In the 1920s, brothers Melkoum and Mouchegh Petrossian had the extraordinarily avant garde idea of introducing France to sturgeon roe.

Indeed, the Petrossian family is known for being the first to bring caviar into France in 1920, thus continuing on the path of a family destiny dedicated to caviar since Lazare Mailoff, an ancestor from the maternal branch, began running fishing concessions on the Caspian Sea in 1815.

The success of their venture far exceeded their wildest dreams. In a country known throughout the world for its gastronomy, caviar became the deliciously exotic food everyone craved. Since then, from Paris to New York, caviar has quite naturally taken on the role of an elegant and superb ambassador for luxury.

Petrossian, a family business, is a French institution for nearly 100 years. His name is so bound to caviar that it has become synonymous with caviar.

The history of Joselito

Since the 19th century, dedicating ourselves to the products of the Iberian pig. In 1868, Vicente Gómez chose this town to start with the family production of ham and the story of Joselito began, always linked to the town, where today, in natural drying rooms and wineries, the best ham in the world is cured.

Since the 19th century, Joselito is dedicating itsellf to the products of the Iberian pig. In 1868, Vicente Gómez chose this town to start with the family production of ham and the story of Joselito began. Always linked to the town, they are still producing ham in natural drying rooms and wineries which makes it,the best cured ham in the world.


The three branches of the Rothschild family have come together and given rise to a single ambition: produce a magnificent achievement as each has always done in their respective fields. To create Champagne Barons de Rothschild, the Rothschild family as put together the best terroirs and added their savoir-faire. Drawing from their experience in the sphere of wine and allying with Champagne families whose life’s work has been to create outstanding products, the Barons de Rothschild have once again build excellence. This unusual alliance is a guarantee of work well done. It exemplifies shared expertise and demanding quality, deep respect of long-standing tradition.

Thanks to this small green nut that their passion and dedication became a job. Vincente pistachios grow on the steep, rocky lava flows of Etna, almost like a challenge of nature; a symbolism that becomes an allegory of the Sicilian people’s constant commitment to the pursuit of goodness and beauty. A challenge that has been repeated for centuries, since the first settlers who gradually instilled the concept of perfection and refinement in our way of working.

The ingredients in Vincente recipes, for example, derive from the Arab invasion in Sicily that bought not only their culture but also their way of cooking; these delicacies over time have emerged into their culture and transformed into a masterpiece of taste, which is imitated throughout the world. This is why they have dedicated this introduction to the Pistachio from Bronte, so that they don’t forget that they love the pistachio because they are from Bronte.

One of Paris’s oldest sweets shops, Maison Boissier was founded by Bélissaire Boissier in 1827. At the time, the shop was located on boulevard des Capucines. Located today on avenue Victor Hugo, its reputation for fine confections has endured for nearly two centuries. Specialities include delicately scented wafer-thin chocolate petals in milk, dark, white and pink chocolate, and “bonbons boule” (fruit candies), favoured in his day by Victor Hugo himself. In 2000, Maison Boissier was taken over by Sylvie Douce and François Jeannet, founders of the Salon du Chocolate.

Santomiele’s company was founded in 1999 for our will, resuming what was the family business in the early 900, mending a tear in the tradition and redefining my roots. The idea, which has now become their passion, was not only that of producing the fig but also to transform it, aiming at excellence, beginning from the raw material, the figs, which are strictly selected, sun-dried and carefully handmade. Master craftsmen work for them, and everyone of them has his own work-table and a limited production. History is inherent in their land. The tradition is in the craftmanship and in the respect of the past. The style is in the choice of the raw material, always top quality. They are faithful to the style although they are always reinventing the product to seduce and surprise. Another key to Santomiele’s success is the strong connection with the territory, which they preserve and grows steadily. Disregard it would be a mistake which might turn the business strength in infertility. In fact, the company is the interpreter of a local reality and a really strong cultural identity, plunging their roots in a very ancient past which, however, has still a lot to tell. Santomiele went back to basics in a strongly Mediterranean spirit; perfumes, flavors, colors: these are their key words. They want their products to celebrate the land of the myths.

