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Dalla Terra Italiana Alla Vostra Tavola

We source our products from the finest producers in Italy to ensure you receive the highest quality ingredients for your culinary creations.

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Italian Cheese

Italian Cold Cut, Salami, Sausage

Tomato, Olive Oil, Vinegar

Pasta, Couscous, Rice

Flour, Bakery

Grandi Molini Italiani

Grandi Molini Italiani is an Italian milling company distinguished by a rigorous, end-to-end quality control process that begins with the careful selection of raw materials. Each batch of wheat is analyzed under a microscope and further refined through optical sorting, where individual grains are selected one by one and any impurities or defective kernels are removed. The milling process itself is deliberately slow, allowing the wheat to be transformed into flour while preserving its natural nutritional properties and full aroma. After milling, the flour is left to mature (maturazione) under controlled conditions for at least 30 days before release, ensuring consistency, stability, and optimal performance in baking.

Thanks to deep expertise in wheat and traditional milling know-how, Grandi Molini Italiani flours provide a reliable foundation for bread, pizza, and baked goods, delivering excellent results from the oven to the table.

The hallmark of Grandi Molini Italiani is its stone dehulling process (decorticazione a pietra). Introduced at the pre-milling stage, the wheat passes through stone mills that apply gentle abrasion to remove any residues from the outer bran layer. This ensures that only the healthy core of the grain is milled, while fibers, nutritional value, and the authentic taste of the wheat remain intact. The result is a flour that fully expresses the natural character of the grain—nothing added, nothing taken away.

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Molini Valente

Founded in 1854, Molini Valente is a historic flour milling brand located in Alessandria – the largest wheat-growing region in Northern Italy. Inheriting a 19th-century family milling tradition, the brand stands out for its sustainable production philosophy and absolute respect for nature. Molini Valente takes pride in its raw material protection process: wheat is stored in silos using a fresh air aeration system, completely free of harmful chemical treatments, combined with a railway transportation network that minimizes environmental emissions.

Thanks to its rigorous selection of traceable raw materials, Molini Valente has become a reliable strategic partner for artisan bakers, industrial manufacturers, distributors, and the entire Horeca sector across Italy and worldwide.

The key differentiator and the greatest operational pride of Molini Valente is the state-of-the-art automation system within its facility. The entire production line features a 100% stainless steel piping system, completely eliminating the risk of cross-contamination and ensuring the strictest food safety standards. Every stage, from grain reception to the final product, is digitized and monitored in real-time through a high-speed fiber-optic network. This control technology enables Molini Valente to eliminate all margins of error, guaranteeing absolute consistency in texture and quality for every batch of flour.

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La Fiammante

La Fiammante carries a rich heritage deeply rooted in the long-standing tradition of the canned tomato industry of Southern Italy. The brand is regarded as a symbol of loyalty to authentic, original flavors, where quality and tradition have gone hand in hand across generations.

Alongside its traditional values, La Fiammante demonstrates a strong commitment to sustainable agriculture and ethical production. By working directly with local farmers, the brand ensures fair pricing, encourages organic farming practices, promotes water conservation, and significantly reduces the use of pesticides—up to 70% below legal limits. This responsible approach not only results in pure, high-quality tomato products but also contributes to environmental protection and consumer well-being.

La Fiammante tomatoes are made from 100% naturally vine-ripened Italian tomatoes, harvested at peak season from July to early October and guaranteed to be non-GMO. Thanks to the “filiera corta” (short supply chain) model, the tomatoes are processed within just 6 hours of harvest, using minimal heat treatment and sterilization—only about half that of many other brands. As a result, the products retain their freshness, natural aroma, high nutritional value, firm texture, and the clean, delicate sweetness of fresh tomatoes.

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Divella

Divella was founded in 1890 in Rutigliano (Bari, Puglia), and to this day continues to maintain its core production facilities in the same region. Originating as a small artisanal pasta workshop, the brand has continuously evolved and expanded its product range while remaining firmly committed to high quality standards and the authentic spirit of Mediterranean cuisine.

In 2020, Divella celebrated its 130th anniversary and was honored with inclusion in Italy’s Register of Historic Brands of National Interest, a recognition that underscores the brand’s enduring value and solid position within Italian gastronomy and the global market.

Divella pasta is made from 100% carefully selected durum wheat semolina and produced through traditional milling, mixing, and extrusion processes to preserve its signature “al dente” texture—firm, elastic, and nutritionally rich. With a naturally high protein content of approximately 13g per 100g, Divella pasta delivers not only excellent flavor but also balanced, long-lasting energy for everyday meals.

