1 The stall keepers at Now, every night, I always wake up with the same enthusiasm, go down into my bakery and do what I like more than anything in the world make Bread! Massimo Grazioli The bakery in Il Mercato will be run by the expert hands of Massimo Grazioli and his staff. The Grazioli family have been running their bakery since 1974, the very year in which Massimo started work. In 1993, after his father s death, Massimo took over the management and forged a new and personal way ahead by concentrating on the quality of the bread. In 1996 he joined the Richemont Club (the international bakers club par excellence) and met Piergiorgio Giorilli, with whom he discovered the sourdough method saw the birth of his daughter Giulia and the mother dough of rye flour, water and grape skins that he s still using for his bread. In 2006, he met Slow Food, which helped him understand that professional excellence has to be accompanied by quality ingredients: organic wholemeal flours milled exclusively by stone, Pirano sea salt, barley malt and water. In 2011 he joined the "Nutri Milano" Slow Food project, in which the supply chain of cereals used to make bread is based on farms in Milan s Parco Sud. He thus became one of the producers for Milan s Mercato della Terra at the Fabbrica del Vapore. At Il Mercato, Panificio Grazioli offers numerous types of natural leavened bread including local specialities like Pan Tranvai, a typical Lombardia bread with raisins, Pane di Meliga, made with maize flour to an old recipe from the Novara countryside, Nero di Sicilia, covered with a thin layer of toasted sesame, and Pane d'altamura. It also makes bread with other flours, such as spelt, kamut, 5-cereals, and ring-shape rye bread. Cooking is looking after someone s happiness, even if only for the time of a slice of cake. Valentina Meda The most tempting stall in Il Mercato has been entrusted the experience of C era una torta, a pâtisserie in Seregno. The firm grew out of Valentina Meda s passion for cooking and pâtisserie and cake design in particular. It s a small and sophisticated artisanal outfit where the aroma of tradition blends with creativity and where there s a wide array of original cakes and pastries in addition to the classic specialities of Italian, European and American culture. Characteristics defining C era una torta include respect for the slow pace of artisan processes and insistence on in-season products. These qualities enabled the small firm to become a member of Slow Food. All its products are without preservatives, chemical additives or synthetic flavouring. Ingredients come from organic farming (livestock and crops), flavourings are prepared with artisanal methods and leavening is natural.
2 For Il Mercato this pâtisserie has developed a wide range of delicacies including apple-pie, cheesecake all italiana, pear and chocolate tart, chocolate sponge with raspberry jam, matcha green tea biscuits, nocciolotti, cocchini, cookies and tartufini. The craft culture and excellence of Piemonte s gastronomic heritage are embodied in the force of a family and a company. Angelo Falcone The delicatessen counter in Il Mercato has been entrusted to a label of excellence in this sector: Gastrononomia Falcone. The company was set up in 1977 in a small town in the Saluzzo area (Cuneo), which is famous for its agriculture and food industry traditions, and was immediately successful in distributing Piemonte specialities from top local producers. The company now has Artisan Excellence status recognized by Regione Piemonte and its facilities cover around 3,600 square meters. Falcone means a company and a family driven by their passion for haute cuisine and gourmet food and who offer their customers fresh, artisanal products in which they can rediscover dedication to traditional cuisine. The over 100 hors d oeuvre specialities and sauces are the fruit of in-depth study of traditional Piemonte and Italian recipes and are made with genuine, high quality raw materials. For Il Mercato, Gastronomia Falcone has developed a range of recipes using ingredients of certified quality (PAT, IGP, DOP) and from Slow Food organizations throughout the country to offer a wide choice of starters, 1 st and 2 nd courses and side dishes made with the finest raw materials. These include Piemontese ( Fassone ) beef, cheeses like Castelmagno DOP, Raschera DOP and Toma Piemontese DOP, and other local delicacies such as Alba white truffles, Carmagnola peppers, Cervere leeks (all Slow Food supply) and San Rocco Castagnaretta carrots (PAT). Conveying emotions, quality and genuineness in cheeses that are a treasure of lost flavours. Antonio Carpenedo Il Mercato s cheese stall can rely on the experience and professionalism of Sogni di Latte, based in Vomero (Naples), and Antonio Carpenedo from La Casearia di Camalò in Povegliano (Treviso). Both companies supply only the finest cheeses, ones that really thrill! Sogni di Latte selects and promotes cheeses from outstanding dairies all over the country, from Piemonte to Sicily. Every dream of milk is kept with full respect for the original taste and aroma. Antonio Carpenedo and his sons Antonio, Ernesto and Alessandro have been perfecting their art since 1976 to produce cheeses to fall in love with, made with a great variety of recipes using raw and pasteurized cow, sheep, goat and water buffalo milk and maturities.