La Molina is a Tuscan company dedicated to the production of the finest artisanal chocolate. Fine looks and fine flavours are the reasons why the company was founded and are the purpose of its existence. As fine looks and fine flavours often go hand in hand with a touch of the bizarre.

“Since our beginnings in 1995, we continue to adapt our work and new achievements to the market, always faithful to our main philosophy: The quality of the product, service and respect. None of this is achieved without a committed team. We thank you for trusting our work”.

Carlos Piernas

The story of Peck, a reference point in good food and wine for gourmand all over the world began in 1883.


Cartwright & Butler History

At Cartwright & Butler, great taste is in our genes.

Our family has been creating the most exceptional teatime treats for more than 115 years, and the standards set in our kitchen of a terraced house in Yorkshire are still what guide us today. Run by brothers Terry and Tony Arnett, direct descendants of the original founders, Cartwright & Butler is built on a passion for food that puts a smile on your face. We don’t do low fat, won’t count calories and we’ll never compromise on taste. We’re all about the butteriest, the creamiest and the crumbliest, because that’s what makes good food great. The world might have changed since the seeds of our business were planted in 1900’s. But what we stand for hasn’t. The very best tasting treats that create moments of joy every single day.

For 5 generations Antico Frantoio Muraglia has been producing extra virgin olive oil with the same passion and in full respect of tradition, the same passed down by generations of expert olive growers and oil masters.

Simple and ambitious, is the research for the maximum quality. Experience, innovation, strict rules and new technologies are our concern. Ursini work with consciousness and responsibility, always using the best raw material. Ursini is a family first, then a company.

In 2015, to revive this Parisian tradition, Nadège Gaultier and Laura Goninet founded Confiture Parisienne with the desire to create exceptional jams using products that are just as exceptional. From ancient times, the “fines bouches” have developed various recipes for preserving fruit by cooking it with wine or honey. But to taste jams as we know them, we have to wait for the first crusades and the introduction of cane sugar from the Arab world. This luxury commodity allows the transformation of fruit into jam, only reserved for royal tables. At the beginning of the 19th century, the elaboration of beet sugar democratized this product, in Paris many jam makers opened their shops and supplied themselves with fruit from the surrounding orchards.

Discover Beemster

Where small family Farming, traditional craftsmanship , and a dedication to sustainability come together to create premium Dutch cheese. Beemster farmer-owned cooperative was founded in 1901, but the story dates back to the early 17th Century, when the Dutch reclaimed a coastal lagoon and created the nutrient-dense pasture that continue to feed our herds and produce some of the finest milk in the world. With artisan, time-tested techniques, using this incredible milk to bring the richest, most flavorful cheese.

Their cheese factory is located in the town of Tresviso, in the Liébana region of Cantabria, Spain, within the Picos de Europa National Park, at an altitude of 900 m. and part of the Biosphere Reserve. It was in this spectacular region of pastures and mountains that the company JAVIER CAMPO was founded in 2005. This artisan cheese factory offers a high-quality product made with all-natural ingredients and according to traditional methods.

Given the nature of the landscape this area has been geographically isolated and it’s natural and traditional ways have been preserved, including cheese making with an official denomination of origin (DO) Picón Bejes-Tresviso, protected since 1994. The cheeses from the region are made according to time honored tradition passed from generation to generation over centuries. This, combined with the high mountain pastures where cows graze for most of the year, give the cheese the wild flavour that recalls the spectacular Picos de Europa mountain range. The result is a strong, piquant blue cheese with lots of personality and a buttery creamy aspect. The essence of the mountains and a treat for the palate. This cheese is the product of constant care and dedication to the process, starting with the finest raw milk to the final curing. The Parda-Alpina cows, producing some 7,000 liters annually, spend the season grazing peacefully in the mountains, a natural and tranquil life that is reflected in the quality of the milk.

The close proximity of the cheese factory, meters from the farm, also means that the milk is not harmed by long travel. The facilities are fully modernized and up-to-date, meeting all health and quality standards but without compromising in the use of traditional production methods or natural ingredients.

The history of the Lavoratti factory begins in 1938, when the sale took place only on the beach through a wooden box full of sweets that would later become a successful store in the historic center of Liguria. In 2020 it was relaunched with the utmost care for the terroir and its traditions and an inspiration for new ideas.

