Ascesa is a winery at its first vintage, born from the desire of four young friends from Valtellina to show their personal enological vision of their territory.
It is a narration which relies on Nebbiolo as a means of expression, a grape variety which in Valtellina has found a terroir and climatic conditions suitable for its cultivation, but which in the glass brings a unique result, which repays all the efforts made in managing the vineyard.
The two labels of the winery (with a third one on the way, Sforzato) represent two faces of the same mountain and of the same grape: Rosso di Valtellina is immediate, direct and genuine, whereas Valtellina Superiore has a greater depth and complexity in the structure thanks to the prolonged aging, however remaining a faithful expression of the territory of origin.

In Italy, Extra Virgin Olive Oil is one of the products with the greatest number of interpretations, from region to region it can be totally different thanks to the wide variety of olive cultivars (over 500, a world record) and to the morphological-climatic level. Azienda Agricola Mureddu Aru produces its oil a few steps away from the sea of Sardinia, precisely in the Regional Natural Park of Porto Conte in the province of Alghero. The collaboration with Agris (Regional Agency for Research in Agriculture and Protection of Bio Diversity in Sardinia), led to the choice of varieties Bosana, which gives the most flavorful and full-bodied with notes on the bitter / spicy, and Semidana, with a more delicate and fruity taste. Poderi del Parco oil has a peculiar tastiness due to its proximity to the sea, it is rich in polyphenols and has a low acidity, certified by chemical and sensory analysis, through panel tests and is characterized by a fruity and spicy taste, but also delicate and persistent with important notes of artichoke, fresh almond and tomato.

Pastificio Gentile was founded in 1876 in the very cradle of pasta of pasta, in Gragnano, in a town whose entire structure was conceived around the production of pasta. The wind from the Gulf of Naples and the perfect exposure to the sun make this the ideal place for the drying process. Observing and feeling at first hand these perfect natural conditions, the pasta maker has thus elaborated the Metodo Cirillo, a process that replicates the natural conditions of wind and sun inside the pasta factory to the best of its ability, in order to obtain slow drying processes that, combined with the choice of the highest quality raw materials, give consistency and properties to a first class artisan pasta.