Among the ingredients that best embody the soul and intensity of Italian cuisine, the Pantelleria caper IGP holds a place of distinction. Small, bold, unmistakable — it is an ingredient that captures the very essence of the Mediterranean. Grown exclusively on the volcanic island of Pantelleria, between Sicily and Tunisia, it carries with it centuries of history, a unique terroir, and the guarantee of Protected Geographical Indication (IGP) certification.
Caper cultivation on Pantelleria dates back to Phoenician times and has been refined over centuries, thanks to the island’s extraordinary climate: volcanic soil, minimal rainfall, and constant sea winds. In this harsh yet ideal environment, the caper plant (Capparis spinosa) produces tight, aromatic buds that concentrate flavor and fragrance in every unopened flower. Harvesting is still done by hand, often at dawn, to ensure freshness and preserve its delicate aroma.
The Pantelleria caper PGI stands out for its small size, green-brown hue, and fleshy — never fibrous — texture. It is preserved in sea salt, following traditional methods that enhance its flavor and naturally extend its shelf life without preservatives. The aromatic profile is refined: natural salinity, herbal tones, floral hints, and a subtle bitterness that gives complexity and balance to any dish.
For chefs, restaurateurs, and importers who bring Italian cuisine abroad, Pantelleria capers are a versatile and premium ingredient. They add depth to sauces like puttanesca or tapenade, shine in Mediterranean antipasti and gourmet salads, and elevate fish-based mains with a signature Mediterranean flair. Finely chopped, they enrich dressings and vinaigrettes; whole, they provide an aromatic burst with every bite.
In Italian restaurants around the world, Pantelleria capers PGI speak of authenticity and attention to detail. More than just an ingredient, they are a mark of distinction — a symbol of Italy’s true culinary identity.
Molino Piantoni’s new type “0” flour is crafted to meet the needs of pizza professionals worldwide.
There are ingredients you don’t see, but you can feel them. Lightness, digestibility, the purity of raw materials. It is from these invisible yet essential elements that Essentia is born: the new professional pizza flour by Molino Piantoni. Soft, easy to work with, and reliable in baking, this type “0” flour is designed for those who turn dough into an art form, pizzaioli, artisans, and foodservice professionals.
Essentia doesn’t rely on gimmicks. It places its trust in quality, simplicity, and reliable performance. Its technical profile ensures a soft, well-hydrated dough with excellent structure and a fragrant, crisp bite. Even the packaging tells its story: clean lines and airy tones inspired by clouds and sky, because sometimes, to be great, you have to be light.
Behind this product lies a story written in Italian for over five generations. Molino Piantoni, founded in 1850 in Chiari, Lombardy, is now a respected name in international markets, a company that has turned tradition into a driver of innovation, and flour into a promise of quality. Every stage of production takes place in Italy, ensuring a fully traceable supply chain and tailor-made service from product to after-sales support.
Essentia is more than a new flour: it is the meeting point between the ancient knowledge of milling and the evolving world of pizza-making. A return to the essential, for those who work every day with their hands, and with their heart.
When we speak of Italian wine, the conversation often turns to bold reds and crisp whites — but there’s a quieter, more delicate voice that deserves our full attention: Italian rosé wines, or rosati. These wines offer not only a vibrant expression of their native terroirs, but also a refreshing elegance that has begun to earn serious acclaim in the world of fine dining and modern wine programs.
Rosé wine is one of the most underestimated yet versatile categories in Italian viticulture — and a brilliant way to rediscover native grapes through a new lens.
Italy’s rosé wines are as diverse as the regions they come from. From the sun-kissed vineyards of Puglia, where Negroamaro and Primitivo yield structured, fruit-forward rosati, to the alpine freshness of Chiaretto di Bardolino in Veneto, rosé in Italy isn’t a trend — it’s a tradition.
One of the most iconic styles is Cerasuolo d’Abruzzo, made primarily from Montepulciano grapes. Deeply colored and full-bodied, it’s a rosé that drinks like a red, with the finesse of a white — a perfect balance for modern palates and food pairings.
In Tuscany, producers are increasingly vinifying Sangiovese into elegant rosé wines that mirror the structure of Chianti but with a vibrant, floral lift. Even Etna Rosato, from volcanic soils in Sicily, delivers a mineral-driven expression, made predominantly from Nerello Mascalese — a rosé with serious aging potential.
Italian rosé is no longer just for aperitivo. Its gastronomic potential is immense. Lighter styles, such as Chiaretto or Etna Rosato, pair beautifully with seafood, crudo, or light pastas. More structured rosati, like Cerasuolo or Salento rosé, hold their own with grilled meats, lamb chops, or even spicy Asian fusion cuisine.
For wine programs abroad, adding Italian rosé means offering something authentic, unexpected, and seasonal — a wine that speaks both of place and personality.
If you're bringing the Italian lifestyle to tables around the world, why not live it in the vineyard? Here’s a one-day itinerary designed for sommeliers, restaurateurs, and wine lovers — a quick immersion in the soul of Italian rosato.
📍 Starting Point: Verona
🕗 Morning
Head toward the eastern shore of Lake Garda, the historic heart of the Chiaretto di Bardolino DOC. Visit wineries such as Le Fraghe or Guerrieri Rizzardi, two benchmark producers in the area. Stroll through rows of Corvina vines and discover the gentle pressing techniques that give Chiaretto its delicate hue and floral character.
