Our producers
Cristina
Rice is an those ingredients that’s both easiest thing in the world to cook and, frustratingly, the hardest. It depends, entirely, on what kind of rice you’re using.
Carnaroli is a medium-grain type from northern Italy. It holds its shape and its rich starch content when cooked, perfect for risottos, salads, soups, and even cakes. We source our Carnaroli from Cristina. Over a decade ago, she switched from real estate to rice farming, a stark change prompted by her father-in-law Luigi’s request to take over the old family farmhouse near Novara, a town surrounded by lush rice fields. With no prior farming experience, Cristina embraced the challenge wholeheartedly.
Her secret to producing exceptional rice lies in the traditional aging process. Carnaroli rice is left untreated for a year, a method dating back to ancient times. This aging allows the grains to expand and reduces starch and mineral loss during cooking. The result: Rice that doesn’t stick together, maintains its size, and resists overcooking.
Cristina's dedication has paid off. Her Carnaroli rice is served in some of the world's finest restaurants. Her transformation from city life to the rice fields has taken Carnaroli to new heights.
We’re proud to partner with her, and even more proud to supply her exceptional rice.
Giuseppe
The Vitali family have been curing meats for generations. At the moment, it’s Guiseppe’s in charge. Over hundreds of years, the family have been perfecting their craft–blending their deep agricultural roots with a passion for pig farming.
Since 1957, their meats have been a beacon of quality. They grow their own feed grains, raise Italian pigs on their eco-friendly farm, and process everything in their cutting-edge lab..
Guiseppe’s dedication to quality shines through every step. Their allergen-free products, all sourced locally, go straight to restaurants and specialty shops, ensuring top-notch freshness and flavour. From their renowned Ciauscolo PGI to premium hams, each item reflects their commitment to quality, free from colorants and preservatives.
The Vitali family’s prioritise tradition to keep their cured meats true to the rich culinary heritage of Marche, delivering authentic flavours with every bite.
Simone
Castello di Serravalle is a quaint village on the slopes of the Bolognese hills. Since 1964, this village has been the home to Salumificio Franceschini: a family-run producer of cured meats.
For over 60 years, Salumificio Franceschini remains a go-to for those seeking authentic Italian flavours. Now in its third generation, the family continues to produce high-quality cured meats using only the best Italian ingredients from a certified supply chain.
One of their most beloved products is their Mortadella. It’s made with the finest cuts of pork and just a few real ingredients—no artificial flavours, sugars, or additives.
Every step of the process is handled with care, from the meticulous preparation to the slow stewing that enhances its natural aroma. The result is a mortadella that’s pure, authentic, and easy to enjoy—easy to slip into a sandwich or added to a charcuterie board.
For Simone, simplicity isn’t just a buzzword—it’s a way of life, a commitment to quality, and a celebration of true Italian taste.