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)
Latteria Sorrentina still smokes its Provola dei Monti as it was done in the old days: naturally, over straw, without flavourings or liquid smoke. The 100% Italian milk and the artisanal stretching of the historic dairy of Sant'Anastasia thus meet an amber surface and a gentle smoky profile, which accompanies the sweetness of the milk instead of covering it. When cooked it melts with character: round, enveloping, recognisable.
Mantua
This cream follows a historic recipe from the Mantuan tradition, where pumpkin has been gastronomic culture since the days of the Gonzaga court. The raw material is the Mantuan pumpkin: dry, compact, naturally sweet flesh with notes of chestnut, the fruit of a centuries-old horticultural tradition of the Po Valley. A full vegetable sweetness that stands up to savoury ingredients and closes the dish with peasant elegance.
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.
Sicily
From a historic confectionery producer active since 1905, these amaretti are made with Sicilian almonds, among the most aromatic in the Mediterranean thanks to the island's climate and native varieties. The contrast between the sweetness of the almond and the characteristic bitter note defines the authentic amaretto: crumbly outside, soft at the heart, with an aromatic persistence that over a century of craft has learned to dose to perfection.
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®
Classic base
Italy
Only tomatoes grown and processed in Italy, worked within a few hours of harvest to preserve the freshness and integrity of the pulp. Salting is entrusted to PreSal®, an Italian "protected" iodised sea salt: a technology that stabilises iodine — an essential micronutrient, often lacking in the diet — without altering the taste, even when cooked. A choice that combines a clean label, the sweet-acid balance of the tomato and a concrete, not superficial, nutritional attention.
Sant'Anastasia (NA)
Produced by the historic dairy of the Amodio family in Sant’Anastasia, active since 1880, Fiordilatte di Napoli is the top of the Latteria Sorrentina range and the most authentic expression of Campanian artisan dairy tradition. The artisanal processing of milk collected from the stables and pastures of Campania, the particular cut shape and its organoleptic characteristics make it a unique product, suited to classic and innovative recipes.
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.
