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”.
Hazelnut, heart-friendly dried fruit

Hazelnut, heart-friendly dried fruit

Round, delicate and of high quality; this is the prized IGP Piedmont Hazelnut, born and grown in the magical hills of the Langhe, a very unique Land that gives excellent products: the Piedmont region.

The IGP Piedmont Hazelnut is the best nature can give us; its delicate and persistent taste, its unique flavor and distinctive aroma make it the most valuable Hazelnut in the world.

It is round, gentle and from the Langhe, the most famous hazelnut in the world

The Hazelnt Piedmont IGP from the Langhe is considered the most aromatic in the world, thanks to an alchemical mix of elements that distinguish the hazelnut groves along the ridges of the hills of lower Piedmont.

It is the climatic conditions that make Piedmont, and more precisely a narrow area between the hills of the Langhe, Roero and Monferrato, a land with a high hazelnut vocation. An attitude known already at the end of the 19th century when the arrival of phylloxera and downy mildew left no escape for the vineyards so widespread in this corner of Italy which was reborn thanks to the agronomist Emanuele Ferraris who aimed at greater productivity and better resistance to Hazel tree pests.

The Piedmont IGP hazelnut from the Langhe. Why is she called round and kind?

The Piedmont hazelnut cultivar which has obtained PGI designation already in 1993.

But you have to climb several hundred meters above sea level and arrive where the last vineyards fade away and a labyrinth of climbs and gullies dotted with woodland spots begins to reach the area where the cultivation of hazelnuts finds its maximum expression: the Alta Langa. This triangle of land is home to 57 municipalities perched on its hills which are the only ones that can attribute to their hazelnut production the additional specification “delle Langhe” to the indication of the PGI, an identifying denomination of the cru approved in 2019 to enhance the exclusivity of geographical origin. In this area it is the organic composition of the soil, the right exposure to the sun and the altitude which reaches up to 700 meters that creates a microclimate that makes “hill hazelnuts” extraordinary, giving them strong floral and honey notes, fruity aromas and spicy aromas, which make up a rich, broad, complex bouquet.


Genesis of the best in the world

Villages frozen in time, vineyards as far as the eye can see and rows of orderly rows outline the landscapes of the central hills of Piedmont, with exceptional beauty and culture and for this reason included in the list of World Heritage Sites by UNESCO. Here the human element, often prevalent, has been able to respect the natural vocation of the lands which still host quality agriculture. The hazelnut is inserted in this context, an Italian excellence (of which Piedmont is, after Lazio and Campania, the third region in terms of production) which begins from the earth and passes through techniques which, combining productivity and sustainability, have allowed the hazelnut grove to become productive already in the third year after planting, to reach maturity in the seventh and to last several decades.

“It is above all the roasting that personalizes our hazelnuts which are processed following the specificities of each batch. The ice cream makers who choose them are surprised by the value of the fruits that we process in purity and by the quality of the product guaranteed by the continuous checks that take place during all phases of processing”.


“The IGP Piedmont Hazelnut expresses itself perfectly in pastry making but gives its best even if interpreted in an ice cream version”.
It is the secret of famous chefs !