Our Italian food suppliers are non-industrial, family-owned producers who have been honoring the same traditional production methods for centuries. They combine those values with modern innovation, creativity and ingenuity to create superior quality products, beautiful on the inside and out. They place great importance on protecting the land and natural resources and sustainability for the future.

Agricola Paglione

Lucera, Puglia

  • The Albano-Faccilongo family has been working in agriculture for four generations and within the last 25 years they have transformed their estate and growing practices to 100% organic. Their production is based on a “short chain” of total control of all the steps in the food chain, from cultivation to marketing, allowing for total control of the finished product. Agricola Paglione embodies values like quality, authenticity, craftsmanship, biodiversity and sustainability. Their efforts to promote sustainability and to preserve the integrity of their land extend to practices such as strict seasonal crop rotation and planting complementary fruit trees in their olive groves to encourage pollination from local bees. Each product is lovingly hand processed using techniques passed through generations from the family’s peasant ancestors. Agricola Paglione’s tomatoes are always processed within 24 hours of harvesting to ensure the freshest finished product. Their products have been recognized by food critics, press and top chefs and they continue to produce consistently delicious and authentic Italian foods.

Visit Agricola Paglione Website


Antica Pasta 

Campofilone, Le Marche

  • Antica Pasta by Marcozzi of Campofilone makes exquisite handmade egg pasta and farro pasta by using select all-Italian ingredients according to the Campofilone tradition dating from the 1400s. They are one of the 7 original producers of Campofilone, a small town in Le Marche. Campofilone’s most famous pasta is maccheroncini, a thin delicate pasta. Marcozzi is one of the founding members of Association of Producers of Maccheroncini of Campofilone whose goal was to obtain IGP status for the maccheroncini pasta. This goal was achieved in 2013 and maccheroncini pasta can only be produced in Campofilone, Le Marche. Their pastas are made without preservatives, dyes, additives, stabilizers, and GMO ingredients. 



Chiostro di Saronno

Saronno, Lombardy

  • Since 1718, the Lazzaroni family has crafted amaretti cookies in Saronno, Italy according to their family's traditional recipe. Lazzaroni's legendary amaretti cookies, or Amaretti Di Saronno, are crafted from a mixture of sugar, apricot kernels, and egg whites. The results of Lazzaroni's traditional process are crisp, airy cookies with a distinctive bittersweet flavor that make them perfect with espresso, dessert wine, or aperitifs. Chiostro di Saronno also specializes in panettone, the Italian Christmas cake made with candied fruit and sometimes nuts and chocolate. The name of the company translates to cloister of Saronno and the home of the company is an ancient Franciscan cloister in the center of Saronno.



Frantoio Galantino

Bisceglie, Puglia

  • Discover the passion of the Galantino Family, a family that have been masters of olive oil since 1926. The company founder, Vito Galantino purchased a 19th century mill house and converted it into an olive oil mill. They only select the best olives from their groves near Bari (Apulia), near the Adriatic coast, 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. In the 1990s the already renowned Galantino olive mill revived an ancient technique and produced their first flavored oil – lemon – by crushing the olives and fresh lemons together without any added essences. Now they produce many flavors of oil using this same technique. With artistic packaging and fresh and smooth qualities, Galantino oils have won the most important international awards and accolades

https://www.galantino.it/en/ .



Venice, Veneto

  • Giuseppe Cipriani, founder of the famous Harry’s Bar in Venice created the iconic peach Bellini cocktail in 1948. Harry’s Bar is well known for hosting prominent writers, artists, aristocrats and dignitaries and Giuseppe wanted to create a drink that would show off the white peaches that are abundant in Italy in the summer. He named his cocktail Bellini for 15th century Venetian painter Giovanni Bellini. Today, the Cipriani Bellini is known throughout the world and is a simple yet elegant drink made with just peach puree and prosecco. The Virgin Bellini by Cipriani is a delicious sparkling peach drink that can be enjoyed on its own or mixed with prosecco for the classic bellini or even with gin or vodka or a summery sweet cocktail. 