🥂 Pro Tip: Ask to taste a recent vintage alongside an older one — you’ll be surprised by how beautifully this rosé can evolve.
🍴 Lunch
Stop at a lakeside osteria in Bardolino. Try a lake fish carpaccio paired with a well-chilled glass of rosé. The landscape, the minerality, the pairing — everything speaks the language of terroir.
🕓 Afternoon
Cross the lake to the western shore, into the Valtenesi area, where the Groppello grape yields rosés that are more textured and complex. Visit wineries like Costaripa or Comincioli, known for their stylistic precision and forward-thinking vision. Deepen your understanding of the contrasts between the rosés from the Verona and Brescia sides of the lake.
🍷 Final Tasting
End your day with a sunset tasting by the water. A glass in hand, vineyard silence all around, and a rosé that speaks Italian — with a distinctly local accent.
In the world of mixology, crafting the perfect cocktail is only half the story. The other half — often overlooked — lies in how it’s served. Just as a well-plated dish elevates the dining experience, a meticulously presented cocktail communicates care, precision, and style. For hospitality professionals and Italian-style bars abroad, this is where technical knowledge meets aesthetic elegance.
Let’s dive into the three pillars that turn a good drink into an unforgettable ritual: temperature, glassware, and garnish.
Great cocktails begin with balance — and temperature is a key part of that equilibrium. Too cold, and you mute the aromatics. Too warm, and the structure collapses.
💡 Pro Tip: Chill the glass before pouring — especially for up drinks (served without ice). It’s a detail your guests won’t see, but will taste.
A garnish isn’t just an accessory. It’s the final note, the aromatic hook, the signature.
But restraint is key: a garnish should amplify, not distract. The best ones marry aroma, visual balance, and context.
In Italian culture, hospitality is an act of art. Every cocktail, whether served at a terrazza in Milano or a rooftop bar in Tokyo, carries that DNA — made of precision, emotion, and presentation.
A perfectly served drink says: “I care.” It’s what turns a customer into a guest, and a bar into a destination.
Simone Padoan began his career in the pizza industry as a minor, working for one of his nine brothers. In 1994, he decided to create his own restaurant, I Tigli, in its current location in San Bonifacio.
The first challenges surfaced a few years after opening, sparking a gradual revolution. Extensive research, an in-depth study of the highest- quality raw ingredients, and the preparation of sourdough led the chef to create a contemporary concept of pizza that blends classic pizza with haute cuisine.
Constantly evolving, I Tigli underwent a whole makeover of the space in 2012. The project started with a public, "Japanese-style" kitchen that was only divided from the eating area by a glass partition. This transparency reflects the desire to share with guests not only the final dish but also its preparation and the work of the people behind it.
Extensive research, an in-depth study of the highest-quality raw ingredients, and the preparation of sourdough led the chef to
create a contemporary concept of pizza.
Great attention was paid to the choice of materials, each one of them tells the story of I Tigli’s dimension: the porphyry flooring that evokes the origins of pizza, once a street food; the yellow Vicenza stone countertop, reminiscent of bread crust; the wood used for the furnishings, to recall the logs in the oven; the texture of the tables similar to the weave of the towels used during leavening to cover the dough. In 2013, the emphasis on natural leavening inspired Simone to transcend the divide between sweet and savoury, providing visitors to I Tigli with a comprehensive exploration of leavened products. To date, Simone Padoan continues to surprise us with the quality of his creations and visionary ideas. In 2022, he obtained numerous awards from the main sector guides. Furthermore, in 2023, I Tigli reached second place in the 50Top-Pizza guide, thus becoming the best in Italy after the pizzerias in Campania. In 2024, I Tigli confirmed its position at the top of the international scene, and in 2025, the pizzeria was included in the special 100 Innovative Restaurants by Forbes Italia and received a score of 96 out of 100 in the
Gambero Rosso Guide to Pizzerias in Italy, with the “I Maestri dell'Impasto” award and a new confirmation for the Best Dessert
Menu.
What is the main role of the ICE Agency in Argentina?
For the unaware, Argentina is a country with a strong Italian presence. To keep the link with our country even more alive, many Italian agri-food items are produced locally, sometimes of good quality and sometimes not, but nevertheless retaining the distinctive features of the region, thus strengthening the ties to our nation. An inattentive customer or someone who has never been to Italy is likely to become confused by this aspect. It is, therefore, the responsibility of the ICE Agency in Argentina to
support and stimulate the demand for authentic Italian food products and to educate the large Argentine consumer base about the fact that a high-quality original product justifies its price difference in terms of both taste and intrinsic qualities (organoleptic, etc.).
What strategies is ICE adopting to support Italian food & beverage companies that want to enter or expand in the Argentinean market?
Argentinians highly appreciate Italianmade agri-food products. The complicated economic situation and currency issues have so far posed significant barriers to new business expansion or entry into the Argentine market. Therefore, the approach has been to continuously promote "Made in Italy" products while also attempting to uphold the positions established. We constantly support everyone who has always believed in this industry, no matter the challenges. To accomplish this, ICE arranges ad hoc events such as Argentinean operators' journeys to Italy to learn more about and promote particular regions, as well as specialised trade
shows (such as Tuttofood, Cibus, and Vinitaly). The Argentine government's current reform process, which seeks to increase stability, economic growth, and international openness, may create more favourable conditions for Italian businesses and set the stage for ICE to expand its operations in the industry significantly.
How does ICE support the Horeca sector in sourcing authentic Italian products?
