Over a hundred years of pure quality
Pantaleo since 1890 in Fasano (BR) Italy: the bond between the Pantaleo family and olive oil is a profound one. A history that unites three different centuries, carried forward by
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A 400 years old extra-virgin olive oil
De Carlo has been a family run company for generations, operating in the field of olive-growing since 1598. Today it is considered as one of the most modern and efficient
The pleasure of a glass of wine
‘Il Matto delle Giuncaie’ by Fattoria Dianella is a IGT (Indication of Geographic Tipicity) red wine with a special character, as it is produced with Sangiovese grapes from a single
One Lager and two special Ales
No other town like Milan suggests ‘made in Italy’ to the world. In either New York or Tokyo, either Shanghai or London, thanks to fashion and design by means of
The white gold of Italian rices
White, pearly in the middle, scented, and tasty. Among the many varieties of rice which are produced in Italy, the IGP Nano Vialone Veronese rice, typical of Verona, is characterized
A natural passion for farro
Prometeo was founded in 1991 producing and transforming organic Farro, above all Emmer (Triticum dicoccum) and Einkorn (Triticum monococcum), ancient cereals in which the company has focused on. Prometeo is
Capsula Oro for Modena Balsamic Vinegar
The IGP (Protected Geographical Indication) Modena balsamic vinegar Capsula Oro by Ponti, obtained by a careful combination between valuable wine vinegar and cooked grape must, from the seven vines mentioned
The excellence of rice growing
In the heart of Vercelli province (Piedmont), the Rondolino family has produced rice since 1935, the year in which Cesare Rondolino bought the Tenuta Torrone della Colombara, where rice was
The Art of Fig
Fig is a simple, delicious, ancient fruit, connected to cultural and gastronomic moments. It has its roots in tradition, and is a must have on feast tables, after a meal,
Vernaccia di San Gimignano and its scent of flint
No Italian wine can boast a history that dates back centuries like Vernaccia di San Gimignano. At the end of the Thirteenth century, it appeared throughout Europe on the tables
