• Birra San Girolamo

    Birra San Girolamo

    San Girolamo beers are born from the ancient wisdom in cultivating the land, the love for its finest fruits and the meticulous care in every phase of production. All the scent of Tuscan nature and the strength of its history of courage forge the character of this company which is located on the sunny hills of Arezzo. Here, tempered by the north wind and caressed by the mistral, the most vigorous hops and the most golden barley grow, which a few meters from the plantations transform their fruits into the nectar of the "agricultural spirit" of San Girolamo. The long agricultural tradition of the Giannini family is combined with the most ardent passion for beer of the two young master brewers who have collected the legacy. A zero-meter natural alchemy, the pride of quality in the world of one of the finest beverages in human history.


    The name of the agricultural brewery originates from the Saint to whom the ancient family chapel dating back to 1700 was dedicated: San Girolamo. A recurring name in the Giannini family which today seals an activity that pays homage to its long history and tradition. In a land of arms and battles, a place of eternal clash between good and evil, a good spirit but with a terrifying aspect has always remained to protect the house and guardian of his fortune. Right there, on the facade of the chapel you can still see the ancient coat of arms that depicts it: a bas-relief mask that represents an ancient Christian symbol. A spirit casts out demons which today is also the symbol of the agricultural brewery and its "agricultural spirit".


    The company is located in the heart of the Valdichiana, at the foot of the Cavadenti hill, where the water from which our beer derives its clarity is born. A corner of paradise from which you can see the mill adjacent to the brewery as well as the ancient chapel and the home of the master brewers who live and work here. Opposite, the view opens onto the hops grove and all around the silvery expanse of olive trees. Not far from the barley plantations. An enchanting place to visit and where you can also taste freshly brewed beers in a unique atmosphere.


    The beer is obtained from the marriage between our golden barley and the finest hops. In fact, only the best are harvested and only when they have each reached the right degree of ripeness. A perfect alchemy made such by a small secret: expert control of the entire production chain; this is what gives our beers a unique and intense aroma.

    But first the barley is ground and immersed in hot water to allow the enzymes present in the heart of the grain to transform starches into sugars. Then the threshers, or the now exhausted barley, are filtered to obtain clean must.

    Only during the boiling phase is the selected hops added, then filtered through the whirlpool or vortex. At the end of the process the must rests in vats for about a month where its fermentation begins. Finally, the beer is bottled with a very small addition of sugar to create co2 inside and only after another three weeks can it be finally enjoyed.

    Only the patience and care of each single phase guarantees the quality of San Girolamo beers. In fact, the processing cycle lasts about 2 months and the reuse of exhausted threshers in the nearby farms guarantees the sustainable cycle respecting natural processes.

  • Boscovivo


    Boscovivo was born by Alfredo Landucci and Franca Bianchini in 1982.

    It all began with the passion and love for a product of the earth known throughout the world as the diamond of the kitchen: the truffle. Over the years, in addition to selecting and promoting the authentic Italian truffle, the inspiration of the Landucci family has given life to a wide range of products, with truffles with a unique flavor.

    In 1992, on the occasion of the conference organized by Boscovivo “Does French Cuisine have Tuscan Origin?” The Le Ricette di Caterina line was launched, under whose brand there is a rich range of traditional Tuscan products.

    The heart of Boscovivo's business is the continuous improvement of products and the satisfaction of customer needs. The excellent quality of Boscovivo products has been recognized by the highest authorities in the Italian and foreign culinary sector, receiving numerous awards.

  • Buccelletti


    The Tuscan winery of the Buccelletti family is a winery with ancient traditions, located in the beautiful Valle di Chio, in Castiglion Fiorentino, in the province of Arezzo. Here the particular environmental conditions favor the production of excellent Valdichiana DOC and IGT Toscana wines and a precious extra virgin olive oil.

    The company, managed by the women of the family, extends over an area of ​​60 hectares, 6 of which are dedicated to vineyards located on marly land at an average altitude of 330 m above sea level facing south. The main cultivated varieties are: Sangiovese, Canaiolo, Syrah, Merlot, Aleatico, Trebbiano, Grechetto and Vermentino. The green selection of the bunches, the choice of grapes during harvesting by hand, the careful processing in the cellar that combines modern technologies with ancient wisdom, ensure that our wines express the character of the territory.

