Meet our Producers

Agromonte

Situated in the farthest South-eastern area of Sicily - Chiaramonte Gulfi - and 700 metres above sea level, Agromonte specialises in one of Sicily's most renowned delicacies: Tomatoes. While their roots are firmly in their region's heritage, their approach is undoubtedly modern, aware of how the quality of the product can be the key to success.

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Apicoltura Comaro

The history of the Comaro family and their honey dates back to 1870, with their knowledge and passion for honey being passed down through several generations. And their Made-in-Italy heritage only adds to their honey’s great taste. 

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Arcaffè

Arcaffè strive to find out everything there is to know about coffee and transform this knowledge into absolute quality. From travelling the length and breath of Bahia in Brazil, to the mountains in Guatemala, riding on rickety minibuses down dusty roads in south-west India... knowledge is power, and our intense research all over the world means that we are able to produce luxury quality, artisan blends.

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ArtigianQuality 

An artisan charcuterie Producer based in the heart of Bologna, using only meat that has been exclusively selected from Tuscan-Emiliano farms in the Italian Apennine mountains. 

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Azienda Agricola Fontefico

Fontefico is an organic boutique winery that always ensures an exceptional quality, with a strong focus on producing highly territorial wines from the local Montepulciano, Pecorino and Aglianico varieties. 

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Azienda Agricola Pizzavacca

Starting off with just a small laboratory inside their farmhouse, the success of Azienda Agricola Pizzavacca is all down to their completely artisanal processing which strictly follows the ancient recipes of the so-called "Bassa Piacentina” area. Whether its a jam, a fruit nectar, a pickle or a sauce, everything is made in-house, according to the "farm-to-glass" philosophy.

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Azienda Agricola San Salvatore

San Salvatore's close proximity to the Mediterranean Sea provides the perfect setting to ripen the grapes of the Aglianico, whilst the Fiano gains strength and flavour, and the Greco develops an explosive taste. This deep connection with the land is not only part of the reason their wines taste so good, but is also the inspiration behind their production.

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Azienda Vinicola Palladino

The estate lies in the heart of Piemonte: here you can feel the history of Langa, surrounded by the vineyards of Serralunga d'Alba, in the heart of the production of Barolo.  

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Azienda Vitivinicola Chiorri

The 20 hectare Chiorri estate is located on the Strada del Cantico wine route in Central Italy's 'green heart' of Umbria, a few kilometres from the famed hilltop capital of Perugia, where it was established in the late nineteenth century on the gently undulating, picturesque slopes at Sant'Enea  - with sweeping views that takes in the towns of Assisi and Todi.

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Aziende Agricole Associate

Aziende Agricole Associate select only the best milk from the PDO area in the Campania Region, famous for Mozzarella di Bufala making. 

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Baglio dei Fenicotteri

Alongside his wife Ada and his children Francesco and Mattia, Giuseppe Squasi produces his wine in an area with particularly favourable climate conditions. Il Baglio dei Fenicotteri is devoted to the research and production of local varieties of wine that depict the terroir of beautiful Sicily. 

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Baratti & Milano

Opening in Turin in 1858, Baratti&Milano is one of the grandest patisseries in Italy and abroad, making the highest quality sweets in Torino. 

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Barbero Torroneria e Cioccolateria

Ever since 1883, the Barbero family has produced the handmade crumbly nougat and fine chocolate that Turin is world famous for. Using the same recipe, artisan techniques and raw, local materials, Barbero Torroneria e Cioccolateria's products are so popular that their "crumbly Piemontese" recently received government certification.

http://www.barberodavide.it/en/

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Bargilli

Bargilli is a small family business that ever since 1936, has been producing a very special wafer. 

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Birra Barbanera

Doctor Barbanera ian elusive and imaginary alchemist, whose main life aim was to brew the nectar that would disclose in a sip the essence of your memories and of your lost loves.

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Campi Valerio

While the estate once belonged to the Prince Pignatelli, it's now in the hands of the Valerio family, who are re-writing the history of wine-making. The only producer of Pentro wine, and the first in its region to produce wine using age-old classical methods, Campi Valerio aim to restore the native grapes of Sannio Pentro. 

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Cantina Avide

Avide winery established more than a hundred years ago in the midst of stamps and notarial acts, as a result of the Demostene and Calcaterra families' work and passion.

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Cantina Giovanni Ederle

It is said that the hills of Torricelle near Verona are the witnesses of many great stories. On the top of the hills lies a tiny farm, which was only recently founded, called Giovanni Ederle. Here, a team of young people work in the fields to make a product like no other: fully organic, handcrafted wine. 

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Cantine Di Criscio

The Cantine di Criscio estate lies in a large volcanic area just west of Naples. Due to the volcanic nature of the soil where their vineyards grow, their wine showcases an intense minerality as well as a pleasant fruity aroma. Notes of white fruits and spring flowers are present in their white wine, balanced by a remarkable acidity.

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Cantine Militerni

Militerni produce their wines through a manual harvest, which is a lot slower and more expensive than the mechanical method that most other companies use, but allows for a much more accurate selection of the grapes. By hand-picking their produce they ensure that only the best quality grapes are used and thus produce a higher quality wine.

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Cascina del Pozzo

Situated in the Roero area of Piedmont and surrounded by beautiful hills, the Cascina del Pozzo winery has spanned five generations of the Marchisio family. The tradition has been handed down from father to son, with their wine production still abiding by the same techniques and vines from the 40s. 

