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INGREDIENTS

CAREFUL CHOICE

Corrado Assenza is not only one of the most credible and renowned figures in the world of pastry

but he is a poet and an intellectual who uses ingredients as a writer does with words.
That is why he chooses suppliers, plantations and crops one by one: he selects pistachios, citrus fruits, even the salt beds from which salt is harvested.
The map shows our ingredients and where they come from.

BERGAMOT FROM CALABRIA. The Fortugno family has been growing fresh bergamot fruit – a delicacy for the palate and a natural remedy – for four generations.
BERGAMOT FROM CALABRIA. The Fortugno family has been growing fresh bergamot fruit – a delicacy for the palate and a natural remedy – for four generations.
“PISTACCHIO VERDE DI BRONTE DOP”. The Caudullo farm has been operating in Bronte since 1949, specialising in the processing of pistachios in a traditional manner handed down generations.
“PISTACCHIO VERDE DI BRONTE DOP”. The Caudullo farm has been operating in Bronte since 1949, specialising in the processing of pistachios in a traditional manner handed down generations.
MILK FROM GRANDA. 100% Piedmont milk, processed within hours from milking and originating from certified and sustainable stock farming. “La Granda” is the name given to the province of Cuneo in northeast Italy.
MILK FROM GRANDA. 100% Piedmont milk, processed within hours from milking and originating from certified and sustainable stock farming. “La Granda” is the name given to the province of Cuneo in northeast Italy.
LATE TANGERINE FROM CIACULLI. In the Conca d’Oro area, near Palermo in Italy, there grows a precious variety of tangerines: with few seeds and a fine peel, but most of all, sweet and juicy They are called “late” because they ripen in March, hence the name marzeddu (March is marzo in Italian).
LATE TANGERINE FROM CIACULLI. In the Conca d’Oro area, near Palermo in Italy, there grows a precious variety of tangerines: with few seeds and a fine peel, but most of all, sweet and juicy They are called “late” because they ripen in March, hence the name marzeddu (March is marzo in Italian).
GIFFONI ROUND HAZELNUT. The Grimaldi farm produces the Giffoni Round Hazelnut following nature’s rhythms and combining artisanal know-how with innovation.
GIFFONI ROUND HAZELNUT. The Grimaldi farm produces the Giffoni Round Hazelnut following nature’s rhythms and combining artisanal know-how with innovation.
LEMON FROM CINQUE TERRE. The Currarino farm was established as a family company in 1998 in Levanto, and then was extended towards Monterosso in search for ideal land for its organic citrus fruits.
LEMON FROM CINQUE TERRE. The Currarino farm was established as a family company in 1998 in Levanto, and then was extended towards Monterosso in search for ideal land for its organic citrus fruits.
TRAPANI SALT PGI. A group of entrepreneurs from Trapani is focussed on optimising the farming and harvesting of salt without interfering with the natural ecosystem. The result? Trapani Sea Salt PGI.
TRAPANI SALT PGI. A group of entrepreneurs from Trapani is focussed on optimising the farming and harvesting of salt without interfering with the natural ecosystem. The result? Trapani Sea Salt PGI.
BLOOD ORANGE. This fruit ripens at the foothills of Mount Etna thanks to the Sicilian sun. Its origins are ancient: it hails from China and was introduced on the island around the 15th century.
BLOOD ORANGE. This fruit ripens at the foothills of Mount Etna thanks to the Sicilian sun. Its origins are ancient: it hails from China and was introduced on the island around the 15th century.
PEACH FROM VOLPEDO. In Volpedo, in the province of Alessandria in northwest Italy, there grows a very colourful, deliciously-scented and sugary peach. This variety announces the arrival of summer and retains the flavour of “how peaches used to taste”.
PEACH FROM VOLPEDO. In Volpedo, in the province of Alessandria in northwest Italy, there grows a very colourful, deliciously-scented and sugary peach. This variety announces the arrival of summer and retains the flavour of “how peaches used to taste”.
TAGGIASCA OLIVE OIL. Laura Marvaldi is the first lady of oil. Since 1784, her family has been tending to centuries-old olive groves in Borgomaro, near Imperia.
TAGGIASCA OLIVE OIL. Laura Marvaldi is the first lady of oil. Since 1784, her family has been tending to centuries-old olive groves in Borgomaro, near Imperia.
APRICOT FROM VALLEGGIA. On the western Ligurian coast, between Loano and Varazze, farmers grow the Valleggia (or valleggine) apricots. Small in size, their peel is thin and speckled and their flavour is intense and unique.
APRICOT FROM VALLEGGIA. On the western Ligurian coast, between Loano and Varazze, farmers grow the Valleggia (or valleggine) apricots. Small in size, their peel is thin and speckled and their flavour is intense and unique.
SAGE FROM PARCO DEL BEIGUA. This sage is farmed in the Beigua natural park, a Unesco site since 2015. The park is one of the richest areas in terms of biodiversity and geodiversity, and represents the largest area of protected land in Liguria.
SAGE FROM PARCO DEL BEIGUA. This sage is farmed in the Beigua natural park, a Unesco site since 2015. The park is one of the richest areas in terms of biodiversity and geodiversity, and represents the largest area of protected land in Liguria.
SINGLE-ORIGIN DARK CHOCOLATE. The history of Hacienda San Josè begins in the 1930s and has its roots in the desire to create the best cocoa plantations in the world.
SINGLE-ORIGIN DARK CHOCOLATE. The history of Hacienda San Josè begins in the 1930s and has its roots in the desire to create the best cocoa plantations in the world.
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