More and more people in Argentina are interested in purchasing professional equipment and appliances, such as ovens, microwaves, refrigerators, industrial dishwashers, etc., labelled "Made in Italy". Although our ice cream makers and flavours are highly regarded, the challenges mentioned above make building and growing business partnerships arduous.
ICE takes Argentine operators by the hand, accompanying them to the most important events in Italy, introducing them to their Italian counterparts, and assisting them in an attempt to help them overcome the major barriers to bilateral trade.
Are there any specific ICE initiatives to promote Italian wine and other beverage products in Argentina?
Although Italian wines are still relatively unknown in Argentina, Argentineans greatly appreciate them. Argentina
is one of the world's top wine producers; 10.9 million hectolitres were produced in 2024, and its most well-known
brands are highly appreciated abroad. In 2024, Argentina's imports from Italy in the beverages sector amounted to
just over €1 million, about half of which were wine and sparkling wine.
Although these are not encouraging figures, they may rise significantly as a result of the ongoing transformation process, as previously noted. We think the "Week of Italian Cuisine in the World," which includes events to promote the food & beverage sector, is the ideal moment to carry out promotional measures. This significant event shapes consumer expectations and has a considerable media influence.
Molino Colombo presents ORIGINE, the expertly crafted blend designed to deliver outstanding results in the preparation of Roman-style pizza and tray-baked pizza.
This product is made for professionals who seek structure, flavor, and digestibility in a single dough.
At its core is a type 0 soft wheat flour with wheat germ, retaining the most valuable part of the grain to enhance aroma and fragrance. The blend is enriched with rice flour for added lightness and crispiness, spelt flour for a rustic and natural flavor, and khorasan wheat flour, known for its high protein content and deep, full-bodied taste.
ORIGINE ensures excellent hydration, a regular open crumb, a thin and crisp crust, and a soft, well-developed interior. It offers perfect baking stability, easy handling, and exceptional digestibility.
With ORIGINE, Molino Colombo continues its mission: to provide high-quality flours and blends that elevate artisanal work and meet the most advanced needs of the baking world.
ORIGINE is more than a blend – it’s a conscious return to true quality. Bring it into your kitchen and taste the difference.
“Caponata” is a traditional vegetable based side dish born in Sicily.
Demetra’s Caponata is prepared with fried aubergines, tomatoes, pine nuts, black olives, celery and onion. Thank’s to its rich taste it’s an excellent side dish for meat or fish courses.
It can be used as a topping on pizzas, either before or after cooking and it’s perfect on toasted bread.
The product is gluten free in a 700g pouch.
Info: www.demetrafood.it
Pizza with “Caponata”, monkfish and yellow cherry tomatoes
Ingredients for 1 pizza
· 70g mozzarella fior di latte
· 40g monkfish
· 80g “Caponata” Demetra
· 9 Yellow Mid-Dried Cherry Tomatoes in Sunflower Oil Demetra
· 5 Caperberries in Sunflower Oil Demetra
· 5 Sweet And Sour Red Pepper Drops Demetra
· q.b. Oregano-Dried Wiberg
· q.b. Basil oil Wiberg
· q.b. fresh basil
Method
Eleven episodes, eleven portraits of pizzaioli filled with emotion, anecdotes, and life stories —
a collective narrative that explores the authentic soul of pizza.
The most frequently used word? “Family”.
Artisanal Intelligence is now online — the new podcast by Sorì, the historic dairy company from Campania, offering listeners an in-depth and unprecedented journey into the world of pizza. Eleven pizzerias, eleven episodes, each revealing the deeply human and passionate side of pizzaioli. Going beyond their professional achievements, the series uncovers the personal stories and people behind the craft, highlighting the emotion and dedication that fuel every exceptional dough. Unsurprisingly, the word “family” was the most frequently mentioned during the interviews, now available on Spotify and Sorì’s social platforms.
The series kicks off in grand style with Franco Pepe (Pepe in Grani), a true legend in the pizza world and an internationally recognized figure. He will be followed by:
Antonio Visentin and Giammarco Ambrifi (Pizzeria della Passeggiata),
Federico Visinoni (Pizzeria Fermento),
Mauro Espedito (Owap Pizzeria),
Giacomo Garau (Pizzeria Olio e Basilico),
Luigi Santagata and Marco Pece (Pizzeria Vino e Biga),
Emanuele Del Prete (Pizzeria Anna dal 1989),
Cosimo Chiodi (Pizzeria del Corso),
Fabio Cristiano (Antica Pizzeria da Gennaro),
Marco and Luca Coppola (Pizzeria Coppola’s Bakery),
and Michele Fuccio (Pizzeria Di Stora).
These pizzaioli open up about their personal and professional journeys — from childhood memories and family ties to passions, challenges, and dreams.
From masters of tradition to faces of the contemporary pizza movement, Artisanal Intelligence offers a global audience a glimpse into the pizza world through the voices of its true protagonists — each with their unique stories and expertise, but all united by a deep, invisible thread: an authentic love for their craft.
“We wanted to explore the world of pizza by starting from its soul,” explain Antonello and Gaetano Sorrentino, at the helm of Sorì.
“We did so by giving voice to the amazing professionals in this industry. Through moving stories and joyful moments, each pizzaiolo offered us new insights into the meaning of their craft and the cultural significance of pizza today. Some of them started very young, others discovered pizza later and made it their life’s work. Many were inspired by a grandmother, a mother, or a partner — proof that the female presence plays a central role in this world, too. Each of them left a piece of themselves in these interviews, confirming that pizza is a truly universal language that connects people everywhere.”
