Mancini Pastificio Agricolo produces pasta exclusively from durum wheat grown and harvested annually in the fields surrounding their factory, following the Good Agricultural Practices (GAP). These wholesome grains are milled into semolina of the right particle size suitable for the Mancini pasta-production. Bronze dies are used to shape the pasta, which increases both the porousness and roughness of the pasta’s surface and thus lending its ability to retain the sauce. The pasta is dried at temperatures below 55°C and no lower than 36°C. Implementing these values lead to drying times ranging from 24 to 44 hours depending on the pasta shape, preserving the healthiness and taste of the finished product.

Located in the Italian region of Puglia, famous for its wines, cheeses, fruits and most importantly, superb extra virgin olive oils! The olive grove is 25 acres in size and is run with a philosophy of care for the land, coupled with an uncompromising passion for producing a premium high quality extra virgin olive oil. The milling process is performed in a state-of-the-art facility controlled solely by Oilalà, which means a close eye is kept on the quality until the oil is bottled. The result is an incredible extra virgin olive oil which has won numerous worldwide awards. Many Michelin-rated chefs around the world use Oilalà's oils in their restaurants and it is the oil of choice in an impressive selection of five-star hotels around the globe.

Since 1891, generations of the Dodi family have carefully passed down their most precious heirloom: the highest quality wood casks for aging balsamic vinegar. Today, the company is synonymous with the Italian condiment. “Love for our land and traditions of our fathers, love for a good life and respect for what nature creates, powers every day the spirit with which we are trying to enhance and protect our unique product – the balsamic vinegar. Emilian Hill, in particular Reggian Hill, where our company is situated , represents the point of departure where everything starts. The climate and land help to grow the best grapes, with perfect balance of tase between sweet and sour, to produce quality balsamic vinegar”.