The anchovies are from Sicilian waters, processed on the island when freshly caught. The EVOO is Tuscan. The selection, filleting and final cleaning, seasoning and packaging in glass jars are carried out in Piedmont. This is the creation process of...

The salmon from the Faroe Islands is particularly impressive because it is farmed in the cool, clean waters of the North Atlantic. The fish is processed and packaged in Ireland, a few hours after the catch. The rest is up...

FoodLab, founded by former cook Gianpaolo Ghilardotti, is a company specializing in smoked fish products. Salmon from the best Norwegian and Scottish fish farms, wild salmon caught in Alaska, Atlantic tuna, Pacific swordfish. Manual filleting and salting processes are followed...

It all began with Von Damian Valentini, who started distilling marc to be aged in small barrels of five to fifty litres, in Val di Non. It was 1872 and spirits were consumed by the family, traded, or bartered to...

Vodka, vermouth, myrtle liqueur and Solo Wild Gin are all products that display the recognizable aromas and flavours of Sardinia. The spirits are made by infusion for 30 days in grain alcohol and subsequent distillation using the discontinuous method. The...

In 1864, Raffaello Bosco created the first recipe for amaro silano, made from precious Calabrian herbs. Prior to this ingenious idea, the liqueur was only made in the rural homes, after careful selection of the herbs and for private consumption....

In the heart of the Sienese hills, in Chianti, marc and fruit are distilled using the traditional bain-marie process. Alboni is a small artisan estate where the fruit is carefully selected for different types of spirits. As well as the...

Florian Rabanser is the creator and master distiller of the estate, at 1,000 metres above sea level in the Dolomites. This is the birthplace of spirits made from plums, apricots, apples, pears, as well as eau-de-vie made from gentian violets,...

Cavaliere Elio Beccaris began his business adventure in the world of distilled spirits in 1951. Piedmont's heritage of prestigious wines is the underpinning for the Beccaris family's production of grappas, spirits and liqueurs. They experiment with various solutions to achieve...

Roberto Dellavalle put his oenological studies and passion for wine to work and created a distillery that has just celebrated 30 years of activity. As well as grappas from the Piedmontese winegrowing legacy, the range offers products made from the...