The interviews, conducted by food communicator and university lecturer Stefano Carboni, revealed a strong sense of belonging to the pizza community and a shared vision of pizza as a social connector.
“Many of today’s pizzaioli — now true icons of the craft — have grown while keeping their roots firmly planted,” says Luigi Vitale, Sorì’s marketing coordinator.
“They’ve become key figures in their local communities, showing that a pizzeria is not just a temple of flavor, but a place for connection, conversation, and sharing.
With Artisanal Intelligence, we wanted to highlight the human dimension of the pizzaiolo and show how this role is deeply tied to meaningful values.”
In the same spirit, Sorì, with over 150 years of history, has built its own extended family — uniting celebrated pizzaioli who share its production philosophy, while also strengthening the bonds among those who work behind the scenes.
Alongside the pizzaioli portraits, the podcast also features stories from the people who, every day, bring Sorì’s dairy excellence to over 60 countries worldwide.
From production workers to marketing staff, logistics teams, quality control, and transport drivers — Artisanal Intelligence gives voice to the entire Sorì team.
Together, their stories form a powerful collective narrative, reinforcing the idea that pizza is more than food — it’s a gesture of love and a living symbol of our culture.
🎧 Listen to the episodes now on Spotify.
Sud Forni is pleased to share a series of important technical updates to its Opale ovens, developed to provide professionals with a more reliable, durable, and ergonomic workspace.
One of the main improvements is the switch to AISI 430 stainless steel for all parts previously made from aluminized sheet metal. This material offers superior resistance to corrosion and high temperatures. Additionally, the oven supports are now powder-coated, enhancing their resistance to impact and wear.
The opening of the baking chamber has been increased by 2 cm, allowing for better visibility and easier loading and unloading of products. In the Standard and Maxi models, a new dual lighting system ensures more even illumination inside the chamber. The support height has also been raised by 3 cm to improve working posture and comfort. Finally, in the larger models, the supports are now removable, making transportation and space optimization easier.
Sud Forni thanks its partners for their continued trust and invites anyone interested in learning more to reach out to our team for further technical insights.
Among Italy’s most authentic pasta filata cheeses, Caciocavallo Silano DOP stands as a testament to centuries of artisanal craftsmanship. Recognized by the PDO since 1993, this cheese harmonizes tradition, terroir, and taste — a must-have for those who bring real Italian flavor to international tables.
Caciocavallo, whose name literally evokes being “straddled on a horse,” is shaped by hanging twin cheese forms over wooden rods to age. Made exclusively with cow’s milk from specified regions in Southern Italy (Basilicata, Calabria, Campania, Molise, and Apulia), it is a semi-hard stretched-curd cheese bound by strict PDO standards.
It comes in a distinctive pear-like or truncated-cone shape, sometimes topped with a small knob — the hallmark “silano” style — and each wheel carries the official PDO seal on its rind.
Fresh milk is gently heated, coagulated, cut, stirred, and then filata-stretched by hand to develop elasticity . After forming, cheeses are hung in pairs (“a cavallo”) to mature. Aging starts at a minimum of 15–30 days, though typical formats mature for 2–4 months, and "extra" versions age from four months to a year or longer.
The hanging process gives the rind its smooth, straw‑coloured skin, occasionally marked by cord impressions.
Caciocavallo Silano offers a sensory journey through its maturation:
The paste is compact and elastic, pale yellow with minimal eyes; the aroma subtly sweet evolving into robust tanginess
Caciocavallo Silano is remarkably versatile:
For professionals championing genuine Italian ingredients abroad, Caciocavallo Silano DOP is more than cheese — it’s a cultural ambassador. Every ribbon of flavor evokes sun-drenched pastures, ancient methods, and the soul of Southern Italy.
Whether showcased on a refined cheese board, melted tableside in a fine-dining ensemble, or integrated into sophisticated pasta and antipasti, this cheese tells an authentic story of craftsmanship and terroir.
Di Marco proudly wrapped up a successful edition of the Summer Fancy Food Show in New York, where our Original Pinsa Romana took center stage. We welcomed a steady stream of curious visitors, distributors, and industry professionals eager to learn more about our signature baked bases – and to taste them firsthand.
With our North America Corporation, led by Lorenzo Tedeschi, Di Marco is steadily expanding its presence in the United States. The American market offers huge potential, and our experience at the show confirmed what we’ve always believed: Pinsa has no borders. Its crunchiness, versatility, and authentic Italian soul speak to a wide and diverse audience.
Our Pinsa drew strong interest not only for its lightness and artisanal appeal, but also for its adaptability across food formats and customer needs. Naturally vegan, halal, and kosher certified, it’s a flexible solution for foodservice operators looking to satisfy diverse dietary preferences with an authentic Italian taste and heritage.
"Expanding globally means offering a product that brings people together, with no boundaries," says Alberto Di Marco, CEO. “That’s exactly what we aim to do with our Pinsa.”
MAM Forni combines tradition and innovation: the new touchscreen lets you easily program and manage pizza baking, adjusting flame, time and mode for perfect results.
Among the most iconic expressions of the Italian summer, granita is more than a dessert — it’s a ritual. Originally from Eastern Sicily, this semi-frozen delight has charmed locals and international guests alike with its timeless flavors: lemon, coffee, almond.