Frantoio Muraglia

Andria, Puglia

  • Frantoio Muraglia, operated for five generations by the Muraglia family, prioritizes preserving the biodiversity of the agricultural landscape of Apulia and protecting the olive trees which are so vital to their company. The oldest olive tree on their estate is estimated to be 450 years old and produced the olives for their very first pressing. Following ancient tradition, the olives are harvested by hand and are crushed using a stone mill. All of Frantoio Muraglia’s extra virgin olive oil are monocultivar meaning they are made from a single variety of olive. Their oils are made from either Peranzana olives or Coratina olives, both are natuve to the region.  Olive oil has been stored in ceramic vessels since ancient times and Muraglia continues the tradition by filling beautiful handmade ceramic jars with their award winning monocultivar extra virgin olive oil.



Giuliano Tartufi

Pietralunga, Umbria

  • “Giuliano Tartufi” was born from a hobby and a passion: when Giuliano Martinelli would go into the forest each morning, before his factory shift, to hunt for truffles with his inseparable dog Leda. Between 1986 and 1989 he began buying and selling fresh truffles, participating in all the markets in the Pietralunga area. Giuliano has become not only an expert truffle hunter but he is also an expert in training truffle hunting dogs. He was gradually able to dedicate himself completely to his passion and it became his work as he founded his company Giuliano Tartufi in 2001. Giuliano Tartufi creates a wide variety of truffle products including several new innovative uses of truffles. The company even offers a truffle hunting experience in the rich forests surrounding their headquarters in Pietralunga.




Nocera Inferiore, Campania

  • Italianavera is a new, entrepreneurial female-owned company in the San Marzano DOP area. Owner Diana Attianese continues her family’s passion and tradition with San Marzano tomatoes and more authentic local varieties of tomatoes combining fresh, pure flavors and gorgeous packaging. Inspired by her childhood in the San Marzano region, Diana’s goal was to bring the homemade tomato sauces from her youth to the rest of the world. Italianavera sauces are handmade and slow-cooked in small batches over a long period of time. You will immediately notice the fresh, natural, whole Italian ingredients of the highest quality. These are what make the difference in her sauces' visual appearance and flavor. She started out with just three simple tomato sauces and has expanded the line to include whole tomatoes and beautifully designed gift boxes.  Italianavera has been featured in various Italian magazines for the quality of her sauces, and has been featured as one of the Under 35 companies to watch (the founder is under 35 years of age). 




Pantelleria, Trapani

  • Kazzen was founded in 2004 by the D'Ancona brothers with the mission to develop and preserve the native capers and agriculture of their home, the island of Pantelleria. The volcanic island is home to native varieties of oregano and grapes as well which feature prominently in their beautiful line of products. Alessandro D’Ancona and his wife use their family land to cultivate their capers and oregano among other vegetables and fruits. Their production facility is situated right beside the growing fields so the fresh produce travels only meters to be processed. They use no preservatives or coloring in any of their products and most of their products have only a few simple ingredients.  In 2005 they won their first flavor award with their Pesto Pantesco, and have continued to win awards and be recognized for their delicious products.



La Fabbrica della Pasta

Gragnano, Campania

  • La Fabbrica della Pasta is located in Gragnano, the wonderful small hill town in the province of Naples famous for over 500 years for its production of pasta, or “macaroni.” Pasta from Gragnano is very different from ordinary pasta. It is made using spring water from the area which contains just the right amount of minerals to give the pasta the amazing al dente texture it is known for. Even though the pasta is no longer dried outdoors by the coastal breezes, the  weather still influences the pasta by creating an ideal environment for the wheat to grow. The pasta is also only bronze cut to give it the rough porous texture. The pasta is nuttier in flavor and has more texture than normal pasta, which allows it to hold sauces better. 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! Their gluten free pasta is made with special care in a separate gluten free facility to protect from any cross contamination.   



