Discover the passion of the Galantino Family, a family that has been masters of olive oil since 1926. They only select the best olives from their groves near Bari (Apulia), near the Adriatic cost, a region that produces more olives than anywhere else in the world. Even today, in this era of automation, all of Galantino’s Ogliarola and Coratina olives are hand-harvested the traditional way, by shaking the branches of the olive trees so that the olives fall gently onto canvas traps. In another nod to tradition, Galantino mills their olives with traditional granite millstones. Through cold extraction and strict quality testing, Galantino ensures that their extra virgin olive oil is consistently the best. With artistic packaging and fresh and smooth qualities, Galantino oils have won the most important international awards and accolades.

Finally, artisanal dry pasta from Gragnano that is gluten free! Made with the best rice and corn flour available and local spring water, bronze-drawn and slow-dried at a low temperature, this True Artisanal Pasta from Gragnano is the first to offer gluten free line. La Fabbrica della Pasta have been family-owned producers of Pasta Gragnano for 3 generations, and they transferred all the little – big – magical secrets of the True Artisan Pasta of Gragnano in the new “Gluten Free” line.

It is with these characteristics that La Fabbrica della Pasta Gragnano is recognized and one of the most appreciated brands in the market for their high level of product quality.  The first pasta factory in the world certified PGI (protected geographical identification) La Fabbrica della Pasta of Gragnano, after 3 years of studies and research in the field, created: the first and only Gluten Free Artisan Pasta of Gragnano! Antonino “the Pastaio”  added value produced by the dictates and the secrets of the family tradition, mixing with skill and patience the best corn flour and rice with water from the secular source of Mons Lactarius , whose factory is the only one still to bronze draw.

Cold-processed organic chocolate with bee pollen, pomegranate extract, and acerola

About Quality of Life

Why not look at chocolate from a different perspective? Cocoa is a fantastic raw material and the traditional cold working process of Modica preserves all its exceptional beneficial properties. Sabadì defined 6 elements (Italian style) that bring “Quality of Life” and developed this line of incomparable, and surprisingly healthy, chocolates. In fact, they are so healthy that these chocolates are now being sold in pharmacies in Italy! Buy the set and give the gift of Quality of Life!

About Sabadì Chocolate

Sabadì is located in Sicily, a beautiful and exciting land, rich in light and contrast, where you can still savor the slow passing of time and afford the luxury of cultivating great passions.

To make their chocolate, Sabadì selected an extraordinary cocoa in Ecuador: the Nacional fino de aroma Arriba Superior Summer Selected, the best selection on the market. It is a very aromatic cacao, with distinct floral notes and hints of banana. Producers grow the cocoa in mixed crops, surrounded by trees which provide shade; therefore they require less water and less intensive use of fertilizers. Nacional is a Slow Food presidium and is provided by Fair Trade producers. They use only naturally produced cane sugar without the use of bleaching chemicals, with different degrees of refining. It comes from fair trade producers in Costa Rica and the Philippines where environmental protection and tropical forest conservation are of great importance.

About Modica chocolate

Sabadì chocolate is traditionally made according to the age-old Modica cold working process. Throughout the process the temperature never exceeds 45 degrees Celsius. In this way, all the cocoa’s unique and aromatic notes and the ingredients’ beneficial properties are fully preserved. The texture is unique, pleasantly crunchy.

The first pasta factory in the world certified PGI (protected geographical identification) La Fabbrica della Pasta of Gragnano created the first and Gluten Free Artisan Pasta of Gragnano!

Artisanal dry pasta from Gragnano that is gluten free! Made with the best rice and corn flour available and local spring water, bronze-drawn and slow-dried at a low temperature, this true artisan producer from Gragnano was the first to offer a gluten free line. La Fabbrica della Pasta have been family-owned producers for 3 generations, and they transferred all the magical secrets of the true Artisan Pasta of Gragnano to their gluten free line. They are the first pasta factory in the world to earn be certified PGI (protected geographical identification).

In their own words… “A Gragnano pasta production is an ancient art, historical heritage, culture, traditions and secrets. To be born and to live means to be filled in Gragnano, intoxicated by the exciting flavors and scents of durum wheat semolina, pasta, and the result … like magic … you can not do without! Although we have not been able to resist the magic …. of exciting flavors and scents of Gragnano! “

La Fabbrica della Pasta is located in Gragnano, the wonderful small hill town in the province of Naples famous for over 500 years for itsproduction of pasta, or “macaroni.” Made from simple ingredients (Gragnano spring water, durum wheat semolina, passion, love and fantasy), pasta in Gragnano is said to be have been produced with three different levels of work: at the household level where women vie against each other for the most fusilli hand wraps in 1 hour, in the artisan level where essential secrets and traditions are handed down from father to son to achieve a product of excellent quality; and the industrial level for a consistently good pasta. So, pasta is pretty much a way of life in Gragnano.

La Fabbrica della Pasta has remained at the top of the twelve remaining pasta makers in the region (down from the original 300), and became the very first pasta factory in the world to obtain IGP (Protected Geographical Origin) certification for its pasta. They are also the first pasta factory in Gragnano to make a strictly bronze drawn artisanal Gluten Free Pasta! Created by selecting the best corn and rice flour and adding spring water, the Caccavella pasta is allowed to dry slowly and gently at a low temperature, and then packaged beautifully.

It is a condiment typical of Modena area, made from cooked grape juice (called “MUST”), concentrated through a long cooking process and put on rest in wooden barrels to acetify and concentrate naturally.

All products from PONTE VECCHIO are made following the traditional methods handed down from father to son and using the ingredients provided by the local vineyards surrounding the farm, the typical Trebbiano white grape and Lambrusco red grape. From these two qualities of grapes, we obtain the “must” (cooked grape juice) which is the basic ingredient for the balsamic condiments here aged in the numerous wooden barrels located in the attics of the “Acetaia”.

The aged vinegar has very remote origins; the literature testifies that it was used as a “precious gift” offered to nobles, kings and intellectuals in sign of respect, peace or to pay some dues. It was also included in the ladies dowries for its medicinal properties and high value. Thanks to Giacomo Casanova who used to offer it to his lovers, the aphrodisiac reputation of the aged balsamic spread out but it is especially well-known for its digestive properties, this is the reason why an aged Balsamic (thicker and sweeter) can be used pure as an after-dinner.

The artisanal methods to produce balsamic Vinegar are handed down within the balsamic artisan families, they briefly consist of:

1. Pick-up of grapes typical of Modena area and immediate pressing to get the juice.

2. Cooking of the juice to get a concentrated must.

3. Aging of the must in wood barrels located in the “Acetaia”(attics of the houses, very cold in winter and very hot in summer to help the natural fermenting and concentration process).

4. Tasting and transfer from the barrels to the final bottle.

Maltagliati is made from dough scraps from the manufacturing of other types of pasta. The excess parts of the dough are left with irregular shape and thickness, therefore “non-homogeneous” or in Italian, maltagliati.

As probable food for the poor, recipes for maltagliati generally call for simple, inexpensive ingredients. The most classic use of maltagliati is in bean soup.

Antica Pasta of Marcozzi di Campfolione make exquisite handmade egg pasta and farro pasta by using select all-Italian ingredients according to the Campofilone tradition dating from 1400.

The quality of non-GMO Italian wheat selected makes it nutritious and easy to digest even for those with gluten sensitivities. The eggs are local, from free-range hens and provide extra protein.

This exceptional egg pasta is full of flavor, has a light bouncy texture and cooks quickly.