An artisan workshop from Reggio Emilia, producing leavened goods, biscuits, creams, chocolates, and many other treats, crafted with time-honored care and passion. Among its specialties are the Brolettini; handmade shortbread biscuits with a crumbly, buttery texture, and drinkable Zabaione.
learn more 

From Bitonto, a bakery specializing in traditional Puglian artisan baked goods. From hand-shaped taralli made according to ancient, secret recipes in a variety of shapes and flavors, to a range of savory snacks.

discover more 

From Pordenone come the leavened creations of Antonio Follador, highly regarded by masters of breadmaking and fermentation in Italy and abroad. Craftsmanship, a certified supply chain, refreshed sourdough produced in-house, and flours made from 100% Italian organic wheat form the foundation of his award-winning production.

learn more 

Food excellences ranging from steam-cooked porcini mushrooms to appetizers, from sauces to ready-made condiments. The recipes are many and the ingredients diverse and authentic, but they all share one common denominator: uncompromising quality that translates into an unforgettable taste.

discover more 

From Vicenza, a laboratory dedicated to working high-quality doughs. Leavened goods, brioches, and pastries balance softness, citrus notes, and meticulously selected ingredients. Cult favorites include the Palladina focaccia and the oversized Bacoli breadsticks.

discover more 

Natural fermentations, light recipes, and clean aromatic profiles define this all-Italian kombucha. Produced artisanally from tea infusion through fermentation, using only organically sourced Defined by natural fermentations, light recipes, and clean aromatic profiles, this all-Italian kombucha is produced artisanally, from tea infusion to fermentation, using only organically sourced ingredients.

learn more 

A pioneer of “contemporary pizza,” Renato Bosco approaches doughs, hydration, and fermentation with the mindset of an artisan-researcher. His pizzas and focaccias are light, aromatic, and defined by a rare balance between technique and flavor.

learn more 

Carasau, Guttiau, and the distinctive black Nieddu. Sardinia’s traditional breads in their most artisanal expression, perfect as snacks, creative garnishes, or as a base for unexpected dishes and tasty, healthy aperitivi.

learn more