OUR COLD CUTS
OUR EBIBLE GOLD
Giusto Manetti Battiloro
OUR ORGANIC FLOURS
Azienda Agricola Dolci Giuseppina
OUR HONEY AND DERIVATES
Azienda Agricola Il Tiglio
OUR LEGUMES AND CEREALS
Azienda Agricola Dolci Giuseppina
OUR MARMALADES, JAMS, JELLIES AND SWEET CREAMS
Azienda Agricola Prunotto Mariangela
Azienda Agricola SI.GI.
OUR EXTRAVIRGIN OLIVE OIL
Tenute Librandi Pasquale
Terre di Grifonetto
Società Agricola F.lli Cassese
OUR PARMIGIANO REGGIANO CHEESE
Azienda Agricola Bonati Giorgio
Azienda Agricola Mancini
Filotea - Egg Pasta
Pastificio Benedetto Cavalieri
OUR ITALIAN PATE'
OUR ITALIAN RICE
Riserva San Massimo
OUR ITALIAN SAUCES AND PESTOS
Azienda Agricola Prunotto Mariangela
OUR ITALIAN SPICES
Azienda Agricola Silvia Rosa
OUR SWEETS AND COOKIES
Pasticceria Giotto del Carcere di Padova
OUR VEGETABLE AND SAUCE IN JAR
Azienda Agricola Prunotto Mariangela
Azienda Agricola SI.GI.
OUR VINEGAR, ENHANCERS, DRESSINGS
Azienda Agricola Antica Acetaia Cavedoni dal 1860
Azienda Agricola SI.GI.
OUR BITTERS, LIQUORS, GRAPPA
Azienda Agricola SI.GI.
Birrificio Un Terzo
OUR WINES OF EXCELLENCE
Cave Du Roi
AMORETERRA. Via IV Novembre, 180 - 21040 Cislago (VA) - Italia
AmoreTerra merges the wisdom of over one hundred farmers and processors into a single brand to create an organic line of healthy and tasteful products, using the best raw materials grown in Italy and transformed with NON-industrial methods.
AmoreTerra identifies the best territories to produce raw materials and the best artisan laboratories to transform them, obtaining products of superior quality.
AmoreTerra takes care of all the processing steps to preserve all the nutritional properties of its products while preserving their organoleptic properties.
AZIENDA AGRICOLA ANTICA ACETAIA CAVEDONI . Via Guerro di Qua, 2 - 41014 Castelvetro (MO) - Italia
Antica acetaia Cavedoni (Ancient Cavedoni Vinegar) is a small family-run company.
Through his long experience, the family follows and directly controls all stages of production, from harvesting their grapes to bottling. For this reason, vinegars products are always genuine and satisfy the most demanding palates.
This family produces balsamic vinegar from 7 generations and, as tradition says, for each child born in the house Cavedoni, comes a new chain barrels called "battery", on which is engraved in focus, the name of the new family member.
For the Family Cavedoni produce Balsamic Vinegar means producing quality; careful selection of ingredients, their constant check and strict adherence to the ancient methods of processing (must cooking, perfect mixing and fermentation, etc..)
On Cavedoni family farm are cultivated, with organic ways, prized grapes like Lambrusco Grasparossa di Castelvetro, Trebbiano Nostrano e Trebbiano di Spagna, all native grapes suitable for production of Modena Traditional Balsamic Vinegar and Modena Balsamic Vinegar DOP and IGP.
Acetaia Cavedoni Farm is made up of hundreds of barrels divided by the aging of the prestigious Traditional Balsamic Vinegar of Modena DOP and Balsamic Vinegar of Modena I.G.P.
In Acetaia Cavedoni farm, hundreds of barrels are stored, inside in which, the precious Modena Balsamic Vinegar D.O.P and Modena Balsamic Vinegar I.G.P are aged
AZIENDA AGRICOLA BONATI GIORGIO - Via Bosco, 3 - Piazza Di Basilicanova - 43030 Montechiarugolo (PR) - Italia
On the countryside of Parma, Giorgio Bonati and his son Gianluca direct their farm.
This family of farmers and ranchers from four generations, produces the award-winning Parmigiano Reggiano Bonat.
The production of this Parmesan cheese comes from a closed production chain.
The company produces its Parmigiano Reggiano only with the milk of his hundred cows fed with hay meadow grown on their fields.
Cows eat mainly grasses of pasture old of a hundred years.
This pasture contains herbs and essences today unknown and unavailable in the fields of more recently planting.
