In our butchery, every cut of meat tells a story - one of respect, patience and an unwavering commitment to quality. We work with animals reared on small farms, where life moves at its own pace, untouched by the rushed demands of industrial farming. Here, natural feeding and agriculture respecting the basic settings of nature, and farmers wise enough to limit human intervention to the minimum, aiming to find a balance that results in something meaningfull.
Most of our meat is dry-aged before cutting, especially prime cuts of beef, veal, lamb and pork. This slow transformation deepens the essence of the meat, enhancing the qualities already hidden in the carcasses and cuts.
In our in-house butchery, craft takes centre stage. Each selection is hand-picked with purpose, each cut carved to order with skill. We celebrate the beauty of diversity: the unique marbling of fat, the subtle variations in texture and the kaleidoscope of flavours that can only come from animals reared with dignity and care.
We're delighted to tell you that, with the support of our historic customers, we've been able to create the butchery we imagined, where everything is a little wilder, deeply natural and very handcrafted. Welcome to a place where every cut tells the story of a better way. Welcome to our butchery.
We provide fast, reliable delivery of high-quality meat to restaurants and cafes. All products are sourced from trusted suppliers, packed fresh, and delivered under strict temperature control. Whether you need beef, pork, chicken, or lamb — we’ve got you covered. Custom cuts and flexible schedules available. Quality your chefs can trust.
We provide fast, reliable delivery of high-quality meat to restaurants and cafes. All products are sourced from trusted suppliers, packed fresh, and delivered under strict temperature control. Whether you need beef, pork, chicken, or lamb — we’ve got you covered. Custom cuts and flexible schedules available. Quality your chefs can trust.
We provide fast, reliable delivery of high-quality meat to restaurants and cafes. All products are sourced from trusted suppliers, packed fresh, and delivered under strict temperature control. Whether you need beef, pork, chicken, or lamb — we’ve got you covered. Custom cuts and flexible schedules available. Quality your chefs can trust.
Our poultry section celebrates a story of heritage, care, and a refusal to compromise. At its heart lies the Maison Garat, a bastion of traditional farming nestled in the Basque Country. Here, the Garat family and their cooperative of like-minded farmers champion an ethos of natural, free-range poultry rearing. Their birds, from chickens to guinea fowl, roam freely, foraging in their native landscapes, nourished by the finest grains and seeds, and allowed to grow at nature’s chosen pace. This approach ensures an unmatched depth of flavor, texture, and authenticity in every bite.
Maison Garat operates a small-scale slaughterhouse where each bird is handled with care. The process is designed to minimize stress, and the cutting and processing are done by hand. This allows for precise, customized preparation, ensuring every order meets the highest standards.
Our poultry represents a connection between traditional farming and thoughtful butchery. From the field to your table, it is a product of care, skill, and respect for the land and its animals.
Charcuterie, like so many of the world’s great food traditions, was born out of necessity—a practical solution for preserving meat in times when refrigeration was a distant dream. But what began as a means of survival evolved into an art form, shaped by time, ingenuity, and the unique character of each region. Today, charcuterie stands as a vibrant reflection of Europe’s culinary heritage, telling a story of who we are and where we come from.
Each product in this category is a testament to how necessity gave rise to innovation, and innovation grew into tradition. From the rich, nutty Iberian hams of Spain to the smoky speck of Northern Italy, from the bold and fiery 'Nduja of Calabria to the refined charcuterie of France, these products echo the landscapes and histories of the regions that shaped them. They reveal how Europe’s culinary identity developed over centuries and offer us the privilege of celebrating that evolution with every bite.
Our own production of beef cold cuts embodies this tradition of respect and creativity. By utilizing the entire carcass, we honor the animals we carefully select and process, creating products that offer a unique opportunity to experience the diversity and richness of beef. Each slice adds a meaningful layer to this story, with a melting texture and flavor that speaks to the artistry behind it.
In addition to our in-house creations, we proudly partner with Europe’s most distinguished artisans:
Each of these producers offers a crystallized expression of their region’s culinary identity. Together, our assortment invites you to explore a mosaic of flavors that not only delights the senses but also connects you to the rich tapestry of Europe’s gastronomic history. Charcuterie is more than food—it is a celebration of the past, a reflection of the present, and a gift to the future.
Our dairy section is devoted to celebrating the purity and craftsmanship of fresh cheeses. We focus on cheeses made with high-quality milk, created by artisans who take no shortcuts and embrace time-honored methods. Producers like Caseificio Zucchelli exemplify this commitment; one of the last to craft mascarpone by hand daily, their work embodies the passion and precision we prioritize in our selection.
Every cheese in our collection is made with care, ensuring a natural, unaltered product that honors the quality of its raw materials. We believe in the value of these artisanal processes, and to maintain this standard, we offer weekly supplies by pre-order only. This ensures every piece you receive is at its freshest and most flavorful—worth the extra effort.
