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The vegan movement was formed on 1 November 1944 in Leicester, by a teacher called Donald Watson, originally from Yorkshire, joined by some former members of the Vegetarian Society (founded in England in 1847).
Being a vegan is a style of life: it means choosing to eat only food not deriving from animals, or rather, avoiding meat and fish and their derivatives such as milk, eggs, honey as well as products with ingredients of animal origin.
According to some estimates the European nation which consumes the most vegan foodstuffs is Germany, with 7 million vegans. In the UK, according to research carried out by the British Vegetarian Society, about 5% of the population have embraced this diet and every week 2,000 people become vegans.


Eating food without gluten is a choice which more and more people are making. Coeliac disease, an ancient illness that today afflicts 1% of the world’s population, and other illnesses (allergies and intolerances) that are linked to the presence of gluten are becoming ever more frequent.
The cause of many ailments is to be found in gluten, which contains two proteins, glutenin and gliadin, found in wheat. Gluten is present in bakery products as well as items used to render dough more elastic, but at the same time it has a low level of digestibility and sets off pathologies such as coeliac disease.
Gluten can be eliminated from diets using cereals like maize, buckwheat, rice, millet and soya which do not naturally contain gluten.


Organic farming is a system of cultivation and livestock farming in which only natural products are used, avoiding chemical components such as fertilizers, weedkillers and insecticides and seeking to limit and reduce the consumption of natural resources such as soil, water and air.
Organic farming allows us to obtain food which is safer from the hygienic-sanitary point of view and to follow the production chain from the beginning to the point of sale so that we know what we have on our table. All this is thanks to specific and strict regulations, which allow independent organizations to certify the food chain processes and their products along with any special agronomic techniques used.