• Galantino

    The Galantino family business dates back to 1926, when Vito Galantino had the foresight and determination to acquire a majestic Nineteenth Century mill-house, and turned it into an olive oil mill. Since then, two generations of the Galantino family have run the mill, carrying it to dizzying heights of quality. Today the Galantino Mill uses olives from the Fenice family estate and from 2.000 reliable growers. Careful handing of the olive fruits at the best stage of ripeness, careful selection, washing and crushing in the great stone olive mills, cold pressing and centrifugal separation, enhance the flavour and fragrance of Galantino Extra Virgin Olive Oil. After laboratory analysis and organoleptic assessment, and only then, does our Master of Olive Oil select and certify the oil.

  • Costa dei Rosmarini

    Liguria is an astonishing Italian Region where mountains touch the sea, little fisherman villages keep their ancient beauty and olive trees grow in stone made terraces. Rosmarino Farm is an old house dominating the Tigullio Gulf right in front of the famous Portofino village.

    Luisa and Gian Marco Petrelli, many years ago, discovered a charming but abandoned house made of stones and surrounded by secular plants of olive trees. They started renovating the house with love, preserving the ancient taste of Liguria.

    Luisa, a Gourmet Lover and senior member of the Italian Academy of Cuisine, started in 1995 a limited production of high quality extra virgin olive oil for top cuisine and gourmets. The first customer was Hotel Cipriani in Venice. Since then other prestigious hotels and famous chefs decided to buy her oil.

  • Ursini

    All we want is to offer a home made, high quality product. And you can definitely rely on its freshness, because we follow every single step of the working procedure before it is launched on the market. Our simple but effective method is far from that of mere industries, that make an excessive use of vinegar which ensures long-life preservation but ruins the flavour. It is exactly what we want to tell the smart consumer.

  • Galateo e Friends

    Galateo & Friends offers you the best of the famous “Italian well being” through a concept dedicated to those people who like to enjoy beautiful things, such as fine food, interior design, appealing table decorations and unique objects , As refined “gourmets” , we decided to start , by proposing a complete food line as an expression of excellence: products from Italy and made in Italy, from extra virgin olive oil, to balsamic vinegars, going through pasta, rice and truffles. We have been travelling to learn about the best the territory and mastery of people can offer; we have been tasting, smelling, admiring, selecting and collecting for us and for you a theory of impressions with the purpose of composing the true essence of well living. All of this is Galateo&Friends “the best looking wrapping the best tasting”

  • Bellavista

    The Temecula wine region began developing in the mid-1960’s when The Kaiser Land Development Company purchased what was known as Vail Ranch in 1964 and began investing in and marketing the Temecula Valley. Horticulturalists were brought in to evaluate the area to learn what type of agricultural products could be grown. Along with avocados, the experts determined that wine vineyards were well suited for the valley. The cool moist air from the coast would settle in the Temecula Appellation in the evening and would burn off the following morning, perfect for grape growing. Vines were planted on our Calle Contento property in 1968 by the first owner. Five acres of the original acres are still producing adjacent to the winery, which was built in 1978.

    In 2004, Imre and Gizella Cziraki purchased the former Cilurzo Winery, the location of Temecula’s first commercial vineyard.

    Bella Vista’s owner Imre Cziraki began making wine at age 7 with his grandfather in Hungary. He purchased his first vineyard in La Cresta in 1982 which was followed by the purchase of his Bella Vista Vineyard in 1998 and the winery property in 2004.

    The first renovation was to take a large storage room and transform it into our expansive tasting bar. Other changes include improvements to our cask room where parties and receptions can be held.

    In the coming months the vista area above the winery will be completed with shady palapas areas along a brickwork walkway that circles our duck pond. In the future, facilities will be added to accommodate weddings, parties and events.

  • Plose Acqua

    Plose controls every single stage of the bottling process, which is carried out in accordance with the highest standards of eco-sustainability and with the greatest respect and concern for the environment and the local community in which we operate, for its values and for its traditions. In our ultra-modern factory, built in keeping with this philosophy, we bottle our water in strict compliance with the most stringent of safety standards, thus ensuring its exceptional qualities are maintained. All of the energy we use is Green Energy produced by Azienda Energetica Trading Srl, meaning that our entire annual energy requirement of approximately one million kWh is met exclusively by renewable energy sources. Doing this enables us to reduce our yearly CO2 emissions by approximately 509 tonnes and to help protect the environment.

