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Italian food & wine

Tradition and Culture

In 1990, the Mediterranean diet was defined by science as Elixir of Life, and in 2010 entered the UNESCO list of “intangible cultural heritage of humanity”.
That is one of the reasons why, maybe, Italian products are now at risk of robbery by the other European countries.
The practice of using a packaging that recalls Italian products for goods that are not Italian at all, having nothing to do with the Italian tradition, is widespread.
It is worrying that this fake made in Italy, called “Italian sounding”, has a turnover of 60 billion of Euro, compared to the 23 billion of true Italian exports.
These data cannot be ignored: from data about Italian sounding, there is evidence that the interest in Italian products is real and strong.
Somehow, such imitation is a form of flattery for Italy.

Nevertheless, it is a poor imitation: the knock-off market is not able to provide a quality Italian product in terms of raw materials and manufacturing.
Italian cooking is appreciated and renowned worldwide, though it is not so difficult to be recreated. Its strength lies totally in the quality of raw materials and in a know-how that is naturally inherited by all Italians.
Raw materials are produced, selected, and processed with extreme care. In fact, in European Union, we are the country with the highest number of certifications. We hold the first place with our 264 PDO and PGI products.
Italian products exported abroad end up on the shelves, being unfairly placed side by side with their “fake brothers”.
Their nature is completely mystified.