For three generations, Marabissi has epitomized the very best in traditional italian biscuits. The history of marabissi began more than sixty years ago with the tuscany “cantucci” – baked according to signora Jole’s recipe. 60 years Marabissi, these are 60 years with dedicated employees, who daily give their best with care and devotion.

We have a passion for learning and improving. in everything we think, say and do, quality is the mirror image of our knowledge and skill – the fruit of our willingness to improve. Each day offers new opportunities to learn and develop, both as individuals and as an organization. Our approach to teamwork begins very much with the individual.”

Mulino Marino was established in 1956 when Felice Marino bought the Cossano Belbo mill in the heart of the Langhe in Piedmont, with its three-ancient natural-stone millstones. Today, three generations of the Marino family work together in the mill: Felice, who still checks his flours every day despite his ninety-one years of age, his children Ferdinando and Flavio and his grandchildren Fausto, Fulvio and Federico.

It was 1968 when grandfather Battista Di Perna set up his oil mill in Campomaggiore, Italy. Since then, Antico Frantoio di Perna re-enact the same rite: mixing only two varieties of olives, Justa and Majatica to produce an extra virgin olive oil that tells all about their long-established tradition and passion.

Antico Frantoio Di Perna, awarded as Best Basilicata high altitude oil in 2020, honors the heart of Basilicata, deep in the Lucanian Dolomites.

Since 1650, 5 Ferron generations have followed one another in the management of the famous Pila Vecia. The original rice husking factory is still kept in operation and productive since then thanks to the perseverance of the brothers Gabriele and Maurizio, current owners and with their sons Alessio and Diego, Mirco and Denis, they continue with passion and love for a future in solid and constant development. Today, in fact, the Pila is a real pearl of the territory, one of a kind, protected by the superintendence of cultural heritage as a historical monument, with an attached landscape constraint.

Since 1858, Antonio Mattei has been producing Italian biscotti and confections in the historic bakery and shop located on Via Ricasoli, in the heart of the old city of Prato, Tuscany. He was the first to develop the recipe for almond biscotti, commonly known as “Cantucci” or “Cantuccini.” His original recipe was awarded a prize at the Exhibitions in Florence (1861), London (1862) and Paris (1867). The recipe is still kept as a secret of the Pandolfini family, who inherited the old bakery in 1904, and are now in their fourth generation of running it.

RIVSALT product range is designed by Swedish entrepreneur and designer Jens Sandringer. Jens came up with the concept while dining at a Japanese Teppanyaki restaurant in Beijing, where the master chef grated salt over the dishes using a large grater and big salt rock. A unique experience which sparked the initial product idea complementing the rise of Scandinavian foodie and design trends. The original RIVSALT product was launched in Sweden 2013.

Julian created O’Délices de Lucas in 2015. Initially, he was a chocolate maker. He gain experience with with great craftsmen and decided, at the birth of his son, to balance his personal and professional life. His son is Lucas. He created Lucas O’Délices. A range of jams made by craftsmen with one objective: taste.

NüMorning is above all a human adventure that reflects commitments and values. Through nüMorning, a will to re-enchant the daily life of as many people as possible by giving power to the most decisive moment of the day: in the morning !

The Masse house remains the specialist in raw foie gras for professionals.
Established throughout France, present in Europe and beyond, it knows how to identify everyone’s needs in order to provide a precise and qualitative response.
Drawing on its experience and listening to its customers, Masse has also built a range of fresh products, practical frozen solutions and delicatessen products intended for professionals.

At the time of Bonaparte’s accession, there were two foie gras manufacturers in Strasbourg. In 1803, a newcomer, Philippe Artzner, a pastry chef and caterer by trade, opened a shop flanked by a foie gras production facility in the city centre. He developed tasty recipes and became a true creator of gastronomic trends.

Around 1850 his son Edouard, who took over the business, was the first to cook goose livers in terracotta terrines. Cooked slowly and at a low temperature, the foie gras preserves all its qualities and flavour.

