History of Venchi began a long time ago, in 1878 in fact, with Silviano Venchi, a 20-year-old from Turin who loved chocolate so much he spent all his savings on two bronze cauldrons and began to experiment, first in his apartment, then in a small place on Via degli Artisti in Borgo Vaniglia, Turin.
Today, the passion, meticulous care and courage to experiment remain. And so it was that all of their imaginatively named chocolates were created: Nougatine, Chocoviar, Truffles, Gianduiotti, Cremini, Suprema spread, Gelato and Gourmet eggs.
All delicious, healthy, natural, made with the best ingredients and the best intentions: to look on the bright side and to live a long happy life that, if nothing else, is a little bit sweeter.
History of Venchi began a long time ago, in 1878 in fact, with Silviano Venchi, a 20-year-old from Turin who loved chocolate so much he spent all his savings on two bronze cauldrons and began to experiment, first in his apartment, then in a small place on Via degli Artisti in Borgo Vaniglia, Turin. Today, the passion, meticulous care and...
Caffarel was born in 1826, when chocolate was only an exotic specialty in Europe and few people had heard of and even less had ever tasted it. In 1826 Paul Caffarel opened his lab in Turin, and thanks to him the city became one of the chocolate capitals.
In those years of continuous wars, cocoa was a rare ingredient in Europe. The Gianduiotto, the most extraordinary invention of Caffarel and one of the most memorable specialities in the world of chocolate, was created combining cocoa and roasted Piedmont hazelnuts.
Even today, after almost 200 years, the finest chocolate and the best hazelnuts are the most important ingredients for Caffarel uniqueness.
Caffarel was born in 1826, when chocolate was only an exotic specialty in Europe and few people had heard of and even less had ever tasted it. In 1826 Paul Caffarel opened his lab in Turin, and thanks to him the city became one of the chocolate capitals. In those years of continuous wars, cocoa was a rare ingredient in...
Since 1885 Giuseppe Sebaste has created pastries of excellence all inspired by the PGI Piedmontese Hazelnut. His family, now in its fifth generation, continues to tell passionate tales: the passion for an ancient profession, the love for the native land, the appreciation of the fruits of the land.
These tales go on to be engraved on their products - precious truffles, soft nougat and many more. The more you try - the more you dive into great Italian story.
Since 1885 Giuseppe Sebaste has created pastries of excellence all inspired by the PGI Piedmontese Hazelnut. His family, now in its fifth generation, continues to tell passionate tales: the passion for an ancient profession, the love for the native land, the appreciation of the fruits of the land. These tales go on to be engraved on their products - precious...
Traditional Italian Christmas pastry with lots of chocolate cream. It has an incredibly delicate and airy texture, rich chocolate taste and aroma. Created according to a classic Italian recipe: based on Italian Manitoba flour with the addition of delicate chocolate cream. Perfect with a mug of hot coffee, tea or Christmas mulled wine. A great option for decorating a festive table, as well as an exquisite gift for family and friends.
Traditional Italian Christmas pastry with lots of chocolate cream. It has an incredibly delicate and airy texture, rich chocolate taste and aroma. Created according to a classic Italian recipe: based on Italian Manitoba flour with the addition of delicate chocolate cream. Perfect with a mug of hot coffee, tea or Christmas mulled wine. A great option for decorating a festive...
The generations bearing the Lazzaroni name have succeeded each other expressing entrepreneurs who have given very personal imprints to the business development: Giuseppe, Carlo, Pietro, Paolo, Luigi, Mario are the names behind which the legendary Lazzaroni was born.
The new production technologies, the quality and originality of the products have always been the subject of great interest and research for Paolo Lazzaroni and his descendants, bringing the business reality to current levels of prestige and recognition in Italy and abroad.
The generations bearing the Lazzaroni name have succeeded each other expressing entrepreneurs who have given very personal imprints to the business development: Giuseppe, Carlo, Pietro, Paolo, Luigi, Mario are the names behind which the legendary Lazzaroni was born. The new production technologies, the quality and originality of the products have always been the subject of great interest and research for...
According to the legend, nougat was born in 1441 during the marriage of Francesco Sforza and Bianca Maria Visconti. The bride and groom were offered a sweet made with honey, almonds and egg white, in the form of Torrazzo or “torrione”, the thirteenth century tower of Cremona cathedral, from which the Italian word for nougat, “Torrone” , would seem to take its name. During the nineteenth century in Cremona many groceries were producing the nougat by hand. Secondo Vergani worked as a grocer’s boy in Porta Venezia. In 1881 he acquired the shop and started devoting himself to the production of nougat.
