Annibale Giovanni Ferrari (A.G. Ferrari) was born in 1898 in Borgotaro, a small town in northern Italy, nestled in the Apennines just south of Parma, and part of the Emilia-Romagna region of Italy’s gastronomic heartland. He grew up in the family’s gastronomia, or specialty food store. When he immigrated to America, he brought his passion for great Italian food with him, and in 1919 he opened a Bay Area specialty food store modeled after the family gastronomia back home. Our house label products, which range from artisan olive oils and balsamic vinegars, to rustic pastas and sauces, are carefully selected to represent the quality and diversity of Italy's 20 regions. We are dedicated to finding Italy's artigiani, small, artisanal producers who are passionate about what they do. I travel to Italy several times a year to meet artisan producers and scout out new products. Most of these artisans have generations of commitment to making the best, most authentic products possible, using traditional production techniques. We search out DOP & DOC certified foods and wines whenever possible to ensure this. These certifications protect the product, the producer and the consumer ensuring the place of origin, production standards and guaranteeing the most delicious flavor possible.