About us | GUSTAR DIVINO Group

The Inspiration

Gustar Divino’s group has accumulated lots experience both in Italy and in England. Sommelier, Journalists, Farmers, Craftsman, Food Producers,have been object of our attention to the research of everything has to do with food and wine of Piedmont, north west Region's Italy

Goodness and Quality do not have borders in Italy
OVER MANY CENTURIES
Now a days the world is changing rapidly as well the companies. The globalization standardize everything even the taste. Our effort is to get the best of Piedmont and to offer the benefit to everyone likes to keep alive the memory of the antique taste od this land.
OUR PARTICULARITY
To keep the differences that for many decades has been the banner of all those people and places that have inspired the flavours of unique products, original, different and ruins. Region’s expression involves genuineness of its fruits and contributes heavily to identify cultural identity.
OUR MISSION
Thanks to more then 30 years of experience we are able to:
Promote and Export Piedmont culture taste associated to other Countries cultures.
KEEP firm tradition and Italy's origin.

For our Firm is a true passion

CREATE
Tendency through the merit and quality of products entrusted to us.
COLLABORATE
With firms that share the same values and principles, which are priority and privilege for us.
CONTRIBUTE
To launch our products abroad Piedmont’s quality from heavily marketable niches in large distribution networks.
ORGANIZE
events and demonstrations to International level.
COORDINATE
several initiatives turned to the positioning of the products abroad.
COMUNICATE with producers and consumers at the same time.

Interview: Gf Molinari Founder and MD, talks about what Gustar Divino offers.

Q: When and why did you start your business?
A: Over one century ago, the business was born in the mill of my grandfather.
In 1968 my father, Giuseppe, changed the business in wholesale food. In 1987, all the storage units were converted to supermarket.
Since1998, I’ve been following exclusively foreign markets and the export of eno-gastronomic products.
Q: Are there particular foods/ ingredients you specialise in?
A: In the last few years, the typical English consumer has evolved in his tastes, thanks to journalists, restaurants and tourism. The English market demands an update of the gastronomic products and a natural growth of quality because standards of quality in Italy have reached a record peak. Our specialities are mainly fresh and frozen pasta, cheese, cold cuts, wines, and also many organic products. Now we're looking for Kosher products.
Q: Where do you source your stock?
A: Mainly from Piedmont but also from other certified farms around Italy.
Q: How do you decide which ingredients to sell?
A: Gustar Divino responds directly to tasting and chooses products only after visiting the best farms, all coming from a hand-craft background and able to satisfy the most demanding taste.
Q: What particular Italian wines would you recommend at the moment?
A: Gustar Divino is an ambassador of Piedmont wines and wants to directly meet all potential buyers to introduce them to this fantastic and infinite world.
Gustar wants them to discover the wines with their oenologist’s help; who are always in the search of new blends to meet the markets needs.
Q: What are the differences between Italian and English dining?
A: When Gustar Divino started its UK activities a few years ago, Gianfranco Molinari, with his 37 years experience in Britain, noticed the deep metamorphosis on English tables towards Italian influence. Since “knowledge” about Italian food was very scarce some years ago, it got to a point where they decided to discuss the WAY to cook a certain dish with English customers. Therefore, cooks gently adapted many dishes to the English taste, creating something lighter compared to their usual meals.
(From The Guardian interview 2008)

From our Dolce Vita experiences speaking about us

The stand across from all this deliciousness was that of Gustar Divino, specialising in the products of the Piedmontese territory. Their tables were practically bursting with open bottles of wine, and coincidentally with people buzzing around trying to get another sip of the Italian beauties on display. I’m more of a red-wine person so that’s what I went for. After trying a bunch, including a Dolcetto and a Nebbiolo, I went ahead and bought a Barbera del Monferrato, 2007. It was smooth, fulll-bodied, none of that light, and crispiness that some people like. I like my wine to have a taste in the back of my throat, not in the middle of my tongue.

(From "The Cheesist" visiting Dolce Vita 2010 stand)

La Cucina: The Regional Cooking of Italy

A little over fifty years ago, a group of Italians passionate about preserving Italy’s culinary heritage banded together and formed the Accademia Italiana della Cucina. Their primary goal was to collect and document the rich and varied cuisine of Italy’s twenty regions. In 2001 the Academy gathered 2,000 recipes, collected by their delegates over the years, and compiled them in one single volume and published in Italy to great success.

Now, for the first time, La Cucina: The Regional Cooking of Italy is being published in English by Rizzoli. The event will be attended by Giovanni Ballarini, President,and Benito Fiore, Vice President of Italian Academy of Cuisine.

A reception was followed with typical food and wines from Piedmont, kindly selected and offered by Gustar Divino of Gianfranco Molinari.