According to the legend, nougat was born in 1441 during the marriage of Francesco Sforza and Bianca Maria Visconti. The bride and groom were offered a sweet made with honey, almonds and egg white, in the form of Torrazzo or “torrione”, the thirteenth century tower of Cremona cathedral, from which the Italian word for nougat, “Torrone” , would seem to...
Quaranta were the first and passionate creators of the Nougat Passion concept: starting from the original recipe written in 1925 by the founder Antonio Quaranta they created a new and seductive idea of nougat: combine - with artisan passion - real pastry creams, jams, biscuits and much more to the cozy softness of their nougat.
Even the packaging and the presentation of these products has followed this intuition renewing itself in an attractive, minimal and effective guise.
Quaranta were the first and passionate creators of the Nougat Passion concept: starting from the original recipe written in 1925 by the founder Antonio Quaranta they created a new and seductive idea of nougat: combine - with artisan passion - real pastry creams, jams, biscuits and much more to the cozy softness of their nougat. Even the packaging and the...
Lush hills that look to the west on the Gran Sasso and further east on the Adriatic Sea, fertile, rich and generous soils and mild climate: Abruzzo strong and gentle, “Green Heart of Europe".
And it is in this land, in 1997, Dolciaria Falcone was born, establishing itself in the confectionery sector and emerging over the years for quality, respect for tradition and innovation.
1997 marks the birth of the cake “Il Piacere”, a soft sweet, stuffed with hazelnut cream - which recalls in its name and taste the novel by Gabriele D'Annunzio - and thus opens a path of confectionery successes, each of them the result of the revisitation of ancient recipes in the continuous search for innovation and respect for the flavors of tradition and quality.
Lush hills that look to the west on the Gran Sasso and further east on the Adriatic Sea, fertile, rich and generous soils and mild climate: Abruzzo strong and gentle, “Green Heart of Europe". And it is in this land, in 1997, Dolciaria Falcone was born, establishing itself in the confectionery sector and emerging over the years for quality, respect...
At Melegatti the concept of family is something profound, the sharing of a history and values that have been handed down over time and still characterize the company today; this can be real thanks to Roberto Spezzapria and his family, who renovate the tradition of Italian pastry, with passion and determination.
An overall and transversal vision in which the concept of family extends to the various product lines, creating a scheme made by a continuum of references, contact points and overlapping of meanings.
At Melegatti the concept of family is something profound, the sharing of a history and values that have been handed down over time and still characterize the company today; this can be real thanks to Roberto Spezzapria and his family, who renovate the tradition of Italian pastry, with passion and determination. An overall and transversal vision in which the concept...
The Industrial Zone of Pettoranello del Molise has been the headquarters of Valentino Srl since 1978.
The same mother yeast for over 60 years, only genuine ingredients, the same slow natural leavening: this is how their products are made. Valentino combines the care of master pastry chefs with the most modern technologies at all stages of their production process.
The Industrial Zone of Pettoranello del Molise has been the headquarters of Valentino Srl since 1978. The same mother yeast for over 60 years, only genuine ingredients, the same slow natural leavening: this is how their products are made. Valentino combines the care of master pastry chefs with the most modern technologies at all stages of their production process.
The first oven of the Bonomi family was opened in the middle of the 19th century in the highlands of Velo.
In recent history, a modern company has emerged, the world's first savoiardi manufacturer, oriented around the world and for many years able to combine ancient production methods typical of local confectionery traditions with the most modern technologies.
The first oven of the Bonomi family was opened in the middle of the 19th century in the highlands of Velo. In recent history, a modern company has emerged, the world's first savoiardi manufacturer, oriented around the world and for many years able to combine ancient production methods typical of local confectionery traditions with the most modern technologies.
Cuorenero embodies the tradition of Italian confectionery and chocolate production, using authentic raw materials from the Mediterranean tradition and rich cocoa blends of the same origin from Central America and West Africa.
This is how the famous macaron of Caterina de' Medici being made.
Cuorenero embodies the tradition of Italian confectionery and chocolate production, using authentic raw materials from the Mediterranean tradition and rich cocoa blends of the same origin from Central America and West Africa. This is how the famous macaron of Caterina de' Medici being made.
Founded in 1918 by Mr. Leonildo Fiorentini, it is now run by his grandson Roberto and his family.
Thanks to its constant innovation and consumer focus, the company is now a leader in the Italian market for healthy crackers and snacks.
Back in the 1950s, Vittorio Fiorentini offered his customers food that he discovered in his research around the world, such as couscous, unleavened bread, spices, fruits and sauces with mysterious names. The company is still driven by curiosity - and this is the key to success!