Our video exploring the roots of an ancient cheese is a journey into the heart of traditional farming and its enduring connection to food. Set amidst timeless landscapes, it tells the story of a family that continues to make cheese as their ancestors did, using time-honored methods passed down through generations. This is a story of preservation—of techniques, values, and a way of life that honors the bond between people, animals, and the land.
The film reveals the quiet rhythm of traditional farming, where every action is deliberate, every process respectful of nature’s pace. It is not only a glimpse into the past but also a reflection on the present and a question for the future: What does it mean to maintain these traditions in a world increasingly driven by speed and efficiency? Through the lens of this family’s work, we are reminded of the importance of care, patience, and connection in the production of food.
This is a story about more than cheese—it is about resilience and the enduring spirit of those who choose to keep ancient practices alive. It is an invitation to reflect on the origins of the foods we enjoy and to celebrate the people who ensure that these traditions continue to enrich our lives. By looking back, the film also asks us to consider how these values can guide the future of farming and gastronomy.
Located in Northern Italy, Caseificio Zucchelli is a small, family-run dairy that has been crafting cheeses since the 1930s. Now in its third generation, this artisanal producer combines tradition with creativity, led by Carmelita and Valerio, whose innovations bring new life to old recipes. Their mascarpone, still made by hand daily, is a testament to their commitment to time, quality, and flavor. With such dedication, it’s no wonder that even Michelin-starred restaurants like Alain Ducasse in Paris source their cheeses.
Located in Campania, Caseificio Mediterraneo brings Southern Italy’s vibrant dairy culture to life. Specializing in soft, fresh cheeses like burrata and fior di latte, their offerings are rich with the flavors of the region. Their dedication to using fresh cow milk ensures an unmatched creaminess that defines their products.
Nestled in the rugged beauty of Sardinia, Le Barbagie specializes in crafting cheeses that reflect the island’s unique pastoral traditions. Their Pecorino Sardo is made from the milk of local sheep grazing on wild herbs and grasses, producing a cheese with deep, earthy flavors and a rich texture. Sardinia’s heritage shines in every wheel they produce.
In the heart of Lombardy, Caseificio Angelo Croce has perfected the art of crafting Gorgonzola, one of Italy’s most beloved cheeses. Using milk from local farms, their Gorgonzola embodies the rich, creamy texture and bold, tangy flavors that have made this cheese a cornerstone of Italian culinary heritage. Whether it’s the milder Dolce or the more assertive Piccante variety, each wheel is carefully aged to develop the signature blue veining and complex taste that set Angelo Croce’s Gorgonzola apart. Their dedication to tradition ensures every bite is a reflection of Lombardy’s dairy excellence.
Our dairy section offers more than exceptional products—it provides a connection to the artisans who dedicate their lives to preserving and advancing Europe’s dairy traditions. From fresh, handmade mascarpone to the robust flavors of Pecorino Sardo, each cheese tells a story of craftsmanship, heritage, and passion. By curating these unique offerings, we invite you to explore the rich and diverse world of artisanal dairy.
Our pasta selection embodies the rich heritage and meticulous craftsmanship of Italian culinary traditions. We are proud to offer three distinct types of pasta, each reflecting a commitment to quality and together they celebrate the lush and diverse landscape of pasta.
Our fresh egg pasta is a testament to artisanal excellence. Made to order, it contains a generous amount of egg yolks, resulting in a rich and flavorful dough. Free from preservatives, this pasta is available in classic shapes—both short and long—as well as regional specialties from the Mantova area, such as Bigoli. We also offer a diverse range of filled pasta, customizable in shape (including traditional ravioli, tournasole, and triangles) and size (10g, 20g, or 30g per piece). Pre-ordering is essential to ensure the utmost freshness and quality.
Sourced from Pasta Santoni, a renowned artisan producer in the Marche region, our dried egg pasta exemplifies the fusion of sustainable agriculture and pasta-making expertise. Pasta Santoni maintains a 'closed agricultural chain,' ensuring complete control over the production process. They source durum wheat semolina from their neighbor, Pasta Mancini, and combine it with fresh eggs to create a product that is both rustic and porous, reminiscent of traditional methods.
Pasta Mancini stands as a cornerstone of our assortment, embodying the seamless integration of responsible farming and artisanal production. With a legacy of wheat farming since 1938, they oversee every phase of the process—from sowing and harvesting to milling and drying. Their meticulous approach includes adapting methods based on annual crop analyses, ensuring that each batch of pasta meets their exacting standards. Pasta Mancini's dedication to transparency and sustainability is evident in their commitment to sharing and refining every aspect of their craft.
Meet Paolo Mucci, the agronomist at Pasta Mancini and the cornerstone of their exceptional pasta-making process. This series of videos takes you behind the scenes of Pasta Mancini’s operations, offering an intimate look at the philosophies, practices, and innovations that define their brand. With Paolo’s unique perspective as a farmer, these episodes reveal how the journey of Pasta Mancini pasta begins with the land and ends with a product of unparalleled quality. Through these stories, you’ll see how every decision—from soil management to blending wheat varieties—shapes the essence of Pasta Mancini.