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La Mole

Inspired by the Mole Antonelliana tower— the proud architectural symbol of the city of Turin—La Mole was founded in 1978 with the mission of celebrating the art of Italian baking through refined creations deeply rooted in regional identity. The brand embodies a harmonious balance between cultural heritage and creative passion, faithfully reflecting the spirit of Italy.

Each La Mole biscuit represents a journey of flavor and memory, where time-honored recipes are preserved and perfected, then elevated through modern production expertise. By blending artisanal craftsmanship with contemporary technology, La Mole delivers biscuits with a delicate crunch, rich aroma, and unmistakable Italian character in every bite.

Originating in Piedmont, the birthplace of La Mole, Savoiardi Ladyfingers stand as a symbol of elegance and refinement in Italian pastry tradition. Made with an exceptional 28% fresh eggs, they offer a light, airy texture and a gently rich flavor, perfectly aligned with classic Italian dessert standards.

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Guglielmi

With over 200 hectares of olive groves and more than 90,000 olive trees—many of them over 140 years old—Guglielmi is deeply committed to the sustainable preservation of native olive varieties from the Puglia region. Each bottle of Guglielmi olive oil is a true expression of the land’s rich heritage and the family’s legacy, with every stage—from harvesting and milling to bottling—closely monitored to produce premium extra virgin olive oil that faithfully reflects the terroir of Southern Italy.

Guglielmi extra virgin olive oil is obtained exclusively through cold mechanical extraction, without the use of additives, chemical solvents, or industrial refining processes. This careful approach preserves the oil’s natural aromas, balanced flavor profile, and high levels of polyphenols and antioxidants—key elements that define its nutritional value and its central role in the Mediterranean diet.

To be classified as “extra virgin olive oil,” the oil must meet strict chemical and sensory standards, including a free acidity level of no more than 0.8% and the complete absence of sensory defects during tasting. Authentic EU labeling clearly indicates mechanical extraction methods, olive origin, and harvest year—essential details that help consumers distinguish true extra virgin olive oil from refined alternatives. Guglielmi strictly adheres to these standards, ensuring transparency, reliability, and the genuine quality of Italian extra virgin olive oil.

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Acetai Bellei

Acetaia Bellei stands out as a producer of premium Balsamic Vinegar of Modena, distinguished by its unwavering commitment to excellence. Each product is crafted in strict compliance with the highest quality standards, using carefully selected raw materials that are 100% Italian and sourced exclusively from trusted local suppliers. This meticulous approach results in balsamic vinegars with a distinctive identity that cannot be replicated.

Created for those who appreciate quality in even the smallest everyday gestures, Bellei vinegars invite consumers on a sensory journey across Italy. While deeply rooted in tradition, they transcend its boundaries, pairing effortlessly with a wide range of international cuisines and elevating refined dishes with elegance and character.

Bellei’s traditionally aged Balsamic Vinegar of Modena is made from cooked grape must and matured over time in a series of different wooden barrels, without the addition of artificial flavorings. Through this long aging process, the vinegar develops its natural acidity and concentration, revealing complex aromas of cooked fruit. Its full-bodied, long-lasting bouquet delivers a rich and surprising harmony of flavors, with a well-balanced interplay between sweetness and acidity, complemented by delicate fruity notes imparted by sweet woods.

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Ermes Fontana

Founded in 1959, Fontana Ermes is a family-run producer deeply rooted in the heart of the Baganza Valley, one of the most renowned areas for Prosciutto di Parma DOP. This valley lies at the gateway between the Apennine Mountains and the Po Valley, a strategic location that has shaped Parma ham production for centuries. Here, the natural circulation of air—cool, dry breezes descending from the Apennines—creates ideal conditions for slow, natural curing, a factor recognized as essential since Roman times, when salted pork from Parma was already prized across the empire.

Prosciutto di Parma DOP follows one of the strictest production regulations in Italian gastronomy. Only heavy Italian pigs, raised in specific regions and fed according to controlled standards, may be used. At Fontana Ermes, each leg is processed using just two ingredients: carefully selected pork and sea salt—no preservatives, additives, smoking, or artificial drying. The curing process unfolds over many months, guided by the expertise of master salt curers and aging specialists (saltaori and stagionatori), who monitor each ham by touch, aroma, and time, allowing nature to do most of the work.

Fontana Ermes’ Prosciutto di Parma DOP is aged for a minimum of 14 months, developing its signature pale pink color, delicate marbling, and unmistakable aroma. The result is a ham that is gently sweet, never salty, with a refined, melt-in-the-mouth texture that reflects patience rather than intervention. More than a cured meat, it represents the essence of the Parma tradition—where geography, human skill, and time come together to preserve a culinary heritage that has been celebrated for over two thousand years.

