Brands

Prosciuttificio Prolongo

The Prosciuttificio Prolongo was one of the first enterprises to make Prosciutto di San Daniele as its sole activity. Since Grandfather Giovanni’s day, every single Prosciutto Prolongo has been cosseted from the start of processing. We put quality before quantity.

Alessio & Arianna Prolongo, will continue to lavish care, love and attention on our prosciutto, just as our grandparents and parents taught us. We will continue to develop new ideas while keeping a firm focus on tradition and on what we have learned.

Nicolasa Alziari

The house Nicolas Alziari, producer miller trading since 1868, is one of the most important French olive-growing field. Established in Nice since 1868, this house of quality elaborates many grands crus. Focusing on every detail of olive oil production, we put our requirement at the service of the finest connoisseurs ; pushing harvesting techniques to the extreme and constantly inventing new methods of extraction in our mill, we are also revolutionizing the world of olive oil by creating exceptional blends by selecting unique varieties in terroirs forgotten.

Today, Wine Spectator is the world’s leading authority on wine. Anchored by Wine Spectator magazine, a print publication that reaches around 3 million readers worldwide, the brand also encompasses the web’s most trusted wine site (WineSpectator.com), mobile platforms and a series of signature events.

Wine Spectator provides dependable buying advice; in 2018, our editors reviewed more than 15,000 wines in independent blind tastings. We set stringent standards for ourselves and rely on the proven ability and experience of our editors as tasters and critics. (Read our Statement of Ethics.)

As journalists, we put wine in context, with a mix of news, analysis and opinion. We educate and entertain readers at every level of wine knowledge. Our editors uphold the highest standards of journalism—a commitment to truth and accuracy, and avoiding conflicts of interest.

Wine Spectator is independent and unbiased.

We’re not the voice of the wine trade; we are the gatekeeper and guide for the wine consumer.

Wine Spectator is the flagship publication of M. Shanken Communications, Inc., which also publishes Cigar Aficionado, Whisky Advocate, Market Watch, Shanken News Daily and Shanken’s Impact Newsletter.

4 Madonne Caseificio dell'Emilia

4 Madonne Caseificio dell'Emilia is an Italian dairy company founded in 1967. The company is one of the leading producers of Parmigiano Reggiano, known for its tradition, quality and sustainability.
The company is a cooperative owned by local farmers. They are committed to producing the highest quality Parmigiano Reggiano and they only use fresh milk from local cows.

4 Madonne Caseificio dell'Emilia produces a variety of cheeses

Parmigiano Reggiano This traditional cheese is made from raw milk from dairy cows that have been fed grass and hay. Parmigiano Reggiano has a rich, nutty flavor and a hard texture.
Parmigiano Reggiano Vacche Rosse This cheese is made from the milk of red cows, a rare breed native to Italy. Parmigiano Reggiano Vacche Rosse has a more intense flavor than traditional Parmigiano Reggiano.
Parmigiano Reggiano Biologico This cheese is made from organic milk. Parmigiano Reggiano Biologico has a milder taste than traditional Parmigiano Reggiano.
Parmigiano Reggiano Prodotto di Montagna This cheese is made from milk from cows that have been fed grass and hay in the mountains. Parmigiano Reggiano Prodotto di Montagna has a more complex flavor than traditional Parmigiano Reggiano.

4 Madonne Caseificio dell'Emilia is an important part of Parmigiano Reggiano production. The company helps ensure that this traditional cheese remains one of the world's most famous cheese products.

The Tasmanian Honey Company

De færreste ved, hvad de vil vie deres liv til fra de er 8 år, men i vores grundlægger Julian Wolfhagens tilfælde var én smag af friskhøstet Tasmansk honning mere end nok til at sætte hans fremtidige satsning på australsk honning i sten. Der produceres nu Tasmanian Leatherwood Honey, som alle har mulighed for at opleve.

In the Middle Ages the Benedictine and Cistercian monks, committed to finding a cheese that could last long, were the first producers: using the salt from the Salsomaggiore salt mines and the milk of the cows bred in the granges, i.e. the farms belonging to the monasteries, the monks obtained a dry paste cheese in large wheels suitable for long preservation.

The first evidence of the sale of Parmigiano-Reggiano cheese dates back to 1200: a notarial deed drawn up in Genoa in 1254 is evidence of the fact that the Caseus Parmensis (the cheese from Parma) was already known in a city that was so far from its production area. In the 14th century trade developed as far as the Romagna, Piedmont and Tuscany regions, reaching also the ports of the Mediterranean Sea.

Hoosier Hill Farm

I hjertet af Amerika opstod Hoosier Hill Farm i Indiana blandt vidtstrakte marker med hvede og soja. I over 20 år har de gjort det til deres mission at skabe sunde produkter med store smagsingredienser.

In the heartland of America, Hoosier Hill Farm originated in Indiana among sprawling fields of wheat and soy. For over 20 years we’ve made it our mission to create wholesome products with big flavor ingredients.

STUBB'S

For 50 år siden, efter at have fodret tusinder som messersergent under Koreakrigen, åbnede C.B. Stubblefield, blot kendt som “”Stubb””, sin egen bar-b-q joint i Lubbock, Texas. Den faldefærdige bygning forvandlede sig snart til et tilholdssted for lokale og turnerende country- og blueslegender, som ville kigge forbi for at spille for en tallerken med deres yndlingsbar-b-q.

When Stubb later moved to Austin, he was urged by friends and patrons to sell his signature sauce. So using old whiskey bottles and jam jars, Stubb began hand-bottling his sauce for sale, corking each makeshift container with a jalapeño. While our bottling methods have changed, Stubb’s belief in legendary ingredients, hard work and careful craftsmanship remains the backbone of the company that proudly bears his name. We hope our sauces inspire you to create your own delicious dishes in celebration of the 50th anniversary of Stubb’s bar-b-q beginnings.

Kernel Season's

Kernel Season’s®️ was born, appropriately enough, at the home of the Maize and Blue. While a student at the University of Michigan, Brian Taylor was looking for ways to bring more flavor to his favorite snack: popcorn. He started to experiment with natural seasonings and ingredients, and shared his creations with friends in the dorm. From the responses he got, he knew he had more than the perfect 3 a.m. snack.

Upon Brian’s graduation in 1999, Kernel Season’s®️ got real. It became a real company that introduced itself in movie theaters by giving free samples to patrons looking for something more fun and adventurous than butter and salt. Soon people realized that the best popcorn (movie theater popcorn) was even better with Kernel Season’s®. The company took off as the demand for more flavors made with real ingredients ignited across the United States.

Casa Emma

Since the foundation year, in 1969, Casa Emma has crossed decades under the vision of a brilliant and far-sighted woman, Fiorella Lepri. She has opened Casa Emma’s doors and she has led us to the present day. Our philosophy is based on respect for tradition, with an open-mind point of view and an impetus towards the future.

Villa Manodori

Navnet Villa Manodori refererer til en ejendom fra 1500-tallet beliggende i Modenas landskab. Godset Estense var ofte stedet for store fester og store rekreative konkurrencer. Deres berømte balsamicoeddike blev serveret som digestif ved slutningen af hvert måltid. Kokken Massimo Bottura sætter en stor ære i Modenas traditioner og kulinariske produkter: i årenes løb har han med stor udholdenhed, lidenskab og dedikation personligt forpligtet sig til restaureringen af Villa Manodori, hvilket bragte Acetaia tilbage til dens ædle pragt. forbi.

Happy shopping