Barbera from the best crus of the Asti area signed by the Nizza Docg producers
On July 1, 2014, a new Docg appeared on the Italian wine scene: Nizza, a Barbera cru. Here are the details.
Caseificio Pugliese – Mozzarella Mia
The Cusmai family moved to the north from Puglia to ensure a tighter supply chain for their ‘pasta filata’ cheeses and to be close to the source of their main ingredient: the Bruna Alpina cows that live in the pastures ...Leggi altro
Brazzale
Brazzale, Italy’s oldest dairy producer, has been active continuously since 1784. Over more than 130 years and at least 8 generations of family, the family and their product range has diversified, from Vicenza butter (their historic mainstay) to grana padano ...Leggi altro
Pasta Fanelli
Once a train conductor for Italy’s state railway, since 2010 Guido Fanelli has been producing pasta using Khorasan Kamut semolina, spelt, wholewheat flour, egg, and in special, aromatized versions, both conventional and organic. Their production approach centers on locally-sourced ancient ...Leggi altro
Damigella
Locally-sourced organic pasta The basic ingredients are Sicilian: native varieties of ancient durum wheat (Timilia, Senatore Cappelli, Margherito and Perciasacchi) all cultivated on the island by Damigella. The stone-grinding process and artisanal production techniques are also Sicilian, with slow kneading ...Leggi altro
Forno Santa Rita
The producer got its start in 1999 as a baker of bread and biscotti using ancient traditional recipes in a wood oven. It has since involved, and as of 2016 they produce high-quality artisanal pasta, made by Maurizio Spinello with ...Leggi altro
Feudo Mondello
This artisan pasta maker takes ‘in-house’ to the extreme. Their durum wheat (ancient Sicilian grain varieties, especially Senatore Cappelli) is grown on their 270-hectare Feudo Mondello, a property in the Belice Valley that the Agosta family have been cultivating since ...Leggi altro
La Torroneria G.F.G Murdolo
G.F.G. is an acronym for Giacinta, Francesca and Giovanni. The three Murdolo siblings are the latest generation of family to represent a 50-year tradition of torrone production. They bring experience, tradition, an artisanal approach and select ingredients to their work. ...Leggi altro
La Daria – Caseificio Andriese
La Daria naturally evolved out of Caseificio Andriese, a producer founded in 2002 by Francesco Addario after years of experience selling regional dairy products. Today La Daria, established in 2015, is managed by its owner along with his three young ...Leggi altro
Artigianquality
Founded in 2015, Artigianquality is the only artisanal mortadella producer that operates in Bologna, a city that’s synonymous with this enticing deli sausage meat. No frozen or foreign meats are used, nor pork from intensive farming, rinds, dairy products, polyphosphates, ...Leggi altro
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