The other food consists of a simple mixture of grain, corn, barley and soybeans.
The richness of this particular diet gives to milk and cheese exclusive flavors.
Subsequently, Parmigiano Reggiano is matured at a depot in seasoning.
When it reaches two years of seasoning, is retrained by experts of parmesan cheese Protection Consortium.
nly the better wheels of cheese with proper maturation are marked with the second mark "EXTRA". At this stage, only the excellence continues maturing up to reach three or even five or seven years of seasoning.
The guides of Gambero Rosso dedicated to Italian cheese, assign many awards at this sensational parmesan.
AZIENDA AGRICOLA CORTE DONDA - Via Palazzo,35 - 46019 Viadana (MN) - Italia
"Gambero Rosso" said it very well in an article: environment and atmosphere at Azienda
Agricola Corte Donda are reminiscent of 1900 movie by Bernardo Bertolucci.
We are at Viadana, halfway between Mantua and Parma.
A restored 1700's farmhouse with four hectares of land where, in addition to vineyards and farm animals, there are orchards and vegetable gardens. Most of the fruits and vegetables that end up in mustards are cultivated here.
Claudio Rizzi produces according to Viadana tradition, respecting all the steps of candying: hot sugar syrup over layers of fresh fruit cut in slices or cubes for three days, caramelization of the fruit in a casserole and mustard essence adding.
Fruit and vegetable mustards pair well with cheeses, with mixed boiled meats and with "his highness" the Culatello cold cut, besides being one of the protagonists of the Mantua pumpkin tortelli (fresh hand-made pasta).
AZIENDA AGRICOLA DOLCI GIUSEPPINA - Via S.P. n°85 - Località Trivio – 06045 Monteleone di Spoleto (PG) - Italia
For many generations the DOLCI Family cultivates lentils, spelt and other legumes and cereals.
Even today these crops maintain intact the same authenticity and purity which they had in the past, meriting the certification of organic farming.
On the uncontaminated fields of Apennine Mountains, to beyond 1000 the meters of altitude, love and abnegation for the land give rise to the organic products of the “high Valnerina".
The care in the cultivations takes place according to the ancient traditions, making only ones these products for their taste and genuineness
AZIENDA AGRICOLA IL TIGLIO - Via Dante Alighieri n. 12 - Fraz. Vigellio - 13885 Salussola (BI) - Italia
We reached the biological farm "Il Tiglio" following a bee.
Rita and Paolo are not just beekeepers: they have a very close relationship with their bees. They name them, in fact, their small, hard-working "little girls".
Their product is the result of this perfect collaboration.
AZIENDA AGRICOLA MANCINI - Contrada San Rustico - 63815 Monte San Pietrangeli (FM) - Italia
This is the philosophy we adopted in the choice of our pasta. We are not satisfied with a good product, we always try the best selecting craftsmen with a willingness to treat the smallest details. We look for producers motivated by passion, whose skills are handed down for generations: from the choice of blends and semolina to pasta production process.
Respect for these "Masters"; and for their product convinced us to arrange a conditioned area, at the temperature of 16°C, in our warehouse, with the specific intent to preserve for our customers the organoleptic properties of pasta.
Mancini's farm is a rural reality for over 60 years, since grandfather Mariano, besides the cultivation of cereals, was engaged in threshing grain with ancient machinery steered by the first models of tractors on the market.
In the late 70's, Giuseppe has increased the size of Mancini's farm from 20 hectares to the present 70 acres.
For about ten years Massimo, after graduating in Agricultural Science, has begun a process of selection of varieties of wheat and refinement of farming techniques to achieve a higher quality product.
Since 2001 the company decided to treat in first person its wheat, with the collaboration of a master pasta maker.
All pasta is produced exclusively from cultivated farms according to strict rules for reducing environmental impact.
Three different varieties are usually cultivated (San Carlo, Levante, Ariosto), and once gathered are blended together.
The grain is stored in a structure with a cold preservation process, without chemical additives, whose beneficial are both to the health and both to the flavor of the final product.
The flour obtained from grinding is then processed, over a few days, with systems that are based faithfully on tradition.
Bronze dies are used, which give to the outer surface of the dough a high level of porosity and roughness for a better grip of the sauce and a better uniformity of cooking.
Pasta, once kneaded and extruded, is dried on wooden frames (for short pasta) or on rods (for long pasta) at a temperature of 40°, for about 45-60 hours depending on sizes.