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Caseificio E.T. Formaggi

Focusing on sheep's milk products, the company remains committed to keeping a strong traditional identity, founded in 1949 by great grandfather Angelo, the fourth generation of the family is now at its helm. 

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Caseificio Poggiocastro

Caseificio Poggiocastro are an agro-food farm located in Pavullo in the heart of the Parmigiano Reggiano Tresure Island. They biologically produce all the milk that they then transform into Parmigiano Reggiano, soft cheeses and yogurt and adhering to strict quality controls. From farming, to harvesting, to breeding and processing, Poggiocastro are highly committed to producing the very best, natural, genuine dairy products for your table.

They also won the Bellavita Platinum Award at our Chicago Expo for their aged Parmigiano Reggiano cheese.

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Compagnia del Montale

Compagnia di Montale has a mission: to promote the quality and culture of real PDO balsamic vinegar, in a market where there is an abundance of cheaply made fakes, which often use caramel and are created over just a few weeks.

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Dolciaria Loison

Born in 1938 as local bakery in Veneto, Loison now specialises in biscuits and panettone style baked artisan products. The family business is now in its third generation, and Dario and Sonia run the company with the same passion for quality, design and innovation as their ancestors.  

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Elav Brewery

Their origin lies where all great ideas begin: the pub. In a small village near Bergamo, founders Antonio and Valentina, who already owned the Clock Tower pub, embraced their passion for craft beers even further and went around the world collecting hundreds of different labels. 

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F.lli D’Acunzi

With a deep knowledge of the agriculture, history and exuberant cuisine, Fratelli D' Acunzi create the most high-quality, authentically Italian products using Campania's most prized possession: tomato.

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Famiglia Pomponio

The Pomponio family produces traditional Olive Oil in a 100% organic and artisanal way. With 65% of the regions land used for wine and oil production in the Chieti area, they obtain their oil directly from the pressing of olives which have been harvested by hand. 

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Fattoria Fontetto 

The Fattoria Fontetto farm lies in the hills of Riccione, in the east side of Emilia Romagna. There, four different breeds of native cow are organically reared to produce the best possible quality of meat. The farm's philosophy is to blend the oldest tradition with the latest technology and to create a product that is truly special.

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Fattoria Ramerino

Fattoria Ramerino is set on the hills of Bagno a Ripolo which surround Florence, where olive trees have been grown for many centuries. In fact, the title of their oil - Guadagnòlo - gets its name from an ancient terra cotta jar that was found on the land, which was once used to retract oil after the olives had been processed. 

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Forno Amato

Founded in 1968, Forno Amato is a small Apulian bakery specialised in the production of artisanal Taralli, Friselle bread and sweet biscuits of various types and flavours, religiously still baked in a wood oven.

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Fred Jerbis

Fred Jerbis produces unique distillates exclusively made using  high quality organic plants from diverse Italian regions. The company name comes from the combination of "Fred" - nickname of founder Federico - and "Jerbis" meaning "herbs" in the local Friulano dialect.

Herbs are fundamental to all of their products, so cultivating them with single-minded dedication is both a key business requirement and labour of love.

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GALA Fruit

In 1989, the thirty-eight-year-old father of four, Giuseppe Catalano left his farming village and moved to Milan with his family... and so begun G.A.L.A fruit, a story of dedication, professionalism and the fruit of intuition and experience.

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Gay-Odin Chocolatier

Somewhere Between Taste And History. The Essence of Neapolitan Chocolate: colours, flavours, myths and legends in the shadow of Vesuvius. 

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Girba Bio

Beekeeping family business that has decided to offer a biological and controlled product, where each jar tells the story of the place where it was produced .

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Iasa

Retired naval captain Francesco di Mauro founded Ittica Alimentare Salerno (IASA) as one of the first companies to preserve the bounty of tuna and anchovies brought in by the local fishermen of Cetara, a village tucked away in a small cove of the Amalfi Coast. There are only a handful of companies left in Italy that package freshly caught fish according to high quality standards. And IASA is the only one that continues to do most of the work by hand: gutting and cleaning the fish, placing layers of anchovies in drums with sea salt and hand packing the anchovies in jars.

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Illica Vini

The Illica estate can be found in the hills surrounding Piacenza, the western city of the Emilia-Romagna region. For three generations, the Illica family have been producing wines, using their passion and love for the land and its natural products as their inspiration.

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L'Anima di Grano

The Sorrentino factory is situated in the hillside town of Gragnano, Campania, well-known as the birthplace of dry pasta, partly due to its unique weather conditions. Production dates back to the 16th century where, as Forbes noted, Gragnano's "main street was laid out expressly to capture the mountain breeze mixed with sea air back when pasta makers hung spaghetti on drying rods like laundry." L'anima di Grano have decided to revive the age old traditions of their area and make organic pasta with a unique taste and desirable texture, that fully supports the environment and its surrounding territory.

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L'Antica Cascina

L'Antica Cascina can be found in the heart of the Romagna region, where cheesemaking is a longstanding tradition. Their fantastic cheese is aged in a 18th century villa, in traditional subterranean caves. 

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La Collina dei Ciliegi

Born out of Gianollis’ passion for land, farming and wine, La Collina dei Ciliegi's winery sits on the Valpantena hills near Verona, a 45-hectare estate adorned with sprawling vineyards and lush cherry trees, hence its idyllic name (which translates to cherry tree hill).

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