QUALITY
And every bite is your next destination.
Our research
one single journey
Every ingredient a different destination.
A journey to discover the regions, their excellence and the best raw materials we use to prepare our Scrocchiarelle.
First we choose the dough, then every ingredient that goes with it.
Two different kinds of research, the same obsession: bringing to the table only what is worth the journey.
When the journey starts with the crunch
SOFT WHEAT
The base everyone recognises: the scent of wheat, a crunchy crust and an airy heart. Balanced and versatile, it welcomes every topping without ever covering it.
MULTIGRAIN
A dough with a rustic character, rich in different grains with a toasted touch. More structure, more fibre: for those who want a bold bite.
VENERE® RICE
The most original signature: Venere® rice gives a dark colour, an intense crunch and a scent all its own. A base that stands out even before the first bite.
THE TOPPINGS
research can't be seen, it can be tasted
Calabria
The Cipolla Rossa di Tropea Calabria PGI is one of Italy’s best-known agricultural products, grown mainly along the Tyrrhenian coast of Calabria.
San Daniele del Friuli (UD)
On the Friulian hills of San Daniele, where the air of the Alps meets the Adriatic breezes along the course of the Tagliamento, one of the world’s most celebrated raw hams has been aged for centuries. Only Italian legs and sea salt: time does the rest, with over a year of ageing in an unrepeatable microclimate. The profile is unmistakable — pronounced sweetness, delicate aroma with fine toasted notes, melt-in-the-mouth tenderness — and the typical “guitar” shape with the trotter makes it recognisable at a glance.
Emilia-Romagna
Nine centuries of history and just three ingredients: milk, salt and rennet, with no additives or preservatives — today as in the Benedictine and Cistercian monasteries that codified it in the Middle Ages. Long ageing develops an extraordinary concentration of umami and the characteristic tyrosine crystals, the signature of a completed maturation. It is not only the most famous Italian cheese in the world: it is a dairy technique that has remained essentially unchanged for centuries.
Amatrice (RI)
On the Monti della Laga, from the pastoral tradition of transhumance, comes the key ingredient of amatriciana. The pork jowl is trimmed into its characteristic triangular shape, dry-salted, sprinkled with pepper or chilli and left to age by a method unchanged for centuries, now recognised among the Traditional Agri-food Products. Cut, it reveals white fat that melts into sweetness, a bright red lean part and a spiced crust with an unmistakable scent.
Cetara (SA)
Armatore was born in Cetara to a family that has lived by the sea for generations, on boats before laboratories, and has brought anchovy processing back to the top of Italian quality. Tyrrhenian anchovies, caught with the traditional purse-seine method, are worked by hand and matured under salt: meaty fillets, deep but balanced savouriness, the vertical taste of the Coast in its purest form.
Scrocchiarella®
Multigrain base
Sant'Anastasia (NA)
Produced by Latteria Sorrentina, the dairy of the Amodio family active in Sant'Anastasia since 1880, with selected 100% Italian milk. It is the fiordilatte designed for the oven: calibrated stretching, controlled moisture and a consistent baking performance, which melts without releasing water while keeping the taste of fresh milk intact. Proof that standardisation, when it starts from a great raw material, is a value and not a compromise.
Aged Balsamic Vinegar of Modena PGI (Aged 3 Years) – Mazzetti L’Originale
Emilia-Romagna
Nine centuries of history and only three ingredients — milk, salt and rennet — make Parmigiano Reggiano PDO one of the most celebrated cheeses in the world. Gently melted, as Northern Italian dairy tradition dictates, it becomes a velvety fondue that keeps the umami intensity and the nutty and broth notes of its long ageing. Base, seasoning or finishing touch: its versatility lets it dialogue with vegetables, meats and doughs.
Parma
Since 1946 the Coppini family has practised in Parma what they chose to call "arte olearia": four generations of oil masters devoted to selecting the best Italian olives and to gentle processing that preserves aromatic freshness. The result is an extra virgin with a balanced fruitiness, herbal notes and an almond finish, which dresses without covering. Even a Museum of Olive Oil Art is dedicated to this story, part of the Parma Food Museums circuit.
Scrocchiarella®
Multigrain base
Bra (CN)
It belongs to the great family of Piedmontese tome cheeses and takes its name from the town that for centuries was their market: the wheels made with the milk of the Cuneo valleys arrived in Bra. The paste is elastic and ivory, the taste sweet and milky with a fine tangy note, which ageing enriches with savouriness and complexity. A classic of Piedmontese dairy tradition, protected by the PDO since 1996.
Langhe (CN)
The Tonda Gentile, protected by the Nocciola Piemonte PGI, grows mostly in the Langhe and is considered by master pastry chefs the best hazelnut in the world: regular spherical shape, perfect roasting performance, low acidity and a fine, persistent aroma that never goes rancid. It is no accident that gianduja was born from its encounter with cocoa: when the raw material is this, it writes the story itself.
Parma
Since 1946 the Coppini family has practised in Parma what they chose to call "arte olearia": four generations of oil masters devoted to selecting the best Italian olives and to gentle processing that preserves aromatic freshness. The result is an extra virgin with a balanced fruitiness, herbal notes and an almond finish, which dresses without covering. Even a Museum of Olive Oil Art is dedicated to this story, part of the Parma Food Museums circuit.