“After cooling, Edouard Artzner covers these pâtés with a layer of goose fat, which guarantees a conservation period of 2 to 3 weeks, a revolution for the time!”

The considerable success of this new packaging with the most prestigious customers heralded the real development of Foie Gras in France and throughout the world. This know-how was to be preserved by Artzner throughout the centuries and beyond all fashions.

“Today, our Chefs continue the tradition by using this know-how to prepare foies gras, but also a whole range of fine specialities: goose and duck breasts, quail legs, fine pâtés and terrines…A whole gastronomic art dedicated to the satisfaction of the most demanding gourmets!”

The Bonati family has been a family of farmers for 4 generations and runs a farm in the countryside of Parma. Today they have approximately 100 cows which produce milk that they transform into Parmigiano Reggiano in the cheese factory and then mature the product in the aging stock. They manage everything by themselves: from the food for the animals, to the milk they produce, to the transformation into cheese to the selling. Their cows eat mainly centennial meadow hay containing grass and essences unknown and extremely rare in the meadow of most recent planting. The richness of this hay gives the milk and therefore the cheese exclusive flavourings. 

Krumiri Rossi introduced the traditional Italian vanilla biscuit delight to the world, one of the symbols of Casale Monferrato. Globally loved from everybody, from folk to kings and presidents since 1878, the one and only Krumiri are an instant sweet success in the Italian art of confectionery.

According to legend Krumiri were invented partly for fun and partly by chance. Italy had been a unified country for only a few years and the repercussions of the Risorgimento could still be felt. After spending an evening with friends in his local café, Domenico Rossi invited them all to his confectioner’s kitchen and there, with a little alchemy and a touch of magic, he baked the very first Krumiri.

As the new century dawned, Krumiri had already received a series of important official accolades, such as a bronze medal at the Turin Universal Exhibition in 1884 and Diplomas as “Supplier to the House of his Highness the Duke of Aosta, the Duke of Genoa and “Supplier to the Royal House of Italy to Umberto I”. And in 1900 it won the Grand Award of Honour at the Casale Exhibition.

At the dawn of the third millennium, Krumiri are an institution. There’s always the strong desire to look towards the future and a new era, but also to respect traditions that convey values and security at the same time. The Portinaro family’s confectionery has been a point of reference for many famous gourmets.

Artisanal techniques, inimitable taste and a unique style, all made in Tuscany, these are the distinctive features that make Amedei’s chocolate renowned all over the world. The promise of the highest quality meets the emotion of an unconditional dedication, making Amedei the ambassador of a culture of chocolate that encompasses pairing and tasting.

El Capricho is a family business located in Santoña, small traditional fishing village with a rich history, known as the birthplace of canned anchovy.

A quarter of a century, providing a healthy and nutritious product that guarantee quality and excellence. El Capricho exclusively produce a high-level canned anchovy and white tuna, fished directly from the Cantabrian sea. Both anchovies, caught during the spring fishing season, and white tuna, caught in summer season, are highly appreciated. El Capricho products are part of the Mediterranean diet. They are heart-healthy due to their omega-3 fatty acids and also contain other essential nutrients, as proteins, vitamins and minerals. The production process is essentially traditional, and rely on the hand-crafted experience of skilled workers. This results on an outstanding product: anchovies with characteristic flavour, reddish colour and meaty texture, and white tuna with tender meat and mild flavour. They are ideal for both individual taste or for using on toasts and salads.

Güeyu Mar’s Canned Chargrilled Products are the product of Abel Alvarez’s fondness for quality cans and his obsession with innovating. After many years of research, he has succeeded in canning the seafood that he cooks on his grill, keeping its impeccable flavor, aroma and texture. He started braising and canning sardines and continued with razor clams, cockles, tuna and mussels. Now, he continues investigating new possibilities that will surely surprise us with their originality and courage.

For six generations and more than 150 years has been producing chocolate. Also passing down sweets, nougats from Modica and Sicily tradition – mostly of Arab or Spanish origin. In 2008, it was included in the list of the 100 Italian excellences by Eurispes.

