olio Flaminio

Obtained by cold extraction, from olives harvested at the beginning of November and milled within 12 hours.

Characteristic for the flavour of fresh olives and the fragrance derived from olives harvested at early ripeness, Olio Flaminio Fruity is a full-bodied and decisive aromatic oil, pleasantly spicy with a slight bitter aftertaste.

Due to its high content of Polyphenols, which have a strong ability to counteract cellular aging, it is essential for a proper diet and is also suitable for use in cooking for the preparation of sauces and frying.

TOMATO GUSTAROSSO

It was born from the desire to give shape to a dream, that of reviving the ancient popular ritual of “making the bottles”, that is, preparing the tomato preserve, a ritual that took place in the Sarnese countryside between August and September.

PASTIFICIO AGRICOLO MANCINI

Mancini Pastificio Agricolo produces pasta only with the wheat it grows directly in the fields in the heart of the Marche region, obtaining each year a lively product, the result of the agricultural season.

ANCHOVIES CODESA

THE TASTE OF CODESA

FROM THE SEA TO THE FINEST TABLES

SINCE 1976

We are a third-generation family business, located on the shores of the Cantabrian Sea, in the fishing village of Laredo. An area considered worldwide as the birthplace of the finest anchovies. This is where we process 100% of our products, specialising in the production of salted anchovies, Cantabrian anchovy fillets, and Gildas (with double anchovies).

DAVID SALUMI

David Salumi was established in 1960 as a simple village butcher shop in San Venanzo (TR). Today, after many years of experience and experimentation, it has become an artisanal workshop symbolising quality and respect for traditional Umbrian flavours.
We select heavy pigs raised in Italy, and within our company they are transformed into a constellation of products united by a slow and natural curing process.
Each product has its own specific characteristic and is created with artisanal knowledge passed down through three generations and sixty years of experience.

ANTICO FORNO ROSCIOLI

Marco Roscioli took over a bakery in Via dei Chiavari dating back to 1824 in 1972.
Thus was born Antico Forno Roscioli, a project that has grown over time, thanks to a family that has managed with professionalism and dedication to create a careful blend of tradition and modernity.

MOZZARELLA DI BUFALA CAMPANA

It all began in 1980, when Paolo Diana created his own dairy business …
…he did so in the Aversa countryside, and after a few years also introduced buffalo breeding.
With commitment and enthusiasm, today the Diana family, with thirty years of experience, carries out a project that links Paolo's generation with that of his sons Francesco and Salvatore, a new company where the ancient experience in buffalo breeding meets the skilled dairy tradition.

Country-style chicken

RAISED OUTDOORS WITHOUT THE USE OF ANTIBIOTICS.
A slow-growing chicken, free to roam in the large outdoor spaces of dedicated farms. 100% Italian, with traceability guaranteed by our integrated Amadori supply chain.

PASTIFICIO SECONDI

Since 1985, Mauro Secondi's passion for fresh pasta and his constant attention to the quality of raw materials have allowed the continuous growth of Pastificio Secondi. From a small neighbourhood business as it was, within a few years of opening it transformed into a new and modern artisanal egg pasta workshop, establishing itself as one of the most renowned producers in Lazio. From the skilful blend of the best qualities of durum wheat come ricotta and spinach ravioli, tortelli, pasta sheets, cocoa tagliatelle, lasagne with broccoli, speck and smoked provola cheese… Simple and refined pieces are produced daily in the Secondi workshop, where the most modern production technologies meet the tradition of fresh pasta and the passion for a product of the highest quality.

Burro Beppino Occelli

Italian Tradition and Artisan Processing
Beppino Occelli butter is made with sweet cream from skimmed centrifuged milk, strictly Italian.
With centrifugation, the butter is produced directly from fresh milk: first the milk undergoes some filtration processes, then a centrifugation at a very high speed, which allows the fat to separate from the skimmed milk.
The processing of the blocks, done by hand with moulds, makes the butter not only good to eat but also beautiful to look at.

SCANDIA

Authentic wild salmon
Caught in the clear waters of the northeast Pacific, along the coasts of Alaska and Canada. Wild salmon is a true athlete of the seas, a tireless traveller that crosses oceans and rivers with its unwavering energy. Its flesh is a genuine treasure chest of flavours from the unspoiled nature surrounding it, while its texture reflects its adventurous life shaped by the power of natural elements. Caught with hook-and-line techniques that respect sustainability and the environment as well as the species itself, it is immediately frozen on board the ship to preserve its organoleptic characteristics and noble nutritional contents. Pacific wild salmon carries a rich supply of minerals, essential vitamins, and precious Omega 3s: a true concentrate of health and vitality for those who appreciate it on their table.

SAVINI TARTUFI

Since 1920 the Savini Family has worked in harmony with nature and people. The Savini Tartufi brand has become a benchmark for quality in the world of truffles, thanks to the values, history, and expertise acquired over time.

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