Founded in 1918 by Mr. Leonildo Fiorentini, it is now run by his grandson Roberto and his family. Thanks to its constant innovation and consumer focus, the company is now a leader in the Italian market for healthy crackers and snacks. Back in the 1950s, Vittorio Fiorentini offered his customers food that he discovered in his research around the world,...
In the heart of Calabria, very close to the sea and at the foot of the Sila mountains, SilaGum has been making since 1993 a unique and precious type of sweet, of which the essence says it all about the quality of Made in Italy.
Concentrated flavours are the result of a lengthy production process which brings together a meticulous selection of raw materials from rigorously controlled origins and including no GMO elements, with a very careful selection of business partners and suppliers.
In the heart of Calabria, very close to the sea and at the foot of the Sila mountains, SilaGum has been making since 1993 a unique and precious type of sweet, of which the essence says it all about the quality of Made in Italy. Concentrated flavours are the result of a lengthy production process which brings together a meticulous...
Balconi was born in Italy in 1953 and was founded by a family with a clear vision: to prepare quality, simple and delicious products made with the finest natural ingredients. None of their snacks and cakes contain palm oil: what's important to you is also important to the company!
Balconi was born in Italy in 1953 and was founded by a family with a clear vision: to prepare quality, simple and delicious products made with the finest natural ingredients. None of their snacks and cakes contain palm oil: what's important to you is also important to the company!
Panificio Bo has a long history.
It was founded in 1820 in Rocchetta Tanaro, a small town in the middle of Monferrato.
Over the course of few decades it changed from a small village bakery to a modern company in order to meet the needs of the market, but never stopped to respect tradition.
Because of its love of good food and hand-made products, Panificio Bo still follows old recipes and practices, making high-quality genuine products.
Panificio Bo has a long history. It was founded in 1820 in Rocchetta Tanaro, a small town in the middle of Monferrato. Over the course of few decades it changed from a small village bakery to a modern company in order to meet the needs of the market, but never stopped to respect tradition. Because of its love of good...
Delizie Bakery srl was estabilished by Costamagna Family in order to diversify and gain a foothold in the food industry by acquiring the historical brand Barbero which is well known and specialized in both sweet and savoury bakery products (Torinesi Breadsticks in particular).
Delizie Bakery srl was estabilished by Costamagna Family in order to diversify and gain a foothold in the food industry by acquiring the historical brand Barbero which is well known and specialized in both sweet and savoury bakery products (Torinesi Breadsticks in particular).
Pastificio dei Campi is located in Gragnano, an exceptional place for pasta production, where industrial development has led to the loss - partial at least - of the magic linked to the art of this white gold. The comapny aims to restore and sustain the tradition of Gragnano pasta IGP, and seeks to do this in a way that respects craftsmanship and traditional production methods, allowing the raw ingredients and stages of production all the time they need to create a pasta of the very highest quality, the best pasta ever.
Pastificio dei Campi is located in Gragnano, an exceptional place for pasta production, where industrial development has led to the loss - partial at least - of the magic linked to the art of this white gold. The comapny aims to restore and sustain the tradition of Gragnano pasta IGP, and seeks to do this in a way that respects...
The beginning of Policom story is linked to the artisan tradition of the local area, and was mainly focused on the production of nougat and almond paste, which are among the Calabrian specialities.
Since 2003, the year of the market launch of the first almond milk (the current “Mand’Or” line), the processing of nuts and other almond-derived products has been performed following the company’s distinctive values.
The beginning of Policom story is linked to the artisan tradition of the local area, and was mainly focused on the production of nougat and almond paste, which are among the Calabrian specialities. Since 2003, the year of the market launch of the first almond milk (the current “Mand’Or” line), the processing of nuts and other almond-derived products has been...
Zuegg is a family owned company, created by people and grown in their own orchards. This is the difference. The gardens of the Zuegg family are located in the north and south of Italy, which allows the cultivation of various types of fruits and berries in ideal climatic conditions: only thanks to the best seeds, soil and climate, it is possible to harvest the perfect harvest.
Zuegg is a family owned company, created by people and grown in their own orchards. This is the difference. The gardens of the Zuegg family are located in the north and south of Italy, which allows the cultivation of various types of fruits and berries in ideal climatic conditions: only thanks to the best seeds, soil and climate, it is...
Casina Rossa is a family-run farm in Abruzzo, specialising in local specialities including sugo di pomodoro, antipasti, pâté and much more. Their products are characterised by high quality, sustainability and the use of the best raw materials, prepared according to traditional recipes and innovative processes. Welcome to the Azienda Casina Rossa in Roccascalegna.
