Introducing Forno Gentile and Pastry Chef Anna Belmattino Image

Introducing Forno Gentile and Pastry Chef Anna Belmattino

“I like to imagine that it was fate that brought us together, and that is exactly how it went. My work is my passion, everything is perfectly intertwined.”–Anna Belmattino, on how she came to be the baker for Forno Gentile. Gentile is not exclusively an artisanal Pastaficio. Forno Gentile (Forno meaning “oven”) features refined baked…

Reverence for Land at SALCIS Image

Reverence for Land at SALCIS

“Pasture is the main resource of our sheep,” says Antonio Morbidi, current president and third generation of the Morbidi family to operate SALCIS. “To continue having the highest quality of milk, it’s necessary to keep the earth as it has been left from our fathers.” Located in Siena in the Tuscany region of Italy, SALCIS…

Making Liquid Gold in Crete Sustainably at Biolea Image

Making Liquid Gold in Crete Sustainably at Biolea

“He loves being outside in the olive groves and particularly has a talent for picking snails!” Chloe Dimitriadis says of her 2-year-old son, Orpheas. Chloe marks the sixth generation of the Dimitriadis family to run Biolea (Bee-oh-lay-a), a family-owned company that estate- produces and bottles stone-milled, cold-pressed, organic olive oil on the island of Crete…