Our ingredients are selected with care through diligent research. We opt for controlled designation of origin labels, preferably Italian, especially in the case of fresh components. That is why we choose eggs from safe farms, milk and butter produced in the mountains, top-grade flour and natural Italian sugar. We want to ensure we are crafting a truly exclusive Italian product.
1995: the commitment with Slow Food
In the late 1990s, we started collaborating with Slow Food, a young association committed to elevating food while respecting producers, the environment and ecosystems. Our partnership began with the purchase of a membership in 1995. It could not be otherwise, given the closeness of the values we both shared. For example, the attention to good-quality food, the scrupulous selection of ingredients, the pursuit of excellence and ethical commitment. From this collaboration, we got a renewed passion for innovation and for creating unique products. Today, we proudly continue our relationship with Slow Food and use their presidia in the production of our baked goods, including late-harvest Mandarin from Ciaculli, Mananara Vanilla from Madagascar, Chinotto from Savona and Pistachio Nuts from Bronte. Our goal is to contribute to food culture.
Late-season mandarins from Ciaculli
A spontaneous mutation of the Avana mandarin produced this variety which ripens later in the season. Cultivated in the villages of Ciaculli and Croceverde Giardina, Sicily, from January to March, the late-season Ciaculli mandarin is juicy, contains very few seeds and has a high sugar content.
Chinotto from Savona
The bitter citrus fruit known as chinotto is grown in the Savona area of Liguria and is known for its very intense fragrance. Chinotto can be only eaten when candied or in syrup. This bitter orange is processed into sweet syrups, then soaked in liquor or candied.
Pistachios from Bronte
This pistachio variety grows only in the hilly land around Bronte, Catania, and only here does it acquire a bright emerald-green color and an intense, resinous fragrance. Pistachio nuts are harvested in September and are used in the making of many confections, such as brittles, nougats, cakes and pastries.
Mananara vanilla from Madagascar
Vanilla is one of the most prized spices. The first to use it were the Aztecs. We source ours directly from growers in Madagascar, as they offer one of the best vanilla crops in the world. The fragrant black pods we are more familiar with are obtained after a lengthy production process.
Syrup infused with Ligurian Roses
Artisanal rose syrup is made from an infusion of petals from four different varieties of roses: the musk rose, the French rose, the cabbage rose and the crested moss rose (aka Chapeau de Napoléon). The roses for this syrup bloom only once a year and are picked between the middle of May and the first days of June, when the petals are fully open.
Slow food ingredients
  • Chinotto from Savona
  • Pistachios from Bronte
  • Mananara vanilla from Madagascar
  • Syrup infused with Ligurian Roses
Other ingredients
Soft, semi-candied peaches that are incredibly sweet and fragrant.
Figs of Calabria
Calabrian figs are known for their sweet, bright-tasting flesh. Appreciated since ancient times, this variety of figs are delicious.
With their deliciously juicy pulp, pears deliver an intense fragrance and exceptional taste.
The sweet and fragrant apricots grown in the Po Valley carry the warmth of the July sun that they ripened under.
Dark cherries
The taste of dark cherries seduce the heart and intoxicate the senses.
Sultana raisins
Sultana raisins from Turkey, featuring seedless, even-looking fruits, are sweet and plump. The grapes are dried naturally out in the sun with no added preservatives.
Juicy lemons from Sorrento, Amalfi and Femminiello IGP Syracuse are just as authentic as the land that produces them.
Oranges from Sicily
The peel of oranges from Sicily is processed into candied bits. The essential oils on the peel retain the intense aroma of freshly picked fruit.
Citrons from Calabria
The peel of citrons from Diamante, Calabria, is processed into candied bits. The essential oils on the peel retain the intense aroma of freshly picked fruit.
Almonds from Bari and Avola
Premium almonds from Bari and Avola, with their intense, yet balanced, flavor.
Hazelnuts from the Langhe region
Crunchy hazelnuts from the Piedmont region. Good fragrance and delicate flavor.
The certified Wildflower Honey we use comes from bees raised in Italian mountains. The color and fragrance of this honey remind us of the pristine valleys where bees are free to feed on naturally growing flowers.
Single-origin chocolate
Single-origin cocoa beans from selected South American plantations in regions dedicated to a high-quality crop.
Italian sweet wines
Italian sweet wines, such as Recioto di Gambellara, Riesling and Verduzzo, are featured in some of our products, delivering a refined blend of one-of-a-kind fragrances.
Fine coffees, such as the Mysore variety from India and the Santos from Brazil, deliver full-bodied flavor and a chocolatey aftertaste.
Fragrant and scented Roman Chamomile flowers are rich in essential oils.
With its unique and intense taste, licorice from Sybaris is grown and processed in Calabria, a region once populated by Greek settlers.
A spice with a dry, pungent aroma that brings to mind that of cloves.
Matcha green tea
Matcha green tea from the ancient Oriental tradition, with a rich flavor and revitalizing aroma.
Basil, thanks to its slightly balsamic note, gives a fresh and gently pungent aroma.