On July 1, 2014, a new Docg appeared on the Italian wine scene: Nizza, a Barbera cru. Here are the details.
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
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
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
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 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
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