A desire to present a special product, one capable of tickling the taste buds of the most sophisticated palates, of stimulating creativity in the kitchen and encouraging daring combinations of very different flavours. The resulting original taste combos and new equilibrium of sweet and savoury are treats grown in fertile terrain where tradition merges with innovation.
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The 'free-froms' that are healthier for you
Created for consumers who have developed food intolerances, they also appeal to selective, discerning gourmets who are interested in health and wellbeing as much as staying in shape. Whether they’re gluten-free or lactose-free, sugar free or low fat, or made from highly digestible cereals, these products are all made without compromising on taste.
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Autore products are the outcome of an ancient artisan chocolate making tradition in Campania, with origins in San Marco dei Cavoti. The process is entirely manual and the by now renowned classic nut brittle – almonds and hazelnuts in crunchy caramel dipped in dark chocolate – and the speciality honey and raisin or honey and fig brittle, gianduia, and coffee, coconut, and mint gianduia have now been joined by mandarin, pistachio with salt crystals and white chocolate with redcurrants. Excellent success also for spreads: hazelnut or dark chocolate with chopped brittle, white with pistachios, and hazelnut with olive oil.


This company was founded in the city of Savona in 1860. It has been making candied chinotto ever since: this rare citrus fruit has been cultivated since the 1600s, nowhere else but along the coastal strip of the province of Savona. Chinotto-based products are among a handful of foods that can claim to be 100% Ligurian, thanks to the fruit itself and the processing, which is carried out entirely in-house by the company. In addition to its chinotto delicacies, the company also makes candied fruit, marrons glacés, fruit mostarda and preserves.


Corte Luceoli is a young company that takes pleasure in offering a modern take on tradition. The adventure began in Cantiano, a small town in the heart of the Marches region. The area has always been known as the home of the “Prunus Cerasus” sour black cherry, a rare, special variety of wild cherry. The founders’ love of their region, and their desire to revitalise it and to work with this ancient fruit variety, preserving its quality and excellence, led them to set up a business making hand-made specialities: Sour Cherry Aquavit, compote of sour cherries and pear with ginger, and sour cherries in syrup.


Andrea Magi sees himself as an alchemist, and enjoys devising new methods for ageing and processing cheese, choosing locations with special microclimates or maturing it in his own caves, in terracotta jars or in oak barriques or on wooden planks, wrapped in the leaves of different aromatic plants.. His limited production has a special flavour each time: his pecorino cheeses include “giovane”, “l’affienato”, “Croccolo”, “Mascalzone”, and “Gioia del Pastore a Latte Crudo” made from raw milk; his award-winning blue cheeses include the sheep’s milk “BRIA Cacio di pecora” and cow’s milk “BRIA Cacio di mucca”, “Pinetta” “Pino”, and “Saverio”, “Gobbo di Picche”, and “Muffato”.


This farm’s range of Kinara cheeses is based on an unprecedented production method, which uses vegetarian rennet made from the blossoms of the Cynara cardunculus, the common cardoon which can also be found growing wild on the nearby mountains. This range is exclusive to the Fattorie Fiandino, and includes Gran Kinara, the only cheese of its kind in the world, which undergoes a very long maturation process comparable to Grana Padano; Lou Bergier raw milk toma (a local variety of cheese); Toma del Frà; Lou Blau; Lou Sande toma; the Ottavio cheese made with dark beer, and La Blancha, toma made with truffle. All of these cheeses are made using milk produced in Piedmont. 


Bagna Cauda is a regional speciality from Piedmont. In the past, however, it was also widely found in inland western Liguria. Frantoio Bianco decided to take the traditional recipe, based on salted anchovies, garlic and extra virgin olive oil, and make it even more creamy and delicate, ready to eat on any occasion, without fear of being kept “at arm’s length” the next day. This exclusive recipe uses fresh cow’s ricotta to give Bagna Cauda the light touch that makes it perfect on every table – just add a drop of extra virgin olive oil, preferably of the taggiasca olive variety, and warm it up.


Romagna is famous for gastronomic excellences such as its Sangiovese wines and Albana raisin wines, formaggio di fossa cheese aged in pits, sweet salt from Cervia, spicy fruit mostarda from Cesena, balsamic vinegar from Modena with PGI appellation and acacia honey. Looking for an element that gave unmistakable identity to their chocolate, these chocolatiers decided to team excellence with excellence and give Romagna "its very own” artisan chocolate. This led to some of the most surprising products: bars of chocolate with salt, chocolates made with formaggio di fossa cheese and Albana raisin wine, and chocolate spreads and pralines for the most discerning palates.