3 In Il Mercato, Sogni di Latte & Antonio Carpenedo offer an inspired selection of mature cheeses, herbflavoured cheeses and ricottas. They have a special focus on mozzarella di bufala Campana (from the upper Casertano area and Battipaglia), dairy products from the Monti Lattari and latte Nobile. Our love of meat as a noble, healthy and genuine food was handed down to us by our family, whereas experience taught us to build on a world still rooted in passion and professionalism Maurizio, Walter and Enrico Giovanni Gavazza The butcher s counter in Il Mercato has been entrusted to the professionalism of F.lli Gavazza, a family business in the province of Asti specializing in meat processing for three generations. F.lli Gavazza has its roots in the experience of grandfather Giovanni, who started out as a butcher boy in Over a century of love for meat, passion and professionalism. Today, his grandsons Maurizio, Walter and Enrico Giovanni are guarding the secrets of the trade and carrying on the family tradition. F.lli Gavazza is renowned for its selection of high quality cattle from Piedmonte rearers who respect their animals welfare. And thanks to its consolidated business with the best European slaughterhouses, it s also able to offer its customers premium cuts of Irish, Danish, Belgian and Dutch origin. In Il Mercato, the company will offer a wide variety of meat from the Piedmontese breed and a selection of high quality international cuts. The greengrocery counter in Il Mercato is run by F.lli Abbascià, a veritable authority on fruit and vegetables in Milan. The name of Abbascià has been a by-word for fresh products and high quality in Milan for over 50 years in fact. The company gradually became the supplier of choice for local chefs and restauranteurs seeking genuine raw materials and also gourmet items. Abbascià can now offer its clientele over 1,000 products representing the Italian and international food heritage. The company has put together a richly variegated fruit and vegetable offering for Il Mercato with a strong focus on in-season products and produce typical of the various parts of Italy.
4 The suppliers of Il Boscasso Every January I realize how complex the process of cheese making is, because every task is tied to the next one. A practical, mental, sentimental job that starts up, develops, grows and evolves. For me, every year is a small miracle. Maria Chiara Onida Boscasso is a small farming enterprise at around 600 metres above sea level in the heart of the Oltrepò Pavese hills. It all started with a life-changing venture by Maria Chiara Onida and Aldo Galbiati, who decided in 1988 to live in close contact with nature and devote themselves to rearing goats, and then to making high quality cheeses. The family personally manage all the phases in the cheese making process: hay harvesting, goat rearing, milk production, cheese making and marketing. This approach guarantees high standards of quality at all times. Il Boscasso currently produces around 20 different types of dairy product, from goat yoghurt to the longest matured goat cheeses. Golosi di salute I love making good cakes, easy to digest because made with healthy ingredients. I turned my passion into my work. Luca Montersino Golosi di Salute is a confectionary company led by the internationally renowned chef Luca Montersino, anchorman at TV Alice and master pastry chef in its La prova del Cuoco programme. The brand stemmed from a taste for originality and the requirements of good cakes and pastries that are both healthy and satisfying in terms of taste and quality and the healthiness of the ingredients. Golosi di Salute is defined by its revisiting of traditional recipes with alternative ingredients like enkir, spelt, brown rice, grape sugar, fructose, apple sugar, malt and extravergine olive oil. The result is an ensemble of products, including those without gluten or without milk or eggs, that satisfy the palate lightly and naturally.
