PRODUCERS
Italian craftspeople selected for their expertise, methods and values.
Puglia & Emilia-Romagna
Extra virgin olive oil, tomato sauces, pestos, jams, honeys and Mediterranean preserves.
The oil is cold-extracted in Puglia; sauces and preserves are made in small batches in Rimini, in the workshop of a social cooperative, from ICEA-certified organic ingredients.
Padua (Veneto)
Naturally leavened panettoni and colombe, awarded by Gambero Rosso; savoury biscotti all year round.
Three days in the making, including a twenty-four-hour natural rise, in the bakery inside Padua's prison, where detained people work alongside master pastry chefs.
Sicily & southern Italy
Bronze-drawn pasta, passata, peeled tomatoes, preserves and olive oil, organically farmed.
The durum wheat grows on land confiscated from the mafia and returned to cooperative work; the pasta is bronze-drawn and slowly dried to keep the taste of the wheat.
Palermo (Sicily)
Grissini, crackers, citrus frollini, picciottelli and artisan chocolates.
Shaped by hand in Palermo, in the bakery of the Malaspina juvenile detention institute — a reintegration project named Italy's best social food project by Gambero Rosso.
What guides our choices
Every producer is chosen first and foremost for the exceptional quality of their products. Taste is our primary criterion — no compromises.
Each of our four houses carries a social project: land taken back from the mafia, a pastry workshop inside a prison, a bakery workshop for young detainees, a social cooperative in Rimini. For them, the product and the project are one and the same.
Organic farming, short supply chains, transmitted craftsmanship. We choose producers who tend their land with care and conviction.
Oil, pasta, sauces, biscuits and panettoni: their products are in the shop, delivered anywhere in Switzerland.
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