Pasticceria Filippi

Zané, Vicenza

  • Pasticceria Filippi has its beginnings in 1972 in Zané, in the province of Vicenza, when Maria and Giuliano began baking authentic cakes and pastries using only the best ingredients they could find. All of their yeast risen cakes are made from the “mother dough”, a starter that contains natural yeast and beneficial microorganisms that give delicious flavor to their panettone and also keeps them fresher for longer. Filippi is dedicated to sourcing their chocolate and vanilla from ethical producers and maintaining fair trade practices. All of their other ingredients are similarly chosen, such as fresh milk and butter delivered every day from the nearby village, free range eggs, and natural Italian honey. Today, together with their sons Andrea and Lorenzo, the family continues to operate with their philosophy that everything that is made well, with care and passion, requires time. Quality products need “slow” time and attention. Their cakes and pastries are never rushed and each step in the process is carried out with great attentiveness and care.  You will taste the difference that time, loving attention and quality ingredients makes in all of Pasticceria Filippi products.



Pastificio Di Martino

Gragnano, Campania

  • The founder of Pastificio Di Martino, Giuseppe Di Martino, began working in a pasta factory as a child and eventually, became the owner and operator. The pasta company survived all the hardships Italy faced in the 20th century including WWII and the Fascist rule of Italy where many of their contemporaries did not. Today Pastificio Di Martino is run by third generation Di Martino pasta makers who embody the same values as their ancestors: quality and craftsmanship. Pasta from Gragnano is very different from ordinary pasta. It is made using spring water from the area which contains just the right amount of minerals to give the pasta the amazing al dente texture it is known for. Even though the pasta is no longer dried outdoors by the coastal breezes, the  weather still influences the pasta by creating an ideal environment for the wheat to grow. The pasta is also only bronze cut to give it the rough porous texture. The pasta is nuttier in flavor and has more texture than normal pasta, which allows it to hold sauces better. Pastificio Di Martino has created a special partnership with Dolce & Gabanna by featuring beautiful designs on pasta packaging that feature colors, symbols, and locations that symbolize Italy and its beautiful food and culture.



Pastificio Fiorentino

Castelfiorentino, Tuscany

  • In the heart of Tuscany Pastificio Fiorentino combines top quality organic legumes with whole grain brown Carnaroli rice to make a pasta that is rich in nutrients, 100% organic, and naturally gluten-free. The founder of the company, Carmelo Floriddia, moved from Siciliy to Tuscany to start his farming business. The legumes used to make the pasta are grown on land that has been cultivated with great care and passion by the same family since the 1950s. The land on which they are grown has been treated  to guarantee a production cycle that is completely free of pesticides and thanks to crop rotation, preserves the richness of the Tuscan soil.The addition of the Carnaroli creates great tasting pasta that is always al-dente. The legumes are steamed to ensure the maximum retention of nutritional benefits. The addition of the Carnaroli creates great tasting pasta that is always al-dente. Today the company is run by third generation Carmelo Jr. who continues his grandfather’s work by respecting the land and working for a more sustainable future. 



Perché Ci Credo

Salento, Puglia

  • Perché Ci Credo (“Because I believe it”) offers a wide range of artisanal sauces and condiments with the intense flavors of Salento, Puglia, and an unmistakable fragrance of freshness. Absolutely no preservatives, additives or colorings or sugar! Their products are prepared according to the traditional passion and care that you recognize at first taste. A relatively new company, Perché Ci Credo, was founded in 2007 by Enrico De Lorenzo who wanted to create products that respect the great culinary tradition of Italy and also meet the demands of the ever changing modern society. Their line includes savory and sweet preserves ranging from tomato sauces to spreads and jams.



Ponte Vecchio by Acetaia Leonardi

Modena, Emilia-Romagna 

  • Ponte Vecchio began its balsamic vinegar production in the mid19th century. Surrounded by 10 hectares of Trebbiano and Lambrusco grapes, Ponte Vecchio sources all their grapes from their own vineyards and controls every step in producing their balsamic vinegar. Grapes are picked by hand and gently pressed to prevent a bitter vinegar.  The following processes to transform the cooked grape juice, or grape must,  into aged vinegar has been passed down from father to son for generations. The grape must is stored and aged in wooden barrels made from different woods such as cherry, oak, and juniper and the vinegar is transferred into different barrels over the years to impart different flavors. The barrels are stored in the large attics where the summers are very hot and the winters very cold. This climate of Modica is ideal for fermenting and ageing the balsamic vinegar. Ponte Vecchio offers a wide range of balsamic vinegars, from classic vinegars for everyday use to 25 year aged balsamic vinegar for the most special occasions.




