producer

La Torroneria G.F.G Murdolo

G.F.G. is an acronym for Giacinta, Francesca and Giovanni. The three Murdolo siblings are the latest generation of family to represent a 50-year tradition of torrone production. They bring experience, tradition, an artisanal approach and select ingredients to their work. ...Leggi altro

Mar. 16 2020

Feudo Mondello

This artisan pasta maker takes ‘in-house’ to the extreme. Their durum wheat (ancient Sicilian grain varieties, especially Senatore Cappelli) is grown on their 270-hectare Feudo Mondello, a property in the Belice Valley that the Agosta family have been cultivating since ...Leggi altro

Mar. 16 2020

Forno Santa Rita

The producer got its start in 1999 as a baker of bread and biscotti using ancient traditional recipes in a wood oven. It has since involved, and as of 2016 they produce high-quality artisanal pasta, made by Maurizio Spinello with ...Leggi altro

Mar. 16 2020

Damigella

Locally-sourced organic pasta The basic ingredients are Sicilian: native varieties of ancient durum wheat (Timilia, Senatore Cappelli, Margherito and Perciasacchi) all cultivated on the island by Damigella. The stone-grinding process and artisanal production techniques are also Sicilian, with slow kneading ...Leggi altro

Mar. 16 2020

Pasta Fanelli

Once a train conductor for Italy’s state railway, since 2010 Guido Fanelli has been producing pasta using Khorasan Kamut semolina, spelt, wholewheat flour, egg, and in special, aromatized versions, both conventional and organic. Their production approach centers on locally-sourced ancient ...Leggi altro

Mar. 16 2020

Brazzale

Brazzale, Italy’s oldest dairy producer, has been active continuously since 1784. Over more than 130 years and at least 8 generations of family, the family and their product range has diversified, from Vicenza butter (their historic mainstay) to grana padano ...Leggi altro

Mar. 16 2020

Caseificio Pugliese – Mozzarella Mia

The Cusmai family moved to the north from Puglia to ensure a tighter supply chain for their ‘pasta filata’ cheeses and to be close to the source of their main ingredient: the Bruna Alpina cows that live in the pastures ...Leggi altro

Mar. 16 2020

Damiano

Since 1964, Damiano has produced organic nuts cultivated on its own property: hazelnuts from Monti Nebrodi and almonds from southern Sicily, in Caltanissetta, Agrigento and Syracuse. They also offer Etna pistachios, pine nuts, peanuts, cashews and Brazil nuts, all certified ...Leggi altro

Mar. 16 2020

Graziano

This young pasta maker, founded just two years ago in Irpinia (Campania), focuses on silver and platinum-drawn pasta, producing specific ‘Selezioni’ as well as traditional bronze-drawn varieties. The flours used are a mix of Italian durum wheat from Campania and ...Leggi altro

Mar. 16 2020

Cicalò

Founded in 2008 by Pio Cicalò, today this family-run producer is an artisan workshop, specializing in Sardinia’s traditional pasta (‘homemade-style’, as they like to boast), made with locally-sourced ingredients. Culurgiones (ravioli stuffed with potatoes and mint), seadas (sweet, cheese and ...Leggi altro

Mar. 16 2020

Abbonati a Premium
X
X