It was 1846 when our horses Bruto, Baiardo and Bello began exploring the land in Sannio, looking for the best durum wheat. Each journey began and ended in Benevento, on the historical San Cosimobridge which allowed the road via Appia to cross the river Sabato and reach our ancient mill. The water from the river turned the mill wheels and Antonio Rummo began to make its own pasta in via Dei Mulini (Mill Street), making good use of the earth’s natural gifts with talent and passion.
In times gone by, Benevento was a strategic site for the ancient craft of the miller. Merchants of the time, who sent their grain from “Capitanata” (today the province of Foggia) to Naples via Benevento took advantage of this to transform it into flour of the highest quality.
Today, after over 160 years, the ancient Rummo pasta factory of Via deiMulini has become part of the old town of the city of Benevento and testimony of an ancient tradition. It’s thanks to this upheld tradition and the experience of six generations of master pasta-makers that RummoLentaLavorazione® was born.
We select only the best durum wheat that nature has to offer, the only wheat able to ensure our pasta has the right protein content. Our pasta is only made with the purest water from the Sannio valley.
14.5% PROTEIN COMPARED TO 12% OF THE ITALIAN MARKET LEADER.
Since purchasing Scovia in 1968, the Butcher tradition and quality workmanship have guided our investments and acquisitions, making the group a leader in the industry. For three generations, the work of the Bigard family and our 14,000 employees has been rooted in a single raw material: Pleasure.
The pleasure we take, from farm to fork, in selecting, exacting, enhancing, creating and sharing the Art of Meat with everyone who, like us, sees meat as the most beautiful products. At BIGARD, breeders, artisans, shopkeepers, food companies, restaurant chefs and consumers alike find the quality, standards, and know-how of a great name in the world of meat.
Les Frères Marchand story is first and foremost the story of a family. It begins with one of the most ancient “Houses” in the eastern France, the secret of which have been passed down for six generations.
Just as much, it is a story of lasting brotherhood. It is evident by how the three brothers have always equally shared their skills, ideas and “House”.
It is also the story of refined French taste that the brothers claim and nourish through a network of small producers.
It the story of tastes, flavors, local products, distinctiveness, cheese and cooking traditions.
It is the story of passion, among which you will find cheese maturing, but also the story of big game, poultry, foiegras and wild salmon….
It the story of recipes inherited by the woman in the family: the story of recipes to keep alive, to record and to invent …
It is the story of Lorraine region and the revival of its forgotten cheese – onces such as the Gros Lorrain.
It is a worldwide story. From Belgium to Italy, from Holland to Hong-Kong, from Germany to japan, Les frères Marchand have been travelling all around the world to purchase, promote and learn.
Andresy Confitures has always been practicing excellence and offering tailor-made solutions. Our fruits are selected carefully and cooked with respect of the traditional know-how. As a market driven company we implement efficient tools and are always in search for innovation.
We have been selecting the best fruits for our jams during 3 generations. The quality of our ingredients is our greatest concern. Our jams are made with whole fruits that are picked before it is fully ripe. More than 50% of our supplies are guaranteed of French Origin. We select the best varieties on the most qualitative European soils in order to meet the Chefs’ expectations and the great brands for which we create unique recipes.
Since 1952, our learning pathways have been enhanced by our collaborations with the greatest people in France and in the world. Our expertise enables us to help you, advise you, train you and create with you your own successful product. Our experts are always ready to assist you from the beginning of the project to the commercialization of your products. We adapt for you the recipes, the packaging, the production, the marketing, and the commercialization to your market, country and legislation needs.
Passion has been the main driving force in the life of Fernando Pensato. With the success of his shoe business in the 60s, he decided to buy the olive tree orchard, which once belonged to his family. Applying the same principles and enthusiasm that made his shoe business so successful he created Feranado Pensato Gourmet.
The recognition of the Fernando Pensato products had an impact in the gastronomic world. The Peranzanaolive tree, a unique species that originated in the south of France, can only be found today in the Apulia region of Italy. These very rare olives are treated with the greatest care and Cold Pressed in the legendary pink granite mills to create an outstanding Extra Virgin Olive Oil. These remarkable products distinguish themselves by their quality, but also through their unique design.
Fernando Pensato built a brand made of the finest products from Italy. Because of these high standards, many Michelin Award Restaurants, as well as Leading Hotels of the World, and Relais Chateaux have endorsed and use the Fernando Pensato brand. “We harvest our Olives with a passion you can taste.
