Brands that earn their place

Texturising ingredients tested at elBullitaller, each with a stated dose per litre.

Olive oil and other liquids encapsulated cold into pearls that burst on the palate.

Madagascar vanilla grown, cured and graded on the brand’s own plantations.

Bronze-drawn Gragnano pasta, dried slowly by the Cirillo method.

Balsamic vinegar of Modena from cask batteries the family has kept since the 1700s.

Istrian truffles, preserved with salt and olive oil only, from the forest to the plant the same day.

Coffee cups designed with baristas: the Lino interior is shaped for pouring latte art.

Murano glass known for colour, from formulas the workshop has developed since the 1860s.

Bar tools and glassware designed in the brand’s own studio and refined with working bartenders.

Japanese bar tools pressed and polished in Tsubame, led by the Baron cobbler shaker.

The slim Japanese jigger: 18-8 stainless, pressed and spun in Tsubame, mirror-polished.

Enamelled cast iron sand-cast in the same French foundry since 1925, plus stainless, stoneware and bakeware.

Clear ice in batches, without cutting, plus waterless sous vide and compostable bags.

Sous-vide circulators and vacuum sealers built to hold temperature through a full service.