    The winemaking process

    The vinification takes place in our cellar, where the vintage wines Paggino, Albestre and Arrone are aged in steel and cement, while those for aging Poventa and Merigge are aged in French and Slovenian oak tonneaux with a controlled alternation to ensure that the wood never prevails over the varietal characteristic of the vine. Come and discover the secrets of the production of our excellent Tuscan organic wines through an interesting guided tour of the cellar.

    The Buccelletti farm and winery in Castiglion Fiorentino (Arezzo) has moved towards the conversion of its land for the cultivation of vines and olive trees in order to produce grapes and olives from organic farming. Thanks to the favorable microclimate, the southern exposure of the land and the care taken in cultivation, Buccelletti wines and extra virgin olive oil are of the highest quality and appreciated all over the world.

    Tuscany and the Valle di Chio are excellent land for growing grapes thanks to the exposure to the sun and the ideal microclimate due to the protection given by the hills surrounding the valley. These natural characteristics protect the vines from fungal and parasitic diseases by facilitating the production of organic wine, which is why we are converting the vineyards to obtain organic grapes.

    The 6 hectares of vineyards are located at 300 meters above sea level. on Tuscan hills with marly soils, planted at high density (6000 plants per hectare) with a spurred cordon training system. The main varieties are: Sangiovese, Canaiolo, Syrah, Merlot, Aleatico, Trebbiano and Vermentino.

  • Camperchi


    Camperchi is located in the heart of the Tuscan hills, near Arezzo, and produces high quality wines, the synthesis of the perfect balance between the great Tuscan tradition and the most innovative technology.

    Camperchi means "Fields of Hercules", because a temple dedicated to the mythological hero stood here in ancient times.

    But the context and the legendary references are just some of the elements that give Camperchi wines a particular energy.

    The main ingredient is the love for the territory and our passion for wine, which allow us to keep the soul of Tuscany intact in every bottle.

    Tuscany is the Italian region where the winemaking tradition has best maintained its continuity.

    Located between the Tyrrhenian Sea and the northern Apennines, it enjoys a typically continental climate

    which allows our vineyards to best express their character.

    Sangiovese is the most important indigenous grape variety, used to produce some of the greatest wines of this land.

    The vineyards have their roots on rocky hills between 400 and 600 meters above sea level and are mainly exposed to the south.

    Treated with the utmost attention, their cultivation takes place through high-density plants (6000-8000 plants per hectare), to ensure low yields and high quality of the bunches. Each Camperchi vineyard has a distinct personality, which gives the grape unique characteristics.

    The cellar is the beating heart of Camperchi: the magical place where the oenologists follow the entire process of transformation of the must into wine. The great Tuscan tradition, represented by conical wooden vats, blends perfectly with the most modern production technologies of large steel vats.

    At Camperchi they do everything to respect our grapes. They harvest each bunch by hand and only use non-invasive production methods.

  • Caseificio Matteassi Onelio

    Caseificio Matteassi Onelio

    Caseificio Matteassi Onelio was born in September 1965, as a small family business, by the hand of Onelio and his wife Annetta, and thanks to their commitment and their passion, which they have managed to pass on over the years to their children and grandchildren, they have managed to create a range of cheeses that maintain a strong link with the territory and the traditions of the Valdichiana and Tuscany in general, becoming a historic company for the whole territory.

    The milk used for Matteassi cheeses is strictly Italian and comes exclusively from neighboring areas such as the Crete Senesi and Valdichiana Aretina and Senese as well as the surrounding area of ​​Lake Trasimeno. The selection of the farmers who give the dairy is scrupulous and selective as the farms must meet certain quality standards imposed by the Matteassi dairy.

    The quality of the products is guaranteed by the harmony between tradition and modernity, in fact cutting-edge machinery are used, but preferring, where possible, the craftsmanship of manual processing.

  • Note Di Nero

    Note Di Nero

    A story of passion and authenticity

    Note di Nero is a brand of A.B.C.D. - Aceto Balsamico Condimenti e Dintorni, protagonist in the world of balsamic vinegar production, born from the deep and authentic passion for the symbolic product of a territory, that of Modena, and its culture.