5 Marco D Oggiono Prosciutti Our philosophy has always been to offer ham that s intensely sweet, soft and clean and with no aftertaste at all. Agnese, Dionigi and Giulia Spreafico MARCO D OGGIONO PROSCIUTTI is a family business that s worked in Oggiono, Alta Brianza, since the 1950s and specializes in artisanal production of high quality sweet-tasting cured hams. Its production facility is at the bottom of the hill on the south-east edge of the town and enjoys optimum geo/climatic conditions for the maturing of cured meats. In 1999, already recognized as a long established Brianza producer of dry cured ham, the Marco D Oggionno product obtained certification as a Traditional Lombardia Product and was officially placed on the map of typical traditional Made in Regione Lombardia products. Since its incorporation, the company, now headed by Dionigi, Agnese and Giulia Spreafico, has maintained intact its know-how and artisanal production methods, thus obtaining dry-cured ham with the highest organoleptic qualities, and above all its elegant and distinctly sweet taste. Molini Di Voghera In over four hundred years of experience we ve learnt that to make a good flour it s not enough to have a good wheat. You need lots of them. It was on 7 February 1610 that Philip III of Spain granted a milling license to the Molino delle Quattro Ruote. The history of Molini di Voghera started on the banks of the Staffora, whose waters spring from the foot of Monte Chiappo and were the lifeblood of flour mills in the Voghera district. Over the centuries, ownership of the mill changed hands between various families. Molini di Voghera is now a rock solid company that works in close contact with its farmers, the territory and its clients. But above all it s a company of people who always do their jobs scrupulously, with devotion and love for good flour. And with a constantly growing production capacity. The original mill was extended over the years and continually upgraded with the best technologies. Current storage capacity is 8,000 tons (in 60 cells). The top of range product is a blend of at least 16 different, rigorously selected grains and was specifically devised for making the miccone, a type of bread typical of the Oltrepò area. Caseificio Fiordilatte Our dairy is a place where every night the culture and know-how of our territory s original cheese making tradition meet avant-garde technologies and the passion of a young and ambitious Italian company. Alessio Mogliani Caseificio Fiordilatte is a young company firmly rooted in its passion for the traditions of Italian taste. Alessio Mogliani, its founder and inspiration, is a young entrepreneur who spent a number of years in southern Italy, especially in Puglia, where he discovered the craft traditions of the
6 local cheese makers. This encounter generated the idea of the Caseificio Fiordilatte, a small artisan firm making its own fresh dairy products and cheeses. Its defining feature is its extremely short supply chain, being the dairy of choice for milk producers in the Milano-Lodi-Cremona area. To guarantee the milk s organoleptic qualities and the quality of the end product, the entire production process undergoes continuous quality control, from the farm to the counter. Not to mention the painstaking artisanal care required to produce a range of dairy products from the freshest (mozzarella, mozzarella di bufala, stracciatella, burrata, ricotta) to the most mature (scamorza, silano and caciocavallo, primo sale). Officine della Birra Right from the start our mission was to make beers under the banner of freshness and naturalness. The brewery has been in business since 1999 and has made various types of beer over the years. It now produces over 2000 hl of finished product, at a rate of 10 hl per cycle. Since 2000, production has been totally organic and certified to "Suolo e Salute" IT ASS MI0022, with exclusive use of raw materials from organic farming. Malt and hops are processed in-house, in compliance with EWG 2092/91, which bans the use of chemical treatments at any stage of the process, thus guaranteeing a product s genuineness. This enabled the brewery to be the first producer of organic beer in Italy. Officina della Birra beers: Azienda Agricola Bargero We keep faith with the original concept of organic, not so common nowadays, in which a farming company was an ecologically balanced organism. To sustain this ideal, the company needs to produce as much as it can in-house. Luigi Bargero Luigi Bargero bought the company in the 30s. Son of Piemonte farmers, he studied engineering but this didn t sever his nostalgic roots in country life. With this cultural background and perhaps inheriting his grandfather s passion for farming, the young Luigi Bargero (grandson of the founder) took a degree in agriculture in the 80s. In 1984, with his wife Costanza, he returned to farming on a professional basis. They decided to become the first in Italy to rear hens organically.
7 Maestri del Gusto Maestri del Gusto is a story of businesswomen in western Sicily. Their interest in the traditions of Sicily and also of its craft culture and their passion for food that s good and natural but also original spawned the idea of investing in the resources of the Mediterranean sea. Linda Barcellona and Marcella Ruffino Maestri del Gusto was set up in 2009 by Linda Barcellona and Marcella Ruffino to revive and develop the traditions and resources of their home country, Sicily. They founded it after doing research into old fish processing methods in Sicily. Travelling around the island, from Mazara to Favignana, from Portopalo di Siracusa to the Eolie, the two friends discovered local customs and spoke to numerous fishermen and artisans in an environment apparently remote, atypical and not very feminine. The traditional aspects of fish processing marry with technology and innovation to guarantee quality and safety in every preparation. All this makes Maestri del Gusto a company committed to excellence and specializing in Italian fish specialities like bottarga (flathead grey mullet, tuna and swordfish roe) and fish preserves (sauces based on fish and fish fillets in olive oil).
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