Giving yourself a bottle of BARBARESCO DOCG RISERVA PORA - Produttori del Barbaresco by Produttori del Barbaresco, a truly genuine and authentic winery concerning this specific wine, is certainly one of those decisions for which your senses will be thankful. The Barbaresco Riserva Pora is the expression od a winery, or better an agricultural Cooperative, made up of 50 members who don’t accept any compromise when we talk about Nebbiolo, and since 1958 have joined their work, knowledges and experiences to realize bottles of wine having a truly direct and unbreakable bond to the territory. An aspect that is reflected directly in the glass, where the garnet color is intense and lively, as the aromas of red fruits and spices ( licorice and black pepper ). The tannins are perfectly velvety at the palate, accompanied by a light sapidity during the clean and persistent finale together with the vanilla note given by the 36 months of refinement in barrels.

Mulino Marino: the Italian flour used by the roman pizza and bread making master Gabriele Bonci has now joined the OIP catalogue! We’re glad to introduce and offer the flour of a craft family run mill still nowadays, which proposes certified stone milled organic flours from 100% certified Italian wheat and cereals, in order to protect biodiversity, quality, farmer knowledge and the respect for the territory. The Mulino Marino leitmotiv is particularly inspiring: “we produce colors, not works of art”, therefore high quality raw materials to allow you to realize at best your work of art as bread, pizza, cackes, biscuits directly at home. One of the Mulino Marino flours true added values is due is due to the handed down art by the Grandfather Felice Marino from 1956, that is to say the manual hammering of the natural stones dedicated to the milling, which is still nowadays hand made. This passage allows the grain to maintain the best oligoelements, fibers and vitamins alive and sketching out the fittest milling according to cereal not standardizing it.

What makes La Cinta di Guido cold cuts tasty and natural are the attentions that Guido in first hand gives to the Cinta Senese pigs. The Cinta Senese DOP pigs are bred free range, free to move around and eat acorns or whatever the Tuscan hills of Chianni (Pisa) offer. This conditions together with the knowledge of the typical Tuscan cold cuts making art, make the products the perfect mirror of the territory itself. Try his Pancetta di Cinta Senese DOP - La Cinta di Guido, you won’t regret it.

It is difficult to define Colterenzio as a traditional winery, where usually the owner family runs and develops the production process following a more or less model making it their own job. But here we’re talking about the union of 300 families, for most of which viticulture isn’t their job, to which they dedicate their own passion, knowledge and time, to the service of what can be defined as an ambitious cooperative, with the aim of a sustainable production of Trentino wines able to transmit their own territory as it is in the case of Cora Pinot Bianco Colterenzio. Colterenzio (Schreckbichl) Cora Pinot Bianco is a straw yellow with greenish shades wine, the main aromas are fruity (green apple and citrus) and light herbaceous evolved from a part of refinement in barrel, a pleasant lightly bitter aftertaste leads to a persistent finale.

Casello Bondoni rises in the middle of the Lugana kingdom, on the southern side of Lake Garda, precisely between Desenzano and Sirmione. It is just this denomination deriving from Trebbiano wine variety to which it dedicates a huge part of its production. A line that, as the winery itself, isn’t static bur tries to renew maintaining the territory peculiarities, as the construction of an underground modern cellar testifies. This is an aspect that can be found again in the Lugana DOC Zona Franca, on which the knowledge and the will to experiment have led to test a barrique refinement. After having tried Casello Bondoni Lugana DOC Zonafranca we promptly approve the great idea, the result is a golden yellow wine, whom main aromas are dried fruit, honey and a pleasant sapidity. The barrique Lugana refinement doesn’t overshadow the rest of the bouquet but integrates in it instead, moreover it provides, paired with a good acidity, structure and aging potential.

Pasta Bossolasco makes a Neapolitan typical pasta format as Paccheri happy to take the Piedmontese citizenship too Knowledge and dedication to raw materials are elements that guarantee the high quality of pasta. The care towards raw materials is not only a slogan, but it realizes with the own cultivation of wheat, in the fields adjacent to the pasta production building, that will be then transformed into artisanal pasta by the company itself. The agriculture respecting the environment this way integrates the craft processing, with slow drying on wooden looms, bronze drawing, all of them taking the necessary time in order to respect and maintain the best properties both on the nutritional and the taste sides.

