Our Producers

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Heir of the ancient Tuscan baking tradition in Prato, Francesco Pandofini makes his biscotti with his hands and his heart.

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Volmiano, the historic farm of Calenzano, has produced olive oil since 1427. They use only their own olives to produce their highly sought after “liquid gold”. The production is overseen by the Gondi Family, one of Italy’s most prominent families.

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Alessandro Colucci ‘s family has been producing oil in Puglia since the 1700’s. Olive trees on their land in the Salento date back nearly 1000 years, when Basilian Monks produced oil there. The fruit from these trees is still used for their beautiful D.O.P. extra virgin oil.

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Luigi Verrigni founded his pasta factory in 1898. The superior quality of Pasta Verrigni is obtained by grinding Italian grain with a millstone, mixing it with water from the Gran Sasso and slowly air drying under low temperature. Several years ago the family experimented with drawing pasta through a gold die. This process gives the pasta both a texture and a taste different from pasta drawn through a traditional bronze die.

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La Pasta di Aldo was created in the town of Monte San Giusto in the region of Le Marche. Maria Alzapiedi and Luigi Donnari make their pasta from carefully selected wheat flour using a traditional ritual, which results in a beautifully golden pasta with superior cooking performance.

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The Agnoni farm is located south of Rome, between the mountains and the sea. It has a century long history and it comes from agricultural origins represented by a family with a strong tradition of sacrifice for the love of their land. Here they transform the fruit of the land and preserve them to bring healthy to the table with ancient flavor.

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The Boeri family has been producing olive oil in the Valley Argentina in the mountains behind San Remo for four generations. Taggiasca olives have been cultivated on the narrow terraces here since the time of the Romans.

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For over 130 years, the Perbellini Family has been baking the traditional cakes of Verona. Today, the brothers Giovanni Battisti and Flavio Perbellini carry on the tradition of hand-making cakes and other baked products.

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Five generations ago, Melchiore Barbero began making torrone in Mombercelli d’Asti. Today, the same family runs the business, guided by Davide and Giovanni. They still produce sweets with love and passion, using the same raw materials as in the past.

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The Olivieri family have been fermentation masters since 1882. They use only living mother yeast and top-quality raw materials including handmade self-produced candied fruit. Their products contain up to 4 times more egg yolks than other available leavened cakes. Their pastry chefs are coordinated by Nicola Olivieri, who is the baking instructor at the “University of Panettone”. They make products with luxury packaging that enhances their craftsmanship. Olivieri’s leavened products: it’s not just a matter of tradition.

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For over 140 years and spanning three generations, the Maglio family has been serving customers in the hospitality and confections business in southern Puglia. These wonderful chocolate spreads are an everyday delight.

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Saveria Pozzuto continues the tradition of her parents. The annual rite of harvesting and preserving tomatoes celebrates the wonderful fruit that the soil and climate of Puglia provide. These tomatoes are hand packed at their peak so that they may be enjoyed throughout the year.

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The Tintori-Pelloni family has been making their balsamic for 4 generations in Castelvetro. In the 70’s the family opened a small restaurant, where they served their balsamic. Shortly after, they opened La Vecchia Dispensa to sell their vinegar to customers.

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Following in the footsteps of his aunt and uncle, Carlo Caporicci oversees San Pietro a Pettine near Trevi, Umbria. His land, gives us some of the world’s best truffles, which go into the all natural preserved products they make.

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Anna and Fabio Palladino made a choice. They left the stress of unsustainable living behind and embraced work in the natural climate of the countryside of Piemonte There, they authentically produce products from what the land provides, like the wonderful artisanal vinegar we import.

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The Val d’Orcia is renowned for the production of honey. Just outside of Montalcino is the Ciacci family farm. There, Hubert Ciacci practices the ancient tradition of apiculture and produces some of the areas best honey and honey based products.