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Rooted in Calabria

We honour the food traditions of Calabria, Italy, in the foods we make and the ingredients we choose for professional kitchens.

Sunlit cliffs and the clear blue coves at Grotticelle, on Calabria’s Tyrrhenian coast

The flavours of Calabria

From the sweetness of Tropea’s red onions to the heat of Spilinga’s ’nduja, Calabria’s most distinctive foods have a strong sense of place. In this part of southern Italy, the people who grow, cook and preserve food know how to bring out the best in an ingredient. That care is what we take from Calabria.

Stone steps between sunlit buildings lead into the sea in Scilla
Bundles of Tropea red onions with their long green tops

Care you can taste

That same respect for ingredients guides what we make in Winnipeg and what we choose to source. We look for flavour first, then for the details a cook works with every day, from the way dough stretches and bakes to how an ingredient holds up through service.

That’s the standard we bring to every kitchen and distributor we work with.

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Hands shaping pizza dough in a professional kitchen
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