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The Bearers of Florentine Coffee Processing Tradition.
Founded in the early 1900s, Caffè Mokarico has always had a single goal in mind, to serve the best espresso in their own unique style. Originally named “La casa del caffè" and located in Florence, Italy, The founder Comm. Barbieri heavily valued the local traditions of coffee processing, and has passed this value down through the generations at Mokarico. Today, Caffè Mokarico has held onto their attachment to the local area, making them one prominent figures in the tradition of Florentine coffee processing.

Conservo Firenze is the place where tradition meets excellence. Here, in the beating heart of Tuscany, we passionately cultivate and preserve the most authentic gastronomic treasures of our land.
From the prized truffles to the delightful vinegars, from the refined extra virgin olive oils to the full-bodied red wines, each of our products is a genuine expression of the rural Tuscan soul.
Let yourself be guided on a unique sensory journey, where every bite and every sip tells the story of a region rich in flavors and ancestral traditions. Conservo Firenze is more than just a store: it's an experience that celebrates the love for good food and local craftsmanship, bringing the authentic essence of Tuscany directly into your homes and onto your tables.

Il Cantuccio di San Lorenzo was born as an artisan pastry shop in Florence near the Medici Chapels and the Basilica of San Lorenzo, in Via Faenza 23/R.
The artisanal preparation and the continuous search for high-quality raw materials have given life to a successful family business, a meeting point for true gourmands and connoisseurs of cantucci and typical Florentine and Tuscan confectionery products.
A common feature of all the products of "Il Cantuccio di San Lorenzo" is the abundance of raw materials used, which give the cantuccino the softness that distinguishes it and an exquisite taste unchanged over time.
The recipes of the ancient Forno Marini still preserve the care and passion of the artisanal workmanship of times gone by and maintain the secret of the traditional flavors of typical Florentine desserts.

Il Forteto is an agricultural co-operative which was founded in 1977. Nowadays it consists of 72 members, including workers and producers and over 80 employees. Over the years the co-operative has focused on the production of fresh and aged cheeses, and it is recognized as one of the most important dairies of the Consortium of Production of PDO Pecorino Toscano. But the co-operative has never forgotten its agricultural background and so cattle are bred and fodder and wheat are produced on a company-owned area of 600 hectares in the hills of Mugello, between Vicchio and Dicomano.

Everything began with the passion and love for a product of the earth worldwide recognized as the diamond of the kitchen: the truffle. Over the years, in addition to selecting and promoting the authentic 100% Italian truffle, the inspiration of Landucci family gave life to a wide range of products by which you can enjoy unique flavors.

The company boasts over a thousand years of history: the oldest document attesting to the existence of Cusona dates back to the year 994. The Cusona property, which extends for 530 hectares, stands among the green Tuscan hills, facing the famous medieval city of San Gimignano, known for its imposing towers (the medieval Manhattan).

Roberto Catinari: Chocolate as an art form designed for an aware customer.
Considered by many to be one of the best chocolates in the world, it amazes with its little moments of joy. His name is certainly not unknown to chocolate veterans. Roberto Catinari is an icon of Italian chocolate and was one of the undisputed protagonists when the Tuscan Chocolate Valley was born.

Only a few people hold the ancient secrets of medieval sweets, handed down for generations, since 1200. Since then Fiore has been part of the culture of the city, not only as a faithful custodian of its confectionery tradition, but also as a promoter of the authentic Sienese treasures who, thanks to Fiore, have become famous throughout the world world: Panforte, Ricciarelli, Cantuccini.

For two centuries Fiore has never betrayed its artisan spirit and the meticulous attention to the historicity and originality of the recipes, while becoming synonymous with constant innovation: in the search for quality, in the choice and selection of the ingredients, of production process, checking the supply chain and respecting the environment. And its territory with which she maintained, yesterday as today, a very profound identity link.

Since 1966, our Bottega di Quarrata has been the reference point for those seeking delicacies and quality, recommended by Slow Food as a Bottega for shopping.
In the laboratory, we produce bread, schiacciate, savory baked goods, leavened products, sweets and cakes every day. A few rules: only Italian wheat flour, from small mills and natural leavening with mother yeast. Our selection of cured meats, sliced ​​meats, cheeses and wines is increasingly accurate. Every day we offer breakfasts, snacks and lunches - to be consumed in the shop or take away - with fresh products and dishes from the delicatessen.

Already at the beginning of the 1900s, Eugenio Gazzarrini (born in 1885) was marketing the precious tuber, making it known throughout Italy.
Thanks to his resourcefulness, he managed to deseasonalise the truffle by preserving it naturally in “tin cans”; a conservation method awarded in 1924.
Since then, the company has continued to market San Miniato truffles, both fresh and derived products. It organises Truffle Hunting & Tasting Experiences, truffle hunting and tastings at the restaurant, for individuals, groups or tour operators.