    A constantly updated tradition

    Note di Nero produces balsamic vinegar using traditional wooden barrels made by master craftsmen and leaving it to mature for a long time, until a first quality product is obtained. Note di Nero takes up the challenge of producing balsamic vinegar by combining the industrial process with observance of the specifications: the result is an excellent product from a gastronomic point of view, made in compliance with the highest hygiene and quality standards. A careful selection of the best raw materials guarantees a genuine and uncompromising product.


    A touch of authenticity for each dish

    The Note di Nero range of balsamic vinegars and condiments was created to follow and inspire the evolution of tastes, bringing together tradition and modernity. Preserving the spirit of the balsamic vinegar, the products are always adapting to new ways of use, for an inimitable flavor on every occasion.


    Balsamic vinegar: the history

    Yesterday as today, Note di Nero balsamic vinegar originates from grapes, a cultivation that has been practiced in the Modena area since pre-Roman times, from the cooking of the must and the acetification process. The resulting vinegars have been consumed for centuries by people from all walks of life as condiments, thirst quenchers and medicinal remedies.

    The development of the vinegar art knows no interruptions between antiquity and the Renaissance, but it is from the beginning of the 1600s, when the Estense court was established in Modena, that we have news of a vinegar with characteristics of flavor, perfume, color and density similar to those of today's balsamic vinegar. The dukes and patrician families of the city jealously guard the vinegar factories, a real heritage to be handed down where the precious condiment is perfected generation after generation.

    The definition "balsamic" appears for the first time in a document from 1747, but its fame has already spread for some time, given that Modena vinegar is in demand by kings and emperors of Europe. In the following century, scientists and scholars spread their knowledge, decreeing its success.

    A long story that Note di Nero continues every day in the wake of tradition.


    The wooden barrels

    After cooking the must and bacterial fermentation, Note di Nero Balsamic Vinegar of Modena slowly matures in artfully crafted wooden barrels. Oak, locust, ash, chestnut, cherry and mulberry: each of these woods gives the balsamic vinegar a characteristic aroma and a particular structure.

    A natural process that is only successful in the particular climate of the Modena area, with hot and humid summers and harsh winters. Every winter, the new must is placed in the first barrel, while the contents of the following are gradually decanted into the next barrel to replace the part evaporated during the summer. It is only after completing the maturation in contact with all the woods that the product obtained from the last barrel becomes Note di Nero Balsamic Vinegar of Modena.


    Traditional and IGP

    Note di Nero produces Balsamic Vinegar of Modena PGI (Protected Geographical Indication) and Traditional Balsamic Vinegar of Modena PDO (Protected Designation of Origin) in compliance with the regulations.

    For the Balsamic Vinegar of Modena PGI, Note di Nero uses only cooked must and first choice wine vinegar, leaving the product to mature in oak barrels for no less than 60 days.

    Note di Nero Traditional Balsamic Vinegar of Modena PDO is made in compliance with a specification that provides for a long cooking of the must, made with grapes from vineyards selected only in the province of Modena, and aging in wooden barrels, with subsequent decanting, for no less than 12 years.

  • Oleificio Toscano Morettini

    Oleificio Toscano Morettini

    The Tuscan Oil Mill Morettini is one of the most advanced companies in the national panorama for the production, packaging and marketing of extra virgin olive oil.

    It all began in 1950 from an intuition of Armando Morettini who, at the end of the war, obtained a license to trade food products from the Municipality of Monte San Savino. The area where he lived, the Valdichiana, was in fact rich in producers of quality Tuscan oil and other foodstuffs, so he began to select their best products, load them on his cart pulled by a bicycle and market them to the families who lived in the countryside. . Armando's inspiration, passion and dedication in carrying out this activity quickly found success and, consequently, the door-to-door of the early years was replaced by a permanent job in the markets and fairs, managed with the constant support of his wife Elvia.

    It was no longer Morettini who went to the customers, but the customers were looking for Morettini.

    A fundamental element for the success of the oil mill is the fortunate location in the heart of the Valdichiana, on gentle hills characterized by favorable soil and climatic conditions that allow the presence of many varieties of olive trees: frantoio, moraiolo, leccino and corregiolo.

    For almost seventy years, our priority has been to guarantee a high quality extra virgin olive oil with a perfect balance between all its flavors. The basis of the entire production process is represented by the direct and indirect collaboration with numerous oil mills in Tuscany and central Italy, identified over the years for the quality of their olives and for the ethics of their work. This careful selection work allows the production of a Tuscan oil with a different balance between fruity, bitter and spicy with which we can satisfy the tastes of individual markets and individual customers, offering a catalog full of many brands each characterized by its own peculiarities. Among these stands out the San Savino brand which was born in 1986 and which today represents one of our leading oils.

