Producers and winemakers
For many years, the small Abbona winery has been striving to add its own ideas to traditional wine production in Piedmont. Even more than that, says owner Marziano Abbona, it has been striving to add its heart. The quality of the wine is owed in equal parts to the winemaking process and to the conducive climate and lime-rich soil of Piedmont. The resulting wines display superior quality, an elegant palate and a splendid bouquet. Just a few years ago, Abbona Winery was still unknown to the world, but after two recent important awards from Gambero Rosso (tre bicchieri), it is now highly spoken of and ranks among famous Italian wineries.
Mazzei Wine Family
The history of the Mazzei wine family dates back to the 11th Century and is closely tied to Tuscany and its wine, politics and cultural history. Among its notable figures is Sir Lapo Mazzei, who is deemed to be the author of the “Chianti” denomination, which first appeared in his letter dated 16 December 1398. Almost six centuries later, the Mazzei family continues to innovate its winery and develop even finer and more sophisticated wines. They strive to apply traditional family values and historical production methods to current market requirements and modern technologies. The Mazzei family owns the Fonterutoli agricultural estate, where they grow wine for Chianti Classico Castello di Fonterutoli, currently one of the most prestigious wines in Italy. They also own the Belguardo agricultural estate in the Maremma region and the Sicilian Zisola estate, which they purchased in 1990.
The history of this winery, located close to the village of Andriano, dates back to 1893. Unique, crisp wines are created here under the guidance of oenologist Rudi Kofler, who personally oversees the selection of grapes from more than 100 associated wine growers. They strictly adhere to the low yield of individual cru vineyards and do not underestimate packaging. Their regularly acclaimed wines include Pinot bianco, Sauvignon Floreado, Lagrein Tor di Lupo and Lagrein rosato. Region: Trentino Alto Adige.
This small winery, spread across the Oslavia area in Collio near the border between Slovenia and Italy, has a history that dates back to the 18th Century. Today, the winery is managed by brothers Marko and Boris Primosic, who achieve excellent results in winemaking by combining traditional production methods with new innovative approaches. They focus on remarkable and elegant white wines, particularly the locally used varieties of Ribolla Gialla, Sauvignon, Friulano and Refosco. Region: Friuli Venezia Giulia.
San Polino Winery
The small, family-run San Polino winery from Montalcino (Tuscany) engages in the production of BIO (organic) certified Brunello and Rosso di Montalcino wines. They use their own yeast and do not add any enzymes, tannins or regulators to their wines. Their wines are not filtered, and the level of sulphites is kept under 60 mg/l. In total, they produce just 6,000 bottles of Rosso and 6,000 of Brunello every year. Their wines are a jewel of the San Polino region. Vintner Luigi Fabbro and his spouse and partner fully respect nature and produce pure and healthy wines.
Drusian Sparkling Wines
Francesco Drusian’s vineyards are located in the very heart of Valdobbiadene, home of the best Prosecco in Italy. Here, the third generation of the Drusian family manages 50 hectares of vineyards planted with Glera (Prosecco) grapes and produces delightful fully sparkling (spumante), lightly sparkling (frizzante) and still white wines. The winery was founded by the grandfather, Giuseppino Drusian, in the middle of the 19th Century. In the 1980s the family enterprise was taken over by his grandson, Francesco, who completely refurbished and equipped it with modern technologies. These are used very carefully in accordance with the winery’s philosophy, so that the wine can develop all of its natural aromas and characteristics. This is also why Drusian harvests wine exclusively by hand, presses the grapes under very low pressure (1 bar), and uses no pesticides or chemical fertilisers in the vineyards. The winery’s gems include its fine Cartizze Prosecco, which is made of grapes from the most prestigious vineyards in the area, and the dynamically crisp Valdobbiadene Prosecco Superiore.
The absolute leader among Italian grappa producers, the Nonino family enterprise has been producing grappa since 1897. These producers from Friuli have gone down in the history of Italian grappa on two occasions. They were among the first to produce grappa cru (of the Picolit variety) and the very first to produce a grape distillate (grappa vice versa), which is remarkable in its delicacy compared to classic grappa.
Isnardi Olive Oil Producers
Isnardi is one of the most prestigious olive oil producers in Italy. The company, founded by the Isnardi family in 1908, has been producing the finest Ligurian olive oils since its inception. Thanks to rules adopted by the founders, such as the exclusive hand collection and strictly mechanical processing of olives, their oils are among the most highly sought-after in all of Italy. It is no coincidence that they became the official supplier to the Italian royal family in 1916, an honour they continue to hold to this day!
Caseificio Il Fiorino
This family cheese producer, located in the medieval town of Roccalbegna, was founded in 1957 by Duilio Fiorini and is today managed by his daughter and her husband. They offer excellent fresh sheep’s milk ricotta, traditional Piedmont pecorino and specialties like sheep’s milk cheese with truffles, walnuts or herbs. At Il Fiorino, cheeses are hand-made, and the processed sheep’s milk comes from carefully selected local farms. The dairy’s motto is: “We can't make good cheese without employing traditional artisanship.” Thanks to the production of excellent Pecorino Toscano DOP and Marzolino cheeses, this cheese producer is among the most famous not only in Italy, but also in the entire world.
Columbro Pasta Producer
The secret of fantastic Columbro pasta lies in more than 40 years of experience in producing durum pasta. Their offering includes both traditional penne and varieties that have almost been forgotten, like radiatori tricolori, riccioli marchegiani and others.
The Centonze family’s “Case di Latomie” farm lies on the shores of western Sicily near the antique site of Selinunte, formerly the most important colony of Magna Graecia (Great Greece) in Sicily. The growing of olive trees is a tradition with thousands of years of history, and the olive groves the family has been taking care of since 1953, located close to the antique limestone quarries (called “Latomia”), are several hundred years old. Sicily’s most famous olive variety, Nocellara del Belice, is organically grown on 14 hectares and is used to produce extra virgin olive oil, which is bright green in colour with a characteristic harmonious flavour and aroma. The Centonze family has won numerous awards in national and international competitions thanks to the superior quality of its oil and is regularly appraised by popular gastronomic guides like Slow Food, Gambero Rosso, Bibenda and Flos Olei. Among these awards are: the 2012 Gold Medal in the Biol competition (international competition of the best organic extra virgin olive oils), the 2012 Certificate of Quality in the L’Oro d’Italia competition (national competition of Italian extra virgin olive oils), and first place in the 2010 Morgantinon competition (regional competition of the best Sicilian extra virgin olive oils).
Tartuflanghe Truffle Producer
Tartuflanghe, a firm engaged in truffles and truffle products, is located near the town of Alba, the home of the world’s best white truffles. The company was founded by renowned Piedmont chef Bepe Montanaro, who is one of the most acclaimed truffle specialists in Alba.
This small family company has been producing excellent South Tyrolean meat specialities for three generations. They strictly oversee adherence to traditional recipes, carefully control production, and their meat comes from local farmers – all of which contributes to the fact that they have been collecting the highest awards at trade fairs and competitions for several years. Their offering includes traditional South Tyrolean speck, salamis, sausages and hams with a high degree of manual processing.
Brothers Silvio and Sandro are following in the footsteps of their father, who started producing smoked and cured meat products in Venice in the 1960s under a company bearing his surname – Piovesan. The family enterprise marries innovative technologies with traditional recipes and qualified production. Their unwavering goal is to achieve the highest quality of their products. The fresh meat they use comes from pigs born, raised and slaughtered in Italy and fed exclusively with grain. Drying and curing takes place in rooms at regulated temperatures and humidity under constant monitoring. All of their products are gluten and lactose free.