Lamponi dei Monti Cimini®
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Minimum order €100
All brands in one minimum checkout of €300.00 and always shipping free
- Since 2011
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LAFRUTTA tells the story of our evolution as food artisans.
In 2013, Massimiliano Biaggioli—Mammo to his friends—founded his own company in the Cimini Mountains near Viterbo, Italy, to grow raspberries, his favorite fruit. It specializes in the artisanal processing of all parts of the plant. From the fruits it produces compotes, sugar and salt, and powder. But it also gives new value to leaves and stems – the forgotten parts of the plant – by producing raspberry leaf tea and gin.
Thanks to this experience, in 2020 Mammo founded LAFRUTTA. Here the artisanal process meets the circular vision, for which there is no waste, only resources. In fact, "everything is good about fruit." Thus, the excess syrups from candying fruit and vegetables are used to make natural, gluten-free sauces and spreads that are rich in flavor. Thanks to research and improvements in the candying process, a line of bold candied fruit has been created, featuring hazelnuts, walnuts, tomatoes, red cabbage, and porcini mushrooms, alongside the traditional citrus and other fruit candied fruits. New for autumn 2025 are the sweet and soft cocoa beans, produced using a method created by LAFRUTTA, dedicated to cocoa lovers. The profiles of the individual origins are enhanced in a product that resembles a chocolate, but is, in reality, a whole, integral cocoa bean.
LAFRUTTA is original, artisanal and circular. Our choices create our products. Everything we do every day defines what kind of food artisans we want to be.
In 2013, Massimiliano Biaggioli—Mammo to his friends—founded his own company in the Cimini Mountains near Viterbo, Italy, to grow raspberries, his favorite fruit. It specializes in the artisanal processing of all parts of the plant. From the fruits it produces compotes, sugar and salt, and powder. But it also gives new value to leaves and stems – the forgotten parts of the plant – by producing raspberry leaf tea and gin.
Thanks to this experience, in 2020 Mammo founded LAFRUTTA. Here the artisanal process meets the circular vision, for which there is no waste, only resources. In fact, "everything is good about fruit." Thus, the excess syrups from candying fruit and vegetables are used to make natural, gluten-free sauces and spreads that are rich in flavor. Thanks to research and improvements in the candying process, a line of bold candied fruit has been created, featuring hazelnuts, walnuts, tomatoes, red cabbage, and porcini mushrooms, alongside the traditional citrus and other fruit candied fruits. New for autumn 2025 are the sweet and soft cocoa beans, produced using a method created by LAFRUTTA, dedicated to cocoa lovers. The profiles of the individual origins are enhanced in a product that resembles a chocolate, but is, in reality, a whole, integral cocoa bean.
LAFRUTTA is original, artisanal and circular. Our choices create our products. Everything we do every day defines what kind of food artisans we want to be.
