Our main pasta range is produced by Pastai Gragnanese from Gragnano, the birth place of pasta. They have been making pasta with passion since 1980 following ancient methods passed down from generation to generation over the last four hundred years. If you are passionate about pasta you may be familiar with Gragnano pasta..
Evvivo are a small company of artisans based in Milan who develop traditional recipes rich in taste and nutrients with the simplest of ingredients which are high in nutritional value. They are committed to promoting healthy food awareness and work with local farmers using local products when they are in season.
La Pasta di Aldo was founded by husband and wife team Maria Alzapiedi and Luigi Donnari in the small town of Monte San Giusto in Le Marche. La Pasta di Aldo is described as the "finest pasta in Italy" by Heston Blumenthal in his book In Search of Perfection and is generally considered to one of the best pasta brands by the Italians.
Our Balsamic Vinegar producer is Giuseppe Giusti in Modena. Seventeen generations of his family have been producing high quality balsamic vinegar since 1605 and have won numerous prizes (including 14 Gold Medals) over the centuries.
Giovanni Marvulli set up this award winning company in 2006, naming it after his father. Giovanni tends to his 2600 trees with organic sustainable methods controlled and certified by the ICEA (Institute for Ethical and Environmental Certification).
Donna Elvira is an award winning family run company, established in 1999 and one of just a handful of producers of the traditionally made Modican chocolate and traditional Sicilian sweet specialities. Donna Elvira is the only multi-award winning chocolate producer in Modica.
The Campisi family business was founded in 1854 in beautiful Marzamemi, a small Sicilian village steeped in traditions associated with fish processing. Salvatore Campisi produces and processes a wide range of fish products using ancient techniques dating back to the Arab period.
In 1999 Antonio Longo took over his Grandfather’s farm near Paestum just south of the Amalfi Coast in the Cilento region of Italy. His dream was to revive the commercial production of a rare, prized variety of fig, the White Dottato fig, which had practically died out.
Our San Marzano tomatoes are produced by Agrigenus, an agricultural co-operative near Naples in the Campania region known for its fertile soils and in particular the world famous San Marzano DOP (Protected Designation of Origin) tomato.
Since 2009 the Romano family has been breeding Calabrian Black Pigs which roam freely and peacefully in the wild, 1,100m above sea level in the beautiful Sila Mountains overlooking the Ionian Sea.
Our partner in Acqualagna is Acqualagna Tartufi, a truffle company with over 30 years’ experience who harvest a range of different types of truffles, some of which have grown in organically certified ground.
Our wonderful honey comes from a Cooperative in Tuscany called La Ginestra, founded in 1978 by a group of young people who wanted to preserve and renew the traditions of the Tuscan countryside.
Tenuta Margherita has been producing the very best Italian rice since 1904. Covering an area of 250 hectares in the countryside near Vercelli, one of the most important rice growing areas in Italy.
Our long term partners ‘Casarecci di Calabria’ are one of our main suppliers in Italy. We love both the taste of their superior quality products and their great packaging.
Caseificio Bio Reggiani was started more than 30 years ago by Teresa and her husband with a barn and 5 cows! Today they have 1200 cows and their way of raising them has not changed.
Our coffee comes from our partner in Rome ‘Caffè Haiti’ who have been supplying the best bars across the Eternal City for 60 years. This coffee originates from plantations in total harmony with the environment and each blend is produced with exclusively artisanal methods.
Founded almost 20 years ago in the Pollino National Park in Calabria, Paradiso dei Golosi produces wonderful artisan marmalades & jams created from recipes handed down from generation to generation and made only from raw ingredients which are in season.
Our fruit mustards and wine jellies are produced in small batches with fresh fruit from local growers by an all-female artisan company called Le Tamerici, This small company, based just outside Mantova in the Northern Italian countryside.
Tenuta San Jacopo is situated in Tuscany, between the classic Chianti area and the Valdarno covering 130 hectares of vineyards, olive groves and woods. Back in 2002, three brothers from Milan, Vanni, Carlo and Marco Cattaneo bought this estate with the aim of restoring it back to its former glory.
The Fiasconaro family story started back in 1953 in Sicily when Mario Fiasconaro gradually turned his small ice cream parlour into a thriving confectionary and pastry business. His three children, brothers Fausto, Martino e Nicola, little more than children, helped him in their free time and learnt the craft.
Majani is one of the oldest and most prestigious chocolate makers in Italy. Established in Bologna in 1796 and listed in the Gold Register among the 150 'Companies that have made Italy'. The company is famed for having won the competition to create a chocolate to launch Fiat's Tipo 4 in 1911 - a cremino with 4 layers.
This authentic Italian family company now into their third generation was founded in 1924 by Carmine Caputo on his return from the US. He started out with a small mill and a pasta factory in Capua. Now the most popular brand of ‘00’ flour in Italy and America, Caputo is now run by Carmine's grandsons Eugenio and Carmine and grand nephew Antimo.
Our organic liquorice is produced by Nature Med (originally known as Zagarese), a family run company established in 1886 which has been winning prizes for its amazing products (including the ‘Gran Prix’ at the Paris Expo of 1900) ever since. Calabrian liquorice has been awarded ‘DOP’ status (protected origin certification) by the EU.
Just after the war, Pasquale Battista opened a small food laboratory in Cetara, a small fishing village on the Amalfi coast, where he worked with passion and pride up to the 1990s, mainly preserving anchovies. The traditional link between the seaside village of Cetara and preserving anchovies dates back to ancient times and it is still going strong..