Pastificio Menini is the last news in our catalogue, an expert producer of #ravioli Located in Valeggio, which is a very famous area for the stuffed pasta, it carries on the craft tradition of this product with many different specialties, from the typical tortellini di Valeggio, to the pumpkin ravioli and many others. The expert pasta makers of the company put all of them knowledges and cultural heritage in the product, especially in the entirely hand made ravioli lines, which is a very uncommon feature even among craft companies, among which it couldn't be missing the Typical Hand Made Tortellini di Valeggio with Meat Stuffing - Pastificio Menini.

The visual impression is enough to understand the high quality of the PASTRY SHEETS / LASAGNE - PASTIFICIO CAPONI. The craft pasta processing at environmental temperature helps to preserve the best properties and aromas of durum wheat and eggs, 26 yolks per kg of flour, both exclusively from Italy. Moreover the hand working, differently from the industrial one, increases the absorbing power of the other ingredients and the consistency during the biting is better too. The final result is an exceptional product, as it is the implicit pasta Caponi message, showing us how personal knowledges and manual skills are, in some processes, still an irreplaceable added value in the food field.

The particular geological composition is what defines the uniqueness of the Liguria territory. The marked contest between coast and mountains not only creates suggestive landscapes but unrepeatable opportunities concerning the wine and food production. Pasta Liguria benefits exactly from these natural characteristics to propose high quality products endowed with a strong territory connotation. Starting from water, whose importance is often underrated in pasta production but is actually fundamental, which comes from the spring of the Natural Park of Antola, with a protected area of more than 4000 hectares and so able to offer pure and uncontaminated spring water. Only Italian durum wheat, slow drying, bronze wire drawing (that is to say the key elements of a craft pasta), together with skills and territory knowledge give as a result typical high quality regional pasta (as the Trenette pasta di grano duro da agricoltura biologica - Pasta di Liguria), with which you can exalt at their best Ligurian recipes and many others!

As a work of art that strikes particularly, this time is the Guanciale (jowl bacon) - La Cinta di Guido to leave us astound. A harsh comparison someone should say, but if you think about it deeply the gastronomy world and art have in common more than you would ever imagine. Both of them have the power to evoke sensation, move, and at the same time so succeed in this task skills, study, knowledge and why not a certain natural predisposition are needed, Someone may not agree, but we believe that food is a means through which transmitting messages and feelings, and isn’t this the aim of art itself?

The typical Eno-gastronomy is a relevant part in the knowledge of a territory, and it reveals more than you would ever think about it. As a consequence, to discover deeply the perfumes and tastes of a city, province, area or region which means is better than wine? A concrete example of this bond is the Valtènesi Chiaretto DOP, typical wine exclusive of the western side of the lake, a section with unique conditions. Valtènesi Chiaretto D.O.P. “Preaféte” BIO organic - Podere dei Folli has in its intense rosé with ruby shades characteristic color the dynamism of an area that within few kilometers can totally change its cultural and environmental scenario. The floral perfumes are the ones that you can feel during spring of which this zone is plenty of, particularly the lotus flower typical of the Sovenigo lakes area in Valtenesi, where the wine cellar Podere dei Folli has its vineyards. A wine that must be drunk young, with a great acidity, fruity tastes with sapid and mineral notes in the end.

It has been officially started the collaboration with ONAV, an Italian national level association that deals with the divulgation of wine and everything that rotates around what is one of the most tangible products of the relationship between mankind and Hearth. For anybody who doesn’t know ONAV it is a non profit organization, where the ensemble of volunteers and passionates commit their free time to their passion, which is wine, and try to transmit knowledge, culture and history linked to it. Every year in the 100 national sections courses for the achievement of the “Wine taster” certification (first, second and third level), wine tasting both of local and foreign varieties, visits in wine cellars with didactic aim and the subscription to the magazine “L’Assaggiatore”, a read that surprises for the precision and scientific expertise with which every topic linked to the enological world is treated. Due to the entrance in the fidelity, the ONAV members will benefit from a 10% discount on all the products in our catalogue.

