EUFOOD Producers

Legumbres Montes is a Spanish company founded in 1956 specialized in top quality pulses. We are located in the region of Spain with greater production and variety of chickpeas, lentils and beans.

Santa Teresa Gourmet company was born in 1860 in Ávila, a small medieval town in the centre of Spain as a family-owned bakery named "La Flor de Castilla". Its first success was the "Yemas de Santa Teresa", little sweet egg-yolks that became famous all over the country.
 
In the 80’s Santa Teresa Gourmet began to produce its unique handmade QUINCE PASTE, elaborated in the traditional way, using only fresh fruit and with no additives or preservatives. Its quality, flavour and packaging innovations revolutionized the quince market.

“Directly from the seed to your table” Pasta Natura’s slogan: production of GLUTEN FREE PRODUCTS obtained from Italian supply chain ingredients naturally organic & gluten free. Our gluten free range of products (PASTA, BISCUITS and FLOURS) is born from the passion of the good food of the Italian culinary tradition and from the desire to discover new tastes. The mood has been ‘let’s focus on what we can eat and not on what we can’t eat’.

Based in the South of France, since 140 years, CEPASCO works as its origins: from raw products, it select spices, it ensures the screening, sieving, cleaning, sizing, milling and mixing of spices in its workshop next to Marseille.  This know-how recognized in the world of spices is complemented by a constant search for quality & rare spices throughout the world. All our spices and herbs are 100% pure and 100% natural.
We buy 200 herbs (rosemary, thyme, herbs of Provence…), spices (ginger, cinnamon, cumin, …) and seasonings (black, white peppers, …) so as to produce more than 2 500 references. We are expert in the production of mixes such as curry, tandoori, BBQ, ….
We have different brands for FOOD SERVICE, RETAIL and INDUSTRIAL.
We are well known in France with our iconic product “The SPIGOL” a mix of spices with 3% of Saffron so as to colour and perfume rice (Paella), pasta, sauces…
We have different certifications such as IFS, Organic, Label Rouge, IGP …
Since a year, we have launched new ranges of ORGANIC & PREMIUM products. In our CSR approach, we particularly want to engage in a field of Organic Provence Herbs from local producers. Thus, our Provence Herbs, our Oregano, our Rosemary, our Saffron, our Camargue Salt and our Thyme are PROVENCE origin.

A Bulgarian boutique company, established in the beginning of 2019, with the vision to promote the true taste of Bulgaria with amazing Gourmet twist, beautiful design, and much attention to the detail, is producing probably the tastiest Organic Walnut Oil in the world, by a secret recipe and know-how. It represents manual cold pressing in an Oak Bin, which is a technology used in France back in 1803. Also is Producing extremely healthy Vegan Walnut Flour/Protein and incredible Acacia Honey with Rose Oil.
Looking for distributors and partners, who could promote these expensive and premium quality products. Offering exclusivity for certain markets.

Costers del Sió is a viticulture project established in 1992 by the family Porcioles Buixó. It is located in the area of Catalonia in the appellation of origin Costers del Segre.
It is a 700 ha farm of which 92 ha are devoted to wine growing.
All our grapes are grown in accordance with the principles of organic farming, with the absence of articial chemical fertilizers, pesticides, fungicides and herbicides.

Punset is a family-owned estate since 4 generation. Marina Marcarino, owner and winemaker, is the first of the family starting since very young to run the winery as a job. Before of her Punset was a lovely hobby started with her grand-grand-father (the family business was constructions) and wine was made for family use. Marina, at the age of 20, while still student, switched the vineyard to organic growing. It was year 1982 and this was the only estate working organic in the whole region (even one of the very few in Italy). With the first Italian organic regulation, in 1987, the winery officially git the certification, showing the first organic label in year 1991. Since year 1990 Punset uses biodynamic practices as well and in year 2007 Marina was fascinated by the Masanobu Fukuoka agricultural method and started to follow it for growing the vineyards. Marina Marcarino strongly believes in the typicity and uniqueness of the terroir, in the expression of the variety and, for that reason, since the beginning of the nineties she decided to work totally natural in the winemaking too, skipping selected yeast in favor of indigenous, avoiding strong clarifications, stabilizations and filtrations. A very low addition of sulfites before bottling support the wine for the long aging.
Punset wines get long refining, and they are released on the market when balanced and expressive, able to last for many years.  Settled in Neive, in the Langhe Region, the core product of Punset is the Barbaresco wine which represents the main expression of the philosophy described. The estate, 17 hectares, only grown autochthonous varieties: Nebbiolo, Dolcetto, Barbera, Arneis and Nascetta, in harmony with Marina’s thought.
What we like to underline is that the winery philosophy is against to slip in the “strange corner” of organic and natural. Our thinking is that organic should be the plus and all the wines should stand on the market with high quality and appreciation, together with the wine world. In the year, best wine critics and guides give to Punset wines outstanding scores and reviews, confirming that it is possible to work organic and natural with high quality standards.

At Dolfin, chocolate is a passion. For decades, Dolfin’s philosophy has been to mix natural, high-quality ingredients directly into the chocolate mass. Fruits, spices, herbs, flowers or even the great classics are combined in perfect and subtle blends with the best traditional chocolates. Innovation lies at the heart of the Dolfin spirit, which is why some of their recipes are true gourmet inventions. Their master chocolatiers seek out the finest ingredients selected from the best that Nature has to offer. They create surprising blends to produce flavours that are exquisite and full, yet devoid of sugar and fat. Satisfying their customers is its daily goal; at Dolfin, they are committed to providing chocolates of impeccable freshness. The team listens to its customers and makes a point of serving them quickly and personally.

We are Maison Agricole D&D, a small family business started in 2002 and located in the heart of Aosta Valley.
In this region, surrounded by the highest European mountains, we have been producing wine and honey since long time, thanks to typical techniques we learnt from our parents.
During the first years we focused on recovering the wine heritage, replanting old vineyard. Anyway, bee­keeping has always been part of our culture, so in 2020 we decided to increase our honey production and we bought 300 new beehives respecting the organic rules.
Beekeeping in Aosta Valley means following flowerings that our unique landscape offers us. In spring our bees are located in Piemonte, where mild temperatures give them the possibility to haul the precious Acacia honey, after that we bring our beehives on the mountains meadows where we obtain a honey made by flowerings at 1000 meters above the sea.
The last step is the most extreme one. During late summer we follow mountain paths and take by hand our beehives at 2000 meters above the sea in order to let our bees haul Rhododendron flowers, a typical Alps plant.
This wild and particular region and our traditional knowledge make sure that our bees produce a unmis­sable honey.

Santa Gadea is a 100% sustainable, organic farm in Northern Spain.
We manage our own unique organic flock of 1500 alpine goats, which have the highest possible health degree (we have even eradicated the goat virus “CAEV”).
The goats feed on our own crops, which we enrich by applying to the goat manure our fermentative biotechnology (the concept of this biotech was originally invented in Japan by Dr. Teruo Higa).
The organic milk we obtain from our own goats is therefore farmstead, and we use it to produce: