Our producers

From the kitchens of Friuli, Alessio Brusadin creates compotes, chutneys and preserves rooted in simplicity. After three decades as a chef in Italy and London, he began exploring the art of preserving, letting carefully selected ingredients speak for themselves. No shortcuts, no unnecessary additions, just honest flavours made with care.

Grissini from Piedmont, since 1860. Four generations later and the dough is still pulled by hand, strip by strip, after a slow natural rise. From the knobbly rubatà to the flat, brittle linguette.

A family-run olive oil estate on the Adriatic coast of Puglia, where centuries-old trees, native olive varieties and meticulous craftsmanship come together. The olives travel from tree to mill within hours of harvest, preserving the freshness, aroma and character of every season.

From the hills around Modena, Condimenteria brings together the deep-rooted traditions of Emilia and a spirit of culinary experimentation. Forgotten recipes, local ingredients and meticulous craftsmanship all meet around the unmistakable character of balsamic vinegar.

Balsamico Giardini takes its name from the Palazzina Ducale Estense in Modena. On the farm, must from their own Trebbiano and Lambrusco is cooked down over an open fire and aged under the rooftops in barrels of different woods.

Since 1954 the Guglielmi family has been pressing olive oil in the countryside around Andria, in Puglia. Their own groves, their own mill, and native Apulian varieties. Tradition provides the roots; technology helps carry them into the future.

Born on the Ligurian coast and now nestled in the Impero valley, Il Rovo brings family recipes into the modern kitchen. Since 2004, their craft has grown from a small workshop into a second-generation family business, always guided by the flavours and traditions of home.

Just outside Siena, a family bakery brings the flavours of old Tuscany back to the table. Inspired by the sweets of childhood and centuries of Sienese tradition, every creation is shaped by hand and made with the same care that has kept these recipes alive for generations.

At the southern edge of Sicily, an olive grove has remained in the same family for four generations. Ancient trees planted by the family’s grandparents still grow alongside younger ones today, tended with the same patience, respect and care that have shaped the grove for more than a century.

Behind this oil there is not one family but many. Oleum brings Sicilian olive growers together under one name, including those whose groves are far too small to certify, bottle and export on their own, and carries their harvest to the table.

Since 2015, a forgotten stretch of Emilia-Romagna has been carefully restored, its old olive varieties planted again among vineyards, orchards and gardens. Today, the land produces food that carries both the character of its hills and the story of its return.

Pasta di Gragnano IGP, made by five women who opened their pastificio in 2019, in the town where pasta has been dried since the sixteenth century. Italian wheat, water from the Lattari springs, bronze dies, and days rather than hours of drying.

A family business in Castelfiorentino, Tuscany, working the truffle from the hills of San Miniato. Renato Calugi hunted them; his son Simone founded Selektia with Laura in 2008. Carpaccio, salsa tartufata and creams, so the season can stay on the table all year

On the wind-swept hills of Puglia, Tenuta Venterra follows the harvest with remarkable precision. For weeks each autumn, olives make the journey from tree to mill within a single day, preserving the freshness and character of the fruit. Nine distinct varieties are kept separate from grove to bottle, each revealing a different side of the Puglian landscape. Tenuta Venterra has the unique PDO from Apulian Terre Ioniche.