Territory and Tradition

Home - Topics - Territory and Tradition

Territory and
TRADITION

All the baggage of traditions that we have inherited, linked to a historical context and to a territory, which represents us deeply. They are our roots and all the riches that can be brought to tables, to our lives and within us.

Rediscover our roots

Rediscover our roots

In Italy each region is a treasure trove of unique flavors and culinary delicacies that offer a journey across the borders of our beloved Italy and beyond, for access to innovative ideas that are handed down, valued, transformed ancient recipes into products suited to the needs of the current market.
From the flavors of freshly baked South Tyrolean bread to the crunchiness of Apulian taralli, passing through Tuscan pici and pappardelle. The recipes are the bridge between past and present, between cultures and traditions, imbued with meanings, which narrate the stories of the families and communities that created them. The union between passion for authentic food and local traditions reflects the soul of Sapore di Sole. With every bite, we invite you to join us on this culinary journey that celebrates the diversity and richness of regional specialties and recipes handed down over time.

I TOSCANI

Tradizioni centenarie, qualità e sapori rimasti intatti, inalterati nel corso delle generazioni.

«I Toscani» di SAPORE DI SOLE racchiudono tutte le tipicità locali, le prelibatezze e le eccellenze di una Regione che ha nella gastronomia uno dei suoi fiori all’occhiello, riconosciuto in tutto il mondo.

Visit the page
made in tuscany

Ancient Grains

from SICILY

Native stone-ground live flours with wheat germ, names rich in history and old-fashioned charm, traditions and crops that are returning, increasingly in demand, to the fore.
Rigorously ground with natural stone in the heart of Modica, each grain is processed at low temperatures to preserve aromas, flavors and nutritional value.

Malloreddos e Fregola

SARDINIAN PASTA

Based on local durum wheat semolina, typical shapes of the popular tradition handcrafted through slow drying at low temperatures (20 hours, 35 °C). Thanks to the low drying temperatures, the pasta maintains a compact and elastic consistency even after cooking, remaining a “living” product and ensuring greater digestibility.
Local & Fair Trade

Local & Fair Trade

We work together with sensitive realities, characterized by a social and ethical approach to work (type B associations, business networks) which operate in the territory and support the typical delicacies and traditions of that same territory.

mani incrociate

TARALLI
from Puglia

taralli
630001

Taralli Senatore Cappelli and Rosemary

630002

Taralli with Extra Virgin olive oil

630004

Taralli with fennel seeds

630006

Taralli turmeric and black pepper

630005

Taralli with chili pepper

Balsamic Vinegar IGP
from Modena

Strictly closed-cycle, as requested by the biodynamic approach.
Every phase of the process takes place in these 4 hectares: this is a unique situation in the world, and guarantees high-quality and sustainability,
farm-to-tablesupply chain easily recognizable in this product.

find out more
aceto 07

Bakery
from Alto Adige

Master baker Richard works together with his great-grandson Hannes and the team of 40 people from Val d’Ultimo to preserve the quality and traditions of his ancestors.

find out more
bakery