This technique allows to maintain the original flavor of the grain with all its organoleptic characteristics and at the same time gives to pasta a particular texture and a good cooking resistance.
AZIENDA AGRICOLA PRUNOTTO MARIANGELA - Via Osteria 14 - Fraz. Mussotto - 12051 Alba (CN) - Italia
Prunotto Mariangela farm is located in Alba, the "capital" of the Langhe.
From more than 15 years, the company cultivates its land with organic farming method.
Sustainable Organic Agriculture is based crop rotation to which Prunotto combining fertilization with humus and organic material.
Organic farming is a production method defined and regulated at Community level by EC 834/07 Regulation, and EC 889/08 Implementing Regulation and, in Italy, by D.M. 220/95.
The institution of assistance and production control which uses Prunotto is AIAB / ICEA, one of the most known and serious certification bodies.
Fruits and vegetables are always harvested exclusively by hand and, for some cultures, in multiple steps performed on different days.
This method allows to harvest the products always at the right point of maturation.
The Company is sensitive to environmental problems, in fact, it uses green energy produced by photovoltaic panels and it is self-sufficient in energy.
AZIENDA AGRICOLA SI.GI. - Contrada da Acquevive, 25 - 62100 Macerata (MC) - Italia
The search and recovery of forgotten fruits. An organic farming, which guarantees the purity of raw materials.
A natural method of craftsmanship, in full respect of seasonal cycles.
This is SI.GI.: Silvano Buccolini and Giuliana Papa decided to recover the tradition of the ancient local recipes from Macerata.
Jams, jellies, olive oil, fruit sauces and condiments made entirely by hand, using simple tools such as mills in different sizes, and traditional cooking methods like boiling in a open pot. Without using chemical thickeners, jellies and jams are free of pectin, while pickles do not contain stabilizers or preservatives.
The greater or lesser extent and density of the product is obtained exclusively through the different methods of cooking, while its freshness is preserved thanks to meticulous and natural preservation techniques.
AZIENDA AGRICOLA SILVIA ROSA - Str. Prov. Ripa-Opi, 1 - 67020 Fagnano Alto (AQ) - Italia
The Silvia Rosa Farm is located at Opi di Fagnano Alto, a small village inside the Sirente-Velino Regional Park in the province of Aquila.
In this mountainous area, at between 700 and 1000 metres, the harsh climate is favourable to the production of Saffron, which has been cultivated here for over 5 centuries.
This family-run business grows the "Purest Saffron", a noble spice which comes from the "Crocus Sativus".
The 2000 square metres of land turned over to this cultivation yield 1.8 kg of pure saffron.
BIRRIFICIO UN TERZO - Via Giacomo Matteotti, 19 - 13899 Pralungo (BI) - Italia
The 2011 edition of the Slow Food "guide to Italian beers" reviews our beer supplier as follows:
"The Un Terzo brewery came into being in November 2009 in Candelo, a village a few kilometres outside Biella. It was the brainchild of a sommelier with a passion for beer, who had been home-brewing since 1990. Surname – Terzo, Christian name - Enrico – (ENRICO TERZO - HENRY III, just like the king of France).
A certain self-irony lies behind the choice of name for the brewery and the beers……… which, whether it be thanks to the excellent water of the Biellese, or the skill and "militancy" of the brewer, or maybe even the helping hand of Leonardo di Vincenzo, really bowled us over"
Produced in a small, 4 hectolitre plant.... they range from Belgian style beers to products influenced by American artisanal beers. They are all top fermented and then re-fermented in 0.75lt bottles"
In the above-mentioned guide book the Duca d’O, Mater and Canderium beers have all been awarded 4 stars.
CAVE DU ROI - Viale Cesare Battisti, 26 - 13900 Biella (BI) - Italia
For our proposal of wines of exellence we asked our friend Eugenio Bigliocca, sommelier since 1994 and international judge (judge for the International Wine Challenge of 2007 and 2008), to help us selecting, among the labels that he offers to restaurateurs all over the world with his company Cave du Roi, the best and strictly Italian wines .
In order to make you fully understand how much this has been a very careful selection we think it is better to fully report what Eugenio told us about the philosophy that supervised his work.
"I always turn my attention to those working on excellence, not choosing the path of devotion and staying away from the «usual names», often the more celebrated and familiar, rarely the best, if not only in marketing and price.
To make a clear choice, I decided to be in no way connected to the rhetoric of ultra-known labels, but to tell the wine tales of the little and often talented producers, sometimes unknown or just emerging, not illuminated by the artificial light of the media spotlight.
