The producers
More than four hundred suppliers. One at a time.
We do not simply source products; we know the people who make them. Most of our suppliers are based in Emilia, where we were founded and where we taste throughout the year; the rest are spread across Italy, from Trentino to Sicily. Hillside wineries, foggy cured-meat producers, village pasta makers, workshops where quantities stay small by choice.
Where they are born
Cellars and ageing
01 / 08
Over 400
suppliers in our working archive
The core
in Emilia, where we were born and where we taste
All of Italy
from Trentino to Sicily, islands included
Ten sectors
of products that make up the selections
What we look for
Ten sectors,
a single criterion.
A balanced selection draws on different sectors: a sparkling wine, a cheese, a cured meat, a baked good, a condiment, a treat. For each we have trusted producers — and the freedom to add a new one whenever it convinces us.
Wines and sparkling wines
Metodo classico, Lambruschi, riserva reds and aromatic wines. Hillside estates and historic cooperatives, chosen label by label.
Cured meats
Culatello di Zibello DOP, Salame di Felino IGP, culatta, zamponi and cotechini. Long ageing, family workshops.
Cheeses
Mountain Parmigiano Reggiano, chosen dairy by dairy and aged twenty-four months.
Oil and vinegar
100% Italian extra virgin oil, cold-pressed, and balsamic from family barrel sets, organic and biodynamic.
Aceto Balsamico and Mostarde
Traditional balsamic of Modena and Reggio Emilia aged in family barrel sets, fruit mostarde from Mantua and Cremona: the accompaniment to cheeses and boiled meats.
Sweets and large leavened cakes
Naturally leavened panettoni and pandori, hand-pulled torrone, Sienese panforte, gianduia and pralines.
Biscuits and dry sweets
Artisan biscuits, cantucci and wood-oven mostaccioli, made for the glass of passito at the end of a meal.
Preserves, sauces and compotes
Mountain fruit compotes, caponata and datterino tomatoes from the south, forest mushroom sauces, fish preserves and pâtés.
Pasta and rice
Bronze-drawn pasta di Gragnano IGP, pasta di Amatrice, organic formats and stone-milled Carnaroli rice.
Liqueurs, amari and aperitifs
Traditional amari, aperitif bitters and small-batch spirits: the part of the selection that opens or closes the table.
And also
Pantry
Organic single-flower honeys, selected pulses and lentils, dry baked goods.
And also
Tea and infusions
Classic English blends in collectible tins.
And also
Objects for the table
Hand-worked Nambu cast iron, kitchen accessories.
Where they come from
Emilian roots,
Italian geography.
We start from here — the lower Parma plain, the hills, the Reggio Apennines — and travel further only when a territory does something better than anyone else: the classic method in Franciacorta, Marzemino in Trentino, pasta in Gragnano, tuna in Carloforte.
Select a region to view our current producers.
Select a region to view our current producers.
