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LE NOSTRE STORY
Here you will be informed about all the news of Di Bennardo. Stories about our products and their origins are also shared, and the faces behind them tell their stories.
The secret of a traditional Panettone lies in the elaborate and loving preparation. From the dough, to baking and drying, to the finished product that stands in the store, a good 48 hours are necessary.
A good nut cream should first and foremost have a very high nut content and the focus must be on the main flavor carrier, the nuts. The origin of the nuts plays an important role.
With only two ingredients are produced our vegan and organic certified jams and marmalades - fresh fruit and dextrose..
The high quality organic honey of Di Bennardo is produced by two small noble apiaries in Sicily and Piedmont - more precisely in the province of Enna and in the Langhe.
As a gourmet of Italian cuisine, you certainly know the balsamic vinegar from Modena - or Aceto Balsamico di Modena, as it is called in Italy.
Everyone who has ever eaten freshly baked Italian focaccia bread straight from the oven knows how wonderful this Italian flatbread is.
Taralli, a very popular snack, savory or sweet, typical of southern Italy. They are the expression of a centuries-old tradition of Italian pastries.
There is a place in the south of Italy known for producing the best pasta in the world: Gragnano. This town near Naples celebrates pasta like no other.
Truffle hunting in Piedmont is one of the most fascinating aspects of the world of mushrooms. With us gourmets and gourmets can buy online fresh white Alba truffle from October to December.
Smells like freshly cut grass; strong as a bush of unripe tomatoes. It is followed by a hearty arrivederci, reminiscent of sweet almonds and pine trees.
For our pomodorini ciliegino semi secchi we use red, sun-ripened cherry tomatoes from Pachino, Sicily.
The high quality basil pesto is produced in a manufactory on the Ligurian coast. It is neither pasteurized nor sterilized and is therefore "raw".
To produce one liter of lemon olive oil we use 800g of fresh lemons.
Giovanni Di Bennardo had a longing for faraway places even as a child. As the son of an immigrant, he sought his roots in Sicily at an early age.