Homemade bread is something that, as other forms of art, is a channel for creativity, expressivity and enriches the knowledges. Moreover it gives us the certainty of eating an healthy product, which is fundamental thing when we talk about everyday food, differently from what normally happens in the most part of the bread, where the amount of yeast is too high, the flour used is too refined and sometimes chemical additives are present too. The first step for an high quality bread is the selection of the raw materials, flour first privileging the raw ones. We’ve invested our time and resources in the promotion of the ancient wheats, endowed with unique organoleptic and taste properties, as we’ve observed after many years of experiments with home made pizza and bread, and the result have been incredibly good. Using Tumminia, Russulidda Durum Wheat Semolina Sicilian biologic stone ground - Fastuchera Farm or Minorca ( Sicilian ancient durum wheat varieties), not only earning in aromatic richness and taste, but our body too will thank us, from the moment that lab analysis have revealed that flours like these bring many different benefits that go from the cardiovascular system ( thanks to lignin) to the ease to digest, moreover discouraging the rise of alimentary intolerances.

Italy’s dry stone walls have recently been elected World Heritage Site by the Unesco. They’ve been inserted in the list as elements that are able to incorporate the harmony between man and nature, moreover they are work to prevent hydrogeological instability. It is a true form of art, for which is necessary a mix of scientific specific knowledges in geology, architecture and engineering. The project is particularly widespread in Valtellina, Apulia, Pantelleria and Amalfi Coast, where the collaboration between the wine cellars, workers from other fields and school projects too has shown, again, how the wine bottle is only the top of a much more complex ensemble rich in history, culture and emotions.

The hand made pasta is still nowadays, despite the new technologies, an irreplaceable add value. Tradizioni Padane knows that well, a company where all of its Handmade small Tortelli with pumpkin filling - Tradizioni Padane are spread and filled by hand. These process are the result of many years of knowledge, practice and experience, influenced by the local cultural background too, all of them are factor that are able to achieve result that can’t be repeated in any other way. The result are hand made ravioli endowed with compact and fragrant dough, that encloses a stuffing where the sweetness of the pumpkin, that sometimes is different to dose, is well balanced by amaretti, species, mostarda and cheese.

The Cavalieri family has been committing in the durum wheat cultivation field since 1800, an experience that in 1918 turned into a pasta production activity. The personal knowledge led the Pastificio Benedetto Cavalieri to select only Apulian and Basilicata durum wheats, cultivated excluding the massive use of herbicides going to the detriment of quantity but improving the quality. After becoming a renowned excellence in the homemade pasta production, the last challenge for Benedetto Cavalieri has been the whole wheat pasta. A product that is often seen ad healthy but damaging the taste, so the mission of the company has been making Benedetto Cavalieri whole wheat pasta healthy and tasty at the same time. After many researches and tests the results is an organic pasta not only endowed with great organoleptic properties, but also with an enveloping and rustic taste, as in the case of the Mezzi rigatoni of Organic Durum Wheat Semola Whole Wheat- Pasta Benedetto Cavalieri, a truly interesting and versatile format for your recipes.

The ravioli, one word and an entire world to discover, the origins are uncertain, the interpretations many and different from region to region. Today, talking about tortelli and casoncelli, we are in the province of Brescia, precisely in Gottolengo, a small town historically renowned for the production of this specialty. Right there Tradizioni Padane has planted its roots, a company born from the passion, the knowledge and the research that are handed down from one generation to another. A manual skill that still nowadays, despite the technologic progress, is still at the base of the company production. An artisanal pasta endowed with an add value not only due to the dexterity, but also thanks to the quality of the raw materials both concerning the flours which compose the dough and the many different stuffings from the classic Handmade thin Casoncelli Bresciani - Tradizioni Padane (bread and cheese), Handmade fine Tortellini di Gottolengo - Tradizioni Padane, Handmade fine Casoncelli with ricotta and spinach filling - Tradizioni Padane, Handmade small Tortelli with pumpkin filling - Tradizioni Padane, Tortelli with sea bass tomato filling - Tradizioni Padane and many others.

Pasta Bossolasco project is born from an agricultural company, when the fourth generation decided to integrate the raw materials transformation, that is to say Italian durum wheat, with the production of the same. It is the second company case in Italy of Italian pasta production with a 100% internal supply chain, so from the wheat cultivation, to the milling in order to obtain the flour, than the processing and finally the packaging. The agricultural origin of the company has the advantage of having knowledges inherent to the activity, which have allowed to obtain high quality Italian products, with the right bland of durum wheat varieties for make a flavorful artisanal pasta, endowed with great cooking resistance and not least a positive impact on health due to its great organoleptic properties. It's available in the formats Fusilli - Pasta Bossolasco, Paccheri - Pasta Bossolasco, Spaghetti - Pasta Bossolasco, Penne - Pasta Bossolasco e Trenette - Pasta Bossolasco.

