We are a distribution firm that operates from generations on the agro industrial sector.

Our experience enable us to find products that are integral part and the symbol of the best Italian food tradition, both as far as taste and production techniques are concerned the latter consist of the ancient methods improved by modern tools and extremely strict controls.

At the moment our catalogue includes products from: Sardinia, Puglia, Bologna, Modena, Parma (Langhirano), Brisighella, Tuscany, Umbria, Piedmont, Sicily, Calabria, Veneto Friuli Venezia Giulia.

Contacts:
Information and Sales Department: info@soloitailano.it
Tel: +39 051 312681
Fax: +39 06 91274741

Mail Address:
Solo Italiano
Via San Giovanni del Cantone, 12 41100
MODENA MO ITALY EU

 

Sardegna
Sardinian cheeses, both ewe and goat’s milk cheeses, are extremely rich in organoleptic characteristics. These cheeses are produced with whole milk obtained by a single milking of animals bred in a wild state, in pastures characterized by a large variety of herbs or shrubs called Mediterranean scrub.
These cheeses is ideal grated on soups or on Italian first courses, because they enrich greatly these dishes with persisting and sometimes mild or strong flavours, but they are very tasteful with honeys, especially acacia honey or with pears.
 

Puglia
Apulian typical gastronomy traces back to the ancient Greeks and to the Romans it’s frugal, but rich in flavours and very nutritious.
Wines, extra virgin olive oil and cheeses are Apulian main products. Wines come from the ancient tradition imported by the Greek colonisation in VIII-VII century b.C.. Their main autochthonous varieties are: Negroamaro, Malvasia Nera and Primitivo.
Olive growing and extra virgin olive oil production were brought by the Romans Plinio The Old relates that the best olive oil was produced in southern Italy. Its taste is slightly piquant and it is ideal with salads, pulses, roasted vegetables or barbecued meat and fish.
Last, but not least Apulian cheeses are very important in the regional gastronomic tradition, this is due to the Apulian soil structure that allowed cattle and sheep breeding.
 

Bologna
Since XII century Bologna is called ‘’La Grassa’’ (the fat), this nickname, in its medieval meaning, stands for wealth and plenty; its wide spreading was due both to commercial exchanges and mainly to the students who were attending its millenary University.
14 products have been certified by quality label: DOP, which means PDO protected designation of origin or IGP that stands for PGI protected geographical indication among which there are: cheeses, mortadella egg pasta etc, this is an incredible gourmet symphony to know and taste through the rediscovery of the traditional flavours and of the local typicality.
 

Modena
Modena’s origins trace back to the Etruscans, then it grows in the Romans and the medieval times, finally in XV and XVI century it became duchy of the Este family.
Hence its gastronomic tradition is extremely old and plentiful like Emilia Romagna’s traditions, among its products there are some very rare and precious as balsamic vinegar and other that at those times where considered as poor dishes, but that now gourmets enjoy and look for, traditional dishes are further improved by the wines produced in this area.
 

Parma
Parma is the place where artists, poets and painters were born, it has ancient and aristocrat traditions, a very refined social life as well as multiform cultural interests, it was named ‘’the capital of the taste’’ owing to the extremely high level of its gastronomic tradition.
Its wonderful placing allows of production and ageing some of the jewels pertaining to the Italian gastronomy.
Since 2002 Parma is seat of the EFSA European Food Safety Authority.
 

Romagna
Romagna owes its fame mainly to its ‘’Riviera’’, but its hinterland has a millenary history and tradition. As far as its cookery is concerned, it is quite different from that typical from Emilia, it is more rustic, but very rich in taste and based on Romagna country and sailor traditions and on the knowledge of the edible both cultivated and spontaneous plants.
Winemaking tradition too has always been important in Romagna.
 

Tuscany
Its cuisine is the typical from Mediterranean as it is poor, but rich in ingredients that are simple, natural and above all genuine and preserves the tastes of its tradition.
 

Umbria
This land is strictly bound to its country traditions, here mysticism reached the highest levels, arts were extremely rich and traditions are unchanged. Umbria borders underwent many changes, thus its cuisine has dishes coming from its neighbouring regions. Umbria is sober and bound to seasons, its cuisine is characterized by nature treasures such as truffles or extra virgin olive oil and products related to butchers and sausage makers skillfulness, owing to that their name ‘’norcino’’ was extended to those who performs this job.
 

Piedmont
Piedmonts cuisine arise from country traditions, even though it shows the elegance and the refinement of the middle-class tables. Piedmont has a wide range of agricultural and food products e.g. wine, Piedmont has 49 D.O.C. wines, (D.O.C. is an acronym that stands for denomination for controlled origin and is a label which is attributed to wines produced in usually small and medium sized delimitated areas, with an indication of their geographic names) rice, truffles etc.
 

Sicily
In the ancient times Sicily was conquered by several populations, so people had to abide by the habits of their invaders, thus its cuisine shows the influence of the conquerors. Sicilian cuisine is poor and rich at the same time, it is poor because it make use of cheap and easy to find materials and rich because it is an explosion of fantasy, colours and tastes.
Till a few years ago Sicilian wines were used just for blending, but now some wines are turning out to be very valuable.
 

Veneto
enetian cuisine manages to combine its tradition and modernity, it likes genuine tastes typical of its land, but at the same time it includes dishes that show great creativity and proposes new recipes; its gastronomy is very varied and enriched by the spices that Venetian people bought in eastern countries.
Venetian wines are among the most important in Italy, with 17 D.O.C., D.O.C.G and I.G.T production areas that cover 20% of the total domestic production.
 

Friuli Venezia Giulia
Cuisine in Friuli is well known and satisfies even the most demanding gourmets as it is extremely varied due to the big differences of its territory. It food can be sweet and sour and spicy or tasty, but all of them are very simple in their composition.
Wine from Friuli is known since 700 BC and it is due to the very favourable territory conditions.