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Gianni Negrini

Since 1955, Gianni Negrini has been closely associated with the art of producing premium cured meats in one of Italy’s regions most deeply rooted in salumi tradition. The combination of generations of accumulated expertise, continuous research, and carefully balanced innovation—always grounded in profound respect for traditional values—has enabled Negrini to establish a solid and respected position within the Italian food industry.

Negrini has consistently upheld a philosophy that places quality at the very core of its work. Every stage of production is handled with meticulous care, following traditional artisanal methods alongside a rigorous system of controls. The strict selection of raw materials forms a robust foundation, resulting in cured meats with refined flavors, high consistency, and a distinctive expression of Italian culinary heritage.

All pigs used in production are born and raised in Italy, in compliance with strict farming standards. This process respects native breeds, standard slaughter weights, and carefully adapted feeding programs for each stage of growth. The integration of modern animal husbandry techniques with traditional know-how ensures optimal meat quality from the very source, creating lasting value across all Gianni Negrini products.

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Montanari & Gruzza

Emilia-Romagna is the birthplace of some of Italy’s most celebrated culinary traditions—products shaped by patience, passion, and generations of agricultural knowledge. Born within rural communities that relied on skill and resourcefulness to endure hardship, this heritage is reflected in age-old practices such as the natural separation of cream and the careful aging of cheese wheels. Since the mid-20th century, Montanari & Gruzza has remained deeply connected to this land and its traditions.

This craftsmanship endures through a production philosophy where ancient know-how remains essential. Parmigiano Reggiano is made exclusively from fresh milk, without additives, preservatives, or anti-fermentation agents, and requires exceptional technical mastery at every stage. These skills are not learned from manuals but passed down directly from master cheesemakers to the next generation, preserving both technique and cultural identity.

Parmigiano Reggiano is among the most strictly regulated cheeses in the world. Protected by PDO status, it can only be produced in designated areas using milk from cows fed natural forage, with silage strictly forbidden. Evening milk is partially skimmed naturally, then blended with fresh morning milk to achieve its distinctive balance. Each wheel is hand-crafted, traceable, aged for a minimum of 12 months, and individually inspected—making Parmigiano Reggiano a true expression of time, discipline, and tradition.

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Bassi Formaggi

As one of Italy’s leading producers of Gorgonzola DOP, Bassi traces its origins back to the late 19th century, when Giovanni Bassi began collecting and processing fresh milk to produce Gorgonzola cheese. In its early years, he personally brought his products to the markets of Novara and the Lower Novarese area, supplying both local consumers and other cheesemakers.

Today, Bassi, headquartered in Marano Ticino, is among the few producers that oversee the entire Gorgonzola DOP production chain — from sourcing milk at carefully selected farms to cheesemaking, aging, and final packaging. This full control ensures consistent quality while preserving traditional methods, where time, aging environment, and the natural development of blue molds play a decisive role in shaping Gorgonzola’s distinctive character.

Gorgonzola DOP is one of Italy’s oldest and most iconic blue cheeses, protected under a strict designation of origin. Gorgonzola Dolce (sweet) is soft and creamy, with a delicate, balanced flavor and fine blue veining, aged for approximately two months. By contrast, Gorgonzola Piccante (spicy) has a firmer texture, a bolder and more pronounced taste, and well-defined blue veins, aged for a minimum of three months or longer, offering greater depth and intensity to the palate.

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Caseificio Sociale Manciano

The Manciano Cheese Producers Cooperative (Società Agricola Cooperativa) was founded in 1961 by 21 local farmers united by a shared vision: to support and enhance sheep’s milk production in the inland area of Maremma, in the province of Grosseto. In this region, sheep farming has been a primary livelihood for centuries and a tradition passed down through generations. From the very beginning, respect for the natural environment and animal welfare has been core values that continue to define Manciano’s identity.

Every cheese produced by Manciano carries the authentic character of Maremma, reflecting a deep connection between history, territory, and tradition. These three elements remain the foundation of the cooperative’s approach to sheep farming and cheesemaking—preserving the knowledge of past dairy practices while continuously embracing innovation and looking toward the future.

Today, as in the past, Pecorino Toscano DOP stands as a hallmark of Tuscany’s cheesemaking heritage. Its distinctive yet balanced flavor tells a story that spans centuries, from the time of the Etruscans to the present day—shaped by craftsmanship, quality, and an enduring bond with the local land.