  • Il Boscetto

    An old Italian proverb says: “ For a good salad we need – the salt of a wise man, the vinegar of a miser, the oil of the altruist – a juggler to toss it and the hungry to eat it” All these characters are to be found at “Il Boschetto”; the wise man expertly conducts; the philanthropist lavishly provides excellent ingredients; the juggler skilfully mixes the ingredients and the miser spares nothing in passion or fantasy: the hungry ultimately enjoy the results!

  • Acetaia Leonardi

    The Vinegar farmhouse Leonardi started its activity in the 18th century but it is from the middle of the 19th century that it has been specialized in the production of balsamic vinegar, using the own raw material. In fact, the farmhouse is surrounded by 10 hectares of vineyards mainly with grapes varieties of Trebbiano (white grape) and Lambrusco (red grape). It is a closed cycle farm since all the production steps take place in the same plant.

  • Merano latte

    Social Dairy Merano was born in December 1954 with the objective of proposing to exclusive market the highest quality products and high degree of innovation, with its collection of milk daily.

  • Ecori Agricola

    ECORÌ Agricola SRL was founded in 1999 as a cooperative, but later turn into a limited liability company whose asset is held mostly by farmer. Their aim is to product and sell the best quality of rice they cultivate. The farm gathers up only the cream of our partners crop, which have about 1300 hectares under rice cultivation, and manifactures it in the rice mill of our partner Giuseppino Viazzo.

  • Bonomo & Giglio

    When the founders Antonio and Girolamo passed away, their sons garnered the heritage of their fathers’ painstaking and precious toil and entrusted it to Gabriele Lasagni, who carried out extensive studies and research on the raw materials that Pantelleria is endowed with and now manages La Nicchia with a passion. Sixty years on, ours is the only farming company in Pantelleria that operates as a Farm, a Caper Processing Plant, and a Specialty Food Laboratory.

  • Mulino Marino

    Our milling activity began in the mid 1950s when our father, Felice Marino, learned that there was a small mill for sale in the town of Cossano Belbo, complete with the original mill stones and rollers. Fascinated by the milling activity, he decided to buy it. Together with his wife and her parents, he began to produce a range of flours. At the time, it was mainly the roller mill that was used to produce "easy to work" and "fast to bake" flours — a symbol of modern times taking their toll. The products were widely distributed and and used mainly by bakers for bread making.

  • Deseo e Antonio Mattei

    Over 150 years ago, at Via dell’Appianato, today’s Via Ricasoli, Antonio Mattei, a baker and pastry cook from Prato, opened his biscuit factory and store. Mattei was a craftsman of humble birth, but he played a leading role in the history of Italian cooking.

  • Manetti

    Giusto Manetti Battiloro is one of Florence's 25 oldest companies. Founded in Florence in 1820, the company produces and markets Gold leaf throughout the world. The business launched when Luigi Manetti purchased the small artisan workshop of a Florentine goldbeater located in Via de’ Pescioni. After his death the company passed to his son, who lived between 1800 and 1900, and successfully overcame the difficult period of World War I. In the last few years Giusto Manetti Battiloro has been a leader in sponsoring major restorations in Florence.

  • Slitti

    Thanks to his passion for the careful selection and roasting of cocoa beans, and his completely homemade production methods, Andrea has gained a worldwide reputation for his chocolate. Andrea Slitti's chocolate making ability has accustomed professionals and chocolate fanciers alike to delicious and beautiful creations. His extra bitter bars are the ultimate chocolate-without-distractions experience. He also creates chocolates filled with classic and innovative creams and topped with pale yellow decals.

  • Alpe Pragas

    Majestic peaks, sparkling lakes, splendid landscapes: the Braies Valley in South Tyrol, in the heart of the Dolomites, is the ideal place for transforming what is perhaps the best fruit in the world into real pleasures for the palate. Here, in the midst of the mountains, we aim to create the purest products with the most refined taste, for ourselves and for our customers. The unique background of the Dolomites, declared a UNESCO World Heritage Site, the crystal-clear waters of Lake Braies, the view of the Three Peaks of Lavaredo behind us: we are gladly inspired by our splendid natural surroundings!

  • Produttori di Barbaresco

    The winery produces a Barbaresco D.O.C.G., a blend of Nebbiolo grapes harvested from different vineyards, and a simpler Nebbiolo Langhe suited for earlier consumption. The names of the single-vineyards, the total number of bottles produced, and the name of the owners of the vineyards are marked on the labels. The Produttori del Barbaresco, which vinifies only Nebbiolo grapes, produces around 420,000 bottles (35,000 cases) per year.

