Italy extends for a total distance of 1,291 kilometres from its northernmost point down to its southermost tip in Sicily. From the Alps in the north to the Mediterranean coast in the south lie varied terrains and different climates that have nurtured an outstanding array of produce from cheese and pasta to extra virgin olive oil and vinegar. We are lucky to work with Italian producers who are masters of their craft.
Paolo Zanetti is a fourth-generation cheesemaker whose family has been in the business of making “the best PDO products in the world” since the year 1900. He and his team of specialists at Zanetti SPA craft renowned and coveted Italian cheeses like Parmigiano Reggiano and Grano Padano, which are officially certified under the auspices of Protected Designation of Origin (PDO), for us at Spinneys. Meanwhile, another Italian classic is made in the Piedmont region by the Berruto family. Spinneys classic dried pastas – fusilli, macaroni, penne organic and wholewheat spaghetti – are made at the Berruto’s factory using “just two ingredients, water and durum wheat semolina”. Technological innovation has definitely helped, but human skill and knowledge plays a vital role in the production process.
Testing balsamic vinegar at Acetaia Giuseppe Cremonini
Olive trees are planted close together to make pruning and harvesting easier
Modern innovators like Acetaia Giuseppe Cremonini continue to make balsamic vinegar the old-fashioned way in Modena, the historical capital of this luxury condiment. Our Spinneys Balsamic Vinegar of Modena is made from the “must” of specific grape varieties, undergoing an aging process in residue-rich wooden barrels.
Many of our Spinneys blended and classic extra virgin olive oils begin life in the olive farms owned by the Basso family in Foggia. Quality defines their operations, with each batch undergoing stringent checks before and after bottling. The Bassos encourage their partners to visit their farms so they can see the origins of their products up close.
