Daring combinations of sweet and savoury, curious compositions and new trends in taste, alliances between differently excellent companies to create something unique. And again, virtuous rediscoveries of ancient fruits and forgotten crops, declined in innovative preparations that do not escape from the genuineness. The desire to present a special product, able to stimulate the most sophisticated palates, is freeing creativity and experimentation in the kitchen.
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For connoisseurs who love to abandon themselves to the slow pleasures of life, the Amaro moment is one of the most highly anticipated occasions. Among the liqueurs and distillates Taste proffers an invitation to take an alcoholic journey through the perfumes of the peninsula that are able to express ancient processes and traditional aromas, typical regional products and recipes handed down from father to son. And for the distillates it is the wisdom of the master distiller at the still who, today as in the past, bestows the distinctive code of a lengthy history upon the pomace. A blend of cross-references and sensations, these post prandial drinks to be savored do not fear the challenges of mixology or neat use, especially when served with ice cubes, a slice of orange or three coffee beans.
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Never before has a cutting board been so innovative, with sea mortadella, smoked arctic char carpaccio and trout tartare with honey. With creativity and an eye to nutrition, salamis, traditionally made of meat, are reinterpreted using freshwater or saltwater fish simply boiled or enriched by aromas and spices, or smoked and processed in accordance with secret recipes. Between new and antique, also the world of fish curing evolves, with increasing demands for a short supply chain and zero-kilometer products. These are the origins of tasty and healthy specialties, recommended for their Omega 3 fat content.
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Entirely vegan, the Age Old Seasoning Veg-BN White Label: the must of white grapes is concentrated through a completely natural process to maintain the characteristic golden colour. Here, the density gives way to a particular delicacy and a personal and fruity flavour. And then we find the Age Old Seasoning Veg-BN Blue Label: its noble father is the must of cooked grapes, produced exclusively from grapes of local origin.


Arcenni Tuscany breeds Helix Aspersa Muller snails in the heart of Tuscany at Capannoli, exclusively using the full natural cycle method outdoors. Tuscan snail soup, snails “al verde”, “in bianco” with leeks, in meat sauce, in pâté as well as 'alive'. Nature dictates the laws of development and growth of the snails, the human intervention only aims to make sure that everything takes place in the best possible way.


Biobacche Toscane fruit extracts are cold-pressed, with no added sugar, obtained from recipes that reflect precise nutritional profiles and respect the taste of the starting fruit. The honey retains the scents of the blooms from which it is obtained: hence the choice to position the hives in the company’s goji, blueberry and strawberry fields and then look for other areas to obtain a particularly pure honey.


The “Celebrative” are seasonal beers with distinctive production-related characteristics: Colle Sud is a session IPA with Sichuan pepper, Saison del Villaggio is flavoured with elderflowers, Fior di Noppolo smells of hops flowers. Cintura di Orione is a Christmas beer produced every year with a different honey. One of the most experimental creations is Il Tralcio, obtained by associating one must made from barley malt and one made from wine-producing grapes subjected to a mixed fermentation of yeasts. With a hybrid genetic make-up, it reveals a warm ruby red colour and a persistent head.



The goat has long been “at home” in South Tyrol. With Capriz it makes a fully-fledged return to the local area and offers extraordinary culinary delights. Capriz is much more than an artisanal cheese produced at a high altitude, it is a world that skilfully combines a dairy, cheese museum, shop and bistro. The soft goat’s milk and cow’s milk cheese takes centre stage: Caprizino, Ziegello, but also GINepro, a soft cheese flavoured with juniper, refined with Blu Gin; in addition to Hofers Alptraum, a soft cheese with a flowery crust, refined with cognac and rye bread.



On the road to Carmasciano, a modern cheese factory combines the experience of expert producers and local tradition with the excellence of a raw material that is part of the local Irpinia agricultural legacy. With Pecorino Carmasciano, the sulfurous notes typical of the territory’s terrain are expressed, while in the Caciocavallo, hints of fresh milk meet up with the fragrances of Pezzata Rossa pastures. In the tasty room, the range of aged Renato Brancaleone cheeses can be found: Nocerino (sheep cheese aged in walnut leaves), Emozioni di Greco (sheep cheese aged with Greco di Tufo pomace), and Formicoso (aged with hay from the Formicoso plateau).


The adventure starts in Cantiano, a small municipality in the heart of the hinterland of the Marche region which has long been the homeland of the “Prunus Cerasus” sour cherry, a particular and rare variety of the Wild Black Cherry. A love for the region, a desire to reassess it and to process this ancient fruit preserving its quality and excellence led to the setting up of a company where the products are worked by craftsmen: Acquavite di Visciole (sour cherry brandy), composed of sour cherries and pears with ginger, sour cherries in syrup.


