocultivars for varieties Icicle, Local e Correct it. Of particular value are the two Blend: Reserve in which we find Frantoio, Leccino and Pendolino and the Cru Selection produced by expertly blending the Maurino and Correggiolo varieties. Each cultivar expresses its own identity, which translates into a different oil every season, like a palette made up of various shades of green and with olfactory tones ranging from medium to intense fruity.

The spearhead of the production is certainly the Monocultivar "Claterna" Ice Lolly multiple award-winning by the main guides of the sector: in fact it received the mention "Great Oil", attributed by Slow Food 2019 Extra Virgin Guide as "excellent oil in its category for organoleptic value, adherence to the territory and its cultivars " and "Three Leaves", the highest award given in the new edition of the guide Oli d'Italia 2019 by Gambero Rosso, dedicated to the best extra virgin made in Italy.

The national mentions were then joined by other international awards: il Gold Prize at the Japanese Olive Oil Prize (JOOP), the most important international competition of the Japanese olive oil scene and the Silver Award at the 2019 New York Olive Oil Competition. All the extra virgin olive oils of Palazzo di Varignana have also entered the prestigious Flos Olei guide.

The food project of Palazzo di Varignana aims to spread the culture of Extra Virgin Olive Oil, offering a 360 ° experience in the world of oil, which starts from cultivation and continues inside the Resort. The guest is accompanied to the direct discovery of the Oils through tasting itineraries of extra virgin olive oils; oil-centric menus at restaurants take charge of establishing new opportunities to discover the relationship between oil and food, between cuisine and matter; Oil-centric treatments and massages at the Spa bring the natural values ​​that the earth first and the olive tree have been able to distil into the dimension of sensory pleasures and beauty care.

THE LINE OF FOOD AND WINE PRODUCTS

Within the Palazzo di Varignana estate, the land not naturally suited to the cultivation of the olive tree was used for other crops, capable of enhancing the orographic characteristics, the sun exposure, the level of humidity and the flow of winds. Thus were born areas used as a pomegranate, hazelnut, apricot, peach, cherry and plum orchard. In 2016 the farm was purchased Rio Rosso with 7 hectares of land reduced to an impenetrable forest; with the agronomic and landscape design, one of the most interesting vegetable gardens in the Region was created. To all this are added 35 hectares of vineyards in which mainly native grapes are grown.

 

In 2018 the first two references of the wine project were created, the classic method sparkling wine Pinot Nero and Sangiovese Superiore Doc. The labels of Palazzo di Varignana are the result of a project in continuous evolution and growth, which also includes the production of wines free of sulphites.

The product line of Palazzo di Varignana also includes:

Artisan jams and fruit to drink: the fruit, grown and harvested in the farms of the Varignana hills, is carefully selected and hand-worked within 24 hours in a small artisan laboratory in Romagna.

Goji berries: in the Rio Rosso garden of Palazzo di Varignana the Goji plant is grown, originally from Tibet, belonging to the family of tomatoes and chillies. Its berries, rich in natural antioxidants and vitamins, are known for their beneficial properties.

Selection of saffron: inside the Rio Rosso garden there are 400sqm of saffron, a spice that is obtained from the stigmas of the Crocus sativus flower. At Palazzo di Varignana every flower opens up to the rays of the sun and tightens up when it is dark or raining.

Flavored salts: born from the encounter between the precious Cervia sea salt and the aromatic herbs grown in the terraces of the garden of Podere Rio Rosso in Varignana. A unique, natural and carefully crafted product.

The line of native products is also joined by a selection of excellent proposals, chosen for their tradition and high quality: a refined tea line, a careful selection of fine Italian artisan chocolate and a new line of local artisan honey.

The connection with the territory and the history that characterizes Palazzo di Varignana products is represented by the very symbol of the brand, which takes its cue from the Roman coin found in the nearby archaeological site of Claterna. An ancient Roman city whose maximum splendor dates back to the XNUMXst century BC, when it was a reference point for the surrounding area, densely populated and undergoing great economic and productive expansion. The coin features two famous associated faces: Octavian on the front, Caesar on the back. 

In 1940, in Catania, on the Sicilian east coast, the Master Pastry Chef Pasquale Stramondo had the avant-garde intuition of developing semi-finished products for ice cream parlors and artisan pastry shops.

In 1973 Pasquale Stramondo, now an established local entrepreneur, met Vincenzo Lo Castro, a young sales agent, and saw in him great skills and determination. Eager to follow up on his project, he involved him to the point of entrusting him with the management of the company.

 

In 1980 Vincenzo Lo Castro decided to move the company to his city, Salemi, a village in the province of Trapani, the heart of the production of agricultural raw materials. In those years STRAMONDO continued its growth, becoming a point of reference even outside the borders of the island.

In the nineties, the sons Vito, Silvia and Sergio Lo Castro flanked their father Vincenzo and projected the company into international markets, making it gain notoriety all over the world.

We were born in 1995 to promote the fair trade.

