Colonna Extra Virgin Olive Oil
Molise
Nestled in the rolling hills of Molise, the Marina Colonna estate spans over 180 hectares of olive groves where tradition and nature thrive in harmony. Generations of the Colonna family have cultivated this land with passion and care, producing oils that are a true expression of their heritage and the soil that sustains it.
For over two centuries, the Colonna family has cultivated olive trees on their estate in Molise, blending tradition with innovation. Today, Marina Colonna, a direct descendant of Vittoria Colonna — the celebrated Renaissance poet and close friend of Michelangelo Buonarroti — carries this legacy forward with a spirit of artistry, elegance, and excellence.
The Colonna estate encompasses 160 hectares, of which 55 hectares are dedicated to meticulously managed olive groves featuring sixteen different olive varieties, including those typical to the region that produce the renowned PDO Molise oils. Sustainable, low-impact farming techniques, an early harvest employing pneumatic and battery-powered facilitators, and a state-of-the-art, temperature-controlled two-phase cold extraction mill guarantee the production of premium-quality oils.
From tree to bottle, Marina Colonna offers a distinguished range: the well-balanced Classic blend, the prestigious PDO Molise, the single-variety Peranzana, the certified organic blend Biologico, and the latest limited edition premium blend, Molensis. Each of these exceptional oils is presented in the iconic Anfora bottle, a patented design created in 1986 and inspired by the family's treasured antique collection.
What truly sets them apart is their use of the agrumato method — a rare and artisanal process where fresh citrus fruits are crushed together with the olives during milling. This ancient technique, still practiced by only a select few producers, infuses the oil with vibrant, natural flavors while preserving its integrity and quality. Their signature citrus oils — like Granverde (lemon), Mandarino (tangerine), and Bergamia (bergamot) — are among the finest in the world.
Their dedication to quality and beauty has earned them numerous accolades, including:
🏅 Flos Olei 2025 – Medium Fruity 2025
🏅 Ercole Olivario 2024 – Best EVO Blend
🏅 Evooleum 2024 – Best Packaging 2024
🏅 Premio Phenomena 2022 – Celebrating excellence in female-led innovation and entrepreneurship
We are honored to call Marina Colonna one of our dearest friends — a beacon of Italian tradition, sustainability, and timeless taste.
Pastificio Antonio Massa
Gragnano
Nestled in the historic pasta-making town of Gragnano, Pastificio Antonio Massa crafts artisanal pasta with passion, preserving traditional methods that celebrate Italy’s rich culinary heritage. Each shape is a tribute to the land, tradition, and timeless excellence.
In the legendary pasta town of Gragnano, Pastificio Antonio Massa carries forward a heritage deeply rooted in tradition, passion, and culinary craftsmanship. Established originally in 1920 and revitalized in 2014 by its founder Antonio Massa, the pastificio initially focused on commercializing and soon after began producing the renowned Pasta di Gragnano IGP—today recognized globally as a pinnacle of Italian excellence.
Pastificio Antonio Massa's pasta embodies authentic Italian taste, meticulously crafted with slow, careful processing using only the finest 100% Italian durum wheat semolina and pure, mineral-rich water sourced locally from Monti Lattari springs. Bronze dies ensure the pasta's uniquely rough and porous texture, perfect for capturing sauces, and the slow drying process at low temperatures (40°C to 75°C, spanning 8 to 36 hours) preserves nutritional integrity, distinct aroma, and exceptional taste.
Their pasta is distinguished by a uniform appearance, free from imperfections, with a vitreous fracture and a golden-yellow color, firm yet elastic consistency when cooked, and superb resistance to becoming sticky. This superior quality, combined with a warm, enveloping scent of mature wheat upon opening, makes their pasta the preferred choice of renowned chefs and prestigious restaurants worldwide.
The exceptional properties of their pasta derive from using semolina with a protein content exceeding 12.5%, ensuring high gluten strength, remarkable "bite," and excellent cooking performance. Moreover, their rigorous adherence to food hygiene regulations during production, packaging within Gragnano, and meticulous storage practices further solidify their reputation for excellence.
Pastificio Antonio Massa's unwavering commitment to quality and authenticity is evidenced by numerous prestigious accolades and certifications, including:
🏅 Pasta di Gragnano IGP Certification – Guaranteed authenticity and geographical origin
🏅 Associazione Italiana Cuochi 2023 – Miglior Impresa
🏅 Gran Premio Internazionale Leone d’Oro di Venezia 2021 – Miglior Impresa Artigianale (Best Artisan Enterprise)
We proudly collaborate with Pastificio Antonio Massa, a true ambassador of Italian culinary heritage and artisanal excellence.
Apicoltura Luca Finocchio
Abruzzo
From the “honey capital of Abruzzo”, Apicoltura Luca Finocchio produces award-winning honeys by following the bees across southern Italy's most pristine blooms. Their nomadic beekeeping captures the essence of each flower, delivering pure, single-origin honeys that embody the richness of the land.
