Extraordinary Food of Distinctive Quality
Società Agricola Trevi Il Frantoio, founded in 1985, and operated today by a family who has been producing olive oil for 8 generations, is made up of a group of 59 olive farmers, with almost 250 hectares of olive trees. Located in the town Trevi, in the cool hills of Umbria between Assisi and Spoleto…
Azienda Agricola Senga is a family owned company. Being a “Closed-loop” producer, Senga focuses on direct cultivation of raw material (fruit / vegetable) and it specializes in cooking artisanal Mostardas. Half of Senga’s 50 acre farm is for the production of uncompromised fruits and vegetables for their mostardas; the other is for cereal grains. Born…
Pio Tosini is one of the most credible and sought after producers of Parma ham by the Italian domestic market. In operation for over 80 years and we have been their honored U.S. importer since 1995. A delectable prosciutto, sweet to the palate, Pio Tosini far exceeds standards set by Consorzio. Starting with a strict…
For over three generations, the Catellani family has been producing Parmigiano Reggiano on their single full-cycle farm – all of the breeding, feeding, growing, and cheesemaking happens on the same site. They have 180 Red Cows (Vacche Rosse) and have been committed to preserving this ancient breed (which was once at risk of extinction). They…
Five centuries ago, Ama was a hub of farming and winemaking, nestled in the Tuscan hills at an altitude of almost 500 meters in the Chianti Classico region of Italy. Today, Castello di Ama comprises 90 hectares in vines and 40 in olive trees. Their olive orchard is maintained by hand and their olive oil…
In Italy, the Arrigoni family is known for having one of the highest quality, uniquely traditional cheesemaking operations. They’re also savvy businesspeople, and you can find the Arrigoni name on cheeses of varying quality levels throughout the world. How to tell a more pedestrian Arrigoni product from the extra special Taleggio and Gorgonzola that they produce?…
Vallet Pietro is a family producer. All of the cheese is salted by hand. For the last 15 days, each wheel is treated to the “affinage” process. This involves putting the wheels in their own underground cave with a stone floor which they pour water over to create humidity. This helps with the rind development…
For nearly one hundred years, the Arrigoni family has been processing milk and producing classic Italian cheeses in Pagazzano, Italy. The only farmstead producer of Taleggio and Gorgonzola Dolce, the company exhibits a strong dedication to the local economy, sourcing milk only from their own herds and farms within 30km of the production facility.
Acetaia Cattani is a fifth-generation family owned and operated balsamic producer with roots in Modena, Italy dating back to the early 19th century. Since 1980, they’ve opted for organic agriculture to guarantee the highest quality grapes from their own vineyard.