The company was founded on a hill overlooking Fabriano (province of Ancona), in the green Marche countryside. Giorgio Poeta produces the only acacia honey in the world that is aged in French oak barriques. This proves to be a perfect union as the acacia honey with its extremely delicate flavour and aroma is enriched with the balsamic, acid notes of the wood. As well as this product, used by top chefs worldwide, there is also an acacia honey infused with star anise, a mead (the oldest fermented drink in the world) and an equally special Barrique Mead.


Cristina Crotti is the “deus ex machina” of Il Borgo del Balsamico, a rather special company in the province of Reggio Emilia, and her impulse for experimentation is unstoppable. With Cristiano Savini, the owner of Savini Tartufi, Cristina has created GIOTTO, an IGP Balsamic Vinegar of Modena with Truffle, and more specifically the Red Label Vat, which will be added to the Prestige collection from Savini Tartufi, and the Il Tinello range by Borgo del Balsamico.


Giardiniera di Morgan® (bottled pickled vegetables) was conceived in 2005 thanks to the creativity of Morgan Pasqual and his wife Luciana, in the Cinque Sensi Restaurant in Malo (province of Vicenza). After Giardiniera di Morgan, a crisp, fresh, innovative recipe, they came up with many more compositions inspired by members of the family, such as Giardiniera di Luciana: the mother, a balancing act of a tastier recipe with smaller chopped vegetables. Taste will be the occasion for presentation of a new line: The Eccellenze di Morgan, a new project in which Morgan and Luciana lend their own interpretation to Italian excellences. The main players are Pinzimonio, raw vegetables with Aceto Balsamico di Modena PGI and Pinkimonio, which will colour the world pink.


La Lomellina, in the province of Pavia, has been known since the eleventh century for its production of goose salami. Its passion for “Salame d’oca autentico” or real goose salami, has led Oca Sforzesca to rewrite an ancient tradition with the production of gourmet foods exclusively made from lean goose meat from a certified supply chain: goose salami from Vigevano, goose bresaola, smoked goose breast, diced goose breast for carbonara and matriciana pasta, and goose fat for cooking, also with black truffle. New products include Gooshi (Goose+sushi), Italian sushi with gourmet goose. The idea came from the excellent gastro combo of rice and goose as a fresh, light, summer alternative for those not fond of fish.


Only the heart of the best fresh fruit on the market is called Plume de fruit. From 9 different fruits, dehydrated at low temperatures to give a unique concentrate of colour, flavour and aroma, as light as a feather. Plume de Fruit is a colourful feather in a Martini, it is a micro sweet and savoury pastry shop. Thanks to its versatility, it can be eaten in gastronomic combinations of any kind: au naturel, as a healthy snack, finger food for banqueting and buffets, mixology, and cake making.

The 'free-froms' that are healthier for you

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The company’s new, entirely Vegan products include the Antico Condimento Veg-BN White Label: white grape must is concentrated using a completely natural process, in order to preserve its characteristic golden hue. Its density reveals a remarkably delicate flavour and distinctive fruity tang. Then there’s the Antico Condimento Veg-BL Blue Label: it’s derived from a delicacy, Cooked Grape Must, made only using locally-sourced grapes.


Mauro Allemanni’s patisserie brand has expanded its range, adding new products in which IGP Hazelnuts from Piedmont are the star of the show. Introducing nocciolotti: soft morsels filled with raspberry extra jam, and Mauro crumbly mini biscuits. The cakes: from the wonderfully soft butter-free “classic” cake, to the “Assaggiami” (“Taste me”), a hazelnut and raspberry jam tart. The latter is made with Tritordeum flour, a highly digestible cereal that’s also used to make the Krumiri Mauro, a local Monferrato delicacy with Madagascar bourbon vanilla.


This biscuit factory has been making its Prato Almond Biscuits (also known as Cantucci or Cantuccini) in the classic blue bag for decades. It was founded in 1858, and since the early twentieth century has been run by the Pandolfini family, who began making Cantuccini with dark chocolate, packaged in a red bag. Another traditional product is the Biscotto della Salute (“Health Biscuit”), available in three varieties: Original Recipe, Wholemeal and Sugar Free.


For more than a century this company has been producing milk and turning it into the finest of cheeses: Parmigiano Reggiano DOP. Then there’s Parmigiano Reggiano DOP Millesimato Grand Cru, made only using milk from cows which have given birth within the past 100 days; the first ever authentically kosher Parmigiano Reggiano DOP; and Senza, cheese made using vegetarian rennet, free of preservatives, additives, lactose and gluten. As for its nutritional qualities, Senza is high in protein (almost 30g per 100g of product), with no sugar or carbohydrates.


