Gastarea’s menu is a travel through the gastronomic beauties of italian regions. Chef Conti chooses the best and freshest raw materials, that he blends and transforms carefully and with expertise.
In Ancient Rome asparagus grown in Ferrara e Bologna were a delicacy. Altedo asparagus derives from those ancient plants. It can be farmed in a few areas only, in particular sandy and clayey soils.
Durum wheat semolina pasta from the heart of Salento since 1918. The procedure invented by the founder is called “Delicate method” because it allows to preserve the typical flavour and scent of wheal and prevent from losing its nutritional values.
An association of breeders, born in 1996, started to relaunch Piedmont bovine race and consumption of high quality meat. Almost every one of the producers are part of Piedmont Bovine Race Protection Consortium.
Since millions of years, in Apulia region we can find olive trees. The first people who started growing them were the Messapians in I b.C. Apulia is the center of olive oil production in the Mediterranean, with an average amount of a hundred thousand tons every year.
Brisighella is a medieval town on the hills of Ravenna, in the heart of Lamone valley, surrounded by Gessi hills. Brisighella Pecorino is left to mature, with a traditional procedure, in these ancient caves.
Naples is the land of San Marzano, the king of tomatos. It is cultivated like vine, is harvested only when very mature and only after dawn, but in dishes it reveals its true personality: the sauce sticks to pasta.
Gastarea and Clarabella Winery sign a special Franciacorta, fermented in bottle. The name “Franciacorta” defines in the same time a territory (“Francia”: France) and a method of production of wine (“Corta”: short).
ICAM spreads in the world the finest italian chocolate. This excellence is possible thanks to specific productive rules, following the philosophy that guides the business of family Agostoni since 1946.
Parma Ham is an excelent product which is peeled by knife. With its classic mandolin shape, it is a combination of tradition, high quality and practicality. It is left to mature for at least 20 months!
We produce egg pasta and stuffed pasta following the best recipes of Emilia-Romagna. We are in the land of tortellini, we make handcrafted pasta following the traditions of our grandmothers and we make the best mortadella Bologna.
Red Tropea Onion is the name given to red onions grown in the area between Nicotera and Campora San Giovanni and along the Tirrenic coast. It was brought in Italy by Phoenicia more than two thousand years ago, and for a century it has been strategic for its region economy.
We only choose fresh seasonal fruits and vegetables, cultivated by selected farmers. We try to avoid using products far from us, because they would lose their nutritional values.