  • Bruno Giacosa

    The Azienda Agricola Falletto Winery comprises twenty hectares of vineyards within the Serralunga d'Alba, La Morra and Barbaresco areas. The vine growing and wine making processes are followed through with care from beginning to end, culminating with vinification and ageing within our cellars in Neive. Some of our wine is produced with grapes grown by those farmers who have always worked our winery and whose prestigious vineyards truly deserve the ‘Bruno Giacosa’ label.

  • San Fabiano Calcinaia

    Guido Serio and his wife Isa arrived at San Fabiano in 1983 and immediately made investments aimed at producing quality wines. They have gradually made progress over the time, renewing the vineyards, the wine-making chain, the bottling and the cellar for refining the wine in wooden barrels.

  • Podere Forte

    Pasquale Forte has a passion. The land. It is a passion with time-honoured origins; his Calabrian parents had land, vines and olive groves. Then the transfer of the family to Lombardy, his studies, his entrepreneurial adventures, which continue today, directed Pasquale Forte’s ambitions towards new destinations, new challenges. But the land and its products, wine and oil, have an irresistible charm for him. The Podere, which now takes his name, is of ancient origins. Having belonged to the historic Petrucci family of Siena for centuries, it was passed from owner to owner on the basis of the umpteen tortuous partitions among the heirs. Forte was looking for a farm in order to fulfil a dream. The Podere an owner that could return it to its former splendour. This meeting took place thanks to the research of architect Fabrizio Zambelli. And straight from the off the mission was a serious one: to regenerate the lands to produce a di-vine wine.

  • Caparzo

    The “Caparzo” name seems to originate from Ca' Pazzo, as seen in several ancient maps. The vineyards, cellars and all wine-making equipment were developed towards the end of the 1960s, with progressive adaptation and constant up-dating of both the land and the cellars. Innovative cultivation systems and, in particular, several clones are still experimented today on the estates - extending over an area of 200 hectares (470 acres), comprising 90 hectares of vineyards, 4 of olive groves, 87 of woodlands and 19 of sowable land. Caparzo aims to ensure top quality products through meticulous, craftsmanlike techniques while equally taking a modern approach to management, efficiency and business relationships. More than forty years have passed from the first rows of vines and from the first wine-shop experiences. Caparzo has since grown while keeping faith with the traditions of Brunello and the various localterroirs, at the same time as enhancing its wines with creative spirit and dedication to innovation as a means of ensuring the highest possible quality. This is why Caparzo wines are served by the most famous restaurants in the world, as well as at international meetings and on official State occasions.

  • Franz Haas

    The Franz Haas Winery has endeavoured to show the wines it produces always in the best light. It was established in 1880 and has been handed down through the generations up to now to a Franz Haas. Around 55 vine-planted hectares are worked, subdivided among owners, renters and assignees.Franz Haas has always been recognised as a great enthusiast and cultivator of themost difficult vine, one that is the most sensitive and repays the greatest: the Pinot Nero. Another detail that makes Franz Haas stand out is the collaboration with the artist Riccardo Schweizer, who designed the labels. He actually painted together with Picasso, Chagall, Cocteau, Paul Éluard oder Le Corbusier. All the labels were given to Franz by Maria Luisa Manna, as a good omen when he released his wines. The first label Franz chose was the fashionable Pinot Nero Schweizer label, whose first year was ’87, but released in ’90. Twenty-one years ago, much more traditional, simple labels were used, then the black and gold label came out, and as simple as it was, it certainly had an impact. But apart from the quality of the wine, people began to appreciate this type of label a lot, and even today, twenty years on, they stand out and are remembered on wine shop shelves and restaurant tables.

  • Venica&Venica

    Our history began in Mernico, a tiny village of 30 people just 3 kilometers from Dolegna del Collio where great-grandfather Daniele was born on March 9th 1898. He was the 2nd male of 11 children in a big farming family. Daniele was born and raised as an Austrian but on the February 6th 1930 he bought a small house and a hill in Dolegna del Collio. A few months later he became father of Adelchi, the only male of 3 children. After the war the property was a farm where vines and fruit trees were grown together biologically. The farm sustained the family's needs first and the excess was sold to restaurants in Udine and Cividale. For years Daniele and Adelchi worked together buying and working abandoned vineyards, experimenting to find the perfect combinations of vine and vineyard and creating a peculiar mosaic of microclimates surrounded by forest. Adelchi then had two sons, Gianni and Giorgio. They continued the viticultural philosophy of their parents and decided to maintain the same respectful approach. In the last three decades they developed ways to express in the cellar that peculiar sense of site that our wines are able to communicate.