Founded in the 1970s on the slopes of Monte Pallano in the picturesque village of Tornareccio—affectionately known as the "city of honey"—Apicoltura Luca Finocchio represents a harmonious blend of passion, tradition, and innovation. For over fifty years, bees have been the heart of the Finocchio family's life. They nurture and care for their bees, practicing traditional nomadic beekeeping methods by moving their 1,200 hives and 60 million bees to pristine locations across southern Italy, searching for the richest and most fragrant blooms. This meticulous approach enables them to produce up to fifteen unique single-flower honeys, each narrating its own distinctive story and reflecting the terroir from which it originates.
Apicoltura Luca Finocchio places paramount importance on purity and quality, choosing uncontaminated collection areas far from pollution sources, meticulously monitoring every step—from transport to honey maturation in the combs—and performing honey extraction without heating and potting without pasteurization. This careful, traditional processing preserves all the nutritional and organoleptic properties, with crystallization naturally occurring in most honeys as an indication of authenticity and superior quality.
Their cutting-edge honey extraction and potting methods, complemented by rigorous quality controls and storage in temperature-controlled warehouses, ensure exceptional product excellence. Proud holders of prestigious international certifications, including BRC (British Retail Consortium) and IFS (International Food Standards), Apicoltura Luca Finocchio has garnered acclaim worldwide for their dedication to quality and authenticity.
Their meticulous attention to detail and commitment to excellence have earned numerous prestigious accolades, including:
🏅 London Honey Awards 2019 - 2024: Platinum for Acacia, Gold for Millefiori delle Montagne d’Abruzzo, and Gold for Melata
🏅 Grandi Mieli d’Italia 2024– 3 Golden Stars for Coriander Honey
🏅 Paris International Honey Awards (PIHA) 2025: Platinum for Acacia, Gold for Millefiori delle Montagne d’Abruzzo
We are proud to collaborate with Apicoltura Luca Finocchio, whose dedication to sustainable practices and exceptional craftsmanship brings the purest expressions of Italy's floral diversity to our tables.
Alici di Menaica
Cilento
From the sun-kissed shores of Cilento, Alici di Menaica brings forth anchovies caught using ancient, sustainable methods. Each fish is a testament to tradition, offering a delicate flavor that embodies the essence of the Mediterranean.
In the picturesque village of Marina di Pisciotta along the Cilento coast, Alici di Menaica preserves an ancient fishing tradition passed down from the Greeks. The menaica technique, once widespread across the Mediterranean, is now practiced in just a few Cilento villages each spring.
At dusk, fishermen use wide-mesh nets, known as “Menaica,” selectively capturing only the largest anchovies, ensuring species sustainability. Anchovies are hand-removed from nets onboard, naturally bleeding out to enhance their delicate flavor. Each boat returns with modest quantities, typically between 0 and 20 crates nightly.
Once ashore, the anchovies are precisely layered in terracotta jars with marine salt from Trapani for natural maturation over at least three months, producing anchovies with a uniquely subtle taste distinct from mass-produced varieties.
The story of Alici di Menaica began with founders Donatella Marino and Vittorio Rambaldo. Vittorio, a fisherman since childhood, learned menaica fishing from his father. Recognizing the uniqueness of their product, they established their first small lab in 2000, expanding in 2012 with a larger artisan workshop and shop in San Marco di Castellabate, involving their children in the family tradition. Today, their expanded facility offers additional exceptional products, including Triglia Rossa di Licosa.
Visitors are welcomed to the lab for an authentic look at traditional seafood processing and hands-on workshops. Alici di Menaica’s dedication to quality and tradition has earned them recognition as a Slow Food Presidium, highlighting their role in preserving culinary heritage and sustainable practices.
We proudly collaborate with Alici di Menaica, whose craftsmanship brings the purest expressions of Italy's maritime traditions to our tables.
La Spora - Tartufi
Abruzzo
La Spora Tartufi, located in the pristine Sangro valley between Abruzzo and Molise, has passionately cultivated, collected, and processed truffles for generations. Embracing a zero-kilometer philosophy and sustainable practices, their artisanal methods ensure the purest expressions of nature and Italian tradition reach tables worldwide.
The La Spora family hand-selects fresh truffles daily, meticulously shipping them within 24 hours in temperature-controlled containers, preserving their freshness and distinct flavor. Their careful sterilization techniques guarantee food safety without compromising the authentic taste, texture, or nutritional properties of their products, crafted exclusively with natural ingredients and no preservatives.
Their diverse and gourmet range includes fresh white, black winter, summer, uncinatum, and bianchetto truffles, alongside preserved specialties such as whole, sliced, and minced summer truffles. Additionally, La Spora Tartufi offers truffle-infused sauces, creams, dressings, flavored oils and butter, versatile powders, and ready-to-cook dishes like truffle risotto. All products exemplify exceptional quality and versatility in both professional and home kitchens.
La Spora Tartufi's dedication to quality and authenticity has earned numerous prestigious awards:
🏅 Phenomena Food Award 2021 – Celebrating female entrepreneurship and culinary excellence.
🏅 Mediterranean Taste Awards 2022 - 2024 – Double gold medals for "Ground Summer Truffle" and "Risotto al Tartufo."
We proudly collaborate with La Spora Tartufi, whose commitment to tradition, sustainability, and culinary excellence brings the finest Italian truffle products to gourmets around the world.