Spanish cheese specialists for over 20 years, sheep and goat cheese producers, offering you the widest range of PDO cheese from all over Spain as well as the rest of typical products from Spain, BRC and IFS certified, with distribution in more than 40 countries all over the world
GIULIANO TARTUFI is the heir of a gastronomic heritage handed down generation from generation, and the result of wise artisan processing methods for fresh truffles. Today GIULIANO TARTUFI with its wide range of products is capable of making the valid expression of this tradition known to everyone.
Giuliano is the perfect guide to take you inside the world of fresh truffles, and therefore to start knowing them well.
Because truffles are precious fruits of the earth, that we must respect in their seasonal rhythms and fragile natural balances, and in addition because truffles are extraordinary protagonists of the best culture of Umbrian and Italian cuisine.
Marie Bouchard, French company, is specialized on the manufacturing of beverages and more particularly on syrups. This family-run business, managed by two brothers Vincent and Philippe Lassalle Saint Jean, is based near Bordeaux since 1879. Marie Bouchardaims to develop premium beverages thank to a strict selection of raw materials and our authentic know-how.
Maison Meneau, French company, is specialized on the manufacturing of beverages and more particularly on syrups.
This family-run business, managed by two brothers Vincent and Philippe Lassalle Saint Jean, is based near Bordeaux since 1879.
Maison Meneau aims to develop premium beverages thank to a strict selection of raw materials and our authentic know-how.
Ermitage is a dairy cooperative established in 1931. Ermitage has grown steadily over the years while jealously preserving its cheese-making skills resulting in quality and taste of its expanded line of premium cheeses
P’TIT DUC, standing for “Sociétéd’Abattage de VolaillesEt de Lapins” (Poultry and Rabbit Slaughtering Company), is a family affair involving “expert poultry farmers”, that has been handed down from father to son.
Founded in 1968, and today a European leader in their sector, P’TIT DUC have proven their ability to embrace change and be proactive.
The P’TIT DUC story is, above all else, a tale about passionate people. It’s a passion that has been handed down from generation to generation by Gabriel and Madeleine Léon.
SAVEL, standing for “Sociétéd’Abattage de VolaillesEt de Lapins” (Poultry and Rabbit Slaughtering Company), is a family affair involving “expert poultry farmers”, that has been handed down from father to son.
Founded in 1968, and today a European leader in their sector, SAVEL have proven their ability to embrace change and be proactive.
The SAVEL story is, above all else, a tale about passionate people. It’s a passion that has been handed down from generation to generation by Gabriel and Madeleine Léon.
French luxury gastronomy…
As the flagship brand of STURGEON, France’s main caviar producer, Sturia has been distributing its products worldwide for the past 20 years. STURGEON pioneered sturgeon breeding in France and is now developing farming in natural ponds on its own aquafarms in south-west France. Sturia’s attention to ecological balance and strict compliance with the highest quality standards allow us to offer impeccable, natural caviar. This quality is recognized by top Michelin-starred chefs and restaurants in France and throughout the world. Those chefs have been loyal customers for many years.
Caviar made according to the most authentic tradition
Our caviar is made in accordance with the most authentic tradition. Thanks to meticulous selection at every step of the manufacturing and maturation process, Sturgeon offers only the best caviar. Our traditional expertise ensures full expression of caviar’s balance, hazelnut flavours. The crunchy eggs are lightly salted using the ‘Malossol’ method, revealing their unrivalled flavour and length on the palate.
Located deep in the traditional cradle of French caviar
Sturgeon has 9 different sturgeon farming and caviar production sites: the Guyenne fish hatchery, – the largest sturgeon hatchery in Europe –, 7 aquafarms and 1 caviar production facility.
BRESAOLA “DE BAITA”: OUR FAMILY PASSION
We have acquired an inestimable knowledge from the traditions of our territories and from our family: create a real artisanal and simply unique product.
We have been producing Bresaola for over three generations and we still do it with innate passion, to offer an unmistakable product, that comes from the devotion and care for every single detail.
We handle each ingredient as it was the only one and every gesture of our work is the result of a manual skill developed through the years.
Slowly and with passion, the only way to produce what we love so much: the Bresaola “De BAITA”, which is our brand and quality guarantee.
Fallot is an independent, Burgundy family company, created in 1840, the only company still to be located in its original buildings just a few paces from the Hospices de Beaune. Today, Marc Désarménien, the grandson of Edmond Fallot, who took over the company, is at its helm.