These episodes form a compelling narrative, taking you on a journey from the soil to the table. Let Paolo Mucci guide you through the heart of Pasta Mancini’s operations, revealing how tradition, sustainability, and innovation come together to define their exceptional pasta.
This episode sets the foundation of Pasta Mancini’s philosophy: the identity of being wheat farmers first and foremost. Agronomist Paolo Mucci explains how producing exceptional pasta begins with cultivating the best possible durum wheat. He highlights the importance of selecting superior wheat varieties, maintaining fertile soil, and leveraging the unique microclimate of the Marche region, where the interplay between the Apennines and the sea creates ideal growing conditions.
The series continues with an exploration of the vital role soil plays in sustainable agriculture. Paolo Mucci delves into how Pasta Mancini enriches and maintains fertile soil year after year using eco-friendly practices such as crop rotation, organic manure, and cover crops. These efforts not only prevent soil erosion but also enhance the land’s fertility, emphasizing that quality pasta starts from the ground up.
In this episode, Paolo introduces the concept of pasta as a vintage product. Each year’s harvest reflects the environment and growing conditions of that season, shaping the unique characteristics of the wheat. By employing sustainable practices, such as crop rotation and organic fertilization, Pasta Mancini ensures that each vintage contributes to the soil’s long-term health and enhances the wheat’s quality.
This episode highlights the artistry behind blending wheat varieties to achieve Pasta Mancini’s signature flavor and texture. Paolo explains how three carefully selected durum wheat varieties—Maestà, Nonno Mariano, and Nazareno—are cultivated and combined. Grown under varying environmental conditions, each variety brings distinct qualities that, when blended, create the balanced flavor and exceptional quality for which Pasta Mancini is known.
As the series progresses, Paolo examines the importance of diversification in ensuring consistent quality amidst climate variability. By utilizing diverse terrains, such as hillsides rather than flat plains, Pasta Mancini adapts to environmental challenges. This approach helps maintain the resilience of their crops and guarantees the production of high-quality wheat, no matter the season.
This episode addresses the increasing challenges posed by climate change. Paolo discusses how Pasta Mancini navigates unpredictable weather patterns while reducing their environmental impact. Their adaptability and commitment to sustainable farming practices ensure they continue to produce exceptional crops, even in the face of intensified climate events.
The series concludes with an in-depth look at the science of gluten and its role in crafting exceptional pasta. Paolo Mucci explains the gluten index, which measures the strength and elasticity of gluten, and how this affects digestibility. This thoughtful approach demonstrates how Pasta Mancini balances tradition and innovation to create pasta that is both flavorful and accessible to a wide audience.
Meet Massimo Mancini, the founder of Pasta Mancini and the visionary behind its revolutionary approach to pasta-making. In this series, Massimo shares his unique insights into what makes Pasta Mancini a benchmark for quality and craftsmanship. Through his perspective, we explore the connection between the land, the wheat, and the pasta, uncovering the thoughtful choices and dedication that define their philosophy. From the initial idea to the importance of detail and the sensory experience of pasta, this series invites you to see pasta not just as food, but as a celebration of culture, innovation, and care.
The story begins with Massimo Mancini’s inspiration to create something unique. Rooted in the fertile land of the Marche region, Massimo sought to honor the tradition of durum wheat farming by connecting cultivation and production directly. By eliminating intermediaries between farmers, millers, and producers, he established a farm where wheat is grown and turned into high-quality pasta in one place. This vision, captured in the slogan “a pasta factory in the middle of a wheat field,” celebrates integrity, craftsmanship, and a deep bond with the land.
Building on his initial vision, Massimo Mancini delves into the philosophy of attention to detail at every stage of the process. From growing the wheat to milling and pasta production, each decision is guided by a commitment to consistency and excellence. He emphasizes how small, thoughtful choices shape the final product, offering a glimpse into the dedication and meticulous care that set Pasta Mancini apart.
As the story progresses, Massimo examines the evolution of pasta from a simple, economical staple to a refined, artisanal product. He highlights traditional techniques such as bronze-die shaping and low-temperature drying, which create pasta that respects both craftsmanship and the land it comes from. Introducing the concept of “agricultural pasta,” he emphasizes how their pasta is tied to its origins, connecting every plate to the farm where it began.
This episode shifts focus to the cultural and culinary impact of choosing high-quality ingredients. Massimo explains how Pasta Mancini’s pasta can elevate a dish without significantly increasing costs. Selecting exceptional pasta is a cultural choice, reflecting a desire to prioritize tradition and innovation. He invites both consumers and chefs to make choices that celebrate quality and craftsmanship, turning meals into meaningful experiences.
