Updated on 09/13/2021
Present on exhibition Gourmet
From 12 to September 13, 2021
13, Rue Beauregard
Santamatri is an artisanal research workshop, with the ambition to offer products of very high quality, produced according to the strictest artisanal know-how and opening the Italian tradition to new gastronomic and cultural horizons. Thus are born our Condimented Pasta, artisanal and entirely natural, made in very small batches of 80 kilos and kneaded by combining the best Italian durum wheat semolina with condiments of excellence. All the nutrients and all the flavors are preserved by an ultra delicate process and by a very rare two-day horizontal drying at less thna 40 degrees, the temperature of a balmy summer afternoon in Italy. No coloring, no preservatives, no flavorings are added: healthy, light, tasty pasta. Extraordinary by nature!
Flavored Pasta Fettuccine Black ink of cuttlefish and Curry
The best Italian hard wheats meet authentic condiments, of very high quality and 100% natural! All the nutrients, flavors and aromas of Madras curry and Garam masala, the black of wild cuttlefish and wheat, are preserved by our strictly artisanal work: our fettuccine are produced in Italy in small batches of 80 kilos and dried at less than 40 degrees for 2 days. Thus, our pasta is extraordinarily tasty, light and healthy. Very simple to taste: excellent on their own, ideal with fish, seafood, vegetables, meat.
Flavored Pasta Bindoli Cocoa
The best Italian hard wheats meet authentic condiments, of very high quality and 100% natural! The flavors, nutrients and aromas of wheat and extra-lean Van Houten cocoa are preserved by our strictly artisanal work: our bindoli are produced in Italy in small batches of 80 kilos and dried at less than 40 degrees for 2 days. Thus, our pasta is extraordinarily tasty, light and healthy. Very easy to taste: excellent on their own, ideal with cheese, meat, vegetables, mushrooms, truffles. And why not for dessert!
Flavored Pasta Fettuccine Lemon Peppercorn
The best Italian hard wheats meet authentic condiments, of very high quality and 100% natural! All the flavors, nutrients and aromas of Sicilian lemons, Tellicherry black pepper and wheat, are preserved by our strictly artisanal work: our fettuccines are produced in Italy in small batches of 80 kilos and dried at less than 40 degrees for 2 days. Thus, our pasta is extraordinarily tasty, light and healthy. Very simple to taste: excellent on their own, ideal with fish, seafood, vegetables.
OLIO DI SERRA
Extra virgin olive oil producer, North Puglia region
Olio di Serra prides itself on being a local and family business. Born in Lyon with Italian origins, Dorian Tota works to promote his native village – Serracapriola. Located in the Gargano by the Adriatic sea, it is a famous terroir from the North Puglia region in Italy. Year after year, Olio di Serra offers an exclusive olive oil directly out of the home-grown olive trees in Serracapriola. Dorian’s passionate work aims to transmit his family’s ancestral craftsmanship and the superior quality of their Alto Tavoliere (PDO) olives. For the past two years, Olio di Serra has provided an extra virgin organic olive oil obtained through cold extraction straight out of a Serracapriolian mill. The family are therefore responsible for the growing of the olives, the harvest, the transformation into oil, the bottling and the distribution of this green gold directly from France. As a natural consequence: the traceability of Olio di Serra runs from the olive trees into the bottle.
Olio de Serra works hard to create a product of superior quality resulting from strong family roots, a specific method of elaboration, a real traceability and the uniqueness of its origins. Indeed, the Serracapriola village is renowned for harvesting its olives from mid-October every year thanks to a mediterranean microclimate which naturally irrigates the olive trees all year round.
In addition to this, Olio di Serra also aims to promote other artisanal products from Serracapriola. As to shine the light on various products from the Gargano region, we have collaborated with local artisans. Just like us, they work as a family, share our respect for Mother Earth and devote their everyday labour to consumers interested in fine south Italian delicacies. Among our range of products, you will find: typical handcrafted pasta from the Gargano region, vegetables and vegetable creams marinated in extra virgin olive oil, a 100 % Pugliese experience with delicious products from talented craftsmen/women from this region.
To all deli and restaurant owners, Olio di Serra is here for you, with its extra virgin olive oil, handcrafted pasta, various jars of vegetables and vegetable creams in extra virgin olive oil. Live events and testing experiences are also available in the shops all year round so that consumers can enjoy the story of the brand while tasting the products. From our olives to your jars, there is only one hand: ours!
We stand with our name for a first quality class world of enjoyment delicious food. Our highest claim is the quality of our products and the traceability of their origin: Whether it‘s Aceto Balsamico di Modena, spices from all over the world or finest chocolate enjoyment. Selected family businesses produce our traditionally handmade delicacies for you.
I would like to present you our business family, we make high quality pasta in Italy.
Pastificio D'Amicis was established in 1980 in Serracapriola (Fg) thanks to the hard work and the dedication of my mother Egidia D'Amicis and my father Carlo, a long generation of pasta makers.
The production area is in the most important cereal districts of the Country, notoriously known as "Granaio d'Italia" or the ancient "Capitanata" located in Apulia, in Foggia.
The strong bond with the territory has always characterized the production of our pasta factory with typical regional formats such as: Orecchiette, Troccoli del Gargano, Fùsill and Recchietélle.
Following the love for these magnificent products, we expanded our production lines and now we make over 80 different formats, including durum wheat semolina pasta, egg pasta, whole grain pasta, special pasta.
Our experience to find the best durum wheat semolina has conduct us to collaborate with a selected mill where we buy our precious raw material (rigorously Italian durum wheat Semolina) to make high quality pasta.
Our artisanal processing method consists in a long kneading, circular bronze drawing, slow drying at low temperature (from 72 to 96 hours it depends on the shapes) followed by the
packaging phase which, for most of the formats, it is still hand made.
Moreover, we produce also egg pasta that contains 25% of free range egg (category A) from Italian chicken.
The rough surface of our pasta, obtained by bronze drawing, gives it a pronounced porosity that differentiates us from industrial companies.
Our pasta exalts the Apulia's land tastes and flavours.
PASTA IS OUR PASSION THAT IT IS REFLECTED AT EVERY STAGE OF THE PRODUCTION PROCESS, FROM THE SELECTION OF THE BEST WHEAT TO PACKAGING BY HAND.
These fully manual and traditional methods require more time, hence the small production quantity but the traditional pasta taste and flavour are guaranteed.