I only work with winemakers who prefer quality over quantity and who make of locality and typicality an added value.
Tenants oriented towards the production of a few excellent bottles produced with essential, but very typical, wine technics.
Tenants who best represent the major geographical areas of Italy wine making and who posses the ability to give big emotions with their exclusive labels".
FILOTEA - Via Primo Maggio, 56 - 60131 Ancona (AN) - Italia
Filotea: Masters at producing pasta with a passion for traditional artisan pasta.
Filotea is a small company, situated in the heart of Marche, which produces pasta according to local traditions.
Achieving excellent flavor is Filotea’s top priority and, for this reason, the production of pasta is not only based on meticulous processing methods, but also on the careful monitoring of all the preparation phases, starting from the choice of flour, durum wheat flour and fresh eggs.
LA GALLINARA - Via Isole 5 I - 17038 Villanova d'Albenga (SV) - Italia
La Gallinara factory born in 1984 as a small family business producing Ligurian food specialties.
Its flagship is the ‘Genovese Pesto’ produced with the most important ingredient of the recipe, the Genovese POD Basil certified by Pesto Consortium.
The link with its territory is its main feature.
For this reason, the factory name is inspired by the small island Gallinara, placed in front of the Albenga Municipality.
In the past, it was inhabited by wild hens, but today it is an important nature reserve, which represents the ideal destination for divers who want to discover suggestive seabed and the statue of ‘Cristo Redentore’, immersed at a depth of 18 meters.
GIUSTO MANETTI BATTILORO - Via Tosca Fiesoli, 89 M - 50013 Campi Bisenzio (FI) - Italia
The Manetti family has carried on the activity of Battiloro since 1600. Fifteen generations have produced and produce in Florence the true golden and true silver leaf of the best quality, following ancient methods and traditions, but using structures and technologies among the most advanced in the world.
Among the first to export all over the world the real gold leaf, Made in Italy, today they are the market leader, and collaborate with leading architects, gilders, restorers, museums, religious institutions and recently also with Chefs thanks to the production of edible gold.
MACELLERIA ZIVIERI - Piazza XXIV Maggio 9/C - 40036 Monzuno (BO) - Italia
The philosophy of Macelleria Zivieri is centered around the direct knowledge of the origin of the meat.
Respect for the welfare of animals raised and fed naturally guarantees the genuineness and high quality of the meat.
Macelleria Zivieri is part of the La Granda Consortium - a Piedmontese Cattle Slow Food Presidium.
They also manage a semi-wild pig breeding (Mora Romagnola and Cinta Senese breed), free-range chickens and chicks, and have created a dedicated meat chain for wild ungulates of the Bolognese Apennines
The meats of wild boars, roe deers, fallow deers, and deers are natural since the animals eat and live in absolute freedom all their life, which allows to obtain final products of the highest quality.
Macelleria Zivieri can boast titles such as the best Italian Pork-Butchery (ST Academy), historical shop, educational Slow Food Center and it is a gourmet destination throughout the year.
MOLINI BONGIOVANNI - Via Volta 9 - 10020 Cambiano (To) - Italia
Molini Bongiovanni produces high quality soft wheat flour, able to meet the needs of every type of customer, from the food industry to the small artisan.
A few years after its foundation, Molini Bongiovanni is an established company, young and strongly linked to its territory, traditionally suitable to the cultivation and processing of wheat.
The grinding plant has the most innovative technologies for the selection and cleaning of the grains, which guarantee maximum safety both for machine and stone-ground flours.
NOTEdi - Operative office: - Via Pacini, 6/B - 97010 Giarratana (RG) - Italia
Three young boys, lifelong friends, create NOTEdi, a farm in Giarratana, a village of 3000 inhabitants in the Province of Ragusa, south east of Sicily, on the slopes of the Iblei mountains.
The company produces high quality spices and medicinal plants, flower bulbs for the floriculture market, aromatic and pharmaceutical plants, vegetables and other fruit trees, berries and nuts and cereal cultivation.
The philosophy of the owners is clear and direct:
- Work is first and foremost a means to pass on something meaningful to the next generation, always in full respect of the surrounding environment. All other motives are secondary.
- Sharing is a priority that we practice—we share our knowledge with others, always bearing in mind that our work’s outcomes can be processed and further improved.
- Organic, not as a certification but as a norm, is rooted in our culture since we planted our first bulbs.