  • Pasta Toscana

    Pasta Toscana

    Born from the intuition and continuous research of Pastificio Fabianelli, our pasta, in addition to having excellent organoleptic properties, helps to preserve health, facilitating digestion and the prevention of cardiovascular and metabolic diseases. High quality durum wheat from a certified supply chain of Tuscan and Italian farmers meets the purest water of our land to offer a product that respects man and the environment.

    The scrupulous selection of raw materials is only the first step of this wonderful journey that the Fabianelli family has been handing down with passion and dedication for over 150 years.

    Path that culminates with bronze drawing and slow drying at low temperature, in order to keep the nutritional properties of the grain intact and giving the pasta a scent, texture, flavor and roughness that are a real joy for the palate.

    Everything starts from Tuscany: here high quality durum wheat is grown, here the spring water flows to knead the semolina, here is the modern factory where the pasta is processed and bronze drawn, here the ancient art of the Pasta Masters for over 150 years.

    Tuscany is the soul of this pasta, which contains its authentic and genuine essence. The selection of the best durum wheat, grown according to the most correct agronomic techniques of integrated agriculture, is a guarantee of quality and a starting point for a short supply chain entirely developed within the region. Here, to be exact in Castiglion Fiorentino, an enchanting village near Arezzo overlooking the Tuscan hills, the Fabianelli family carries on a passion, that for pasta, which was born in 1860 and has been handed down for four generations since then. bring to the table the authentic flavor of the most loved dish of Italian cuisine.

  • Salumeria Di Monte San Savino

    Salumeria Di Monte San Savino

    For 50 years Salumeria Di Monte San Savino has been producing cured meats of the great Tuscan tradition.

    It all started in a small Savinese delicatessen where Walter Iacomoni learned the canons of the trade and developed the art of a master butcher.

    Working hard without ever giving up on the vocation for quality, over the years the first sausage factory was born from the small family delicatessen: Mrs. Rosina and Mr. Walter have been joined by the children who now run the company.

    The commitment of Salumeria Di Monte San Savino is for the absolute quality in the choice of raw materials, only meat from Italian farms, in the careful and artisanal processing such as cooking in the wood-fired ovens of its famous porchetta, still today flavored and cooked according to the rules of a tradition handed down from father to son, of which the family has always been the proud guardian.

  • Sapori Della Valdichiana

    Sapori Della Valdichiana

    Sapori Della Valdichiana is a family-run business that for over 50 years has been offering typical food products such as porchetta, hams and sausages, all seasoned in a natural and organic way.

    The company was born from the dream of Aldo Iacomoni, butcher and breeder who in 1960 opened the butcher's shop in the central square of Monte San Savino, a beautiful hilltop village in the Arezzo countryside, to sell the meat of the animals he raised with love and passion.

    The success of the flavors and the quality of the meats achieved an echo throughout Tuscany. The need to expand production gave birth to Sapori Della Valdichiana, his company which today exports the authenticity of the authentic flavors of Tuscany abroad.

    True connoisseurs cannot help but appreciate the art perfected by Aldo in choosing, cutting, stuffing and cooking the best pieces of meat, whose flavor conquers hundreds of customers every day.

    The company has distinguished itself over the years thanks to the offer of products obtained from pork meat of Cinta Senese DOP, its tasty organic products and thanks to the processing of the precious Chianino beef IGP V.B.A.C.

    Since 2016 Aldo has enriched the production with the processing of the “Tuscan wild pig”, a fine meat that has obtained the supply chain certification.

    Immersed in the pristine hills of the Valdichiana, they carry on the food tradition of this ancient land, keeping the traditional production systems intact with constant attention to hygiene by subjecting all stages of production to the most sophisticated controls.

    With patience and love Aldo Iacomoni raises his cattle with vegetable flours, locally grown cereals and acorns from the surrounding woods.

    The passion and desire to pass on the authentic flavors of his land to subsequent generations led Aldo to the recovery of a breed that is almost extinct: Cinta Senese pigs whose farms come from the woods near Monte San Savino in Tuscany.