Creators of Tipico, here are the ones from 2017

We have reached almost 3000 products uploaded on Spaghetti & Mandolino: a result stemming from meticulous research on national soil to find small or medium producers who fully embrace quality and the territory of origin. Every day, we seek ambassadors of food culture, men and women who interpret raw materials as nature creates them and tradition desires. It is not an easy search, and not everything goes smoothly.
 

The profile of our producers of goodness

Many entities approach our portal, particularly this year, but not all possess the characteristics and specifics we have always sought. It is a matter of style in production: the sustainability of products, attention to the environment and the territory of origin, craftsmanship and the essentiality of processing, the overall pleasantness and goodness, authenticity and respect for the history and tradition of a people. There is no price for these values!

One of our goals and a constant is direct contact with the supplier and visiting the company. This cannot be avoided: it is the only guarantee we can give to our customer. That’s why I travel kilometers up and down Italy. But what satisfaction! It is the Italy you do not expect, one that you do not see in costly television advertisements. It is the simple and pure Italy of farmers and artisans of taste.

Among the new entries we have included this year in Spaghetti & Mandolino, here they are all listed, in random order and geographical “disorder.”

Let's start with an important entry, also for what it represents: Altromercato, which with its products from around the world manages to support agricultural communities and farmers with dignified incomes.

A pasta factory in Gragnano that we sought and wanted is Il Mulino di Gragnano which still uses water from the Monti Lattari, the best wheat from the Murge, and hand-cuts traditional pasta shapes. A prestigious and high-quality collaboration has arisen with Peter’s Tea House and its extraordinary blends.

Spaghetti & Mandolino is also active in the field of Charity, giving space and visibility to ONLUS organizations that perform volunteer work in the territory. One of these is undoubtedly Multiforme Cooperativa, which welcomes the last ones in this world, giving them new life and dignity. A new management of high qualitative profile is Terre del Bosco, which has left the task of researching and selecting the best Italian rice to the new generation.

They are the furthest away! I am talking about Fao 37, which produces and processes only tuna from the Ionian Sea. A great recovery experience of territorial waters and sustainability of the sea.

We have also embraced a must in the production and refinement of dairy and cured meat products from Valpolicella: Corrado Benedetti. Furthermore, it is one of the oldest salumerias in Italy.

Have you ever eaten the original Visciole di Cantiano? Well, we have taken the best ones, those of Marilena Tommasini from the Marche-based company Corte Luceoli. A warm coffee in pods? We found a small bean selector, Caldo Aroma, who transforms them into fragrant pods compatible with Lavazza Point. Then we added another, Coffe Hat, which elevates mono-origins from the world's best crus into Nespresso pods. Natalina Grandi is one of the revelations of a small ancient denomination in Veneto: Gambellara, from the Euganean Hills. A production of white wines based on Garganega, pure and of great tradition.

They win it all! In every competition, they bring home first or second prize. We are talking about La Casearia Carpenedo from Treviso. Antonio Carpenedo won the career award this year as the best cheese finisher in Italy. Their Blu 61 has been defined as the Best Blue Cheese in Italy at Cheese 2017 in Bra. In short, a true top of the range!

We wanted to expand the concept of food by trying to offer our customers the Italian excellence in producing tableware and cooking accessories. Sambonet is an extraordinary brand that has been chosen for years by the best Italian hotelleries.

They suffered the consequences of a devastating earthquake, but they have resisted, continuing to produce their extraordinary Apples Rosa from the Sibillini Mountains. The company Le Spiazzette is a reality we want to nurture with particular attention.

Sweets made as they once were, by hand, fragrant, fresh. Spaghetti & Mandolino has embarked on a beautiful collaboration with Il Mattarello and its production of traditional Abruzzese biscuits, tarts, and pastries. A true typical delight!

She is young and determined: her name is Silvia Facci and she has decided to produce a high-quality beer. The name of the brand says it all: FACCIdabere!

Angelo Capasso from Salumificio Squisito produces a Culatello di Zibello DOP that has no rivals: declared the best Culatello of the Consortium in 2013 by Gambero Rosso! Salumificio Squisito joins Spaghetti and Mandolino, bringing with it the goodness of the best Emilian cured meat tradition through the brand Salumificio Angelico.

We have included a company that represents the history of Italian Organic: Punto Verde. A complete supply chain from the production and gathering of fruit to the pressing laboratory for truly good and healthy juices.

A new winery in Valpolicella Classica, in the Negrar Valley. Nepos Villae is the future you do not expect. Great wines and a young producer with great perspectives.

Of course, legume pasta for functional and gluten-free diets could not be missing. Pasta d’Alba is one of the first to commit to this front.

We have the starred Panettone! Alessandro Dal Degan, one of the best young chefs in Italy, owner of La Tana Gourmet in Asiago, a Michelin star, has produced the panettone that has thrilled and will thrill your palates. Its name is Gesmakh, which means good flavor in Cimbrian language.

A young girl from Lessinia Veronese produces a high-altitude Saffron as a quality cultivation perspective in high mountains. A pure and fragrant product: it is from Chiara Castagna and her Zafferano Lessinia.

In Spaghetti and Mandolino, we also welcomed the Lardo di Colonnata IGP from Larderia Sanguinetti, produced with ancient methods and without variations from the centuries-old processing among the marbles of Carrara.

One of the oldest and most historic pastry shops in Vicenza, Pasticceria Venezia, produces cakes, chocolate, leavened goods, and so much joy for us! But the sweet surprises are not over: in fact, Dolci Sereni, the historical pastry shop from Mantova that produces the great sweets of the Gonzaga tradition, such as the famous Sbrisolona, and the dessert that made Giuseppe Verdi lick his mustache in the 19th century, the Spongata, have also joined us. Ancient gestures and a modern vision. Just the way we like it.

Bernardo Pasquali

S&M