    We are a family who has been producing wine for more than forty years as our only activity. Now, at our third generation, we have a well-defined project: to produce different wines whose only aim is to represent our vision of the land, despite the styles and trends of the moment. Our agricultural system is organic because we think it yields better fruit, but we do not include this on our label. We believe in wine that generates emotions, preferably at “blind tasting” and, in order to do this, we have developed our own know-how without consulting experts and wine gurus. We believe in everyday living and oenological minimalism, respecting the winemaking good practices that have lain the foundations of modern wine.

  • Col Vetoraz

    Col Vetoraz lays on the very top of the homonymous hill next to the "Mont" of Cartizze in S. Stefano di Valdobbiadene. We are on one of the highest spots in Cartizze, 400 metres above sea level, from where the sight can recognize the entire area, the hamlet "Fol" on the east side and the hamlet "Sacol" on the west side. Miotto Family settled down in Col Vetoraz in 1838 and started growing Prosecco and Cartizze grapes. In 1993 Francesco, a direct descendant of Miotto family, together with Paolo De Bortoli and myself established the current Col Vetoraz, creating a heterogeneous and stimulating workgroup.

  • La Casearia Carpenedo

    Antonio Carpenedo and his sons Ernesto and Alessandro, owners of the company "La Casearia Carpenedo srl.", come from an old family of cheese merchants. They have over thirty years of experience in the dairy-cheese sector and today devote themselves to producing innovative cheese. In a world spinning faster and faster where perfumes, tastes and colours are lost between the hands of the clock and the incessant quest for business, there is a "kingdom", in Camalò, as the press calls it, where true love for one's work, imagination, unceasing research and the recovery and the respect for traditions become real art. Art where not just experience but also creativeness and imagination are given full rein. This company has walked its path in the fascinating world of cheese since the time when to buy it one bartered it for other foodstuffs. The history of the Company began in the early 1900s when Ernesto Carpenedo, Antonio's father began to work as a "casoin" (a dialect term meaning a cheese seller) in a little shop in the village of Preganziol (TV). They certainly were not golden times but passion and commitment made it possible to lay the basis for a solid company that he then handed down to his son. Antonio with twenty years of dairy experience under his belt has, since 1976, dedicated all his efforts to refining and it was precisely in that year that the first rounds of cheese were steeped in the vats of vinasse giving birth to the cheese called Ubriaco (the Italian word for "drunk"). From that year on, he began his splendid career as refiner, where all his will to create and his imagination have been turned into unique products distinguished by passion and experience. Today, also thanks to the assistance rendered by sons Ernesto and Alessandro, "the Cheeses of the Antonio Carpenedo cellar" are not only appreciated around Europe but overseas as well.

  • Monograno felicetti

    For more than a century the history of pasta making and the history of our family have been inseparably intertwined. It took fourth generations and finally our grandfather Valentino’s vision, which saw his small workshop grow into a successful company that is well-known for its quality products the world over, has come true. In order to achieve this, our family dedicated their lives to this work in times of war and crisis, and by facing down big challenges our company emerged successful. One can only understand the meaning of this history when tracing what has never changed through all that happened. Since 1908 the same family, with the same values, has been working passionately in the beautiful landscape of the Dolomites.

  • Fabbri

    More than 100 years have passed since Giovanni Fabbri began producing pasta in a small village in the heart of the Chianti. It all started, in the way that things usually start, with an idea, a few available means and lots and lots of passion. After four generations, naturally much has changed, including many things in the Fabbri pasta factory…

    …and yet that passion has remained intact!

  • Antica Ardenga

    ANTICA ARDENGA is a small company, producing a limited quantity of ‘salumi’ in the north-east part of the province of Parma. Known as ‘Bassa’ (that means lowland), is characterised by the proximity to the river Po; this area has an important tradition for the production of high quality ‘salumi’. One of the reason is the ideal climate, with its cold and humid winters. The production is concentrated in the winter time; this is actually the most favourable time, when this rigid climate, with its fog and the typical freezing of the soil in the early morning. This conditions are ideal to work the meats in the traditional way.