The Fallot mustard mill still prepares its mustard with recipes that have been zealously guarded for several generations and it continues to crush its seeds with millstones, in order to keep all the mustard paste’s gustative qualities.
Fallot mustard has been chosen by France’s greatest chefs: Paul Bocuse, Michel Troigros, Loiseau, Lameloise, JoëlRobuchon, Jean-François Piège, and many others.
La FelineseS.p.A. is a family owned company based in Parma (Italy) and founded in 1963 that manufactures a wide range of high-end Italian specialty meats. The Company’s product range includes a huge variety of typical Italian products such as PDO cured Parma Ham, PGI Felino Salami, PGI Mortadella and PGI Coppa di Parma, Cooked hams, Salami, all manufactured in the company’s own factories.
These products come from premium quality selected raw materials and are manufactured according to traditional methods and recipes making them suitable for restaurants and upper-scale delicatessen shops.
Inside the Company’s factories, the manual processing techniques, based on the wealth of know-how handed down from generation to generation, are perfectly integrated in the production cycle and the outstanding quality of the typical products is the result of a very delicate balance between traditional recipes and the use of leading-edge technologies.
Latteria Soresina was founded on February 5th 1900 with the steadfast objective of offering top quality products combining tradition, experience and innovation.
The quality of the milk delivered by the members and the close tie to the local territory, together with a century of experience in dairy manufacturing allow our products to keep their traditional flavour intact.
The commitment to modernisation and the attention paid to the latest hygiene and safety protocols ensure that our Cooperative is always in compliance with the current technical and production standards.
All of these notions are summarised by the Controlled Supply Chain Certification utilised in order to check and track every step of the process, from the feeding of animals to the dispatch of our products.
FEBRUARY 5th 1900-1914
At the beginning of the twentieth century agriculture in the Po Valley was experiencing a period of intense development and renewal: nonetheless, due to harsh international competition, local cheese makers, the so-called “casari”, were forced to reduce the cost of raw materials, offloading the brunt of the industry’s straits onto the milk producers.
Nineteen farmers from the Soresina-Castelleone area executed a partnership agreement for the Latteria Soresinese before a notary, which within a few years became a sound production organisation.
The members, which within a few months went from 19 to 91, subscribed 2,918 shares with a nominal value of 50 Lire each (approximately 1,60 Euro) for a share capital of 145,900 Lire (approximately 4,650,000 Euro).
In order to establish the excellence of its products in Italy and worldwide, Latteria Soresinese avails itself of highly-skilled personnel from the German Cantons of Switzerland for Emmenthal, Fribourg and Sbrinz; from the Italian area of Lodi for butter; southern Italians for Caciocavallo and other typical varieties of cheese.
The careful production and financial management by Antonio Landriani and his successor Amilcare Robbiani guarantees the agroindustrial success.
La Corvinia produces a wide range of speciality Italian products. Since 1980, we have been supplying genuine Italian food to authentic Italian cuisine eateries, restaurants and pizzerie around the world.
All of La Corvinia products are produced with 100% Italian ingredients, in modern certified manufacturing plants situated in Italy near the field crops. La Corvinia enables chefs and pizzaioli to prepare food with the same aroma and taste that can be found in Italian homes, the faithful guardians of Italian culinary traditions.
www.lacorvinia.com( for La Corvinia products)
www.molinipizzuti.it (for the flours)
Tippagral specialises in the packing of cheeses such as emmental, cheddar, mozzarella, Edam, Gouda and maasdam. Tippagral grate cut and pack hard and semi-hard cheese. We also supply processed cheese and a wide range of customized grates, cuts and sizes to the food industry in France and throughout Europe.
Serving companies in the food sector
Our customers are food manufacturers, food distributors, and all firms that use cheese in company canteens and in retail food service outlets. We provide them with a full range of conventional products – grated cheeses, blocks, finely-diced cubes of cheese, slices and cubes – and we put at the disposal of customers a large product offering as regards special pack sizes, both as regards conventional products and made-to-order products, in line with their specific requests and projects.
Innovation is what we do on a daily basis!
A continual innovation policy, dedicated staff and customer service are what make Tippagral a major supplier to food distributors, food retailers and food manufacturers in France and Europe-wide. Diligence, a willingness to listen to customers, fast query and order turnaround times and flexibility are the strong points of our firm, driving our creativity and our development of products for you, both today and going forward.
The whole of our organisation is customer-oriented. Every day we spend dealing with customers helps us to build on our experience and to strengthen our values!
