Stebin Market Place

Italian Food Joy®

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Italian Food for gourmets

Welcome to the marketplace devoted to Italian foods that puts lovers of good food in contact with small, top quality producers of authentic Italian food who have chosen www.italianfoodjoy.com so that they can be present in your Country.
You can purchase carefully selected products from people that make them following the Italian food tradition, directly from this website and without any intermediaries. These small companies (appreciated in Italy by chefs, food enthusiasts and gourmets) will ship their products to you once a week.

Parmigiano Reggiano (Parmesan) – Caseificio Araldi

Araldi is an historic producer of Parmigiano Reggiano, known for the refined taste obtained in the various ages of the cheese. Present at Expo 2015, is often visited by foreign visitors as S. Sherwood of the New York Times that included Araldi in his tasting journey in Parma. Try it absolutely!

Italian dried pasta

Two different producers prepare “Organic pasta“with only certified ingredients from organic farming: spaghetti, fusilli, linguine, penne and many more shapes. A research of the best ingredient drove those small companies to use GMO free ingredients only.  Pastificio Baradello produces spaghetti and pasta with funny shapes, Pasta D’Alba works in a laboratory dedicated to gluten-free products.

Fresh truffles – Tenuta Ronzano

The company belongs to a family of truffle pickers that currently runs all the activities. Thanks to the excellent quality of their White Truffles of Alba and Black summer Truffles, this small company participates to the most important international trade fairs. Ronzano have chosen to be a partner of Italian Food Joy with the best fresh truffles that are shipped 2-3 days, after harvest.

SPECIAL OFFER: FREE SHIPPING!

Italian balsamic vinegar – Acetaia Ferretti Corradini

The production of balsamic vinegar is a family tradition started about one hundred years ago and has been handed down from generation to generation. From the best grapes the must is worked and aged to become condiment and refined for years in fine barrels until it becomes balsamic vinegar.