Discover April's favourite products. 

Modica PGI chocolate is a traditional product that originated in Sicily, which was dominated by the Spanish in the 16th century.
It is produced according to specifications and it is the conching that gives it its unique flavour and aroma. 
We have selected the created a vegan chocolate line, with raw materials from organic farming and with products from the fair trade market. Nine different flavours, all incredibly good. 

Eccellenze high-quality cooked ham, with a balanced taste between sweet and salty; there is no added sugar, just a drop of honey. 

The PGI durum wheat semolina pasta, handmade in the town of Gragnano. Bronze drawn and slowly dried to put a high quality product on your table.

We were waiting for spring and it's almost summer, that's how we live: so early that we are late. The vicious circle of time, of our lives, of our work.

This cuspid issue, straddling two seasons, has absorbed moods and loves and come out as a collage where art invades the neighbourhoods and makes bread, as natural as biodynamic, as fragrant as food that is all-round good, as inebriating as a prize-winning Negroni.

We wanted to talk about rebirth and we ran into a thousand rivulets: this 2022 that wants to makeup for all the time spent closed, opening up.

By the way, we are looking for people in London who know our job and want to be reborn in London. But why do I get asked more often "man or woman" and not "what kind of staff"? I was reading recently: it is said that there are fewer women at the head of the companies because of their "lackof assertiveness" (breath).

But is assertiveness a competence? I looked up various studies on Linkedin - Forbes, Harvard Business Review, Istat, Journal

The World's Best Selling Classic Cocktails is the international ranking of the best-selling cocktails in the world. Drinks International – an authoritative magazine devoted to the entire variegated universe of alcoholic drinks from spirits to beers, including wines,  worldwide – annually publishes it. 

It must be said that, for more than forty years, DI has also published a ranking of wines, champagne, spirits, bartenders and bars, besides cocktails. In short, it has cranked out interesting rankings because they tell a lot about the market and the way the world of (good) drinking has been evolving as well. 

We are proud to have already placed in 2019 as many as five Italian among the most  important bartenders in the world (Ago Perrone, London; Simone Caporale, London; Diego Ferrari, Milan; Mario Farulla, Rome; Leonardo Leuci, Rome). It seems we have also breached the ranking of cocktails since two of our beloved ones rank in the top ten. 

For seven years, the ‘old fashioned’ –

Spring changes us, makes us dream, projects us, with lightness and optimism, towards a dimension of life that is more fun and youthful, where thoughts become less heavy and  the desire to live is more powerful than ever.
The red wines that accompany our toasts,  our dinners and our moments of negligible (?) happiness are not the same as those of winter.

The wines we have designed for spring evenings, and for the first lunches by the sea, are reds that are as young as the evenings of May, as fresh as the sea breeze, as charming as spring. 

Choosing wines for a romantic dinner has never been that easy. A smooth red wine? Or full-palate bubbles? Or to be challenged by less simple wines that can create an intriguing tension between minds?Like everything about passion in our life, the crucial element of a romantic dinner is a crescendo, a sort of road map of desire, to gradually create the right atmosphere for making minds and bodies dialogue with each other. 

About love and personal stories

We are in a network of relationships of which family is, perhaps, the primary core, the original one. As a matter of fact, the first core is the relationship we weave with ourselves. In these pages, we will read more than once how the lockdown – and the pandemic in a before-and-after variable – has been an opportunity for someone. Therefore, reading between the lines, there is always an opportunity if you know how to seize it, find it and make it yours. It takes healthy awareness.

For example, my great opportunity has been to rediscover myself and return to the oldest and most ambiguous of relationships: the one with myself. From there, I found my family and my own centre of gravity, the primary core that has always been there, a speck inside the vortex of work, things to do, and projects. I risked annihilating myself – and, perhaps, I did it for a very long time. But during the weeks that proved to all of us that we are neither invincible nor supersonic