Giovanna and Paolo opened their gluten-free bakery in Verona in 2014. Their mission was to bring taste, elegance and variety to the world of food for coeliacs. They offer a handmade, gluten-free range of savoury and sweet products that are vegan, made without eggs or milk. Brio products stand out for their carefully selected ingredients, such as organic flours and mother yeast, and they are made to meet the strictest certified safety standards.


Cantina Marilina is an organic, vegan winery situated in Noto, Sicily, between the two DOC districts of Noto and Eloro. Historic autochthonous vineyards; an alberello training system; partial drying in the sunshine; maceration on the skins; fermentation and aging in cement vats with natural yeasts. The wines are not refrigerated, but gently filtered using natural products, with no mechanical processes. The vineyard produces three ranges of organic wine and vegan wines made without any animal-derived substances, such as the most widely used “clarifiers”: egg white, casein, gelatine and fish glue.


La Molina’s catalogue contains several collections: the premium praline collection, the salted chocolate collection, the La Molina “Must Have” with its signature products; the “Fringes”; chocolate appetizers, gianduia spreads, filled eggs in glass containers; Sapori and Degustazione for those who love chocolate in pure form or blended with interesting ingredients; Sugar Free with no added sugar; the Pinocchio range for children; then there’s drinking chocolate; the Love series; and C’era Una Volta (“Once Upon a Time”) which harks back to chocolate as it used to be, with a new twist on tradition. 


Based on traditional Italian confectionery making, this company specialises in reworking the recipe for dulce de leche. Distinctive traits: it is a speciality free from gluten, lactose, palm oil, GMOs, preservatives, and colorants. Its high percentage of organic milk characterises its name and taste, organic cane sugar, the introduction of maple syrup, totally innovative for a spreadable cream, and finally the use of Cervia whole sea salt that gives it prestigious organoleptic characteristics.


Whether it consists of loose tea leaves in a tin, cotton muslin teabags, or a gift set, every collection from La Via del Tè is the result of an in-depth thematic study, from the formulation of its recipes, to the choice of the finest raw ingredients, to the evocative names of the blends, and the packaging. Its product lines conjure up a typically Italian style and passion for fine food and drink: “I Profumi del Tè”, “Le Grandi Origini”, “Colonial”, “Tea Travels”, “Costellazioni”. The latest release is the Colonial Collection of tins, comprising 6 new herbal teas for detoxing, relaxing and boosting energy: Ninna Nanna, Purity, Energy, Fennel-Liquorice, Very Linea, Ginger Lemon.


It looks like pasta but it isn’t: Legù is made using varying proportions of legume flours, made from chickpeas, white beans and split yellow peas. The exclusive recipe is nutritionally balanced, contains plenty of vegetable proteins and fibre, and is very low in carbohydrates. The handmade process is based on cooking and drying at low temperatures, to help preserve the nutritional properties of the legumes. It’s gluten-free, 100% natural, cooks in 3 minutes, bronze-cast and made in Italy. The ideal pasta for sportspeople, vegans, people with coeliac disease or diabetes.


Fraccaro Spumadoro has been making its Gluten-Free Organic Panettone since Christmas 2016. Made using nothing but premium organic ingredients, following the original recipe of the classic Italian Christmas dessert, it contains natural yeast and is suitable for anyone who has coeliac disease or is gluten-intolerant. Remarkably tasty and soft, the Fraccaro Gluten-Free Organic Panettone is made from rice flour, potato flour and corn starch, butter, eggs, raisins and candied fruit peel, all organically farmed. And for Easter, there’s a gluten-free Classic Colomba


Gluten-free natural ingredients in reworked ancient recipes made only with Italian cornmeal: Soffi di polenta, Sfoglie di polenta, with chili pepper or rosemary, Krumais, Polentine, Polentine al cacao, Soffi di Polenta Choco Black and Choco White, Polentine Choco Black and Polentine Choco White. Corn is a cereal suitable for the diets of people with celiac disease; rich in carbohydrates, it contains vitamins A and B complex, good amounts of mineral salts such as potassium, magnesium, phosphorous and calcium and is very easy to digest.


VeganDelicious was founded in Montemurlo (province of Prato) on the site of a former butcher’s shop. Fabio Messana and his father Piero set out to prove that it is possible to change the way we eat, offering continuity with tradition while creating innovation. That’s how a product came about with unique characteristics, which is cured, gluten-free and has a bold flavour: the NoGluty. NoGluty is a vegan cured “salami” which is organic, gluten-free, hand-tied and of the finest quality.