Premana, village in Alta Valsassina valley in Italian Alps, with long history and tradition in mining and iron production, nowadays is well-known all around the world for knives and scissors production. In 1863 founder Ambrogio Sanelli, after the experience acquired as blacksmith in Venice, here started the manufacturing process of several types of blades, at the very beginning only for the local community but soon after for the whole Italy.
Products began to be appreciated soon: knives, axes, hammers, cheese tools and scissors.
From that time tradition and experience were handed down from father to son and the company grew contributing to the development of the import production district of our time.
Nowadays we focus on manufacturing high quality professional knives and kitchen tools, with a wide range of products, a good customer care and excell value price.

The best steel and a careful manufacturing process guarantee high quality products and standards.

Conservas La Brújula began its adventure in 1999. A project born out of the enthusiasm of Grupo Delgado, a corporate group linked to the tinned food industry since 1997.
They had the necessary enthusiasm, determination and passion to start a business that they wanted to bring about a significant change to the production of tinned food. It was both a dream and a difficult challenge that they were certain they wanted to undertake.
In spite of the uncertainty involved in embarking on a project of this magnitude, they were always very aware of the symbol that would guide them in this new adventure: La Brújula. A symbol that guide them and give them the greatest likelihood of success in this goal.

The history of the Toussaint family begins in 1996 when Pascal opened his first artisan bakery in Chenôve, city of greater Dijon. In 2005, Pascal creates a gingerbread, for which he will receive the silver medal in 2007, then the gold medal in 2008, elected Best Dijon Gingerbread by the Confrérie du pain épices de Dijon . Meanwhile, his wife, Corinne joined the company and, in 2008, she decided to promote this gingerbread, renamed “Honey and spice cake”, thanks to its incomparable softness. Creator above all, Corinne then developed artisanal biscuits, “Les Bons Sablés”, a range of handmade shortbread without any additives.

Mondega Natural Spicy Sauce is a completely handmade product, patiently made in Portugal. This unique, one of a kind product, is carefully and patiently made by hand from an ancestral recipe, using only the best natural products. After long maceration, followed by the separation of its “must” and filtration and selecting only the best, they obtain this product of limited production. Extremely tasty and balanced, it is like love, “which burns without being seen”. It will accompany you throughout the best moments of your life, at your table, and you will be able to share it with your friends and family with great pleasure. They traveled the world to find the best products and the best solutions, to offer the “best” natural spicy dressing, in the “best” package. And this took them “only” 6 years to achieve…! In Africa, they found the best “Bird´s Eye Chillies”, derived from real sustainable agriculture practiced by very small and poor farmers. They are proud to help them, offering them the seeds they need to produce about 50 times more chili peppers than the ones they buy. Its exclusive pipette allows them to control the amount they want to have on their plate.

Truffle Italia was born in Italy in 2015. It offers only the best Italian truffles, found daily and selected, from the truffle hunter to the final client worldwide.

Truffle Italia’s clean and pure products accentuate the fine taste of Italian truffle!


Each family member as they’re referred to on the estate has a particular role and task in the organization in order to keep the tradition alive. In their constant search for excellence, Finca Pascualete rigorously and exhaustively controls through handcrafted care, each step in the production of their cheeses. They do this from raising and fattening their own livestock, to milking and the treatment of the milk; hand compressing and daily turning the cheeses during their aging process; and finishing by hand packaging each cheese as it’s ready to be sold. They use the most modern operating systems to guarantee maximum health and hygiene standards for their products. With the drive of a young, dynamic, expert team, they have been able to adapt the cheese making recipes of the Extremadura ancestors, passed down for centuries from generation to generation, to the tastes and demands of today’s consumer.

In 1930, in the heart of Provence, a man named Marcel founded a company bearing his family name: PLANTIN. Since its humble beginnings, this family-owned company has established itself as the major supplier of truffles and mushrooms to France’s greatest restaurants.

From the United States to Japan, from Singapore to the United Arab Emirates, from the tables of the French presidential palace to those of the greatest chefs in France and in the world, including Jean Sulpice, Sébastien Lepinoy, and Julien Royer, numerous discerning customers turn to PLANTIN for their truffles and mushrooms.

