Bella di Cerignola Olive

Bella di Cerignola Olive

It is the largest olive in the world by elongated and bellied shape.

Bella di Cerignola is the largest olive in the world. Green or black in color, this typical Apulian variety has conquered the tables all over the world thanks to its high quality. Its cultivation has always been an important activity for Cerignola, a municipality in the province of Foggia, located in the north of Puglia, from which the fruit takes its name. In this setting, the Fratepietro farm cultivates these special olives, respecting the seasonal cycles of nature. To preserve the beauty and integrity of the fruits, the staff of the Fratepietro farm picks the olives by hand directly from the tree when they have reached the right degree of ripeness. Carefully selected, they are transformed and preserved in water and salt, according to ancient family recipes.


Bella di Cerignola is the olive by the oval and bellied shape immediately recognisable. The importance of the shape and the consistency of the flesh anticipates the tantalising and fresh taste. They are great when eaten alone, are the headliners in the aperitifs and accompanying cured meat and cheese based dishes. They are perfect with wine, the olives Bella di Cerignola enhance  cocktails giving them a particular aromaticity.

Our Taggiasca Olive Oils

Our Taggiasca Olive Oils

This limited production GRAN CRU “TAGGIASCA DI MONTAGNA ” comes from Taggiasca olives grown at an altitude of about 600 meters. Further from the sea, the fruits give an oil with a strong and fruity flavor, always maintaining the lightness and sweetness of the Ligurian oil.

This product has been selected among the 10 best Italian oils by Forbes magazine 100% Italian.


From the experience of Mastro Oleario Antonio Mela arrive these blends from expertly selected oils. From the most exclusive olives, through our mill to your table, every bottle is a concentrate of passion, tradition and want for excellence.

DOP Riviera dei Fiori


Made from the cold pressing of Taggiasca olives only, hand collected and milled before 24 hours, this is an extra virgin olive oil that passed sever controls and a panel test, an objective analysis of all the sensorial carachteristics.

At the taste the Extra virgin olive oil Riviera Ligure DOP Riviera dei Fiori has a sweet aroma, fruity and a delicate and full flavour.

Visually it’s yellow, medium high density and veiled. Cold pressed. The acidity is below 0,3%.

Pesto-Perfect Italy: Liguria

Pesto-Perfect Italy: Liguria

If there is one aroma that unifies Liguria—the region that arcs along Italy’s northwestern coast, joining France to Italy, Alps to sea—it’s Genovese basil.

Fragrant bouquets of basil line the stalls at outdoor markets and sit in windowsills, wafting a scent as pure as it is intense. And if you ask any locals the one food that showcases their world-famous basil, they won’t hesitate to answer: PESTO.

The leafy, sweet herb is protected by the European Union with DOP (Denominazione di Origine Protetta certification) status—meaning it has to be grown in this region.


The ingredients are few in a traditional pesto Genovese. But they need to be as specific as they are fresh: Parmigiano-Reggiano and Pecorino Sardo cheeses, Tuscan pine nuts, garlic from nearby Vessalico, salt, and extra-virgin oil from the region’s Taggiasca olives.

And, of course, bright green Genovese basil.


In Liguria, locals add a dollop of pesto to their minestrone soup and slather it on bread. But the most common way to consume it is also the most classic: on pasta—especially Trofie,  or twists,  which can hold on to the slippery pesto.


Balsamic Vinegar di Modena IGP

Balsamic Vinegar di Modena IGP

Traditional Balsamic Vinegar of Modena D.O.P.

Was born thanks to the long and natural aging of the cooked must of typical Modena grapes inside small barrels kept by families in the attics of their homes. The entire production process, from the cultivation of the grapes, their processing, aging and bottling must take place exclusively within the province of Modena.
Of a deep and intense dark brown COLOR, it manifests its DENSITY in a correct, flowing syrupiness. It is obtained from cooked grape must, matured by slow acetification, derived from natural fermentation and progressive concentration, through very long aging in series of vessels (barrels) of different sizes and woods, without any addition of aromatic substances.

It is characterized by a complex, penetrating BOUQUET and evident, but pleasant and harmonious, acidity.

With a traditional and inimitable well-balanced sweet and sour FLAVOUR, it is generously full and savory with velvety nuances, in accordance with its own olfactory characteristics.

“Our selection of vinegars comes from Acetaie  includes various vintages, suitable for hot or cold dishes.

Ruote Pazze (Crazy Wheels) Pasta by Benedetto Cavalieri

Ruote Pazze (Crazy Wheels) Pasta by Benedetto Cavalieri

Since 1918, From PUGLIA (APULIA) la Pasta CAVALIERI 

has been produced with the “Delicate Method” which ensures an absolutely natural consistency and preserves the typical flavor and precious nutritional values of good durum wheat.