It’s time to begin a new adventure for Camilucci Franciacorta wine cellar, presented and acclaimed enthusiastically during the Vinitaly 2018, with the introduction in the market of the previous vintages bottles and the production of Franciacorta DOCG. Stefano Camilucci, who initially wan engineer but now has been working in the Franciacorta wine making filed for many years, settling his passion in the historical family activity he has launched himself into an ambitious project, with the constitution of a new independent brand. The brand concept is extremely personal from the name to the label itself, in order to underline how the result in the bottle is intimately tied not only to the territory of origin, but a the same time is the reflection of the people who produce it. The wines (Franciacorta Brut D.O.C.G. - Camilucci, Franciacorta Brut D.O.C.G. Satèn - Camilucci, Franciacorta Brut D.O.C.G. Rosè - Camilucci, Anthologie Noir Franciacorta Extra Brut D.O.C.G. Millesimato - Camilucci, Anthologie Blanc Franciacorta Extra Brut D.O.C.G. Millesimato - Camilucci) prove to be extremely natural, without excessive cellar sophistications, expressing the best of the terroir, which is able to give incredible harmony and balance both on the aromatic and tasting sides, accompanied by the typical freshness of the Franciacorta wines. These will be the traversal characteristics of the new wines produced by Stefano, a person endowed with great knowledges and values, whom we wish good luck, sure of the results and satisfactions that this project will give him.

When we're talking about traditional Apulian pasta, Dibenedetto company is a guarantee of quality. The headquarters are set in the famous village of Altamura, in the province of Bari, a locality that is besides the seat of the"Wheat Exchange", a source raw material and knowledges Didenedetto is constantly in touch with in order to offer the best possible product. The pasta is made up of selected local durum wheats, followed by artisanal processings (dough, filling and drying) slow and low aggressive at environment temperatures, in order to preserve the nutritional and taste qualities. Recipe: Orecchiette with turnip tops Ingredients (for 4 people) 2 kg of Cime di Rapa Pugliesi, 400g Orecchiette di Bari Dibenedetto, Pachino Cherry Tomatoes, Extra anchovy fillets in oil Extra virgin olive oil - Mare Puro, salt, extra virgin olive oil, garlic and chili. Preparation Cook the turnips for a few minutes in boiling salted water and add the orecchiette to complete the cooking. In a saute pan with oil, garlic, anchovies, tomatoes and chili. Pour the pasta Dibenedetto with turnips, blow up and serve.

To prepare great Bolognese lasagne the quality of the pastry sheet is essential, indeed often the pasta used in this typical specialty is overshadowed by the rest of the ingredients. A pastry sheet that can make is presence consistent gives an extra step to the recipe in its complex, for this reason the Pastificio Caponi has just begun the production of the lasagna sheets. PASTRY SHEETS / LASAGNE - PASTIFICIO CAPONI are an artisanal product, exactly like the home made pasta prepared by the most skilled Bolognese grandmothers. The formula is the usual: 24 egg yolks coming from selected breedings, Italian durum wheat semolina carefully selected and slow drying of 70-80 hours in order to maintain all the tastes and properties. Thanks to the first choice ingredients, the knowledges and the production skills, pasta Caponi represents an excellence with few rivals in the Italian gastronomic panorama.

As one of the most famous and prestigious Italian wine guide for 2018 by Gambero Rosso has just been released, we're glad to announce that two of Tenuta Orsumella (Tuscany) wines have been awarded. Orsumella, Chianti Classico DOCG - Tenuta Orsumella has obtained 2 glasses and CORTE RINIERI - Chianti Classico D.O.C.G. Riserva - Tenuta Orsumella one glass. Our compliments go to the company, which dedicates all the knowledges and passion in the production of high quality and genuine wines: a true representative of the Italian wine excellence.

CORTE RINIERI - Chianti Classico D.O.C.G. Riserva - Tenuta Orsumella has recente been reviewed by the wine specialized magazine Gilbert & Gaillard with a rate of 87\100. These are the tasting notes: Bright, clear garnet. Shy nose offering up fine mocha, spice and herb notes with stone fruit undercurrents. A silky attack leads into a lively palate with medium concentration, quite backward aromas and oak influence mid-palate. Still disjointed, keep waiting for further evolution. This confirms the meticulous research and knowledge both in the vineyard and in the cellar made by the Tuscan company producing a wine of great value recognized both by the consumers and the sector's experts.