One’s own story begins to take shape when, respecting the origins, one begins to walk without fear of moving forwards. This has always been the aim of Casa Sendra. The know-how of the best llonganissa craftsmen, the obsession to achieve perfection and the desire to make an impression that is unique, professional and of quality come together to produce the best sausage in the country.

Bahia de la Concha is a family-run business manufacturing mainly fish and seafood-based products. Focusing on the quality of the raw materials and on traditional recipes from their cuisine to make artisanal anchovies in olive oil, boquerones, cooked octopus, fish terrines, soups, cream soups, fillings and croquetas. The aim is to offer a wide range of products respecting sea flavours. With these products you can make a great number of dishes, pintxos, tapas, side dishes, etc.


A unique variety for its texture and flavor, which is grown with extreme care, without any chemistry and gets its exact acidity point only from the control of the pH of the plantation. In the factory, the absolutely artisanal process continues. With extreme dedication and delicacy the peppers are selected, one by one. They are roasted by hand to preserve all their juice. And finally, they are peeled and canned, also manually. An extreme quality with which they have earned, in their own right, on the charts of some of the best Michelin-starred restaurants in the country. And in this way, its fame transcends our borders to be part of the restaurants and delis of places as disparate as Canada, United Kingdom, Germany or Panama.

The history of Bornibus

In 1860 Alexandre Bornibus acquired a mustard factory located in Halles district, Paris. In just a few years, he became the King of Mustard in France and patented their way of sifting mustard and other substances. The company went through countless problems until it was bought by Casimex Fine Foods. Now, thanks to its vintage packaging and the refinement of its recipes, Bornibus is now stronger than before.

Paul and Pippa is more than a family of nice people who like everything natural, it is a lifestyle.

The history behind Paul and Pippa. ‘Paul and Pippa were the founder’s grandparents whom use to cook at home biscuits and crackers made with the best olive oil and locally-sourced ingredients and different flavours as tomato one for example. After the years, a will appeared, to recover these recipes and create a new brand based on the same values and transmit our Mediterranean way of life, but without forgetting a modern twist. Spending two years working on the biscuit recipes.

One thing was clear about from the outset was that they would be 100% artisan made entirely from natural ingredients, using real fruits and vegetables, and free from flavourings and additives. As true lovers of the Mediterranean, one of the main ingredients in the recipes would be extra virgin olive oil, the best oil in the world. With this common denominator, the creation of a range of biscuits, cookies and crackers with excusive flavours like lime, pure cocoa and salt flakes, natural coconut, apple and cinnamon, tapenade, tomato, parmesan, Manchego cheese, and for crackers basil, dill, smoked salt, Jamaican Pepper, etc… So much care went into each of the recipes that each flavour seemed to have taken on its own personality. Every day, products are made using traditional and artisan methods in a small bakery, where quality is lovingly controlled.

In 2017, two school friends, Jean-Baptiste & Romain, chose to modernize the “homemade, old-fashioned” pâté in their own way, by creating Les Conservistes. Eager to revisit the established codes of artisanal gastronomy, they come together around two complementary visions. To make the “glamorous pâté”, while retaining a traditional know-how, inherited from their roots in the South-West. In 2019, the Conservatives are getting bigger and welcome Yohan, a school friend and fervent supporter of the table and its pleasures.

Welcome to the surprising world of Les Conservistes.

Since the seventeenth century, the Giusti family has been producing Balsamic Vinegar, passing down a recipe that created a complex harmony of flavors and a product of excellence, appreciated all over the world. Creating an exceptional balsamic vinegar depends on the competence, experience and attention to detail and the lengthy period of aging. Proud of a know-how which has been refined over its 400 years of family history, Giusti combines both its respect for tradition with a sense of local corporate responsibility and a modern and sustainable production philosophy.
Agromar and its preserves are a reference in the north of Spain. A family tradition that has been maintained for three generations. With a close link to the Cantabrian Sea, this Asturian cannery offers gourmet quality products in international markets, preserving the most local know-how.

Eduardo Santillana and Carmenma Castro, a Peruvian-Spanish couple, passionate about Peruvian gastronomy and knowledgeable about its excellence and its basic food, “el ají amarillo” ―the Peruvian yellow chilli pepper―, decided to promote it in Spain and Europe.