But like any classic, granita is open to thoughtful reinvention. This version reimagines the traditional Sicilian formula through a refined, international lens — where the zesty brightness of Italian citrus meets the earthy elegance of Japanese matcha.
This modern take blends two distant yet complementary cultures, creating a dessert that is light, layered, and unexpected:
In a world where desserts often lean into comfort, the matcha and lemon granita proposes a different story — one of freshness, subtlety, and cross-cultural dialogue. It’s seasonal, plant-based, and full of personality. For Italian restaurants abroad, it’s a smart way to elevate tradition with global sensitivity, while staying rooted in the Mediterranean identity.
This is not just a dessert — it’s a gesture of elegance, a pause in the meal that invites discovery. A modern Sicily, curious and open to the world.
When it comes to meat mincers, Fimar is the first name that comes to mind!
We’ve been manufacturing meat mincers since 1979 - back when there were very few producers and only a single model available.
Today, our range includes everything from compact models with 8 kg bowl capacity to larger versions up to 32 kg. The models come in different configurations, with either full-body casings or aluminum structures.
Reverse function and fully removable grinding unit make cleaning easier and faster - an essential advantage for practical, time-saving use.
Thanks to a complete set of knives and plates, you can achieve any type of grind in just minutes.
Fimar meat mincers are solid, reliable, and built to last.
Partner with a company that’s been shaping the future of professional foodservice equipment for over 50 years.
Become a distributor or explore our full range at: fimarspa.it
Contact our Sales Director Gian Paolo Aversa and discover our company!
A celebration of Italian excellence: new truffle-based delicacies introduced to international buyers
La Rustichella Truffles proudly showcased its latest gourmet innovation at the renowned TuttoFood trade fair in Milan, captivating food enthusiasts and international buyers with the debut of a new line of truffle flavoured spreadable cream.
Known for its premium truffle products that combine tradition with refined taste, La Rustichella Truffles continues to elevate Italian excellence on the global stage. The newly launched creams featuring black truffle flavoured hazelnut chocolate, white truffle flavoured white chocolate and black truffle flavoured pistachio are designed to bring a touch of luxury to everyday treats, from simple topping to fine dessert creations.
The response at TuttoFood was enthusiastic, with visitors praising the perfect balance of authentic truffle aroma and smooth, creamy texture. It is an absolute innovation in the world of sweet truffles with its surprising and unique taste, capable of creating new consumptions opportunities.
This launch marks a significant step in the brand’s international expansion strategy, offering gourmet consumers around the world a new way to experience the magic of truffles.
For more information or distribution inquiries, visit www.larustichellatruffles.com
Caseificio Tonon, a longstanding partner of master pizza-makers, presents two new Fiordilatte mozzarella options designed for professional use: Taglio Roma and Taglio a Coltello.
Taglio Roma is ideal for quick baking and ready-made bases such as pinsa, pala, pan, or tray pizzas. The small, uniform cubes are easy to portion and ensure even distribution, reducing prep time and guaranteeing consistent results. During baking, they melt evenly without releasing excess liquid, keeping the mozzarella white and stretchy. The full, fresh milk flavor enhances every bite, raising the overall quality of the pizza.
Taglio a Coltello, inspired by the artisanal cut of bocconcino, is designed for more experienced pizzaioli. Its irregular shape requires careful handling but offers a unique texture. Perfect for short, high-temperature bakes—such as Neapolitan pizza—it melts into a soft, dry finish that brings out the best in every ingredient.
With over sixty years of expertise, Caseificio Tonon continues to innovate, delivering high quality, reliable service, and tailored support for pizza professionals.
Among Italy’s most iconic gastronomic treasures, Aceto Balsamico di Modena holds a special place — not just as a condiment, but as a symbol of craftsmanship, patience, and heritage. Recognized with a PGI (Protected Geographical Indication) status, Balsamic Vinegar of Modena represents centuries of tradition distilled into something as subtle as a few drops — yet powerful enough to elevate a dish from good to unforgettable.
For chefs and restaurateurs worldwide who value authenticity and depth, understanding how this product is made, used, and stored is essential.
True Balsamic Vinegar of Modena begins with a simple base: grape must, often from local varietals such as Lambruscoor Trebbiano, combined with a precise percentage of wine vinegar. What follows is a slow transformation — a journey that takes place within wooden barrels crafted from oak, chestnut, cherry, ash, or mulberry.
The aging process, which can range from a minimum of 60 days to over three years for the "Invecchiato" category, is where the vinegar develops its signature complexity. Time, temperature variation, and the type of wood each play a role in shaping the product’s final aroma, texture, and balance.
During this phase, the vinegar naturally concentrates, taking on a darker hue, a smoother viscosity, and a balanced sweet-sour profile that no artificial thickener or sweetener can imitate.
Professionals often ask: What does real Balsamic Vinegar of Modena taste like?
These are not just sensorial qualities; they are signals of authenticity, and an invitation to use this ingredient with both respect and creativity.
Versatile and refined, Balsamic Vinegar of Modena is a true ally in the modern kitchen.
💡 Chef’s note: Use sparingly — real balsamic is potent. And don’t reduce it over high heat unless intended: it’s already aged and balanced.
As with fine wine or olive oil, storing balsamic correctly is crucial to maintaining its integrity.
When properly stored, Balsamic Vinegar of Modena has no fixed expiration date. It evolves slowly, and each use reveals new nuances.