Taking the best of the Italian confectionery tradition, the company has dedicated itself to revisiting the milk cake recipe. The distinctive features: free from gluten, lactose, palm oil, GMOs, preservatives, coloring. Plus, the high percentage of organic milk characterizes its name and taste; the organic cane sugar; the introduction of maple syrup, innovative in a spreadable cream and, finally, the union with the unrefined salt of Cervia that confers prestigious organoleptic characteristics.


Friscous® was born in Salento, a land that is highly suited to the production of wheat with an important tradition in the art of bread-making. The low gluten durum wheat, the rich bouquet of mother yeast, the antioxidant properties of curcuma, the scrupulous artisan processing and the baking in ancient olive wood-burning stoves not only exalt the taste of Friscous®, but make it a precious ally for our health. It stands out for its low calorie content, high digestibility, absence of cholesterol, depurative and anti-inflammatory properties.


The land of Romagna is famous for its gastronomical excellences such as the Sangiovese and Albana passiti wines, the Formaggio di Fossa cheese, the ‘sweet salt’ of Cervia, the mustard of Cesena and the PGI balsamic vinegar of Modena. In their search for an element that would give their chocolate an unmistakable identity, the chocolatiers of Gardini decided to combine excellence with excellence. The result was some very surprising products: chocolate bars with the ‘sweet salt’ of Cervia and Brisighello oil or salt and licorice, chocolates with Formaggio di Fossa cheese and Albana passito (raisin wine), creams and pralines for the most demanding palates.


Pietro D’Elia, at the head of his young company, has created a product respected by the most demanding chefs. The Sciuscillone pepper has been grown in Teggiano, south of Salerno, since 1500. Its shape is reminiscent of the carob, “sciuscelle” in the local dialect. Sciuscillone, a pepper with a thin pericarp and a low water content, over 25 cm in length. It is air-dried for at least 50 days, then cleaned by hand and fried in boiling oil. The result is extraordinary, crunchy, fruity with slightly bitter notes: the Crusco.


It’s only been a few years since the company first started cultivating, selecting, and artisanally processing raspberries to create traditional and innovative products: compotes in seven different aromatic variations, raspberry sugar and salt, and then Lamponella®, the first herbal tea made from raspberry leaves that is ready to drink. Lamponella® intends to revolutionize the concept of packaged herbal tea, proposing itself as a product with all-around suitability, which is actually a by-product of raspberry cultivation that is still undervalued: the leaves.


Legù is a 100% Italian specialty and a new entrée. It is completely natural: no additives or dyes are used, it’s rich in fiber and mineral salts, gluten-free, easy to digest and extremely light, making it perfect even for dinner. Legù is bronze-cut, and produced and dried at low temperatures to avoid altering the nutritional value of the raw material. Its 3 recipes (Non È Pasta, 4Legumi, and BIO) come available in different pasta shapes (fusilli, paccheri, gigli, intrecci, rustici, lasagne and tagliatelle) including those that are perfect for children (chicche and sorrisi).



Healthy living that respects nature: with this idea, Francesca created Mimina, to offer natural, organic and artisanal products. Santa Sofia, the centre of family affection, is a small town in the rolling Romagna hills and the birthplace of granola cooked in a wood-fired oven belonging to the company. The combination of oats, seeds, nuts and dried fruit, agave syrup and pink Himalayan salt facilitates a slow release of energy. The classic granola can be enjoyed for breakfast with milk, yogurt or fruit, while the gourmet line can accompany salads and soups. 


From the province of Pavia, here is the “Authentic Goose Salami without pork meat”, also in the variants with black truffle and goose liver, Goose Prosciutto Cotto, Goose Galantine with Bronte pistachio and pressed Goose Ciccioli. Aged gourmet goose products are cured for a period of over 45 days, while maintaining the softness of the meat: Goose Salami, Goose Bresaola, and Goose Breast. Plus, the range has been enriched by delicacies like the Cured Goose Leg confit and Goose Fat as a cooking medium.


The new Pomodoro Giallo line of preserves and ready-made sauces has arrived: no longer relegated to aesthetic dressings for dishes but now protagonists of the kitchen. Five traditional recipes have been reinterpreted and reformulated: the whole “Pelatino” [peeled tomato] in brine, the “Pomodorino Giallo” [Yellow Cherry Tomato] in brine, the fine grain tomato “Passata” and two Ready-made Sauces with Olives and Capers and Basil. The variety of tomato chosen is characterized by a semi oval shape and balanced taste and is distinguished by its excellent nutritional properties containing a high quantity of antioxidant substances and vitamins of the groups A, C and B.


