Artisanal food producers highlight regional Italian ingredients

In Sardinia, the agricultural company Areste, founded in 2010 by Daniela Scarpellino and Alessandro Pintadu in Tula, produces artisanal jams and honeys using 100% natural, locally sourced ingredients. Their product range includes various fruit preserves, such as prickly pear and mulberry, as well as different types of honey like thistle and corbezzolo.

In the Salento region, pastry chef Daniele Leomanni has developed 'Carrubotto,' a registered brand that reimagines the traditional Lecce pasticciotto using carob. Moving away from processed sugars and refined flours, the product utilizes carob pulp flour, almond milk, and chickpea flour to create a plant-based dessert centered on local ingredients.