Fresh, vegetal, and vibrant, gazpacho is one of the great icons of Spanish summer cuisine. Traditionally, it's a cold soupmade with ripe tomatoes, cucumber, bell pepper, and extra virgin olive oil, all blended raw to create a refreshing balance of acidity, sweetness, and richness. Served chilled, gazpacho is more than a starter—it’s a celebration of the garden, the sun, and the joy of simplicity.
But like any classic, it offers room for reinterpretation. This version brings a bold, global twist—one that keeps the essence of gazpacho intact while layering in the fragrant brightness of Southeast Asian flavors.
This modern gazpacho retains its raw, plant-based foundation, but introduces a new sensory dimension with Thai-inspired ingredients:
The result is a dish that stays light and summer-ready, but with a unique identity: contemporary, elegant, and globally inspired.
Temperature: always cold, but not ice-cold. Coconut milk tends to mute aromas if over-chilled.
Presentation: ideal in a white soup plate for a composed starter, or served in small glasses for a refined cocktail or tasting menu format.
Pairing: works beautifully with sesame seed crackers or seared shrimp with lime for a more structured course.
This reinterpretation speaks to an international audience that craves not just flavor, but experience. It's vegetarian (and easily vegan), light yet flavorful, and perfect for summer menus at upscale bistros, modern trattorias abroad, or high-end catering events.
It’s a clear example of how Mediterranean tradition can evolve through global inspiration, without losing its soul—just gaining new depth.
Cream with Pecorino Romano P.D.O. cheese, butter and pepper. To be used for the preparation of the classic Italian “Cacio e Pepe” pasta, excellent for the preparation of pizzas and crostini or as a side sauce for burgers. Gluten free.
Cacio e Pepe is a simple cream, but rich in history and curiosity. It is said to have ancient origins, among the shepherds and farmers of the Agro Romano, who prepared it with long-life ingredients. This dish is famous for its creaminess obtained with the right creaming of the pecorino romano and the cooking water.
PIZZA CACIO E PEPE
Ingredients for 1 pizza
80g mozzarella
40g Cream "Cacio e Pepe"
30g broad beans
q.s. Peppercorn Cuvée, Spice Mixture Coarse
Method
Top the pizza base with all the ingredients and bake in the oven.
When cooked, sprinkle the pizza with pepper.
In the competitive landscape of the food and beverage market, companies must do more than simply offer products: they need to tell a story, build a recognizable identity, and remain relevant to increasingly demanding consumers. In this context, licensing is emerging as a powerful strategic tool—one that can transform how a brand is perceived and extend its impact far beyond its traditional retail space.
When a brand becomes an experience
Licensing in the F&B sector is no longer just about product extensions: it has become a way to turn brand values into multisensory experiences. A beverage can become a dessert, a snack can evolve into a family-friendly game, and a beloved character can appear on supermarket shelves in the form of a biscuit or fruit juice. This approach not only strengthens brand awareness, but also helps to reach new audiences and create emotional connections with consumers.
From shelves to the table (and beyond)
One of the most interesting aspects of licensing in F&B is its ability to shift a brand from one market area to another. Brands that traditionally occupy limited shelf space—such as those tied to specific product categories—can, through strategic partnerships, access new areas in retail: frozen foods, desserts, breakfast items, even household goods or children’s products. This expands visibility and allows the brand to be present at different moments throughout the consumer's day and life.
A universal language: Food
Food speaks an emotional, universal language. Using it as a vehicle for a brand means becoming part of moments of togetherness, affection, and sharing. This is why licensing works especially well when it targets families, children, or home-based experiences. Turning a story or an identity into a food product helps create affectionate rituals—after-school snacks, Sunday desserts—that deepen the bond between the brand and its audience.
Despite the endless creative possibilities, success in licensing depends on one essential factor: authenticity. Brand extensions only work when they remain consistent with the brand’s original values and promise. If a licensed product feels forced or disconnected, it risks confusing the consumer and damaging the brand’s reputation. On the other hand, when design, positioning, and innovation align with the brand’s DNA, licensing becomes a sophisticated form of storytelling.
Opportunities for smaller brands too
It’s not just the big players who benefit from licensing. Niche brands—especially those aligned with emerging trends such as sustainability, inclusivity, or wellness—can gain visibility through targeted collaborations that amplify their message and reach a wider audience. Additionally, digital platforms and social media offer new channels for distribution and promotion, lowering entry barriers and making licensing more accessible to smaller players.
Looking ahead
The future of licensing in the F&B sector is still unfolding. Changing consumer habits, the influence of digital creators, the demand for personalized experiences, and the emphasis on transparency and quality are opening new paths for innovation. Brands that use licensing not just as a commercial tool but as a relationship-driven language will have a decisive competitive edge in building lasting connections with their audiences.
Fiore di Napoli is the result of a collaboration between Molino Colombo and master pizzaiolo Edoardo Ore—a flour blend of excellence, created to enhance the authenticity of true Neapolitan pizza.
Crafted from a careful selection of high-quality wheat and processed using an exclusive 24-step milling technique, this flour represents the perfect balance between tradition and innovation. The result is a well-structured gluten, ideal for long fermentation processes and capable of ensuring highly digestible, elastic, and stable doughs.
Fiore di Napoli delivers pizza with a soft texture, a beautifully risen crust, a golden hue, and an intense, characteristic aroma. Designed for professional pizzaioli and artisan bakers, it is the ideal flour for those seeking a product that enhances every stage of the pizza-making process.