PASTICCERIA GIOTTO DAL CARCERE DI PADOVA - Via E. Forcellini, 172 - 35128 Padova (PD) - Italia
Giotto, the Padua Prison pastry lab, has operated in the House of Imprisonment Due Palazzi since 2005.
Inmates churn and knead Panettone, and other handmade products of the highest quality.
It is without a doubt the most popular prison production, thanks to the numerous awards we have received and to the participation in some of the most important sector exhibitions.
Recidivism for prison inmates who do not perform any real work is very high.
This drops to 2% among inmates who attend work placement activities for social cooperatives and companies starting inside the prison and continuing outside with alternative measures or in the manner prescribed by art 21 of the Penitentiary Regulations.
If you add the fact that the total cost of each prisoner amounts to about € 250 per day, we understand how important doing everything possible to lower recidivism is, not just for social security and people recovery, but also in economic terms.
PASTIFICIO BENEDETTO CAVALIERI - Via Garibaldi, 64 - 73024 Maglie (LE) - Italia
Behind a great pasta there has to be a great man.
We met Benedetto Cavalieri by phone, a two hours talk that flown in the simplicity of words and the sympathy of the tales of little facts of life.
Tasting his dough I recognized the man with whom I spoke, the pleasure and sensitivity of this person shining through every word of every sentence.
The same delicacy that Cavalieri employs in producing and drying his pasta.
Benedetto Cavalieri's family started cultivating wheat before the advent of the Italian Republic and made a living from that activity.
Abolished this privilege, the family began to care for pasta: it was 1918.
The ancient familiarity with the wheat has allowed the Cavalieri family to get to really absolute levels of delicacy for the pasta.
Contributing to achieve this delicacy it is the secret formula for the different mixtures of wheat dedicated to each different type of pasta.
Le Calandre, the Massimiliano Alajmo's restaurant awarded with three Michelin Stars, has a dish dedicated to Benedetto Cavalieri's pasta.
Ferran Adrià, the Catalan chef known for molecular gastronomy, keeps studying Cavalieri's pasta in order to invent new unstructured dishes.
The Best magazines mention it as a pasta of superior level.
RISERIA MERLANO - Strada Statale 230 Trossi, 5 - 13040 Buronzo( VC) - Italia
The Riseria Merlano, located in a privileged area for growing rice, a plain that extends for more than a thousand acres called Baraggia (near Vercelli, Piedmont), closely follows every stage of the manifacture of the finest varieties of rice, all carefully selected for purity, color and grains size.
For over 50 years the Merlano family cultivated rice using traditional methods.
Genuine passion and a story handed down from father to son in respect of a generous land, rich in precious substances.
Every day the rice, harvested only from the best crops, is "pilato" by stone, selected with patient care, packaged and controlled with advanced methods that ensure the highest quality.
To fertilize the soil only organic fertilizers are used. To eliminate weeds only formulated with zero environmental impact are used.
Moreover, three steps of traditional hand-cleanses are operated.
For the Merlano family rice is a work of art: only the best crops are selected and then transformed into the raw product with the most advanced technologies and the utmost care.
RISERVA SAN MASSIMO - Loc. San Massimo - 27027 Gropello Cairoli (PV ) - Italia
The 500 hectares of Riserva San Massimo, located in a small town near Pavia called Gropello Cairoli, is one of the most interesting natural oasis of the Ticino Park, characterized by a high level of biodiversity.
A natural rotation of agricultural fields, rows of fruit plants, water meadows, and poplar fields is home to many different species of plants, and animals.
The farm promotes a model of eco-compatible development, thus obtaining the blue label “Ticino Park Controlled Production” for its Carnaroli Rice. This label applies only to those products that are produced using integrated agriculture techniques.
Integrated agriculture, compared to the traditional one, requires a greater planning effort for environmental protection and the use of lower impact agricultural techniques.
Many varieties of rice can be labelled “Carnaroli” such as the Karnak and the Carnise precoce.
At Riserva San Massimo, they plant authentic and controlled Carnaroli seeds to grow Superfine Carnaroli Rice and whole Carnaroli Rice: a full superior quality rice.
They produce only the genuine Carnaroli variety, even if that means less production, higher complexities and costs.
They also grow Rosa Marchetti semi-whole Rice, an ancient, rare and fine Italian rice variety.
The cultivation of Rosa Marchetti rice variety was abandoned by conventional farming because of the low production yield, and the quickly bending stems.
It smells and tastes so unique and different that is instantly recognisable.