Modica, Sicily

  • Sabadì is located in Sicily, a beautiful and exciting land, rich in culture and culinary tradition, 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. It also comes from fair trade producers in Costa Rica and the Philippines where environmental protection and tropical forest conservation are of great importance. 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. All chocolates in the Sabadì line are organic and gluten free and most of the chocolates are vegan, excluding the milk chocolates.  



San Felice

Pistoia, Tuscany

  • The source of Acqua di Toscana is an ancient spring located in the forests surrounding the Apennine mountains. The water flows through sandstone which enriches the water with minerals and gives it a light, pure flavor. An underground duct brings the water to the bottling facility where naturally mined carbon dioxide is added. The ancient Etruscans were known to drink the water from the springs in Tuscany and they documented its therapeutic properties. Acqua di Toscana offers both a still and a sparkling water to suit anyone’s preference. 



Terre di Grifonetto

Perugia, Umbria

  • Established in 2011 and currently represented by Angelica Pistelli and her mother, Francesca R. Cassano, Terre di Grifonetto is a brand name inspired by Grifonetto Baglioni (a charming, historical, Renaissance protagonist of Perugia), to tie the rich, regional history and centuries old family business to the company’s modern identity. Angelica and Francesca’s family has owned and worked their land since the second half of the 16th century and have an absolute dedication to preserve and protect the authentic organoleptic characteristics and healthy properties of Terre di Grifonetto extra virgin olive oil. This quintessential Umbrian EVOO is harvested from an ancient single olive variety called ‘Dolce Agogia’ (meaning ‘sweet drop’). Dolce Agogia olives are grown on the beautiful Lake Trasimeno hillsides in the territory of Perugia and have the fortitude to withstand winter frosts and dry summer heat. They are carefully harvested at their peak from October until the first week of November. After a continuous cold extraction cycle, this Monocultivar oil reveals why it is one of the most appreciated tastes of the region. Extraordinarily smooth and gentle, with medium to light fruitiness, highlighted by refined, slightly bitter notes that lengthen into a spicy finish with soft almond tones.



Gli Aironi

Vercelli, Piedmont

  • For the past five generations, gliAironi has focused on improving farming conditions in the Vercelli region. Until recently, rice farming was focused solely on reaping the maximum harvest which over time has damaged the wetlands of the area and endangered native species. Gli Aironi has been a leader in implementing less invasive agriculture and restoring the local ecosystem. The heart of their production is Carnaroli rice, for which they select only the best batches in their pursuit of excellence. Their rice is minimally processed, retaining part of the germ where protein and vitamins A, D, E, and K are present. This is impossible with industrial processing methods, which cannot guarantee the retention of nutrients.The company constantly searches for perfection, assisted by food scientist Michele Perinotti, and has led international chefs to choose gliAironi rice, thanks to its extraordinary contribution to quality cuisine. They even produce Carnaroli rice for Jamie Oliver!



Antico Pastificio Umbro

Perugia, Umbria

  • Antico Pastificio Umbro is located in the green valley at the bottom of Mount Subasio right between Assisi, Perugia and Spoleto. The region of Umbria is well known for its agricultural heritage and its lush green landscape. In the last century, the pasta makers in this region have built an amazing community of pasta factories and Antico Pastificio Umbro builds on these traditions to create an artisanal pasta worthy of the storied traditions of Umbria. The pure waters from the small rivers of Mount Subasio and the bronze dies used to shape the pasta give it a rough and porous texture to allow the pasta to soak up sauce. Their line includes traditional organic pasta and also organic egg pasta with a springy fresh pasta texture.