SUPPLY CHAIN
The taste born in Italy,
from cultivation to labeling
Italy is a land of treasures and masterpieces, including the ingredients of the Mediterranean diet, nurtured by the unique climate and fertile soil. In the Marche region, in central Italy, we cultivate basil, radicchio, tomatoes, peppers, parsley, and arugula—mostly certified organic—that form the basis of our pestos, sauces, and ready-to-eat products.
Our direct cultivation ensures traceability, sustainability, and freshness, as we process the ingredients on the same day they are harvested. During processing, the product is kept at a low temperature to maintain its characteristics, aromas, and pigmentation.
For certain products, we use cold storage with temperatures ranging from 0-4°C, and -18°C for frozen products.
Quality and safety controls throughout the supply chain
pre-processing:
multiresidual and microbiological analyses.
during processing:
pH and Aw control to determine acidity and water activity.
finished product:
random checks with specific chemical and microbiological analyses.
Our original recipes, between tradition and innovation
We carefully study the transformation of our raw ingredients to preserve their properties and authentic taste.
In our laboratory, we are constantly experimenting, searching for new and more exciting combinations to satisfy our customers around the world.
