Our Manufacturers

At L’AQUILA, we take immense pride in the origin of our ingredients and the exceptional quality of our products. Our specialization lies in the art of transforming Mediterranean vegetable ingredients to align precisely with British specifications and tastes. 

We maintain close collaboration with both our valued customers and trusted partners, ensuring that our offerings resonate with the ever-evolving preferences of UK customers. From innovative products to thoughtful packaging solutions, we remain committed to delivering excellence. 

 

Artisan Growers that Share our Love of Good Food

Our manufacturers are skilled artisans and experienced growers, often farmers in family-run businesses – but possibly most importantly they are passionate foodies – like us!

Our manufacturing partners usually specialise in different ingredients.  Our Italian partners will be native to the region where we source the raw materials – cherry tomatoes from Sicily, Borettane onions from Emilia Romagna, Violetta artichokes from Puglia, truffles from Umbria, sweet basil and Taggiasca olives from Liguria, etc.

We work with factories based closely to where the ingredients are harvested, for freshness, quality and to benefit from local knowledge in handling specialist ingredients. These factories prepare the raw materials for us – drying, roasting, chargrilling, milling, marinating, pickling, slicing, mincing, processing them into a sauce or paste, or simply mixing with other ingredients.

 

Ensuring Quality as Standard

A key part of our business is our unwavering commitment to delivering the highest-quality ingredients to our valued customers. We work closely with our European partners to ensure their operations meet international standards. All the factories we engage are GFSI certified and meet the EU/UK Food Safety Standards. Moreover, we selectively choose partners who share our dedication to ethical trading practices and environmental sustainability.

We ensure complete, transparent traceability for all our ingredients, emphasizing each product’s origin and journey, from field/forest to fork.