Massimo Mancini concludes the series by inviting us to reflect on the sensory depth of great pasta. Beyond holding its shape during cooking, excellent pasta delivers a rich wheat flavor, pairs seamlessly with sauces, and offers a satisfying texture. Massimo emphasizes that pasta is not just a dish; it’s an ingredient crafted with care, designed to create a nourishing and delightful experience. This episode leaves viewers with an appreciation for the artistry behind every bite of Pasta Mancini.
In this episode, Massimo Mancini introduces the concept of “agricultural pasta,” a product that combines artisanal production techniques with a direct connection to the land and its raw materials. He explains how Pasta Mancini’s approach revolves around durum wheat with a “name and surname”—carefully selected varieties grown on-site and crafted into pasta that reflects its origins. By surrounding their pasta factory with fields of wheat and other crops, Pasta Mancini creates a profound bond between the territory, the grain, and the final product, highlighting that truly exceptional pasta begins in the soil.
Sunalle, established in 1991 in Fonni, Sardinia, is renowned for its dedication to traditional Sardinian baked goods, particularly pane carasau, pane guttiau, and out this world Savoiardi.
In addition to their signature flatbreads, Sunalle crafts authentic Sardinian pasta varieties, including:
Cascina Oschiena, located in the heart of the Vercelli province, is one of the oldest rice farms in the region, with a history dating back to the 16th century when Benedictine monks first cultivated its fields. Today, under the leadership of Alice Cerutti and Simone, the farm combines traditional rice cultivation techniques with a strong commitment to environmental sustainability. Spanning 109 hectares, they have dedicated approximately 30% of their land to biodiversity, including the establishment of the "Oasi Naturale della Pittima Reale," a natural sanctuary that serves as Italy’s only nesting site for the Black-tailed Godwit.
Cascina Oschiena takes pride in cultivating a diverse range of authentic and certified rice varieties. Each type is grown with meticulous care to ensure superior quality and flavor, showcasing the farm's dedication to sustainable and traditional agriculture.
Each rice variety is cultivated within an Ecological Biodiversity Protected Area—Natura 2000—and holds the 'Friend of the Earth' certification, reflecting Cascina Oschiena’s commitment to sustainable agriculture and environmental stewardship.
By growing rice with precision and care, Cascina Oschiena continues to honor its heritage while preserving the environment for future generations. Their rice exemplifies the perfect harmony between tradition, quality, and sustainability, offering a true taste of their dedication to excellence.
Recognized as one of Italy’s finest rice varieties, their Carnaroli Classico is ideal for risottos, offering excellent flavor absorption and a firm texture that enhances any culinary creation.
By preserving this historic variety, Cascina Oschiena produces Arborio Classico with plump grains that release starch during cooking, making it perfect for creamy risottos and rice-based dishes.
This small, round-grain rice is versatile and well-suited for desserts, soups, timbales, sushi, and traditional Eastern cuisine, offering a sticky texture upon cooking.
Their black whole-grain rice is rich in antioxidants and provides a nutty flavor with a striking appearance, ideal for salads and gourmet dishes.
This red whole-grain rice stands out for its firm texture and aromatic profile, making it a great addition to salads and side dishes with its distinctive color and nutritional benefits.
As an aromatic white rice, Apollo offers a fragrant aroma that complements a range of culinary styles, making it a versatile and flavorful choice.
Arto Gorri, or maïs grand roux, is a traditional Basque corn variety celebrated for its vibrant red kernels and rich flavor. Once a staple in the region, this ancient corn is experiencing a revival thanks to the dedication of farmers like Stéphane Michelena. Committed to preserving agricultural heritage and promoting sustainability, Stéphane cultivates Arto Gorri using organic and agroforestry practices that harmonize with the Basque landscape.
This heritage corn is renowned for its versatility in traditional Basque cuisine, finding its way into dishes like polenta, bread, and other regional specialties. Stéphane’s careful stewardship ensures that every kernel reflects the Basque Country’s unique climate, soil, and traditions.
By integrating Arto Gorri into his sustainable farming approach, Stéphane not only preserves biodiversity but also reinforces the cultural identity of the region. His efforts highlight the importance of bridging tradition and innovation to keep this iconic crop thriving for future generations. Arto Gorri, under Stéphane Michelena’s care, is more than a crop—it’s a living testament to the Basque Country’s rich culinary and agricultural legacy.
When we seek products that embody the most pure, transparent, and authentic expressions of flavor, we often find ourselves drawn to producers who share common values. Our Fish Products section brings together anchovies, sardines, and tuna crafted by artisans who embrace a small-scale, natural approach. These producers are modest in their interventions, allowing nature to guide the process, yet generous in their dedication and craft.
Among these artisans is Alici di Menaica, who preserves anchovies using the ancient Menaica fishing method, capturing their delicate flavor and texture. From Spain, Anchoas López offers exquisite Cantabrian anchovies, known for their unmatched richness and depth. For sardine lovers, El Pescador de Villagarcía specializes in smoked sardines crafted with traditional methods to achieve an intense and refined flavor.
Each item in this collection reflects not only the pristine essence of the sea but also the ethos of those who harvest and preserve it. Their work is a celebration of restraint and care, resulting in seafood that is as honest as it is exceptional.
At the heart of our collection is Alici di Menaica, a small-scale operation that preserves the ancient fishing method known as the Menaica technique. Rooted in the coastal town of Pisciotta in Italy’s Cilento region, this practice uses special nets called "menaica" to selectively catch only the finest anchovies. The method is gentle, ensuring that the fish are not bruised or damaged, resulting in superior texture and flavor.
The freshly caught anchovies are immediately processed by hand—cleaned, salted, and stored in terracotta jars. This traditional approach not only enhances their natural taste but also safeguards the heritage of a craft that has been passed down through generations. The result is anchovies that are delicate yet rich, embodying the essence of their Mediterranean origins.
Alici di Menaica also produces Colatura di Alici, a prized anchovy essence that dates back to Roman times. Made from the natural maturation process of salted anchovies, this amber-hued liquid is an umami-rich treasure, revered for its ability to elevate even the simplest dishes. The care and dedication that go into crafting each jar of anchovies and bottle of colatura reflect a profound respect for tradition, sustainability, and the extraordinary flavors of the sea.
By showcasing Alici di Menaica, we honor not only the quality of their products but also the cultural and environmental stewardship that makes their work so exceptional. Their story is a testament to the enduring connection between heritage, craftsmanship, and the ocean’s bounty.
In our Vegetables section, we celebrate the art of preserving nature’s bounty. Our selection of artisan-preserved vegetables reflects a commitment to traditional methods, seasonality, and sustainability. From vibrant giardiniera to delicate artichokes, salted capers, and rich tomato preserves, every product is a testament to the harmony between agriculture and craftsmanship. Behind each jar lies a dedication to respecting the land, embracing diverse crops, and capturing the essence of the harvest at its peak.
Each producer in our Vegetables section reflects a profound respect for the land and its rhythms. Through their dedication to sustainable agriculture, seasonal harvesting, and artisan production methods, they bring you the very best of preserved vegetables—an authentic taste of nature’s artistry.
Bottega Pavesi, nestled in the fertile plains of Piacenza, showcases the best of northern Italian produce through their artisan-preserved vegetables. Known for their exceptional giardiniera, Bottega Pavesi focuses on harvesting seasonal vegetables at their ripest, ensuring optimal flavor and texture. Their preserves reflect a philosophy of minimal intervention, allowing the natural quality of their ingredients to shine. By cultivating a diverse array of crops, they honor the variety and richness of the region’s agricultural heritage. From crisp cauliflower to vibrant carrots, their products capture the authentic taste of seasonal harvests preserved with care.
On the island of Pantelleria, La Nicchia cultivates the rare and prized Pantelleria caper using time-honored techniques passed down through generations. Their capers are grown without synthetic chemicals, relying on the island’s unique volcanic soil, abundant sunlight, and sea breezes to produce crops of unmatched quality. La Nicchia’s embrace of the island’s natural rhythms ensures that each harvest reflects the changing seasons and the distinct terroir of Pantelleria. Whether it’s their salted capers, caper berries, or caper-based spreads, La Nicchia’s products deliver the vibrant essence of the Mediterranean in every bite.
In the sun-soaked fields of Lucera, Agricola Paglione produces preserves that honor the land and its traditions. Their dedication to organic farming is evident in their reliance on natural agricultural cycles, without the use of synthetic fertilizers or pesticides. Agricola Paglione embraces the diversity of their crops, from sun-ripened tomatoes to aromatic olives, ensuring that each product carries the essence of Puglia’s agricultural heritage. By preserving their tomatoes at the height of their season and crafting olive-based specialties with time-tested methods, they offer a taste of Puglia that is as pure as it is flavorful.
This video takes us into the world of Beniamino, a family deeply rooted in the principles of organic farming. From the beginning, organic agriculture was not merely a technique but a lifestyle—a cultural expression of their connection to the land and its rich resources.
The journey began with olive oil, and over time, they expanded their range, leveraging the abundance of their territory to craft products of exceptional quality. In an era when "organic" was becoming a market trend, they stood firm in their commitment to doing things the right way, prioritizing authenticity and excellence.
Through meticulous selection and unwavering dedication, they redefined what organic products could be, blending purity with superior quality. Now in its third generation, led by their daughter Nicola, the family continues to innovate while staying true to their values. This video offers a heartfelt glimpse into how passion, perseverance, and a respect for the land shape everything they create.
Nicola Paglione is the third generation of farmers at Agricola Paglione, a family-run farm nestled in the sunlit fields of Lucera, Puglia. Building on the legacy of his grandfather and father, Nicola brings a deeply rooted yet forward-thinking perspective to agriculture. For him, farming is about more than producing food—it’s about creating a meaningful connection to the land, preserving its fertility, and delivering products that embody the richness of their environment.
