Yak Tartare with bergamot and Laphroaig Triple Wood

Yak Tartare with bergamot and Laphroaig Triple Wood

Lifestyle Recipes Trado BLOG

Recipe of Marco Zamarco – CEO Trado

Yak Tartare, bergamot, Laphroaig Triple Wood


For the tartare

Rump of Yak

Butter milk

Bergamot juice


Worchester Sauce


Dijon mustard

Extra virgin olive oil

Scotch Laphroaig Triple Wood

For the garnish

Bergamot peel



Maldon salt


Marinate the meat, covered with butter milk, for a day.

Prepare the mimosa from the peel of bergamot, moisten with sake and marinate in the refrigerator for a day.

Boil miso, filter it with a chinoise and let it cool.

To prepare the tartare, drain and dry the meat, cleanse it of any connective and beat with a knife in the traditional way.

Prepare the dressing by mixing bergamot juice, miso, Worchester, Angostura, Dijon and the scotch.

Season the meat and add a little oil EVO to make it shiny.

Serve by using a pastry rings with right diameter depending on whether you serve this tartare as an appetizer or as a main course.

Garnish with bergamot mimosa, a sprinkling of Maldon salt and Sezchuan.

Serve with lightly grilled slices of bread.

The Gambero Rosso fresh and ready to use!

Free of sulfites and worked just caught: a guarantee.

The Rosso di Mazara is caught in the Mediterranean Sea between Sicily Region and the neighboring Tunisia. It is a shrimp with certificate DNA, it is the real Aristaeomorpha foliacea. The Giacalone family, immediately after catch, process it to preserve freshness and health, and to avoid using sulfites as antimicrobial. Continue reading

Rosso di Mazara, shrimp with heart

Rosso di Mazara - Red ShrimpRosso di Mazara: a real diamond, caught daily from Sicilian waters

A passion, not just a profession, that of Paul Giacalone and his entire family.

We are in Mazara del Vallo, in Sicily. This city is located in the southwest of the region near Trapani. It is about 200 km from the Tunisian coast and strolling in the old town you can lose yourself among small picturesque streets. Continue reading

Blunda: from Sicily, olives with outstanding quality

Blunda-olioExtra virgin olive oil from a local variety: Nocellara del Belice

Each recipe takes its extra virgin olive oil because not every type is the same. There are many factors influencing its taste characteristics, including the area of production and the cultivar (variety and type of olive).

The farm of Blunda is located in the southern part of Italy, particularly in the largest island: Sicily, warm and sunny for most of the year.

The extra virgin olive oils of the South are very different from those of the central and northern Italy: in Sicily it is easy to find many oil with polyphenols, antioxidants that are very useful for our welfare, they are perceived as bitter to the taste and “spicy”.

An extra virgin olive oil with no defects and high quality has exactly these features, in addition to herbaceous aromas such as tomatoes, green peppers and so on.

But the oil is an unsaturated fat very delicate and to preserve with care. When exposed to heat or excessive light, it oxidizes easily acquiring in a short time, a rancid aroma. Continue reading

Bonini Modena: unrivaled

Acetaia boniniThe slow acidification of the boiled must …

A century-old history is that of the Bonini family whit the Traditional balsamic vinegar of Modena and their Acetaia.

In the world of balsamic, the most delicate phase is related to aging. Precisely for this stage they apply many unwritten rules, which instead passed down from generation to generation.

Boiled grape must grow old and become vinegar slowly and only in this way, with knowledge and control of this process as delicate as very natural, spontaneous reaction of ethanol. Continue reading

Trado: the new wind of Italian excellence

Trado: the new wind of Italian excellence

Lifestyle Trado Events

The first event in Germany on February 29th

web8A beautiful event, signed Trado, was held a few days ago in Munich during which were presented Italian gastronomic delights rare and unique, produced by real craftsmen.

The event has seen the participation, in addition to Trado staff, of precious guests who have tasted some of the jewels that represent the quality standard of Trado.

Thanks also to the comfortable location of restaurant “Der Katzlmacher” whose staff has contributed to the success of the event.web10 Continue reading

Trado Philosophy

Trado Philosophy

Harvesters. Work hard with passion and determination. Collect the fruits grown with so much effort. Trado understands this and wants to give them recognition.


Inside the Trado Philosophy. More than a food company, Trado tells the story of a country.

Italy. A land of history, traditions and cultures; a land full of colors, sounds and smells. A “boot” rich in shades, but most of all, flavors. From the picturesque hills with twining vines to the barrels where fine wines mature and where the olive oil mills grind from season to season. With its hidden gems such as the narrow valleys, steep slopes and the landscapes of Northern Italy and the regions of the northwest, caring guardians and protectors of their secrets and treasures, the treasures that are the products created by the people of this land with their strong hands. It is those treasures that created the culinary traditions of this country, which have always dictated the rules of taste and finesse in the kitchen.

Trado knows all of this. Trado knows not only where to find but also how to access the coffers that contain the valuable treasures.

Trado wants to be a messenger of the gastronomic culture, a part of our country that even Italians often do not know. To be the bridge uniting the products of this country with the gourmets of the world in order for them to create the best culinary art; to provide the treasures of Italy to all four corners of the world.

To be moral guardian and promoter of these products makes Trado the leading export company of the agricultural and culinary heritage of Italy.