  “Authentic family tradition for generations ” ; for decades mentioned by world-famous star chef

Benedetto Cavalieri Pasta is widely known for:

  • the rigorous selection of italian durum wheats that grow in purposely chosen fields especially on the hills of Apulia and Basilicata (South of Italy); the durum wheat is cultivated without the usual massive use of chemical fertilizers that increases the quantities at the expense of quality;
  • the processing method called ‘Delicate’: the long kneading, the slow pressing, drawing and drying at a low temperature permit to preserve the nutritional values of the durum wheat, its taste and typical flavour and to secure a completely natural consistency;
  • the keenness for pasta, the cure and the constant research for the best quality that the Cavalieri Family hands out from generation to generation.

We are very proud of it as, from generation to generation, it portrays the great Italian tradition in the best way. It can be found, with its name and surname, in the menus of the most careful restaurants and on the shelves of the best delicatessen and wine shops all over the world. The gourmets appreciate so much Pasta Benedetto Cavalieri for the “excellent grain flavour and delightful chewiness”                                                                                                                                                (Wine Spectator, Pasta Perfect)


Benedetto Cavalieri has been producing durum wheat semolina pasta since 1918. The company’s watchword has always been “quality”, which means wheat only from Puglia and Basilicata, perfect machines for working pasta, bronze dies and slow drying in dedicated rooms. The result is an amazing pasta, with a beautiful color of ripe wheat, rough to the touch and fragrant.                                                      ( MagazineFood 2022 )

The rigorous selection of Italian durum wheat and the processing method defined as “delicate” make it the interpreter of the great Italian tradition.                                                                                          (Forbes Magazine 2020)

Pastas Felicetti on the roof of the world

Pastas Felicetti on the roof of the world

PREDAZZO, Italy — A half-mile above sea level in the Dolomites, the fourth-generation pasta maker Riccardo Felicetti is leading a quiet revolution in the Italian pasta industry.

Making pasta in the heart of the Dolomites. A challenge started by Pastificio Felicetti in 1908 thanks to the intuition of grandfather Valentino to use spring water for the dough and the pure mountain air for drying.

A true specialty of Trentino Alto Adige, as FELICETTI likes to say “LET’S MIX THE FLOUR WITH THE SKY”

Pastificio Felicetti is a 21st-century marvel, bristling with arrays of computer controls and a small army of seemingly autonomous robots that manipulate pallets of penne, rigatini and spaghetti with uncanny speed and precision.

But the real change Mr. Felicetti and other small pasta makers are creating is something more fundamental: using durum wheat grown exclusively in Italy.

The move is paying off in flavor and sales, capitalizing on growing interest in expressions of terroir and feeding Italian pride at a time in which the country could use it.

One might assume, on opening a box of pasta marked “100 percent durum wheat, made in Italy,” that all the grain used had been grown in Italy.

This is nothing new. In the early 1900s, Mr. Felicetti said, the nation imported about four-fifths of its durum wheat from Russia. After the Russian Revolution, Italy began importing grain from North America, and later, from Australia and other countries.

The reasons have to do with both appetite and geography. Every year, an Italian eats on average about 60 pounds of pasta (compared with about 20 pounds for an American). Although Italian farmers grow an enormous amount of durum wheat — four million tons annually — they cannot meet the domestic pasta industry’s demand, which requires five million tons or more. 

While the bigger pasta companies cannot subsist on Italian wheat alone, for smaller manufacturers, it is an increasingly appealing option.

Mr. Felicetti began his foray into domestic wheat 16 years ago, inspired by another Italian specialty: grappa. In the early 1970s, Italian distillers, which had long made virtually indistinguishable grappas from mounds of undifferentiated grape pomace — the freshly crushed skins, seeds and pulp — began using the carefully selected pomace of single grape varieties.

“Once, there was grappa, period,” Mr. Felicetti said. “Now there are monovarietal grappas — chardonnay, pinot nero, etc.” He added: “Around 2000, I began thinking you could do something similar with pasta. Instead of using a mix of Italian and imported grains, we could use monovarietal grains, grown in a specific place. Certainly, it would be a lot more complicated, but it would have a distinctive value and a competitive advantage.”

In 2004, after extensive experimentation to determine which wheat varieties performed best in particular regions, Pastificio Felicetti  began manufacturing a line of pasta called Monograno, or “one grain.” Tasting notes on the packaging resemble the jottings of a sommelier: “stone cooked bread, butter and bamboo shoots” or “peanut butter and red date.”

Pastificio Felicetti makes about 400 tons of Monograno pastas annually, about 15 percent of its total production.

“In 2014, its Monograno Spaghettoni, made from a variety of wheat called Matt, grown in Apulia in southern Italy, won the Specialty Food Association’s Sofi Award in the pasta, rice or grain category. Another Monograno pasta won the same prize in 2016″

              The New York Times

“Felicetti on the roof of the world with the biathlon world champion Lisa Vittozzi
The Italian champion Lisa Vittozzi won the Biathlon World Cup in Canmore (Canada), becoming the second Italian ever to win the title.  Alongside her was Felicetti’s high-altitude pasta, which had supported the athlete as a sponsor for four seasons”.