Nicola’s philosophy emphasizes quality in every sense: the taste of the food, the health of the soil, and the cultural value of sustainable practices. By growing tomatoes, olives, and other crops organically and crafting them into preserves and oils with meticulous care, Agricola Paglione ensures that every product tells a story of respect for the land and the people who work it. This series of episodes offers Nicola’s perspective on the essence of agriculture and the true meaning of quality in food.
Nicola Paglione is the third generation of farmers at Agricola Paglione, a family-run farm nestled in the sunlit fields of Lucera, Puglia. Building on the legacy of his grandfather and father, Nicola brings a deeply rooted yet forward-thinking perspective to agriculture. For him, farming is about more than producing food—it’s about creating a meaningful connection to the land, preserving its fertility, and delivering products that embody the richness of their environment.
Nicola’s philosophy emphasizes quality in every sense: the taste of the food, the health of the soil, and the cultural value of sustainable practices. By growing tomatoes, olives, and other crops organically and crafting them into preserves and oils with meticulous care, Agricola Paglione ensures that every product tells a story of respect for the land and the people who work it. This series of episodes offers Nicola’s perspective on the essence of agriculture and the true meaning of quality in food.
In the second episode, Nicola delves into the farmer’s role as a steward of the land. He shares how Agricola Paglione tackles modern agronomic challenges, from improving soil fertility to managing water resources and fighting desertification. Nicola underlines how true excellence in farming integrates environmental care with cultural and territorial respect, by keeping in mind that success is measured by them keeping their promise to leave the land in a better state to the next generation, as it was given to them by the previous.
The final video focuses on Nicola's vision for what he calls "conscious agriculture". In contrast to industrialized farming, Agricola Paglione prioritizes small-scale, sustainable methods that maintain the integrity of the land and its crops. Nicola explains how their approach goes beyond simply providing food, to offering products that give meaning and a connection to the people who enjoy them. It is perhaps in these practices and the results they bring that the most important expression of quality can be found, and taste is only a logical consequence.
These episodes bring to life Nicola Paglione’s dedication to redefining agriculture as an act of care and responsibility. Together, they offer a narrative of sustainability, authenticity, and the pursuit of excellence that underpins Agricola Paglione’s mission.
Our Olives collection celebrates the organic origins of these Mediterranean gems, grown through sustainable agricultural practices that respect the land and its rhythms. Each variety reflects a deep commitment to natural methods, from cultivation to preservation, ensuring a product that is as pure as it is flavorful.
The journey begins with carefully selected olive varieties: Leccino, Bella di Cerignola, and Nocellara del Belice from Italy, alongside Greek Kalomon olives, known for their exceptional size, taste, and texture. These olives are nurtured through traditional farming techniques that enhance the natural characteristics of the fruit while maintaining harmony with the environment.
Once harvested, the olives undergo meticulous preservation processes. Some are cured through slow fermentation, which develops complex flavors and a rich, savory depth. Others are brined, baked, or marinated to highlight their inherent qualities, offering a range of textures and tastes to suit any palate. The Nocellara del Belice, in particular, is available at different stages of fermentation, providing a unique opportunity to experience its evolving flavors.
Whether pitted or non-pitted, these olives are perfect for a variety of uses—as a sophisticated addition to aperitifs, a flavorful ingredient in recipes, or a simple yet elegant snack. From the lush groves of Italy to the sunlit fields of Greece, these olives bring the essence of their origins to your table, offering a genuine taste of the Mediterranean.
Our Oils collection brings together a selection of extraordinary oils, each shaped by the unique heritage and methods of its producer. From the sunlit groves of Italy to the vineyards of France, these oils originated from the trees, vineyards, and minds of conscious and amazingly skilled farmers. Whether from olives, nuts, or grape seeds, these farmers manage to preserve the distinct character that enhances the fruits they pick and the oils they press.
From the orchards of our hero farmer Nicola of Paglione (Puglia), we present Nassuta and Classico, crafted with care and precision. The Nassuta, with its robust and slightly peppery profile, is ideal for finishing dishes, adding depth and vibrancy to flavors. The classic olive oil, smooth and balanced, complements a wide array of culinary creations, serving as a versatile staple for any kitchen, both for cooking and finishing.
Based in Sparta, Greece, Origenes extends their dedication to Kalomon olives excellence with a range of extra virgin olive oils. Sourced from certified organic farmers in the fertile region of Laconia, these oils are crafted from handpicked olives and processed with minimal intervention to preserve their integrity.
From the vineyards of Bourgoin (Charente, France), grape seed oil emerges as a culinary gem. Crafted by transforming the byproducts of distilling Cognac and Pineau de Charentes into a refined, light oil, it features a high smoke point and delicate flavor. Perfect for sautéing or as a base for sauces, this oil combines sustainability with versatility, embodying the resourcefulness of French artisanal methods.
Finally, our collection of nut oils from Bocerno (Perigord, France) brings another touch of elegance to the table. With their smooth, velvety texture and distinctive nutty flavors, these oils elevate everything from salads to cheeses, offering richness and fragility.