It is the meeting of Molino Colombo’s milling expertise and Edoardo Ore’s deep understanding of the art of pizza. A synergy that has given life to a unique product—true to Neapolitan tradition and capable of making a real difference.
Fiore di Napoli: Italian excellence with a Neapolitan heart.
Granita and brioche col tuppo. In Sicily, this pairing is more than breakfast — it’s a ritual, a cultural gesture rooted in local tradition, seasons, and hospitality. Today, in a food landscape where experience matters more than the product alone, this tradition represents a valuable opportunity for chefs, hoteliers, and food professionals around the world.
In an increasingly competitive market, standing out in the early hours of the day offers real strategic value:
Whether you run a hotel, café, bakery, or restaurant, the Sicilian breakfast can adapt easily to various formats:
Granita requires proper texture and balance. Brioche col tuppo demands slow proofing and attention to traditional methods. Proper training is key.
A granita machine or blast chiller, refrigerated storage, and a stand mixer are the core tools.
Almonds, lemons, coffee, pistachios, fresh seasonal fruit — ideally sourced from Sicily, but quality local alternatives can work well too.
Presentation matters. Warm-toned ceramics, citrus scents, a polished service style — all elevate the customer experience and transport them to Sicily, wherever they are.
Not just a summer trend
Though often associated with summer, the Sicilian breakfast can evolve throughout the year. In colder months, opt for denser granitas or filled brioches. Flavors like dark chocolate and candied orange adapt beautifully to winter menus. The core concept remains: offer a fresh, sensory, and culturally rich experience.
A smart move for modern hospitality
In today’s hospitality landscape, it’s not enough to serve good food. What truly resonates is offering an emotional, memorable, and sharable experience. The Sicilian breakfast offers a balance of tradition and simplicity with strong visual and narrative appeal — ideal for businesses seeking to delight and retain customers.
Bringing Sicily into your space — even just for breakfast — can be a small change with big impact. A well-crafted granita and a warm, fragrant brioche are all it takes to awaken the senses and set your venue apart.
With warm weather and global street food culture booming, summer is the perfect time to rethink menus with a fresh, Italian twist. At Di Marco, we believe street food can be more than fast and indulgent – it can be healthy, digestible, and deeply satisfying. Our signature products, Puccia and Sorriso, are made for kitchens that value quality and creativity.
Versatile and suitable for everyone, our Di Marco crusts easily fit into any dietary lifestyle and need, delivering taste and quality without compromise. Also available in gluten-free versions, they open up new possibilities for street food offerings.
While consumers increasingly look for dining with character, they’re also paying attention to what’s inside. That’s where Di Marco comes in: our baked bases are naturally light, digestible, and delicious, filled with real ingredients, following Italian food tradition.
We invite professionals to explore a different kind of street food – one rooted in simplicity, balance, and taste. Whether serving from a food truck, a summer kiosk, or a modern fast-casual concept, Di Marco gives you the right base to stand out!
Recent research indicates that small-scale wine fermentations—sometimes as little as 50 ml—can reliably reproduce the outcomes of larger traditional batches. This finding could enable faster and more cost-effective innovation in the wine industry. According to a new study from Penn State University, winemakers and researchers may soon rely on much smaller fermentation trials to fine-tune their wines, since these so-called “microvinifications” produce results comparable to those of standard pilot-scale fermentations.
Typically, evaluating grape quality, yeast performance, or winemaking methods involves fermentations of about 5 gallons (roughly 19 liters). These trials require substantial time and resources. However, the Penn State study, published in the American Journal of Enology and Viticulture, shows that significantly smaller batches can serve as an accurate and economical alternative.
“With enough repeated tests, microvinifications can provide precise and trustworthy results,” explained Misha Kwasniewski, senior author of the study and associate professor of food science. “These small-scale experiments can enhance research accuracy, help predict how the wine will develop based on grape chemistry, and support commercial winemaking decisions.”
Challenging industry assumptions
Microvinifications are often overlooked by winemakers who worry about issues such as oxygen exposure or inconsistent outcomes. To address these concerns, Kwasniewski and lead author Ezekiel Warren, a doctoral student at Penn State’s Department of Food Science, investigated several variables.
The team analyzed factors like oxygen uptake, fermentation temperature, cap management (how grape solids are mixed), and maceration time (how long grape skins remain in contact with the juice). They then compared chemical compounds—including phenolics, which affect color and mouthfeel, and aromatic compounds, which influence aroma and flavor—between 50 ml microvinifications and traditional 5-gallon fermentations.
In the world of professional gastronomy, white and black truffles are among the most precious and sought-after ingredients, especially those from the renowned regions of Alba and Norcia. These truffles symbolize refinement and tradition, capable of enriching high-end dishes worldwide with intense and unique aromas.
The white truffle (Tuber magnatum pico) from Alba, Piedmont, is considered the "king" of truffles. Its unmistakable aroma—both intense and delicate—is characterized by hints of garlic, honey, and damp earth. This makes it perfect for enhancing dishes such as risottos, fresh pasta, eggs, and light meats. It is often used as the star ingredient or a finishing touch, able to transform a simple dish into a unique gourmet experience.
The prized black truffle (Tuber melanosporum), on the other hand, grows in the forests around Norcia, Umbria. Its stronger aroma, with earthy and chocolatey notes, makes it ideal for more robust preparations such as sauces, roasts, and stuffed pastas. Its firmer texture also allows for longer cooking times without losing flavor, making it extremely versatile in the kitchen.