The story of Valcolatte begins in Stagno Lombardo, near Cremona, on 11thNovember 1914. EnzoPanizzi, once opened the dairy departed for World War I, and left it in the hands of his wife, NonnaCesira. (Granny Cesira).
She started up the dairy and she did a very good job. When Enzo came back from war, he found the dairy had been moved to nearby town of MonticelliD’Ongina (Piacenza) with a huge warehouse. The couple, pioneers of cheese, had six children.
In 1960, their second son, CiroPanizzi, father to EnzoPanizzi, the actual owner of Valcolatte, moved production facilities to Montanaro (Piacenza) in the former plant of another Food Company, De Rica.
Producing always excellent products is our policy. Binding together artisanal tradition and the most modern technology is our mission. In this way we always supply premium products with high health and hygienic standards.
There goes the fruit! Straight into your cocktail.BeARTENDER is a new range of frozen fruit purees with no added sugar in a convenient squeeze bottle, especially designed for cocktails & health drinks.
Dirafrost is passionate about frozen fruit. Our people are driven to deliver the highest quality. It is our mission is to bring you the fruit solutions that you need to make your customers happy.
The product portfolio has IQF frozen fruits, fruit mixes, fruit purees, fruit coulis and deco fruits for bakery & pastry, designed to limit juice loss
Chocolaterie de l’Opéra is a four generations family business specialising in couverture chocolates for Professionals.
They also offer pralinés and giandujas, cocoa masses, and cocoa powder. Their credo: the principle lies in a creative process intended to unveil cocoa beans’ full aromatic potential and intensity in an exclusive chocolate.
Throughout their search, they discovered an extended range of new aromas of cocoa beans. Chocolaterie de l’Opéra is also equipped with ultra-modern facilities that enable an exclusive sequential roasting SEQUENCIA. This process reveals the full aromatic richness of the selected cocoa beans”
Set up in 1819 this family business company is involved from the start in products closed to nature.
Dried vegetables and cereals – dried, frozen and canned mushrooms – canned snails – gourmet products …
All raw materials are rigorously selected and processed by the most up-dated methods in our dedicated factories (2 sites of production IFS certified), manufacturing to the high standard required by to-day’s international markets.
Our mission: in France for 7 generations, to offer healthy, good and simple products rooted in the tradition of grain or from the collection.
Sarrade, marque emblématique du Groupe Coopératif Maïsadour destinée aux professionnels de la restauration, est l’ambassadeur des piliers de la gastronomie française. Basée dans le Sud-Ouest de la France depuis sa création en 1850, la Maison Sarrade en promeut les plus belles valeurs, tant en France qu’à l’International. Référent historique et passionné du foie gras, la marque met un point d’honneur à proposer des produits d’exception pour faciliter le quotidien des restaurateurs. Engagée pour préserver et faire connaître le savoir-faire gastronomique français, Sarrade propose des recettes de foies gras et viandes de canard issus de canards nés, élevés, et préparés en France.
Au plus près du terroir et fort de son appartenance au groupe coopératif Maïsadour, Sarrade travaille main dans la main avec ses adhérents-agriculteurs, pour garantir une qualité incontestable et une traçabilité totalement maîtrisée de ses produits. Son offre gastronomique s’étend aux autres fondamentaux des métiers de bouche. Du saumon fumé, en passant par le jambon de Bayonne, le jambon des Pyrénées, ou encore les sauces et plats cuisinés, c’est le meilleur de la gastronomie française que Sarrade propose aux professionnels de la restauration
Fondée en 1890 à Sarlat en Périgord, la maison Delpeyrat est aujourd’hui l’ambassadrice de la gastronomie française dans plus de 60 pays. Fière de ses racines périgourdines, l’entreprise dont le siège est aujourd’hui installé dans les Landes ne cesse de se développer et d’innover pour proposer les meilleurs produits issus de filières de qualité certifiées s’appuyant sur des hommes passionnés et des savoir-faire reconnus. Délicats foies gras et magrets, savoureux jambon de Bayonne et saumon fumé supérieur fondant perpétuent la tradition de qualité initiée voici plus d’un siècle et s’inscrivent avec élégance et gourmandise dans la stratégie du Groupe Coopératif Maïsadour, dont la marque Delpeyrat est un des fleurons.
La maison Delpeyrat est un acteur important du paysage agroalimentaire français actuel. La large gamme de nos produits est distribuée par les enseignes de la grande distribution et s’invite ainsi sur toutes les tables.