Each producer in this collection carries forward a legacy of craftsmanship, ensuring that every bottle reflects the essence of its origins. Together, these oils invite you to explore a world of flavor, care, and the artistry of natural excellence.
Our Vinegars collection is a tribute to the intricate artistry of fermentation, guided by nature, patience, and the invisible work of bacteria and microscopic life forms that transform raw ingredients into extraordinary flavors. Each vinegar in this selection is a reflection of its origin, crafted with care by producers who embrace time-honored techniques, sustainable practices, and the alchemy of double static fermentation to unlock complex and surprising flavor profiles.
Balancing the brightness of raw vinegars and the depth of cooked vinegars, this collection celebrates the essential role of sourness in every cuisine. Whether bringing vibrancy to a salad, depth to a sauce, or harmony to a dessert, these vinegars exemplify the idea that time is the most crucial ingredient. The raw materials used are as natural, seasonal, and transparent as the methods employed—no hocus pocus, no shortcuts, just the careful nurturing of acidity.
In Sicily, Mastri Acetai elevates fruit to a new level of flavor through their vinegars made from oranges, cactus figs, and pomegranates. Their commitment to double static fermentation allows the fruit’s inherent sweetness to develop into a delicate balance of acidity and depth, creating vinegars that enhance both savory and sweet dishes with their unique character.
Acetaia San Giacomo, based in Modena, stands as a rare gem in the world of balsamic vinegar. Unlike the overwhelming majority of producers in the region, they reject the shortcuts of using concentrated grape must or masking quality with labels to blind consumers. Instead, they rely on the slow, meticulous process of allowing acidity to develop naturally through the work of microbes. The result is a balsamic vinegar of unparalleled complexity and authenticity, embodying the harmony of time, nature, and craftsmanship.
From the south of France, La Guinelle transforms the fruits sourced from renowned (natural) winemakers into raw vinegars that burst with vibrant acidity and delicate floral notes. These vinegars bring joyfully sparkles of acidity to any dish.
In the Pyrenees, Abies Lagrimus captures the wild, surprisingly refreshing pair beautifully with hearty fare, offering a taste of the untamed wilderness in every drop.
Our growing collection of vinegars is a testament to the dedication of artisans who understand that time, transparency, and the unseen labor of microbes are the keys to creating something truly remarkable. Their work reminds us of the beauty in waiting, the power of nature, and the essential role of sourness in every kitchen.
Finally, our collection of nut oils from Bocerno (Perigord, France) brings another touch of elegance to the table. With their smooth, velvety texture and distinctive nutty flavors, these oils elevate everything from salads to cheeses, offering richness and fragility.
Each producer in this collection carries forward a legacy of craftsmanship, ensuring that every bottle reflects the essence of its origins. Together, these oils invite you to explore a world of flavor, care, and the artistry of natural excellence.
Bourgoin Verjus is a versatile, natural acidifier that enhances culinary creations with its bright and tangy profile. Made using green grapes harvested early in the season, it delivers a balanced acidity (pH 2.5) that enriches both sweet and savory recipes. Ideal for professional kitchens and home cooks alike, Bourgoin Verjus is an essential ingredient for sustainable gastronomy.
Our Syrups chapter highlights the refined results of patient craftsmanship, rooted in the diverse expertise of Acetaia San Giacomo, La Nicchia, Bourgoin Cognac, and Hollybel. Each syrup, crafted from local and seasonal ingredients, reflects the character of its origin through time-tested techniques that unlock their full potential.
From Acetaia San Giacomo, reduced grape must creates dense, velvety syrups with caramelized fruit notes and a hint of acidity. La Nicchia transforms Zibibbo grapes into floral and aromatic elixirs, while Bourgoin Cognac offers intensely sweet and smooth grape syrup. Hollybel captures the essence of elderflower and cherry in delicate, bold syrups bringing a floral spirit to every drop.
These syrups are versatile companions in the kitchen. Their rich profiles make them ideal for pairing with panna cotta, aged cheeses, or desserts. They bring depth to sauces, glazes, and marinades while adding complexity to cocktails, spritzers, and pastries. Whether drizzled over ice cream or enhancing a marinade, they demonstrate how time and care can elevate simple ingredients into culinary treasures.
In the broader context of our assortment, Mimi Ferments represents the crystallization of our values. Their dedication to small-batch production, respect for the raw materials, and reliance on time and microbial alchemy echo the principles found in our collection. Just as the slow magic of double static fermentation in vinegars reveals depth and surprising flavor profiles, the processes at Mimi Ferments remind us of the centrality of time as an ingredient.
The result is a range of products that feel eternal—an elegant expression of how ancient methods can create flavors that resonate in the present. With their offerings, Mimi Ferments not only enhances dishes but also redefines the possibilities of craft, proving that simplicity and patience can yield a complexity that transcends time and trends.