A perfumed chocolate created through a natural process of refinement: thanks to its fat component the cocoa spontaneously absorbs the aromatic notes that surround it. The refined chocolate, a new and exciting adventure for superior palates, bears the signature of the entrepreneur from Verona Simone Sabaini. 7 types of refinement are proposed by Sabadì for limited edition chocolates: tobacco, tea, flowers, herbs, spices, resins and barriques. From the very rare Perique and Latakia tobaccos, passing through myrrh and the precious Ethiopian oliban, to the sophisticated Chinese smoked teas and the mandarin orange blossom.


A resource known since ancient times for its myriad beneficial health effects, Spirulina alga is considered to be a powerful and balanced source of nourishment. Severino Becagli specializes in the cultivation and production of pure spirulina alga, certified and processed totally in Italy. Three types of Spirulina are produced: powdered Spirulina alga, fresh Spirulina alga, dried Spirulina alga.


The Tartuflanghe snack line includes crisps, truffle breadsticks and Aperituber, to turn the aperitif into a sophisticated moment. Truffle Bites are mini truffle breadsticks, an appetising savoury morsel, ideal as a snack. Must Chips combine honey mustard and white truffle with the best crisps: a fine sweet & spicy recipe enriched with white truffle. Pesto Chips seasons the best crisps with pesto powder, for a Mediterranean aroma. Aperituber is a savoury biscuit that also lends itself to being reinvented through new recipes.



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This Tuscan company founded in 1911 operating in the Pisan municipality of Palaia is entrusted to the fourth generation of the Morelli family. The contemporary and international approach is combined with identifying and historical values in the ranges of Grappas/Distillates - Gin, Brandy, 50 e 50, Cru 98, Grappa 98, Grappa Toscana, Monovitigni [Varietals] – and Liqueurs and Infusions: Alchermes, pure Alcohol, Amaro erbe, Amaro etrusco, Arancino 30°, Arancino 32°, Creme, Limoncino 30°, Limoncino 32°, Aperitif liqueurs, Dark and light Liqueurs, Menta-Mint, Ponce Livornese, Rosolio menta [mint], Spiriti di frutta [Fruit spirits], Torre di Pisa, Vintage, Vodka Dry. 


There are hectares of citrus groves spread over the slopes of Mt. Etna, the highest and most active volcano in Europe. Thanks to the temperature excursion and the nature of the soil it is only in this countryside that the famous PGI Arance Rosse di Sicila [Red Oranges of Sicily] grow, the natural ingredient used in AMARA. This amaro, craft-made in small quantities following the season, is a tribute to Sicily and to the unique flavor of the finest citrus fruits.


The area is the hills of Piceno, the favored harvesting period the midsummer nights with a full moon. In this setting a liqueur with an unmistakable taste is born through a diligent process of distillation and the careful selection of Anice Verde di Castignano [green aniseed], known for its delicate aroma. The Anisetta Rosati is very pleasant on the palate due to the perfect balance of its ingredients, the spices of the Mediterranean and the low sugar content. Considered to be a room temperature digestive, it gives its very best with three coffee beans, two drops of lemon juice and an ice cube.


A world in the Susa valley where the maceration and infusion times are respected, where no stratagems are used to speed up production because the product dictates the timing. Where the barriques are displayed in all their splendor marking the rhythm of the periods of maturation. Here all the necessary months must pass to give that full-bodied touch to the flavor and the nose of the Genepy Barricato for which it is famous. Here the respect for nature and its herbs is almost sacred. The company’s grappas have also led to “made in the Valsusa” becoming a brand of excellence all over the world.



A distillate of beer aged in Whiskey barrels obtained from the meticulous distillation of craft beer: this is the latest product from the Distilleria San Carlo, the smallest distillery in Italy that adds this distillate rich in floral sensations and the fragrances of malts and yeasts to its artisan grappas, all worked according to the company tradition. A distillate that steps outside the boundaries and that everyone can agree on.


Just as in the world of wine, grappas also have their great classics. Grappa Secolo is considered to be one of the absolute apexes of the distillery world. The combination of the pomace is the best possible portrait of the ampelography of Friuli, including some guests: Cabernet, Refosco dal peduncolo rosso, Merlot, Sauvignon, Pinot gris, Pinot blanc, Verduzzo. The soul is taken from each vine variety and refined into pure spirit. A grappa for which one should retain an organoleptic ardor for a few seconds and savor. 