  • Macelleria Falorni

    "We want to bring into all homes the culture of living well and eating healthily, combining the pleasures of good food with the historical traditions of the Chianti area." -Lorenzo e Stefano

  • Loison

    Three generations of passion. To make such soft and delicate confections, that yield the same fragrance that artisan bakeries can produce, takes special ingredients, a slow and natural rising process, gradual cooling and patience, because good things cannot be rushed. Something that not all businesses can accomplish. But above all, what it takes is three generations of passionate people. Grandfather Tranquillo, the first to fall in love with the art of bread making, passed it on to his son Alessandro. Together they turned the bakery into an actual family-run business with a new workshop that opened in 1969. Dario is now the head of the company with over 75 years of experience and progress.

    Skillfully mixing simplicity with love for genuine products, time and foresight can yield one-of-a-kind results, because artisan pastry making cannot be rushed: time is needed to exalt and skillfully combine delicate flavors full of history. It is the art of transforming tradition into quality.

  • Brandini

    ...Sometimes, in order to reach an ideal, one has to muster the courage to take the most difficult road.

    Our company, which produces the famous wines of the Langa region, is “only” 20 years old. In the wine universe, that is truly “young.” But we believe that the most important factor when producing these wines is not age, but dedication to tradition. We believe in young, talented, and capable people with clear and achievable goals.

    We have been practicing organic agriculture for years, because we want to leave our soil in a better state than we found it in. All of our choices are based on our respect for the environment, for those who work with us, and for our clients.

  • MokaSirs

    In 1954, Cavalier Giovanni Migliorini started a small business in Pavia, roasting coffee and selling all sorts of colonial goods. His main aim was to give customers the opportunity to enjoy an excellent cup of coffee at the bar, just as they would at home.

    50 years after its foundation, Moka Sir’s S.p.A. is a solid production and trade company specialized in the roasting and sale of coffee blends to bars, restaurants and other sectors of the catering industry.

  • Kaiserwasser

    The South Tyrolean firm, Kaiserwasser, with offices and plant in San Candido, Bolzano, has been bottling mineral waters, soft drinks and fruit juices with technologically advanced systems since 1968. Our products have always been marketed in returnable empties. This is a quality choice because glass is the most natural container: the organoleptic characteristics of the products are left unaltered and the consumer and the environment are safeguarded.

  • Astoria

    Founded in 1987 by an old family of winemakers, Paolo and Giorgio Polegato’s Astoria prides itself on the quality of its products.

    Astoria products are served in the most exclusive restaurants, wineries and bars. Astoria sells wines produced at its own “Val De Brun Estate” in Refrontolo, in the heart of the DOCG zone Conegliano – Valdobbiadene.

    Forty acres, located in one of the most beautiful wine-growing areas in Italy, renowned for its climate, highlight the harmonious succession of hills and vineyards.

  • Swiss Diamond

    Swiss Diamond International offers the finest non-stick cookware in the world, featuring our revolutionary (patented) surface coating reinforced with real diamond crystals, which received the GOLD MEDAL at the 1999 International Exhibition of Inventors in Geneva, Switzerland. All of our products are manufactured in Sierre, a small town in the heart of the Swiss Alps, under the strict supervision of Swiss health authorities.

  • Cuppone

    OUR EXPERIENCE Based on over 50 years of business

    OUR STRENGTH Ongoing research and experimentation

    OUR RECORDS 1975 PIZZAFORM Designed, patented and produced the first hot pizza press 1978 ROTAFORM Designed, patented and produced the first automatic dough divider and rounder 1978 SILEA The first stainless steel mixer ever built 1981 TECNO The first electric oven with digital control with microprocessor 1983 STARGAS The first gas oven specific for pizzerias 2003 EVOLUTION The first corner oven: world new 2009 GIOTTO The first electric rotating deck oven 2011 TINTORETTO Specific Oven for cooking in pans

    OUR PRIDE Setting trends in design and technology


    50 years Today Cuppone operates three factories covering an area of about 5,000 square meters where all the various stages of processing are carred, from the cutting of sheet metal bending and forming, to welding, to the production of semi-finished products, to the assembly and testing of the finished product. The choice of materials, design, research and marketing are managed directly by the founders and their descendants, supported by highly professional technicians and workers. Thinking about the future, Cuppone continues to pursue the way of research and innovation to offer avant-garde equipment and consolidate the brand CUPPONE in the world. OUR OVENS AND OUR EQUIPMENT IS A GUARANTEE OF SUCCESS FOR THOSE WHO USE THEM AND SELL THEM.