By masterfully employing methods such as lacto-fermentation, koji cultivation, and wild fermentation, they unlock flavors that are not just preserved but elevated, resulting in products that feel both timeless and exquisitely modern.
Their product range reflects this philosophy:
Nero Fermento specializes in the art of creating fermented black garlic, a product that transforms simple, raw garlic into a culinary marvel through the meticulous application of time and controlled fermentation. Using garlic sourced from sustainable farms, Nero Fermento employs a delicate process that enhances the natural sweetness, umami depth, and velvety texture.
Its subtle, balsamic-like tang and smooth complexity make it a standout ingredient in sauces, marinades, and even desserts, bridging savory and sweet
Our Jams, Spreads, and Mostardas chapter celebrates the artistry and dedication of our producers, each bringing a unique approach to preserving the essence of fruits.
Our Jams, Spreads, and Mostardas capture the peak of ripeness and flavor, transforming nature's bounty into versatile culinary assets. Crafted from carefully selected fruits, sourced directly from local farmers, high-quality preserves embody authenticity and seasonality, free from artificial additives or shortcuts. Whether adding depth to desserts, enriching breakfast offerings, or cheese trollys, our fruit preserves are essential for elevating dishes with their natural sweetness and vibrant complexity.
In Piancenza, Botega Pavesi adheres to traditional methods, crafting mostardas through a meticulous candying process that spans several days. Fruits are hand-selected at peak ripeness, manually cut, and combined with sugar and lemon juice, allowing natural flavors to develop fully.
Marco Colzani, who has a background as oenologist, challenges standardized production methods by focusing on the purity of fully ripe fruits sourced from trusted farmers. By eliminating unnecessary additives, they strive to preserve the original taste of the fruit. Their process is simple and natural, as tradition dictates, but innovative in its result.
This category also features unique single items, discovered during our journeys with farmers and producers, highlighting the rare and exceptional.
This category features unique single items, discovered during our journeys with farmers and producers, highlighting the rare and exceptional.
Our From the Oven collection brings together a selection of artisanal bread products. Each item in this category is the result of small-batch fermentation, relying solely on natural processes and ingredients. Free from chemicals, bread improvers, or any form of "black magic," these baked goods embody purity and authenticity, offering a true taste of traditional baking.
From airy sourdough bread and light, fluffy focaccia to delicate grissini with their crisp, airy texture, this assortment showcases the artistry of natural fermentation. Traditional Sardinian creations like Pane Carasau, a thin and crispy flatbread, and soft, pillowy Savoiardi add a distinct regional character.
Our Beverages category offers a dynamic and innovative selection of non-alcoholic drinks that redefine what it means to enjoy a beverage. From the natural purity of freshly pressed juices to the bold creativity of botanical pairings and effervescent sodas, this assortment highlights the diversity and expertise of our producers. Each drink is crafted with an uncompromising commitment to quality, showcasing the skill and passion behind every bottle.
The collection is organized into three main categories, each offering a unique experience:
By tapping into this collection, we promise an experience that is as natural as it is unexpected. These beverages open a door to a different dimension of flavor—one that is vibrant, authentic, and deeply connected to the artistry of their creators.
We also invite you to think beyond the glass: consider these beverages as versatile ingredients for experimentation. Whether balancing flavors in a dish, pairing with meals, or developing your own creations, they offer endless opportunities to inspire culinary innovation. Rediscover the joy of natural, skillfully crafted beverages—not just to drink, but to create with.
I have always been one, an artisan, ever since I tasted a peach jam from a famous Italian company in my family's pastry shop as a child. It was strange. Far from the fresh peach flavours I had always eaten.
I wrote them a letter. They replied that, for reasons of process automation, they were using fruit that was not fully ripe. I was not persuaded. It stayed with me like a woodworm for years. Time passed, I graduated in agriculture and became an oenologist. Thousands of kilometres away from Lake Como, I felt uncomfortable.
I had to come back and combine agronomic knowledge with family knowledge. I needed a laboratory more than a vineyard. And so the search went towards something akin to wine: origins, terroir, fermentation, acidity, sugars, tannins and oxidation? Chocolate.
Raw material: cocoa. An agricultural raw material. So I decided to work by subtraction. I removed lecithin, vanilla and flavourings. I decided to make a squeeze of cocoa beans and brown sugar. Nothing else. And why not try to do the same thing with any kind of fruit? My passion and continuous study of production processes have led me to pursue new product development projects and production cycles.
From apricots to blueberries, oranges to pistachios and the never-to-be-forgotten peaches. Jams, creams, juices and marmalades. In a different way. Fully ripe fruit, trusted farmers and growers, knowledge of agricultural vocations.
I have tried to question the traditional methods of production that have been standardised for decades. I eliminated the superfluous and tried to get as close as possible to the origin. An origin preserved and to be preserved!
"Here, we work by subtraction: no additives, no artificial flavors, just raw material and lots of craftsmanship."