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Botalla

The story of Botalla Formaggi began in 1947, when Natale Botalla founded the company in Biella, at the foothills of the Biella Pre-Alps. This distinctive landscape—shaped by green alpine pastures and nourished by some of the lightest and purest waters in Europe—has long been a place where nature, tradition, and authenticity coexist. It is from this environment that Botalla draws its inspiration, creating cheeses with a strong sense of place and unmistakable character.

At the heart of every great cheese lies its most precious element: milk. Botalla works exclusively with milk sourced from its own local supply chain, collected from carefully selected Piedmontese farms. Here, cheesemaking traditions are deeply rooted, and cattle such as the Pezzata Rossa di Oropa and Bruna Alpina graze on alpine pastures fed by pristine mountain springs. These breeds are prized for producing milk with a distinctive and expressive profile, forming the foundation of Botalla’s quality.

Cheese aging remains a timeless craft at Botalla. Within the aging cellars, each wheel is still turned, washed, brushed, and cared for by hand, following gestures passed down through generations. Resting on fir wood boards, the cheeses mature slowly, developing complex aromas and depth of flavor. Among them stands Sbirro, Botalla’s original creation and the first cheese made exclusively with Menabrea beer. Intense yet balanced, it reveals intriguing notes of yeast and mountain pasture, a delicate body, and a pleasantly bitter, hoppy finish that leaves a lasting impression.

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Cilento

Born in 1976 in Cellole – the pristine border area of Campania (Italy), Cilento is a traditional cheese brand run by the founder Luigi Cilento’s family into the third generation. The brand specializes in providing traditional Italian fresh cheeses, in which the main products are buffalo milk Mozzarella and Burrata.

Fresh milk is harvested every dawn, naturally coagulated with gastric ferments (rennet), and then stretched with boiling water for shaping before being cooled in saltwater. Despite applying technology and automation, Cilento maintains its mission of preserving the original flavor, bringing the identity of the Campania region to the dining tables of global diners.

The core difference of Cilento is the “Bufalina” supply chain with a commitment to using 100% DOP standard buffalo milk from a single raw material area. Taking animal welfare as a foundation, the company sends veterinary experts to closely monitor the living environment at partner farms, ensuring the buffalo herd produces the most perfect milk quality. Combining daily micro-testing processes in the laboratory, Cilento creates cheese batches that achieve absolute consistency and safety, meeting the strict standards of chefs at professional Italian restaurants.

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Molini Valente

Được thành lập từ năm 1854, Molini Valente là thương hiệu sản xuất bột mì lâu đời tọa lạc tại Alessandria – vùng trồng lúa mì lớn nhất miền Bắc nước Ý. Kế thừa truyền thống xay xát của gia đình từ thế kỷ 19, thương hiệu nổi bật với triết lý sản xuất bền vững và sự tôn trọng tuyệt đối dành cho tự nhiên. Molini Valente tự hào với quy trình bảo vệ nguyên liệu thô: lúa mì được lưu trữ trong các silo sử dụng hệ thống sục không khí tươi, hoàn toàn không sử dụng hóa chất xử lý độc hại, kết hợp với mạng lưới vận chuyển bằng đường sắt giúp giảm thiểu tối đa khí thải môi trường. 

Nhờ sự khắt khe trong việc tuyển chọn nguyên liệu có khả năng truy xuất nguồn gốc, Molini Valente đã trở thành đối tác chiến lược đáng tin cậy cho các thợ làm bánh thủ công, nhà sản xuất công nghiệp, nhà phân phối và toàn bộ hệ thống Horeca khắp nước Ý và trên thế giới.

Điểm khác biệt và cũng là niềm tự hào lớn nhất về mặt vận hành của Molini Valente chính là hệ thống tự động hóa tiên tiến bậc nhất bên trong nhà máy. Toàn bộ dây chuyền sản xuất được đặc trưng bởi hệ thống đường ống dẫn 100% bằng thép không gỉ, loại bỏ hoàn toàn nguy cơ nhiễm chéo và đảm bảo tiêu chuẩn an toàn thực phẩm ở mức khắt khe nhất. Mọi công đoạn từ lúc tiếp nhận hạt đến khi ra thành phẩm đều được số hóa và giám sát theo thời gian thực thông qua mạng lưới cáp quang tốc độ cao. Công nghệ kiểm soát này giúp Molini Valente loại trừ mọi sai số, đảm bảo sự đồng nhất tuyệt đối về cấu trúc và chất lượng cho từng mẻ bột.

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