A mixture of ingredients that bear witness to the land of Sicily brought together to create a liqueur suitable for the rite of the aperitif. Born from the raw materials cultivated at the foot of Mt. Etna, it escapes classification: it is not a Vermouth and it is not a classical Bitter. It is a crossroads of references and sensations that do not fear being used neat when served with ice and a slice of orange or lemon.


A small mountain distillery where the beautiful shiny handmade copper discontinuous stills process single batches of small quantities of unique spirits made inimitable by the mineral-rich waters that flow down from the mountains to the valley, to the distillery. The products bear the mark of an extreme typicality: Acqueverdi – Gin delle Alpi, Dente di Leone - Amaro di Montagna, Verney - Vermouth dei Savoia, Grappa Blanc de Morgexe. Plus, Génépy, the traditional liqueur of the Aosta Valley produced from an infusion in the purest alcohol of the delicate Artemisia which is doggedly cultivated on the mountains.


At Giarratana, on the slopes of the Hyblaean Mountains, in the province of Ragusa, three young men and lifelong friends have set up a farm that produces raw materials whilst fully respecting the environment. The innovative nature and uniqueness of some products are the secret of the farm’s strength: the dehydrated onion of Giarratana, the wild asparagus amaro, the herb larders. In particular, making its premiere at Taste is the first amaro in the world with a wild asparagus base. At its side the saffron Liqueur concentrates and exalts the whole essence of this valuable spice.


Nonino is recognized as the ambassador of Italian Grappa around the World. There are many types of Grappe Monovitigno® [Varietal], like the Picolit Cru, “The Legendary Grappa”, the single vintage Reserves like the Grappa Nonino Riserva Antica Cuvée®, 5 Years in barriques and small barrels and the Traditional Grappe della Tradizione; and the Acquaviti d’Uva ÙE® which reach their peak in the Cru Monovitigno® (Moscato giallo, Cabernet Franc and Traminer) bottled in blown glass like the Riserva Nonino 18 Years aged in barriques. The five fruit FRUT® spirits are obtained by distilling fresh fruit which is picked at the right point of ripeness in suitable growing areas, like the PIRUS® distillate of Williams pears from the Val Venosta-South Tyrol area. Among the liqueurs we find Prunella Nonino Mandorlata® and the Amaro Nonino Quintessentia®, an ancient family recipe.


This “elegant gin” is centered around the iris, the icon of Florence, of which not just the root is used, as is traditional, but the petals as well, which is much rarer and emphasizes the floral part of the distillate. It is a classic gin that complies with the London Dry Gin rules but is innovative due to the use of the various botanical elements. There are fourteen of them, almost all local: in addition to juniper and iris, the peel of fresh bergamot, of dried lemon, rose berries, lavender flowers and fresh rosemary, the angelica root, coriander and bitter almonds.  


This company has been producing and selling liqueurs for over a century, following an artisan method that uses the best raw materials with the intention of maintaining the quality of the tradition intact while facing up to the challenge of innovation. The catalogue ranges from the classics, like Vermouth, Gin, Bitter and Sambuca to typical Tuscan products such as Ponce, to the soaks used for confectionery like alchermes and mint rosolio. Alongside are new experimental products based on the wealth of the Italian agro alimentary patrimony, like the Sambuco “ChesiaChiaro”.



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A small company founded in Cetara by 4 partners united by their passion for the tradition of Mediterranean Sea products and in particular for the processing of one of the products symbol of the territory: Anchovy Syrup (Colatura di alici). Acquapazza Gourmet produces, according to ancient and traditional methods, small and precious amounts of Anchovy Syrup and Salt-cured Anchovies, respecting the times of maturation of the product, which is aged in chestnut wooden barrels, with anchovies exclusively caught in the Gulf of Salerno.


Located in the heart of Padua, for over 30 years the Marcolin family has proposed products of Italian tradition next to local Venetian specialties. Renowned for its vast selection of cheeses, it is known above all for its bestselling product: baccalà (dried and salted cod), imported from the Lofoten islands and available year-round in a wide variety of versions: creamed, salad, Vicenza-style, fried or dried, salt-cured and wet. Plus, there is Salted cod with pepperoncino, olives, and truffles.


Calvisius is the Italian caviar par excellence. The collection is characterized by caviar made from pure and not hybrid sturgeons. Calvisius Tradition is made from white sturgeon, one of the world’s biggest sturgeons prized for its big-sized eggs. In addition to Tradition, the production range includes: Ars Italica Calvisius Oscietra Classic and Royal, with delicate aromas and intense notes of hazelnut, and Calvisius Siberian Classic and Royal with an intense aroma and iodated flavor.