An intuition: fair trade to be credible in Sicily must face the challenge of create jobs, must promote local, clean and sustainable production circuits, another economy.

For this after the Workshop of the World we start in 1999 the production project of the Modica chocolate. Initially we have it produced in the laboratory of the “Don Puglisi” shelter, distributing it to all the World Shops in Italy. in 2004 we open a our laboratory for the production of chocolate according to tradition with fair trade raw materials and clean work, buying the place with a loan from Banca Etica.

We were born linked to an ixil del Mayan association of women Guatemala, from which for a few years we imported the fabrics that they made with the traditional belt loom, and for this reason we have chosen as our name the quetzal, which is the symbol of Guatemala and freedom: it is a budgie that dies in a cage.

Women have always been protagonists in our history: from the Mayan weavers of the origins, to the women who have always animated the Bottega Solidale, to the women of our workshop, to our partners (a good half), to the traveling companions who come to visit us, they write about us, they accompany us on training courses, for example Cettina Mazzamuto. We believe in feminine strength and creativity that we have tried to express with the Sherazade bar.

Heir to one of the oldest Molfetta families of olive growers and millers, Maria Caputo continues the family tradition by totally orienting olive production in the direction of organic cultivation, sensitive to environmental issues that become more and more pressing every day for a correct and healthy way of life.

The land where it is born Gran Pregio Oil it is north of Bari, in the cradle of centuries-old olive groves and close to the Adriatic Sea.

We always strive to obtain oils with high quality standards.

The company is attentive to new processing technologies, which take into account all the processing parameters allowing to obtain oils with high quality standards, thanks to which theGran Pregio Oil he has obtained many national and international awards.

OlioCRU is a young company firmly anchored to its territory,
located north of Lake Garda, born with the intention of combining the passion for the care and cultivation of olive trees with the transformation of the fruit into products of excellence. The result is high quality extra virgin olive oils, which are born from the careful selection of pitted and non-pitted Garda Trentino olives, which are transformed with the best technologies in the proprietary oil mill to guarantee the consumer the highest product standards.
Quality sought and achieved in all stages of processing: from the strict selection of the olives during the harvest, carried out by variety and calibrating the state of ripeness of the fruits, to the rigorous milling activity,
from bottling to storage. Lastly, the packaging phase, which combines the refinement of an elegant packaging
the prerogatives necessary for the perfect conservation of the product.
The cultivated lands are located on the morainic hills, near the castle, in the area of ​​Làghel, S. Martino, in the Oltresarca
and Romarzollo, in the municipality of Arco.

We started a long time ago, indeed starting in 1878 was Silviano Venchi, a 20-year-old Turin boy so in love with chocolate that he spent his savings in two bronze cauldrons and began experimenting first in his own apartment and then in a small room. in via degli Artisti in Borgo Vanchiglia in Turin.

Those experiments went so well that after a few years were born the Nougatine, bon bon of chopped and caramelized Piedmont hazelnuts covered with extra dark chocolate (the advice is to reread this story while enjoying one) and Venchi Spa, "... the most elegant chocolate shop in Piedmont … ”Named among other things“ Provider of the Royal House ”.

Today on the packaging there is no longer the royal coat of arms, but the passion, the meticulousness and the courage to experiment remain from that era.
This is how all those chocolates with imaginative names were born, the Chocoviar, the Tartufini, the Gianduiotti, the Cremini, the bars, the Suprema cream, the Gelato and the Gourmet eggs.
All delicious, healthy, natural, made with the best ingredients and the best intentions: see the bright side and live a long happy life or, if nothing else, a little sweeter.

The Carmela Goffredo farm is located in Colliano in the province of Salerno, in the upper Sele valley of the Lucanian Apennines, in a spectacular panoramic position surrounded by a nature rich in meadows and areas
reforested. In the midst of this great green lung we take care of our own
olive groves: a large family made up of 12 hectares of olive trees that every year gives us our precious extra virgin olive oil

The production of oil is an ancient knowledge that the Goffredo family has
internally handed down from generation to generation, whose secrets
they were respectfully collected by the very young entrepreneur
Carmela Goffredo who in 2017 founded the homonymous farm with the aim of sharing the fruit of this tradition: extra virgin olive oil.

The CafféLab project was born as a collective, a group of people with different skills, different past and present but the same passion: quality coffee.

The world of coffee is changing. In recent years we have been witnessing a strong cultural evolution of coffee. Some consumers are beginning to realize that this product can be a universe of varieties and aromas and that a conscious taste can give us extraordinary sensations.

We wanted to make our own blends through experimentation, because looking for quality does not mean fossilizing on a taste, but going in search of it. We have also started to use different extraction methods, because coffee is not just about espresso. Finally, we understood that roasting can totally change the taste of a coffee and that you can also experiment by roasting your own coffee, at home, at different levels, with different profiles.

For this we have created CaffèLab: to allow you to create your own personalized coffee blend, through our configurator, making available the best single origins and professional equipment.

Why coffee is not a cup, it is a universe.