Our pick of Italy’s micro-producers, shipping direct to you
Pietro d’Amico: Fourth- and fifth-generation olive oil producers, Pietro and his daughter Vita squeeze their green gold from centuries-old trees in Puglia, including one so precious that the olives are pressed and left to settle, until the oil pools on top.
Franco and Martina Macchiavelli: Franco and daughter Martina run La Salumeria di Bruno e Franco, our favourite deli in Bologna. This is Italy’s most famous region for food, and as well as making their own pasta and cold cuts, they curate Emilia Romagna’s best products – from prosciutto to parmesan – for their faithful clientele.
Ilaria Marino: Ilaria is our grains and pulses specialist. Since 1996 she’s been growing everything from chickpeas to beans we’ve never heard of, and ancient Italian grains, on her organic farm in northern Lazio.
Antonietta and Angelo Peddes: Time for something sweet. The Peddes family has been making nougat for over a century, high in the mountains of Sardinia. Today, matriarch Antonietta (pictured with her late husband) continues to make it – just honey, nuts and egg white – while son Angelo and his bees provide the honey.
Simone Veneri: Simone’s dad set up a small vineyard and olive groves in the hills outside Spello, a medieval town in Umbria near Assisi. Today, Simone carries on the tradition, producing oil that’s high in healthy polyphenols, as well as organic lentils.
And the people you’re helping:
On 30 October 2016, the area around Norcia and Castelluccio di Norcia in Umbria – one of Italy’s most famous foodie areas – was devastated by Italy’s biggest earthquake in nearly four decades, registering 6.6 on the Richter scale. Much of the area has yet to be rebuilt.
Because, if you’re on this website, we know you love food, we make a donation to a local charity on every order. It goes towards rebuilding Castelluccio di Norcia, the village where many of the pulse-growers live and work. If you want to make a personal donation as well, please email us and we will let you know how.