Coda Nera salmon stands out for its innovative cut that exalts the flavor of the fish, for dishes of great impact. By following a process that removes the fattier side of the fish, flavor and lightness are guaranteed. Coda Nera Riserva is instead made from exclusively selected Atlantic Salmon raised in the area of Skyervøy, an island to the extreme north of Norway, where the Atlantic currents and low water temperatures ensure a very slow growth cycle for the salmon.


With its Sangiolaro line, the company offers the modern consumer traditional products such as European bass and gilt-head bream filets, alongside cured Vecchia Tonnara, yellowfin tuna, Mediterranean red tuna and bottarga. These delicacies are accompanied by the historical production and wetting techniques of cod and stockfish, easy to prepare because Ready to Cook.


In Cabras, Sardinia, this artisanal workshop produces bottarga in accordance with ancient traditions, smoking its products with typical Mediterranean maquis like Pistacia lentiscus, Myrtle, and the Strawberry tree. The top range of its production is represented by highly-prized Bottarga of flathead grey mullet packed in whole pieces, jars or bags. The latest invention is Bottarino (Fresh sheep cheese with Bottarga, Smoked ricotta salata with Bottarga).


Eel fishing and processing are one of the most characteristic elements for Comacchio: with the recovery of the grandiose pickling factory complex, the “fish factory” has reopened its doors. The eels, fished in the saltwater valleys that surround the city, are processed and stored according to a marinating process that has remained unchanged over time. Alongside the marinated eel, recognized as a Slow Food Presidium, the company offers specialties such as marinated smelt and marinated anchovy.


Manaide artisanally ages in oak wooden barrels, with unrefined salt gathered by hand and extra virgin olive oil, fish caught off the coast of Anzio only during fishing season, using methods dating back to Ancient Roman times and perfected by Anzio fishermen since the 1700’s. The name Manaide comes from the kind of net used to fish for anchovies. The result is a range of cured products that are unique in their respect of biodiversity: anchovies, Atlantic bonito, purple dye murexes, tellina clams, octopus, grooved razor shells, and sea snails.


From Cantabria to Asturias, Reserva cured anchovy filets have almost a century of history behind them. The Cantabrian Sea represents a magical cradle where the cold seas of the North meet the warm waters of the South. In this one-of-a-kind habitat worldwide, the incredible cleanliness of the waters and their perfect temperature give life to a rare and rich marine fauna. Next to the famed Acciughe Reserva del Cantabrico, the specialties include Tonno Bonito del Norte and Polpa di Riccio.


Squid lard, sea mortadella, swordfish sausages. Cured meats are given an unprecedented interpretation by this original company from Livorno, using only fish from the sea, enriched with aromas and spices. From these come tasty, natural and healthy specialties. Although they appear identical to classic salamis, they do not, in fact contain saturated and harmful lipids but rather Omega 3 fats, unsaturated and highly recommended for health.


Compared to the Malavoglia family of Aci Trezza, the Testa family of Ognina has been fishing for far longer. Their history is tied into the Etna city of Ognina, the ancient port of Ulysses that was overrun by an impressive eruption, leaving in its wake a small marine. Now as then, the Testa family takes great pride in the fishing and curing of Tyrrhenian Red Tuna, Oily fish from the Aeolian Islands, and Anchovies from the Ionian Sea.


A bona fide artisanal workshop of Salentino Tuna, or “0-kilometer Tuna”. From tuna caught in the seas of Salento and processed the very same day in accordance with ancient fishermen traditions, until arriving at the table with the genuine flavors of Salento. Without further endangering the Red Tuna, which is already on the brink of extinction, the company is focused on introducing local species of fish from the Salento Ionian Sea like Atlantic Bonito, Little Tunny, and Albacore. Among the specialties is also conditonno with pepperoncino, paparacchielli filled with tuna and Atlantic Bonito, Little Tunny, and Tuna sauces.  


We are located in the Adamello Brenta Nature Park at the foot of the Dolomites, the waters of which are used to raise trout and arctic char. Initially specialized in the production of smoked trout, Trota Ora has expanded its catalog to include trout marinated in aromatic vinegar, smoked and marinated arctic char, trout eggs, tuna tartare aged in honey, trout bottarga, and smoked coregone fish. Among the ingredients used are Cervia sweet salt, Valle dei Laghi wine, and Trentino vinegar. Brand-new: Lingotto Delle Dolomiti – Trout aged in Brandy, the choicest part of the trout filet is smoked and aged in brandy from the Pojer&Sandri distillery.