SALUMIFICIO DESILLANI - Via Roma, 74 28073 - Fara Novarese (NO) - Italia
The Company was founded in 1962 by Antonio Dessilani, and later by his sons Aldo and Paola, who are currently operating.
Born in the historical center of the town as butchers and grocery shop, it developed its activity until the mid 70's, along with the itinerant sale's one.
In 1975 the company moved into a new and larger building.
The ample space encouraged a steady increase in production, still keeping its artisanal style.
The Company target is to value and promote the production of quality, in the preservation of the handcrafted manufacturing according to the Novara area tradition.
In 2006 the Company received the "Handicrafts Excellence" reward in the cured meats food sector.
This award is given by Piedmont Region and aims at enhancing the "particular value quality" of work making them recognizable on the domestic and international markets through specific brand name "Piedmont Artisan Excellence".
SICILIATENTAZIONI - Viale delle Provincie, 127 - 95014 Giarre (CT) - Italia
“Siciliatentazioni“ started up and still works on the slopes of Mount Etna, surrounded by green woods and furrows of ancient black lava flows, in a kaleidoscope of colours and fantastic natural landscapes.
The company’s aim was to discover, improve and pass on old traditional recipes which were closely bound up with the natural products of the land and sea. Its wide range of products are testimony to the success of this intent
The "raw materials" used by Siciliatentazioni are carefully selected and processed by hand and contain all the authentic aromas and flavours typical of Sicily, a land blessed by the sun and sea.
SOCIETA'AGRICOLA F.lli CASSESE - Via A. Grandi n. 11 – 74023 Grottaglie (TA) - Italia
Azienda Agricola F.lli Cassese supports good food culture offering to the market only healthy and nutritious products of high quality,
The company owns the beautiful "Masseria" of medieval times called "Masseria of the Duke".
A Masseria is a fortified farm house or country house on a country estate found in the region of Puglia.
In the farm and on the surrounding 400 acres of land, the company produces fresh eggs from his poultry farm - 40,000 hens and a plant for egg packaging, cheeses from his herd of cattle breeding - 250 Italian cows, Friesian breed, more a dairy farm, extra virgin olive oil from the olive grove - 200 acres of land with 40,000 olive trees grown with natural methods more mill and olive oil bottling plant, wine from his vineyard - 11 hectares of vineyard wine.
Masseria del Duca is one of the first farms to adopt a system of biogas.
This system, through a natural anaerobic fermentation of waste production, generates electricity which covers the company's needs.
The exceeding electric energy is sold to conventional electricity grid.
In this way, the company produces with zero environmental impact - zero waste and zero emissions into the atmosphere.
TENUTE LIBRANDI PASQUALE SOCIETA’ AGRICOLA S.S. - Via Marina n. 23 - 87060 Vaccarizzo Albanese (CS) - Italia
Following the centuries-old tradition of a family of olive growers, the Azienda Agricola Librandi was founded in the 1960s by Pasquale Librandi.
Tenute Librandi Pasquale is the new name of the company, in honor to its founder who passed away in 2012 and is led with passion by Pasquale's 5 children.
The company covers about 205 hectares on the Ionian hills of Presila, where cultivates olive grove according to the criteria of organic agriculture, certified by Bioagricert, 154 hectares with about 27,000 plants, both secular and recently planted.
The company's production is oriented towards the highest quality, so that the extra virgin olive oils placed on the market have gained immediate success.
TERRE DI GRIFONETTO - Località Montemelino - 06063 Magione (PG) - Italia
In Umbria, on the Lake Trasimeno hills, Terre di Grifonetto company produces an high-quality extra-virgin olive oil and controls every production step, from the cultivation of the olive trees up to harvesting, from storage and transportation up to oil extraction and bottling.
The Umbrian extra virgin olive oil is one of the best in Italy and Europe. It has important nutritional characteristics that are not comparable with those of any other vegetable or animal fat.
Producing a high-quality extra-virgin olive oil requires passion, absolute dedication, and constant attention.
URSELLIFOOD - Via Sestriere, 26 - 71042 Cerignola (FG) - Italia
UrselliFood is a small company located in the province of Foggia, Apuglia region.
It's specialized in the selection and marketing of strictly Italian food of excellence, produced in respect of ancient traditions without giving up innovation.
Urselli Food aims to support Made in Italy by spreading in Italy and around the world, the high quality food products of small regional companies, through a collaborative relationship and supply to gourmet shops and gourmet restaurateurs.