In recent years, global demand for quality truffles has grown significantly. Alba and Norcia have become key suppliers for international fine dining restaurants, where truffles represent an ingredient that combines tradition and innovation. Chefs know how to use truffles thoughtfully, respecting their value so they become not only a flavor enhancement but also a story of the Italian terroir.
The harvesting of both white and black truffles still follows traditional methods, relying on trained dogs to locate the tubers without damaging the soil. This ensures product quality and environmental protection, preserving a practice that connects humans and nature.
The white truffle of Alba and the black truffle of Norcia are true treasures in the world of professional cuisine. Their unique aromas and rich histories make them indispensable ingredients for refined dishes, confirming Italy’s position as the undisputed queen of truffles in the global culinary landscape.
Mullet bottarga is more than just an ingredient: it’s a centuries-old story encapsulated in a unique flavor, capable of transforming any dish into an unforgettable gourmet experience. For chefs and food professionals, knowing this gastronomic gem means opening the door to the most authentic Mediterranean tradition.
The origin of mullet bottarga goes back in time, to ancient Phoenician and Roman civilizations. This product is born from the artisanal wisdom of those who learned to preserve the sea in a small salted treasure chest. The mullet roe, carefully harvested, is transformed through a slow and natural process that gives the final product a compact texture and a full, intense, and deeply marine flavor.
From the heart of Sardinia to the Sicilian coasts, passing through Tunisian salt pans and Spanish bays, mullet bottarga is a product that tells the story of its territory. Each region adds a personal touch to the production, creating variations that reflect its cultural heritage. In Italy, Cabras bottarga is a true symbol of excellence, awarded recognitions such as PDO and the Slow Food presidium, guaranteeing quality and authentic tradition.
Behind the name “bottarga” hides a history of trade routes and ancient flavors, while its use in the kitchen is a symphony of creativity and taste. Rich in nutrients, bottarga lends itself to many interpretations: grated over pasta, sliced for refined appetizers, or as a final touch on seafood dishes. An ingredient that not only enriches flavor but tells a universe of tradition and innovation.
For those working in international gastronomy, incorporating mullet bottarga means offering an authentic sensory experience that stands out in the global culinary landscape. This small yet great product is synonymous with craftsmanship, sustainability, and culinary creativity — a true must-have for those who want to impress with elegance and depth.
Pane carasau, also known as “music paper” for its thinness and crispiness, is one of the most fascinating and versatile ingredients in Italian cuisine, with deep roots in the culture and history of Sardinia. This traditional bread lends itself to many uses, from simple accompaniment to creative dishes, to becoming the star of gourmet preparations.
Pane carasau was born in the Sardinian countryside as a long-lasting bread for shepherds, who needed a light, transportable food that could stay fresh for a long time without spoiling. The key to its longevity is the double baking: first, a thin flatbread is baked, then it’s split into two layers and baked again until it becomes crispy and golden.
The term “carasau” comes from the Sardinian verb “carasare”, which literally means “to lightly burn” or “to toast.” This refers to the toasting process that gives the bread its characteristic brittle and crunchy texture. Often called “music paper” because of its lightness and the sound it makes when broken, this bread has become over the years a symbol of Sardinian culinary tradition.
Pane carasau offers many creative opportunities but requires some care to bring out its best qualities:
Pane carasau is much more than just bread: it’s a symbol of culture, ingenuity, and Sardinian tradition, capable of transforming and adapting to many culinary uses. From its origins as shepherds’ bread, today it continues to delight palates with its lightness and crunchiness, remaining an essential element for those who want to bring an authentic taste experience to the table.
In the Italian wine landscape, Falanghina stands out as one of Campania’s most precious gems, captivating with its refined elegance and gastronomic versatility. This white wine, rooted in a long tradition, is now experiencing a true renaissance, earning a rightful place on the wine lists of high-end restaurants around the world. But what makes this variety so special? Let’s explore it through the eyes of a passionate sommelier.
Falanghina is an ancient native grape variety of Campania, cultivated for millennia on the gentle volcanic hills surrounding the Gulf of Naples and the provinces of Benevento, Caserta, and Avellino. The name “Falanghina” likely derives from “falangi,” the wooden poles traditionally used to support the vines. The Campanian terroir, with its mineral-rich volcanic soils and Mediterranean climate softened by sea breezes, imparts a unique character to Falanghina: a clear mineral texture supported by vibrant freshness.
Visually, Falanghina presents a bright straw-yellow color, often with greenish highlights. On the nose, it offers a journey through fruity and floral aromas: notes of green apple, white peach, fresh citrus, and wildflowers blend with subtle hints of aromatic herbs and a delicate mineral nuance. On the palate, it reveals itself as elegant, light yet well-defined, supported by a refreshing acidity that ensures pleasant and persistent drinkability.
For international fine dining, Falanghina is an extremely versatile wine capable of enhancing a wide range of dishes thanks to its balance of freshness, sapidity, and aromatic complexity.
For international hospitality professionals, Falanghina represents a precious opportunity: an elegant, fresh, and fragrant white that enriches any wine list with a strong territorial identity, yet remains easily appreciated by a global audience. Its ability to accompany both simple and complex dishes makes it an indispensable ally in creative kitchens attentive to flavor balance.
Inviting guests to discover Falanghina means telling a story of tradition, terroir, and quality—one glass at a time—a sensory experience to savor and share.
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