Food producer

Emanuele Lenti and his wife Antonella share a passion for baked goods and pastries. Every day they can be found hard at work in their bakery, making cakes true to established local traditions. Their products are baked in an olive...

Founded on the outskirts of Palermo by Salvatore Cerniglia back in 1972, over the years this patisserie has become a real hotbed of the most authentic Sicilian confectionery culture. Tradition is key at this famous bakery where, as well as...

Fonderia is a project that uses advanced technology to promote fine cocoa powder among consumers. To guarantee control of the bean-to-bar production process, the team of passionate entrepreneurs behind the company select the Fino de Aroma cocoa in Ecuador, within...

For over ten years Francesco Montrone, owner of Bar Urzi, a gourmanderie at the gates of Florence, has been devoted to fine chocolate. As well as the best Venezuelan cocoa crus, his shop works with excellent ingredients: Piemonte PGI hazelnuts,...

Attilio Servi's sweet creations travel from the workshop in Pomezia to gourmets who are unable to resist the delights made by this iconic patisserie. His experience, creativity and knowledge of the raw ingredients and production methods are apparent in the...

Orlandi Passion is a temple of many good things, split into three departments: coffee roasting, chocolate and biscuits, although the coffee is the core business. Mauro Cipolla, who has plenty of experience in the art of roasting coffee and exporting...

Since 2005, as well as being known for its outstanding products, the Giotto patisserie has proved real social commitment by teaching the art of pastry making to inmates from Due Palazzi prison. The work in the prison is strictly supervised...

Andrea Rossi's products originate from his deep-rooted passion for fish, a meticulous respect for ingredients and outstanding entrepreneurial skill. These led him to open his own business after years working as a stall assistant in the quaint Rialto market in...

The anchovies are from Sicilian waters, processed on the island when freshly caught. The EVOO is Tuscan. The selection, filleting and final cleaning, seasoning and packaging in glass jars are carried out in Piedmont. This is the creation process of...

The salmon from the Faroe Islands is particularly impressive because it is farmed in the cool, clean waters of the North Atlantic. The fish is processed and packaged in Ireland, a few hours after the catch. The rest is up...