To do this, they needed this basic and necessary ingredient in Peruvian cuisine, the aji amarillo, to be available fresh and not just frozen. After years of tests and research into the cultivation of aji amarillo in Almeria, and once a quality chilli pepper had been obtained, they first provided it to Peruvian restaurants in Spain and then to the general public. They have become pioneers in the cultivation of aji amarillo and other Peruvian chilli peppers in Europe with the quality and rigour necessary to promote these products.

La Sarita aims to celebrate Peruvian gastronomy and make its excellent and unique seasoning known to the public. This is why La Sarita sauces and creams have been created, inspired by traditional Peruvian recipes and other recipes where the mixture of chilli peppers and local products allow the general public to get to know the benefits of these chilli peppers and Peruvian gastronomy.

Raising the Peruvian dining experience to the highest level will always be La Sarita’s goal.

The Belfiore family has been farming since the 1800s. Their farm, the Masseria Mirogallo, sits on 70 acres of land in the province of Matera in the southern portion of Basilicata (a district known in ancient times as Lucania).

Matera is said to be one of the oldest cities in the world—much older than Rome. The region, which encompasses “the arch of the Italian boot”, was first settled during Paleolithic times, and the fertile, mountainous valleys were a very important food source area during Greek and Roman times.

The very fertile valley surrounding Matera is dotted with family farms, locally known as masserie. Since the 1800s, one of the largest farms has been owned by the Belfiore family, who specialize in the cultivation and preservation of heirloom varieties of fruits and vegetables from which they handmake very high quality pantry products.

Every Masseria Mirogallo jar is hand-harvested from the Belfiore fields, and the only preservatives they use are vinegar and salt. The plentiful summer’s bounty is transformed into the best the Lucanian land can offer.

Explore the Canasuc Paris a brand from France that is making sugar in all shapes and colors, from sugar shaped leaves, to smiley faces and hearts.

It is well known that love begins in the stomach. And love belongs to fine caviar as well as the excellent Balik salmon. That’s because the producer of a quality product needs to have expert knowledge and passion above all else. This is with this kind of passion where success is never taken for granted, the kind of passion where you question yourself and your quality standards every day. For this reason, Caviar House is producing the finest caviar and smoked salmon in the world for you today. Caviar House & Prunier combines tradition and modernity with the goal of achieving the highest culinary quality. Today, connoisseurs and those in the know all over the world rely on our historical expertise.

Maison de la Truffe, the jeweler providing the culinary diamond of truffle to the most delicate palates in France and abroad, was born in 1932 and since, they offer multiple varieties of truffles and truffle products.

It acts as an intermediary between truffle finers and packers/retailers, who visit the markets to identify the best truffles, thanks to their experience and ancestral know-how.

It was this know-how and experience on the ground that enabled Maison de la Truffe to instantly establish itself as a luxury reference for quality. Its shop on Place de la Madeleine has since become a meeting place for lovers of fine foods.


La Perla Gourmet is a company that was born with the vocation of offering a selected variety of high-end canned products, with special attention to smoked fish and seafood. From the most productive trays, selecting the best products by continuously monitoring the smoking and packaging process, tasks that are carried out in an artisanal way and respecting tradition. Offering to the gourmet clients a limited and high quality production, without chemicals or plastic of any kind that allow to complete the most select dishes at the most demanding tables.

Conservas Sotavento is a company of family origin born in the Galician town of Porto do Son, with a great seafaring and canning tradition. Cans are characterized by their high quality; careful with the product, local and sustainable. Keeping years of family based tradition, experiences, passion to produce the best products of sea. Treating the products with respect and pampering, without haste, so they can be enjoyed as if you had made them yourself.

Armatore Cetara

Searching Bluefin Tuna and Cetara’s Anchovies. It is an history of family and tradition, which starts with the first boat, Astore, to become the biggest tuna-fishing fleet in the Mediterranean Sea.


The name La Chinata comes from the name of the inhabitants of the village (Malpartida de Plasencia) where the company founder, Florentino Oliva, was born. Currently, the ”La Chinata” Smoked Paprika Powder has gained international prestige, exporting to over 50 countries and being present in main supermarkets and gourmet markets around the world.