EUGENIO BREZZI TARTUFI
For the last 60 years the firm Eugenio Brezzi has specialized in the processing of truffles.
Brezzi’s methods of processing are by tradition simple and genuine excluding the use of any kind of artificial colourings, anti fermenting agents or artificial flavouring so as not to interfere in any way with the genuineness of the truffles.
Brezzi is able to deliver fresh and preserved truffles to any part of the world.
FABBRICA SUGHI TOSCANA
For over 4 generations Fabbrica Sughi Toscana has handed down their Italian tradition and standards.
Nowadays, the passion for alchemy and improvement has enhanced the food range and the processing, continuously studying and researching technology in order to preserve the natural flavors, nutritive and alimentary values: a commitment to the consumers various needs.
Each carefully selected top-ingredient is transformed as less as possible, creating combinations presenting truly healthy and easily digestible results.
Goals: free-from; no artificial help is allowed on the premises. No preservatives, no taste enhancers, no colorings, no cheap filling agents, no poor substitutes of the original ingredients.
Gastronomia Toscana history is linked with Tempestini’s family. Franco, Giovanni and Marcello opened in Prato (Tuscany) in 1985 the first laboratory. In 1993 the company moved to a factory in the industrial area of Prato, and after some years, the second generation entered the company to cover different managing roles.
Today, Gastronomia Toscana is a modern company with an attention to technology, innovation and the worldwide business always focused to the respect of people and environment.
The company has two industrial plants, one dedicated to the sauces and spreads and one dedicated to the ready meals with 50 employees about. 80% of the customers are retailers and 20% are wholesalers: sales come from Italy, Europe, USA and UAE.
I PESCATORI DI ORBETELLO
I Pescatori di Orbetello are the heirs of a long tradition in fishery and fish processing.
I Pescatori di Orbetello guarantees the quality of all the lagoon products (both fresh fish and processed products), working respecting the principles of excellence, sustainability and traceability.
The fish preservation techniques and the traditional recipes are scrupulously guarded.
The smoking, the marinade and the salting are carried out through ancient techniques as well as the smoking with hot pepper or the “scavecciatura marinade” with vinegar, rosemary, pepper and garlic.
The products are handcrafted, paying attention to every phase, from processing to packaging, in order to maintain their own organoleptic characteristics.