Our Friends
We are glad to introduce you our friends!
- Bluone Cooking Tours in Italy - Based in Bologna, Italy, Bluone organizes guided, highly personalized gourmet cooking tours in Italy for food and wine lovers. Their guided culinary journeys in Bologna, Emilia-Romagna, Umbria, Le Marche, Piedmont, Tuscany, Venice and Puglia make a personal connection with the land, its abundance and its many expressions.
- Molino Spadoni - Based in Emilia Romagna region, Italy, Molino Spadoni was started in 1923 and is a mill that produces several kinds of high quality flours for specific uses. In particular, for our everyday use we buy the special pasta flour "Gran Mugnaio for pasta", that is a perfect flour for the hand-made egg-pasta traditional in Bologna and Emilia Romagna region. Molino Spadoni also exports to the US.
- Acetaia Villa San Donnino - Located in Modena, Italy, Villa San Donnino produces the traditional balsamic vinegar of Modena. Davide, our friend and owner of the acetaia, makes wonderful aceto balsamico, the traditional 12 year and 25 year old and other younger but delicious and genuine balsamic vinegars, following the tradition handed down from his father and grand-father.
- Flour + Water restaurant - Located in San Francisco, California, Flour+Water was opened by chef Thomas McNaughton. We met Tom for the first time in Bologna, where he came before opening the restaurant to learn the traditional art of hand-made pasta. Francesca and Tom worked together for a month in a pasta "laboratory" and in 2012 Francesca was invited at his restaurant to teach a pasta class series at F+W dough room.
- Nostrana restaurant - Located in Portland, Oregon, Nostrana, is owned and run by chef Cathy Whims. In October 2012 Francesca and Tommaso were honored to be hosted in the kitchen of the restaurant with Cathy Whims and all her staff. They spent a whole day in the kitchen teaching them how to make pasta and preparing together with the staff a pasta dinner with tortellini in brodo, tortelloni with ricotta, caramelle with squash, garganelli with prosciutto and arugula and lasagne alla Bolognese, that were then served to the guests during the "Dinner of handmade pasta".
For any information, please, contact us at [email protected]