About our Producers
Meet Peppe
Peppe, a passionate Sicilian farmer, is dedicated to producing the finest wheat, olive oil, and legumes. His love for agriculture runs deep, with legumes being one of his standout crops.
Quality is at the heart of everything he does—he values producing less, but always the best. For Peppe, farming is more than a job; it's about honouring Sicilian traditions and cultivating excellence from the land.
Meet Salvatore
Our tomatoes are grown by Salvatore, our farmer, who plants each seedling by hand and then handpicks each ripe tomato. The plants are watered with natural spring water from a spring on the farm.
We cook our sauce in a local kitchen with tomatoes picked only at the end of the Summer, meaning that they are perfectly ripe and need no artificial preservatives or additives. This is how sauce has been made over the centuries in Sicily.
Meet Max
Max, an olive oil producer nestled in the mountains of Sicily, is a master of his craft. His family owns an impressive 300,000 olive trees, spread across the rugged landscape, and they are always seeking to expand while maintaining an unwavering focus on quality.
Together, we've worked to create the perfect blend of extra virgin olive oil, using three prized Sicilian varieties: Nocellara del Belice, Tonda Iblea, and Cerasuola.
Max's frantoio (olive mill) is more than just a place of production—it's treated like a temple, kept meticulously clean and sacred, reflecting his deep respect for the olive-making tradition.
Meet Andrea
Andrea is an old-school Sicilian baker from Modica, a town famous for its unique chocolate. He runs a gelato shop, a bakery, and produces the iconic Modica chocolate, known for its grainy texture and rich, bold flavor. Passionate about his craft, Andrea works alongside his family to ensure every product meets the highest standards. Whether baking traditional pastries, making gelato from locally sourced ingredients, or creating the perfect Modica chocolate using ancient techniques, his focus is always on quality and authenticity.
His shops, where each item is crafted with care and attention to detail, reflect his belief that passion and quality should be at the heart of everything he does. For Andrea, it’s not just about food; it’s about sharing the flavors of Sicily with the world, one bite at a time.
Meet Aldo
Aldo started as a hobbyist beekeeper but turned his passion into an award-winning artisan business. Since 1998 his farm has been ICEA controlled organic.
The honey, fruits and nuts grow in clean air, soil and water at over 650m above sea level. No GMOs, preservatives, added acids, pectin, artificial flavourings, colourings or gluten.
Meet Gaetano
Our friend Gaetano makes our pasta with 100% Sicilian durum wheat. Gaetano has been producing Sicilian durum flour for decades. He supplies several bakeries and pasta makers in the region.
He is passionate about good quality durum wheat and always uses the most natural and healthier wheat for his flour and pasta. The pasta is dried for 72 hours at 40°C, creating an excellent product. It is "Trafilata al Bronzo", which means that it is extruded with bronze dies, creating a porous surface that makes pasta special for its extraordinary way of holding the sauce.