Cisa - Specialità Alimentari

CISA Specialità Alimentari srl is "the mother" of ED Food and La dispensa del Boscaiolo. It was founded in 1965 by the creativity and boldness of its founder, Giovanni De Paulis, a young dynamic, resolute, imaginative, and brave man who took over, while still very young, a family business established by his grandfather in 1938, specializing in the trade of food products. However, Giovanni was not satisfied and was forward-thinking, fostering a new passion in him, thanks to his father-in-law who took him to discover the most beautiful woods of Italy and Europe: the world of mushrooms! Thus, Giovanni decided to turn his great passion into his profession.

From generation to generation

Thirty years ago, Giovanni, although still lively, dynamic, and present, decided to dedicate as much time as possible to his greatest passion: walks in his beloved woods. Therefore, Gian Marco, Giovanni's son, brilliantly took over the management of the company with the help of Micaela, his sister, an expert mycologist. The responsibility is indeed high as the company represents the "creature" of the father.

Production, mentality, and birth

All production takes place in facilities in Italy, under the control and supervision of the experienced eyes of Gian Marco and Micaela, starting from the raw materials, which come from selected and qualified suppliers with many years of experience in the field and on the ground. A creed of the De Paulis family is certainly to never settle and, above all, to seek synergies and collaborations rather than cultivating competition, in order to offer the best to the final consumer. That’s why they have created meetings and collaborations with industry peers who, refined by the same passions, will later become friends and esteemed partners. Thus, the brands that mean so much to Micaela and Gian Marco took off: "ED Food" and "La Dispensa del Boscaiolo".

When you have the forest in your veins, mushrooms and truffles accompany you throughout your life! Thank you, Giovanni.

Pasta, as per tradition

The history of the territory of Campofilone has its roots in the Piceno period between the 7th - 6th century BC, as confirmed by various archaeological finds, including evidence of agricultural production of oil and wine. But more recently, Campofilone arose as a residence for Benedictine Monks, who along with the abbot exercised spiritual and temporal power over the inhabitants of this small center. In the 14th century, both the abbey and the village were surrounded and fortified by strong walls to defend against the Saracens, which still makes it extremely picturesque today. The artisanal production of egg pasta is the manifestation of the popular tradition of this medieval village, passed down from generation to generation. Fano is surrounded to the northwest by hills that gently slope down near the Arzilla stream. The city is located, albeit slightly, elevated above sea level, and it was an important Roman center. Fanum Fortunae was certainly, in Roman times, an important sacred center, in fact, the city shows in its name a clear reference to a sacred area or temple dedicated to the worship of the goddess Fortuna; the peak of the Roman presence is during the Augustan imperial period, and indeed, many beautiful monuments date back to that time.

It came naturally for the De Paulis family, originally from this beautiful place, to produce pasta. That’s why they have always done it.