Relanghe is a small production, artisan-made dessert company located in Piedmont.
The company was founded in 1994 by the Ceretto family, after already mastering winemaking, left them with the need to bring such dedication and expertise to hazelnut production.
The company is proud to serve the markets high demand without compromising the quality of their material: the Piedmont Hazelnut I.G.P.
In 1935 Cesare Rondolino purchased Tenuta Colombara, renowned for its fertile land and availability of water. The farm was then particularly suitable for the art of growing rice. In 1971, Piero - Cesare’s son - joined his father and toghether they dedicated themselves to the cultivation of rice in a traditional manner.
Since 1991 the family made the bold decision to select only one type of rice, the Carnaroli, which at the time was very little-known but now is representative of the Italian gastronomic culture. Soon thereafter, Piero’s children Umberto and Anna became involved in developing Acquerello.
It’s the story of a journey that started by being taken as a challenge from a small town in the Langhe to the United States.
As a young man, Beppe came into contact with a world made of excellent raw materials and traditional recipes and thanks to his tenacity and cooking passion, he began his training at the Savona Hotel in Alba.
At a very young age, his first cooking steps were taken in large kitchens of a well know restaurant, a restaurant that in the 50s was the reference point for all white truffles lovers and source of great recipes of the Piemonte culinary tradition.
ITALIANAVERA is a young company that produces and transforms into sauces and preserves the best varieties of Italian tomato.
The selection of tomatoes in the countryside, the choice of the perfect ripeness and the craftsmanship, with a high incidence of female labor, is the characteristic that makes all their preserves “true”, with that taste that brings you back, in a just bite, back in time.
The sauces are 100% Natural, made with fresh Italian tomatoes, without preservatives or sugar. They do not contain gluten and are Vegan Friendly. They are composed exclusively of fresh Italian ingredients, which are processed by hand, Italian extra virgin olive oil, and no type of tomato paste and / or water or thickening products are added.
PANDOLIO AND ANGELO’S HANDS
This is a hand-made story. The hands belong to Angelo Franco, the story of Pandolio. It is a story typical of Liguria, about learning to make something good from something that is usually thrown away or rejected.
We are in the west, in the province of Imperia, at San Bartolomeo al Mare, the land of olive mills and olive groves where a delicate oil with low acidity is produced. Here all the olives are taggiasca olives. Angelo was still a young boy, son of Flavio, a well-known butcher, when he went to visit his uncle a pastry chef.
One day he saw him collect the deposits of olive oil. Instead of throwing it away as his uncle usually did he began to mix it with flour, sugar and a little bit of Vermouth wine before putting the dough in the oven.
In the Cinque Terre, your eye can see both the sea and the chestnut trees, both the acacia woods and the surrounding heather and vineyards. Above everything is the vibrant beating sun.
Andrea Sottanis is a beekeeper by choice, destiny, and vocation. “I learned to know the bees. You have to get inside their mind flow in order to spend time with them. Beehives are perfect societies, in which every individual has its own role. They’ve taught me more about respect for nature, and by working with them, I have come to know the fragile, mysterious, and beautiful balance of this place, one of the most outstanding terrains in the world."
The story belonging to Franco Boeri ( Roiis the old family nickname) begins from afar. The Roi di Badalucco olive oil mill, in the heart of the Argentina Valley in Imperia, has an unforgettable date of birth, 1900.
“This was a land of coal, hunger and olive groves. Now the people who work the land have been rediscovered but until recently the stories of those men and women were forgotten stories. My great grandfather owned the town olive mill, we are a family of olive pressers.”
Don Gesualdo is one of the most famous characters created by the Sicilian writer Giovanni Verga.
He is the symbol of traditional food and Sicilian flavors, made with the extraordinary products cultivated and created on the Sicilian land. He is has a fine nose for the scent of homemade meals. Don Gesualdo represents the land, both through his tastes and his writing.
Don Gesualdo is Verga, Sicily, sunny fields, and wild prickly pears. Don Gesualdo is timeless tradition and taste.