Founded by Giorgio Mengazzoli (who's today supported by his children), this family-run business concentrates its efforts on the production of balsamic apple vinegar. Then there are wine vinegars, flavored and monovarietal versions, Modena IGP Balsamic Vinegar and Traditional Modena DOP Balsamic Vinegar, condiments, balsamic creams in unique flavors (including soy and ginger), balsamic pearls, a line of organic vinegars and...

Their Lambrusco Mantovano wine vinegar is produced by naturally fermenting this enological gem in barriques. It stands out from other vinegar types for its "rustic," authentic flavor and its bright ruby color. A vinegar with a strong character, yet unobtrusive, it's perfect for artichoke or cabbage salads with added nuts.

An amber (though clear) color, this is a corpulent vinegar with complex aromas and flavors. Apricot, almond kernel, chestnut honey, vin santo and spices all emerge when you close your eyes. It's a vinegar with a strong personality, but not at all aggressive, with vibrant but well-balanced aromas, and tasty yet delicate flavors. On the palate it intrigues with its...

A lovely ruby red with almost orange highlights, Galletti's red wine vinegar wins over the palate with its citrus profile and expressive flavors. Tasty iodine hints fade to savory (rather than acidic) notes. Well balanced and smooth, it leaves the mouth fresh and clean, making it the perfect accompaniment for delicate dishes.

VALVERDE water falls into a category of waters with low mineral levels. With only 47 mg/L of total dissolved solids, it has few equals in terms of its exceptional lightness. VALVERDE also has low sodium content, just 4.5 mg/L, making it a particularly healthy choice. It's bottled exclusively in glass and pairs perfectly with food and wines, accompanying them without...

The Iacovanelli family have been making honey for over 150 years, overseeing all stages of production, from beekeeping (organic for 25 years now) to packaging of the final product. Thanks to the development of nomadic beekeeping, ADI produces various types of monoflora honeys by moving their 2,000 hives throughout Italy. The producer is also BRC, IFS, Kosher and Halal certified....

Founded in 1913 by Albino Chiesa, for over a century Albino has been a symbol of the art of charcuterie in the western Ligurian Riviera. A producer that's still family-run today, Albino Chiesa maintains a bond with tradition but is also attentive to modern techniques and recipes. Their lard comes from Italian pigs, processed in their Finale Ligure facility. In...

This Valle d'Aosta artisan food producer boasts a long and solid tradition of family management. Alpenzu was founded in 2001 in Verres, inspired by a desire to promote local cuisine, while in 2009 they moved to a larger facility that was better suited to their production needs. Careful selection of ingredients goes hand in hand with craftsmanship. Purchases can also...

A producer that's revolutionized the world of gourmet chocolate. Now part of the Ferrarelle group, Amedei oversees the entire cocoa supply chain, from selecting the beans right on the plantations to processing. They offer a vast assortment of products, from napolitains to dark chocolate bars (including select, single-origin versions), pralines, drops, spreadable creams, "quadrotti toscani", hot chocolate and delicious cofanetti.

Pila Vecia got its start in the mid-1600s, when the original huller was built in Isola della Scala (Passolongo). In the early 1900s, management of this historic rice producer was entrusted to the Ferron family, and since then five generations have overseen the business. The huller, protected by public authorities as a historical monument, is still active today. Two lines...

If Antica Tonnara di Favignana went from being a small shop to a full-fledged business that exports the world over, it's thanks to Antonio Tammaro, who in 1985 began producing fish preserves according to traditional artisan methods. Cutting and curing is still carried out by hand, while respecting the latest hygienic standards. The fish used comes directly from the Mediterranean...

"Don't change what nature has already made in a perfect way." This is the motto of two brothers and an Emilian beekeeper who produce flora honeys of various botanical origins through nomadic practices. Drawing on 300-plus hives, they offer a vast line of whole, "virgin" honeys, including honeydew (forest and fir), traditional honeys (acacia, citrus, chestnut, cherry) and more unusual...

Lara and Virgilio were drawn into the fascinating world of beekeeping in the late 1990s. Today they manage this family-run honey producer, where a type of nomadic beekeeping is practiced, one that favors the foothills of the Lombard and Piedmontese Alps, the Tuscan-Emilian Apennines,the hills of Marche (for their sunflower honey), the hills of Bologna and the Emilia-Romagna plains. Each...

This orange juice is sweet and full-bodied in flavor, with vibrant, fresh aromas and a ruby red color. It's all thanks to pure "Arancia Rossa di Sicilia IGP" oranges bursting with vitamin C and anthocyanins, and from their particularly aromatic peel, which is rich in essential oils. Enjoy it cold at any time of the day, during a mid-morning break,...

For over 60 years, Argiolas has been crafting traditional Sardinian cheeses, drawing on modern technology and local sheep's and goat's milk for products whose quality is guaranteed. A vast array of cheeses is offered, from fresh to seasoned versions, blue cheese and bloomy rinds - they also have an organic line. Their flagship products include Giglio Sardo, Fiore Sardo Dop...

Aromatic Ganges rice is highly appreciated for its unique and intense fragrance (reminiscent of freshly baked bread), already noticeable in the fields during cultivation. A cross between Basmati and Thai rice, it features whole, slender, crystalline white grains. Its flavor is characterized by sweet grain and milk, followed by a slight bitter note at the end, making it ideal for...

From the newly introduced "capricci" line comes Arroganza, the first top-shelf ham cooked outside of a mold and hand-tied. Lightly roasted before traditional steam cooking, it comes in three versions: sweet, heated over beechwood embers, and with truffle. The ham's delicateness has become a trademark, elegant with subtle notes of spices and aromatic herbs. Its juiciness, measured savoriness, and balance...

This family-run business was founded in 1998 thanks to the passion and determination of Aldo and Tea, who wanted to create condiments that would represent Liguria in Italy and the world. In the late 1990s, after 30 years of selling extra virgin olive oil, pesto and traditional Ligurian sauces, the pair created the Artigiana Amadori brand and began producing. Today...

This highly appreciated fish is still caught by hand in the cold waters of the Pacific Ocean today. The Silver Salmon stands out for its sweet flavor and firm, dense meat, rich in nutritional properties. Processed entirely in Italy, it's salted, hand-filleted, and then lightly smoked so as to accentuate its delicacy and sweetness. The result is a velvety-soft cut,...

After taking over the family business in 1998 (a commercial farm based in the Nebrodi Park), Giuseppe Oriti decided to specialize in the production of porchetta from Nebrodi black pigs. The pigs are raised on site in a semi-wild state and fed with locally-grown grains. Cutting, curing and cooking follows traditional artisanal methods. Their porchetta also features in sandwiches and...