Italy. A culture rooted in its bottegas. ‘Bottega’ translates in essence to ‘workshop’ – a producer of small-runs of handmade products realised with excellent attention to craftsmanship and creativity.
For the second consecutive year, Bottega Veneta passes along its global visibility to fourteen bottegas. Last year, Bottega Veneta featured bottegas exclusively from Italy. This year, the project features bottegas from around the world with products inspired by Italian culture, from a Shanghai-based pasta-maker to a woodworker in a small town in Vermont.
ATELIERGK FIRENZE is a specialist in book binding, restoration and novelty items. Founded in Florence in 2010, Lapo Giannini and Michiko Kuwata are master craftsmen who combine traditional Florentine techniques and a Japanese meticulous attention to detail to produce and restore luxury products.
AZIENDA AGRICOLA SCIARA is a winery based in Sicily that was founded by Stef Yim in 2015. Born in Hong Kong, Yim began as a sommelier in California before moving to Italy. He focuses on producing organic, natural wines from old vines that showcase the diverse soil and altitudes of Mount Etna.
DAL CUORE is a Shanghai-based gelateria grounded by a passion for using fresh ingredients to create handmade, traditional gelato flavours as well as flavours with a local twist.
FRANCA NYC is a ceramics manufacturer and design studio based in Brooklyn. Founded by Jazmin de la Guardia and Sierra Yip-Bannicq, Franca NYC produces useful, modern, yet playful ceramics.
JE&JO PASTA is a bottega run by the Yu family, who lived in Italy before starting their businesses. The husband-and-wife duo Elvira and Tom Yu have an Italian restaurant called Casa Mia in Shanghai and their children, Jenny and Jody Yu, have followed in their parents’ footsteps with Je&Jo, a producer of traditional fresh pastas.
LESS PANETTONE was founded by Italian pastry chef Gabriele Riva and Japanese pastry chef Kanako Sakakura. Working with seasonal ingredients and focusing on sustainable practices, the pair create Panettone and other baked goods without using processed or artificially flavored compounds. Their outpost is in Tokyo.
LEVAIN BAKERY aims to promote an interest in European artisan bread in Hong Kong by producing premium quality breads and pastries. Using carefully selected high quality ingredients, all products are made without additives, synthetic flavourings or preservatives. One of very few bakeries in Hong Kong using 100% levain in their sourdough, their focus is on endless research for ever-improving techniques.
PRINCE is a Japanese bottega in Sanjo, Niigata, specialising in kitchen gadgets made of carbon and steel. Their pasta measurer pays homage to Italian kitchen traditions.
ROCKLEDGE FARM WOODWORKS is a small, family-operated workshop in Vermont that has been crafting exquisite handmade furniture from fine natural woods for generations. The Rockledge Farm gelato scoop pays homage to an Italian delicacy.
SETTEPANI BAKERY was founded in 1992 by Italian chef Nino Settepani in Williamsburg, Brooklyn, and continues to run with the help of his wife, Leah, and their children Bilena and Seyoum. Nostalgia Cookies from their hometown of Ventimiglia di Sicilia are a specialty, as well as other traditional pastries, desserts, and their year-round Panettone.
WESTWIND ORCHARD is a farm in the Hudson Valley, and the first bio-intensive orchard in the area. Led by Italian farmer Fabio Chizzola, Westwind Orchard makes delicious hard cider, jams, syrups, honey, and other natural products.
XIANGYU OLIVE DEVELOPMENT is a Chinese olive development company using Coratina Olives, a Tuscan variety, to produce olive oil. Xiangyu Extra Virgin Olive Oil has won gold and silver awards at the World Olive Oil Competition in New York, Los Angeles, Japan, Australia and Israel, and the title of Best Extra Virgin Olive Oil in the Northern Hemisphere.
YOSHIAKI IMAMURA was inspired by a traditional Japanese tea ceremony when he created a cup especially for drinking espresso, made to make the coffee taste even better. The cups have no handle and a textured surface, adding another layer of sensory satisfaction to the beauty of an espresso.
YOSHIDA DAIRY FARM is a Japanese farmstead and artisan cheesemaker in Kibi, Okayama, formed by Zensaku Yoshida and his son Genya. Known for their production of Caciocavallo, a cheese popular in Southern Italy, Yoshida learned to make cheese in Sardinia. The farm celebrates a merging of cultures with recipes such as Caciocavallo Yakitori.
