Excellent food & Special equipments

Fruit delights from South Tyrol Majestic peaks, sparkling lakes, splendid landscapes: the Braies Valley in South Tyrol, in the heart of the Dolomites, is the ideal place for transforming what is perhaps the best fruit in the world into real pleasures for the palate. Here, in the midst of the mountains, we aim to create the purest products with the most refined taste, for ourselves and for our customers.

Capannelle wine producers in Gaiole in Chianti, Siena, extends over about 20 hectares (16 of Vineyard) and produces about 80.000 bottles of wine a year. The owner is James B. Sherwood, founder and shareholder of the Orient - Express Hotels LTD., which owns some of the world's most beautiful hotels: Hotel Cipriani in Venice, Hotel Spendido in Portofino, Villa San Michele in Florence, Hotel Caruso in Ravello and many others. Capannelle's first product came out in 1975, a Chianti wine bearing the name of the farmhouse. A brilliant experiment which in few years led the Company to figure on the list of quality producers. Capannelle produces a limited number of bottles, divided among a Chianti Classico Riserva DOCG matured in barrels, Solare IGT aged in Barriques, a Chardonnay IGT aged and fermented in Barriques and 50&50 in collaboration with Avignonesi di Monteplulciano.

Thrill Revolutionizes the way drinks are served and consumed. The sanitizing action of the VORTEX F1-PRO purifies and significantly improves the taste of both alcoholic and non-alcoholic drinks.

The heritage of the Bertinelli farm dates back to the end of the 1880’s. What distinguishes Bertinelli amongst other Parmigiano Reggiano brands is that theirs is born from a fully self-sufficient system. Bertinelli’s cheese is produced with the milk from their own cows that feed on all natural home grown fodder. Unmonitored milk cooperatives never go in their production. Parmigiano Reggiano "Millesimato" from Bertinelli only uses milk from lactating cows that are still in the first 100 days of post natal period, making their cheese nutrient-rich and luxuriously creamy.

As one of the original founders of the Consortium of Prosciutto di Parma, Devodier is a long standing mark of excellence for Prosciutti with accolades dating back to the end of the 18th century. The story of Devodier’s delicious and fragrant ham began in a tavern by the rivers and hills of Parma. The constant flow of humidity between the springs and the streams that flow under the ancient tavern cellar created an atmosphere that was truly unique, granting their ham an unmatched quality.

The Malpighi family has been producing Traditional Balsamic Vinegar since 1850 – they are one of the oldest producers of Traditional Balsamic Vinegar in Modena and founder of the Consortium Antiche Acetaie. The family's passion for the art of "Tradizionale" balsamic vinegar has been cultivated through five generations.

Today are Novella’s grandchildren to carry on the activity and the fourth generation is already working . In the fifties , he had the idea of combining the production of dried pasta , fresh trofie , handmade by the women of Sori and neighboring countries . The idea was as simple as effective : " the attention paid him the flour at home and the next day withdrew the "Trofie Sori" " . To produce one kilogram took one hour of work . So the developed capacity on the ability of women, allowed the pasta factory to serve the workshops of the province , starting to draw the road now enriched with many other types of fresh pasta and even traveled by the grandsons of the founder. Starting from the ‘70 Novella invent the mechanical system with which even today produce trofie Sori.

Stima S.r.l. is a leading manufacturer of machines for the fast food as pizza & rotary ovens, pasta cookers, fryiers and induction plates.

Fortunato and Maria opened their first Focaccia bakery over a century ago with the heritage of Fratelli Tossini tracing back to 1900. Their expertise and traditional Italian bread-making skills were passed on to 2 more generations and today, is run by their 2 grandsons, Luigi and Maurizio. The Fratelli Tossini brand has stood the test of time and over the years, they’ve incorporated many modern and innovative techniques into their system, yet their original workmanship is still evident in present day. Tossini does not use any chemicals in their bread and only use selected raw ingredients of the finest quality. Their Focaccia is divine when stuffed with vegetables, pesto and other ingredients, but the beauty of their Focaccia is that it is still delicious when simply eaten with a dash of Olive Oil and a sprinkle of salt.

"Beer Zion is the meeting of different cultures and people, the result of a project in which we strongly believe. Two champions of water polo Amaurys Perez and Valentino Gallo, together with francesco Rende as Executive Manager, decided to start this adventure with enthusiasm and dedication. “The initial idea for our Zion Beer © project was inspired by our passion for making homebrew beer that throughout the years brought us to refine our taste and require an ever more refined and exclusive product. We brew our beers with dedication and choose our products with utmost care, so as to guarantee the quality that is given by the best flavours and ingredients.

Back in 1941, as a result of the war, Siena’s pork butchers decided to join forces to process the meat independently, thus giving rise to Salcis, an acronym of Società Anonima Lavorazione Carni Insaccati Siena. In 1960, Salcis also began making sheep’s milk products, and in 2000, the premises comprising the pork butchery and dairy moved to the foot of the splendid Monteriggioni Castle.

Le Ferre is the name of a very ancient acreage in the rural area of Castellaneta (Taranto, Apulia), a flourishing valley between sea and hill, fondled by the Ionic sea breeze and the Mediterranean Murgia scents. The age-old olive trees, cultivated and preserved in Le Ferre, represent our solid roots, symbolising our authentic labour and product. In the Italian range of quality oils, Le Ferre is the only rare extra virgin olive oil production, due to its original and wide-ranging offer.

ANTICA ARDENGA is a small company, producing a limited quantity of ‘salumi’ in the north-east part of the province of Parma. Known as ‘Bassa’ (that means lowland), is characterized by the proximity to the river Po; this area has an important tradition for the production of high quality ‘salumi’. One of the reason is the ideal climate, with its cold and humid winters. “CULATELLO” is the most famous and appreciated local product, undisputed king in the italian ham tradition. But this highlight doesn’t exclude other important products, that have all a significant heritage in the local rural tradition.

Filotea is a small company situated in the heart of Marche, which produces pasta according to local traditions. Achieving excellent flavour is Filotea’s top priority and, for this reason, the production of pasta is not only based on meticulous processing methods, but also on the careful monitoring of all the preparation phases, starting from the choice of flour, durum wheat flour and fresh eggs. Filotea egg pasta is made according to an ancient recipe from Marche and carefully following the same preparation methods that our ‘grandmas’ once used. Choosing only the best eggs and flour guarantees a genuine product. Furthermore, the pasta is dried very slowly at a low temperature. This special drying process gives the pasta the authentic flavour typical of homemade pasta. Patient, artisan preparation guarantees a unique product which is incredibly light and easy to digest while its textured surface helps absorb sauces thus exalting the flavour of all ingredients.

The pasta is, by means of the technical study of impasto mixtures that pass by the drawing in bronze, to the slow drying of mixture, and the packaging of the same in such a way as not to undergo thermal shock residual moisture of the paste set by law to 12,50%. Each format has its differences and ita personal identity, never banal and obvious, fruit of the Maestro Pastaio Pietro Claudio Labanca. The product is packed in bags from 50 microns shockproof to make more accessibile to the end customer integrity just as the exit of the drawing, at the top of a 10cm airlock, preserves the fragrance and wholesomeness of the product. Combining these few but essential steps Pasta Caterina today is celebrated as one of the best Handmade pastas of italy, appreciated in the kitchens of the starry haute cuisine and the best italian gastronomy and wine bars.