Casina Rossa is a family-run farm in Abruzzo, specialising in local specialities including sugo di pomodoro, antipasti, pâté and much more. Their products are characterised by high quality, sustainability and the use of the best raw materials, prepared according to traditional recipes and innovative processes. Welcome to the Azienda Casina Rossa in Roccascalegna.
On March 23, 1929 Inaudi Michele obtained the License for Trade of groceries in his store in Busca in the province of Cuneo. In the 50’s the Inaudi family specializes in the trade of mushrooms and the Porcini mushrooms were the “King” among the other natural seasonal products.
The mushroom and the truffle, two typical Piedmontese specialities, became the focus products of the new Inaudi company, established in the early 70s in Borgo San Dalmazzo in the Province of Cuneo, at the foot of a splendid mountain setting.
In fact today all operations are undertaken manually according to the most ancient traditions, so as to guarantee a truly authentic product.
On March 23, 1929 Inaudi Michele obtained the License for Trade of groceries in his store in Busca in the province of Cuneo. In the 50’s the Inaudi family specializes in the trade of mushrooms and the Porcini mushrooms were the “King” among the other natural seasonal products. The mushroom and the truffle, two typical Piedmontese specialities, became the focus...
Once upon a time there was a farm where a family lived… despite the beginning this is not a fable but a real story that has its origins in the first years of the XX century and carries all traditions of Piedmontese cuisine. In the past 1944, indeed, granddad got married and with grandma bought a farm and a small field next to the house where he used to live with his parents. Grandma was used to put into practice what her family handed down from one generation to another: the good Piedmontese cuisine and all the typical recipes of their rural area.
Nowadays her recipes and traditions were and are employed to prepare the delicacies of the company. For several years now grandma’s recipes, still hand-written on a little notebook with a leather cover, have been referred to every day following, in the slightest details, all advice of someone who has always carefully loved the healthy and genuine Piedmontese cuisine.
Once upon a time there was a farm where a family lived… despite the beginning this is not a fable but a real story that has its origins in the first years of the XX century and carries all traditions of Piedmontese cuisine. In the past 1944, indeed, granddad got married and with grandma bought a farm and a small...
Leonardi Balsamic Vinegar was born on Modena hills where the typical grape varieties of Lambrusco and Trebbiano are grown to obtain the so-called grape Must basic ingredient of their Balsamic Vinegar of Modena.
From the pick-up of grapes up to the bottling the Leonardi family follows all the production phases of this ancient condiment brown and velvety very versatile magic balance of sweet and sour flavours.
Leonardi Balsamic Vinegar was born on Modena hills where the typical grape varieties of Lambrusco and Trebbiano are grown to obtain the so-called grape Must basic ingredient of their Balsamic Vinegar of Modena. From the pick-up of grapes up to the bottling the Leonardi family follows all the production phases of this ancient condiment brown and velvety very versatile magic...
In 1966, the large retail was taking its first steps in Italy, but people were still buying unpackaged coffee in small food markets or directly in coffee roasting companies.
Dario Trucco together with two partners opens the coffee roasting company Caffè Tiemme in Verzuolo.
In 1990 Dario Trucco discovered the famous and prestigious brand called Caffè Excelsior. Mr. Trucco combines his experience and quality and his entrepreneurial spirit with the famous and prestigious brand Excelsior. Just like a coffee blend that reaches its perfect balance, becoming unique.
Nowadays, Excelsior coffee has become an essential pleasure for Italian and international coffee lovers. It is the symbol of the Piedmontese craftsmanship and the pure essence of the Made in Italy label.
In 1966, the large retail was taking its first steps in Italy, but people were still buying unpackaged coffee in small food markets or directly in coffee roasting companies.
Dario Trucco together with two partners opens the coffee roasting company Caffè Tiemme in Verzuolo. In 1990 Dario Trucco discovered the famous and prestigious brand called Caffè Excelsior. Mr. Trucco combines...
It all began in 1920 in Acireale when the founder, Filippo Tomarchio, started the artisan production of the first soda in 250 ml glass bottles.
Tomarchio today represents a company of excellence in the Italian market.
Their drinks are a constant presence and reference in the daily lives of Sicilian families and represent the true and authentic taste of Sicily in a bottle throughout the world. Their simple and genuine Sorsi di Sicilia are conveyed by 5 different beverage lines.
It all began in 1920 in Acireale when the founder, Filippo Tomarchio, started the artisan production of the first soda in 250 ml glass bottles. Tomarchio today represents a company of excellence in the Italian market. Their drinks are a constant presence and reference in the daily lives of Sicilian families and represent the true and authentic taste of Sicily...