It is a quest for perfection, an elevation of spirit and body, which only art can confer with its excellence. Producers are, therefore, not seen as such, but as master craftsmen who treat their products as treasures. Trado does not promote waste or consumerism, but rather a refinement of the soul of the gourmet. With this in mind, it is important to understand that Trado is not a product but rather a connection between products and gourmets, a refinement, a finesse approaching the final delicious alchemy.

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Trado us!

Trado us!


Trado us! Without compromises.


Globalization is converted from Trado, through the use of technologies and systems, in a way to make a heritage of exceptional food diversity known. Globalization has made it possible to upgrade the territoriality as a property of the food and wine production and to define it.

Without the current globalization, with the appropriate standardization of uses and methods, it would not have been necessary to talk about tradition, about their protection and custom.

Trado introduces the excellence of products from an area of land and, in a short amount of time, can provide it to the enthusiastic consumers throughout the world. A pretentious concept, is not it? Every small production has its roots in an ancient tradition refined over centuries and developed into high-quality products with a distinctive taste. Italy is said to have a great tradition of food and wine. What stayed in the memories of the visitors of this country are the flavors that have accompanied them during their stay, the epitome of a vast country, which in the past remained isolated because of the historical events.  A lot of the products, however, never reached great fame and has remained almost exclusively the heritage of production facilities, which are quite remote from the usual tourist routes.

The Trado team selected these manufacturers from those areas who could summarize tradition or choice, technology, know-how, knowledge and innovation. Each producer is known directly to us and the most appropriate decisions are taken together; this is done on the basis of production capacity, as a rule, very exclusive, and the seasons, another element that almost always contributes to the variety of flavors and aromas of foods.

However, this process does not lead to storage in depots far from the place of production and processing, for the production itself is tailored to the needs of Trado customers, taking into account the work of artisans. So each specialty remains in the original cellars, caves or rooms of maturation until the time of delivery; only these precious jewels are a Soprane & Sottane product and find their way to the most exclusive kitchens and restaurants.

Trado deals with the export formalities of Italy as well as the import formalities of foods in the target countries. It ensures delivery twice a week at a controlled temperature across Europe within 48 hours after the goods are dispatched. Each order is, therefore, processed by Trado to the various producers and delivered to each customer. This way we can truly say that each jewel that bears the Soprane & Sottane seal achieved its goal of retaining the aroma of Italy.

Due to the exceptional value of the Soprane & Sottane products, our company has developed a customer service to assist the customer in the selection and use of the food.

The Trado Tasting Events are presentations of selected products regularly organized at prestigious locations in different parts of the world. Each Trado Tasting Event consists of several moments about the history and tradition of the production areas, the organoleptic properties and general guidelines for the storage of products, in which our guests learn their use in preparations and, not least, from the greatest collections of food surprise and wine

 After the presentation, a dinner service is created by our chef and sommelier, a taste of traditional or innovative recipes using some of the Soprane & Sottane products.

 The Trado Support Program cares about the customer service and offers Help Desks where all information about the special features of each product can be obtained.

The system ensures that the company’s website and the encrypted pages of documentation about the products for the customer is available and that both individual chat with our chefs, sommeliers and producers as well as more in-depth meetings are made possible by videoconference.

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Trado leads the way

Trado leads the way

VARZI – STAFFORA VALLEY. Between the Ligurian Sea and the Po Valley, a mixture of knowledge, tastes and smells.

Vision and mission, our way into a hidden world

Trado is an international company with the objective to share the awareness and knowledge of several national food and wine cultures to intertwine and unite them. We want to give the gourmets and professionals of gastronomy the opportunity to have their own creations run wild and develop by combining a variety of ingredients, a new, modern way of conceiving the kitchen.


The globalization of markets allows, simply by its nature, preserving the differences and the tradition of excellence through the means of dissemination of knowledge, the exchange of products and, last but not least, the range of specialties in the consumer markets that the real value appreciates. The manufacturer of gastronomic tradition, in all corners of the globe, are committed to a production method which is partly due to the awareness of past generations and the landscape oddities, but then also take into account the potential for innovation and renewal. For both the use of high-quality natural raw materials and rigorous processes of processing are absolutely necessary, this makes it possible to offer a healthy food with an unmistakable taste.


The operating philosophy of Trado has the following objectives:

  1. Finding and selecting the treasures of the Italian food and wine, with particular attention to the often lesser-known production of northern Italy.
  2. Presentation of the traditional food to the professionals of the international hospitality industry, by providing the knowledge about history, use, preservation and storage of each of these products.
  3. Construction of a logistic system for the supply of products abroad with a method that makes it possible that the products remain in their place of origin up until a few hours before delivery to the customer, while maintaining the proper organoleptic character of the highest gustatory enjoyment and the recognition of product authenticity.
  4. Proper economic and commercial appreciation of the products in order to guarantee producers fair and satisfactory earnings and also to continue to encourage the discovery of quality and excellence, without going into compromise. In the long run, promote the implementation of an operation, which leads back to the original areas in order to support the development and construction of factories that produce gastronomic delicacies and quality, the true wealth of Italy. This would also contribute to the preservation and conservation of the countryside.
  5. Promotion of tourism in the lesser known areas of high cultural, historical and scenic value and at the same time to increase the excitation of the residents, the hospitality and receptivity of these areas. This should start from the existing structures. Only then will it be possible to introduce these areas to an international audience.

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