The mysterious world of bees has fascinated our beekeeper Leonardi since childhood. By the age of 12, he'd begun to care for his father's bee hives perched on the slopes of Monte Etna. With his values and interests deeply tied to his respect for the environment, honey bees offered a window into tangible facets of the natural world. He dedicated his life to nurturing this familial practice, turning his passion for bees into his life's work in 1984.
Growing into tangled green webs, pistachio trees color the steep volcanic foothills of Mount Etna. Fed from mineral rich volcanic soil, these Sicilian pistachio trees procure vibrant green nuts encased in royal purple. Rich, creamy, moist and stunningly sweet, Bronte's shelled pistachios are deeply cherished. Today, Sicilian pistachios are widely acknowledged as the best pistachios on the market.
Following in their father's footsteps, the Ferrara brothers are at the forefront of producing exquisite Sicilian flours, balancing a respect and devotion to heirloom ingredients, ancient techniques, and modern innovation. Their motto, "passion for excellence" can be tasted in every bite, as they devote themselves to producing high quality food using exclusively Sicilian-grown ancient grains.
Tucked into the hillside of Monte Samuel Pizzuto, Grottaglie, also known as "the city of ceramics," has been home to ceramicists for centuries. Surrounded by deep ravines and cool caves, the clayey earth of this charming Northern Puglian town has been worked by human hands since at least the Classical Age (8th-6th Century BC). Later settled by ancient Greeks and Romans, the charming town was put on the map for its ceramic production during the Middle Ages.
Set into the neatly adorned and carefully planted vineyards of Modena stands the balsamic house Pedroni Acetaia. Initially established as a tavern in 1862 by founder Giuseppe Pedroni, the name quickly became synonymous with balsamic vinegar throughout Modena. Utilizing large empty beer casks made from oak to begin the fermenting process, and smaller Marsala casks made from chestnut, to carefully age his balsamic, Pedroni started a tradition for the production of the luscious and acidic vinegar that has been passed down from generation to generation within the Pedroni family. Today, Pedroni is managed and operated by a member of the sixth generation of the family.
Our Sardinian Pastas are exclusively available through Bona Furtuna. These handmade pastas are extremely labor intensive and can only be produced in limited quantities. Discover the unique braided Lorighittas, and the hand-rolled Ciccioneddos and Andarinos pastas rarely found outside the island of Sardinia.
Bona Furtuna's Aged Balsamic Vinegar of Modena is soaked in tradition. The sweet, syrupy liquid savored by the drop is a culinary discovery that will transport you to a different time and place. The patience and dedication required to produce our Aged Balsamic Vinegar is a family's work of passion over generations, keeping the process and their heritage alive.
Feudo Montini is one of the oldest recorded wineries in Sicily, passed down through three generations of family lineage. They believe in using earth's natural processes to create the best quality wine.