SUPPLY CHAIN

SUGAR

We only use naturally produced cane sugar without the use of bleaching chemicals, with different degrees of refining.
It comes from fair trade producers in Costa Rica and the Philippines where environment protection and tropical forest conservation are of great importance.

SICILY RED ORANGE

The variety of Sanguinello has been present for a long time in the citrus areas of the province of Catania and Siracusa. Now it’s almost forgotten by the mass market. The Sanguinello red orange contain anthocyanins, which confer to the oranges the characteristic red colour , more or less intense according to the variety, the degree of maturity and the climatic conditions.The anthocyanin present in the Sanguinello red orange is cyanidine-3glucoside, which exercises an antioxidant power among the most widely spread anthocyanin.

CINNAMON FROM SRI LANKA

Harvested and organically dried, Sri Lankan cinnamon sticks produced by the Podie co-operative are environmentally friendly. The sale of thise cinnamon also supports workers´rights, as sales profits are reinvested to advance development of their communities. The Podie organization uses traditional harvesting techniques that date back thousands of years, first cutting the cinnamon directly from the tree bark, then twisting it around itself to form a cinnamon ¨stick¨ and drying it. Once dried, the outcome is cinnamon sticks of delicate texture and highest quality.

CIACULLI LATE MANDARIN
Once upon a time the verdant citrus groves on the Conca d’Oro plain surrounding Palermo would welcome weary travelers at the end of the Grand Tour. Today little of the Conca d’Oro remains; in the last 50 yearsit has lost 80% of its cultivated area as the city has spread. One small area of green has remained around the villages of Ciaculli and Croceverde Giardina, where in the 1940s a natural variation of the Avana mandarin led to a new, late-ripening variety. The sweet, juicy, thin-skinned Ciaculli mandarin has very few seeds and ripens from January to March. The Ciaculli late mandarin is a Slow Food presidium

INTERDONATO LEMON

The Interdonato lemon is an heirloom variety developed in the late 19th century, when Giovanni Interdonato crossed a citron with the local Ariddaru lemon variety. Medium-large in size, with a delicate, only slightly acidic flavour, the lemon has a finely textured skin and is sometimes called “frutto fino” , fine fruit. At the end of World War Two, these lemons were primarily sold in England, where they were a favorite accompaniment for tea. After the 1980s citrus crisis, cultivation of the variety was reduced by half and today many lemon orchards lie abandoned.

CHILI FROM SRI LANKA

This plant is native to Mexico and easily spread in many parts of the world ; 95% of it is cultivated and used locally. There are many varieties of chillies with different levels of pungency, depending on the capsaicin content in the seeds. Chilli has interesting analgesic, antioxidants, rubefacient, stimulant, circulatory and digestive properties.
Our chilli is a red-orange fine powder, a spicy mixture of shredded capsicums. The small plants live in the jungle in northern Sri Lanka.

MASCOBADO UNREFINED SUGAR

Mascobado is a brown cane sugar produced in the Philippines from organically grown sugarcane by The Panay Fair Trade Center (PFTC) using purely traditional methodss. PFTC It is based on Panay island on the Philippines and was set up in 1991 by a women’s association as a “not for profit” organisation. Mascobado is an unrefined sugar and it therefore contains all the original nutritive properties and is rich inminerals, especially in iron. The natural presence of molasses confers it the dark brown appearance. Mascobado has an intense fl avour and a slight liquorice aftertaste.