CEO & FOUNDER
Gianluca Deiana was born in Sardinia Italy and grew up spending more time in restaurants than in his own home. The energy of the restaurant life was addictive and he knew he had found his calling. He eventually graduated with honors from the I.P.A.S Istituto Professionale Alberghiero Statale (Arzachena - Costasmeralda), One of the top culinary art institutes in Italy.
This degree and his passion for food helped him to get his foot in the door at a number of incredible restaurants (mostly fine dining, Michelin starred and five starred hotels) throughout England, France and Italy where he worked for several years in league with a variety of accomplished chefs.
In the year 2000, he moved to NYC, where he opened, managed and owned a number of Italian restaurants and wine bars.
Gianluca’s dream is to share the beauty of life, food, and the enjoyment he experienced growing up within the Sardinian culinary culture. He has always wanted to show the amazing difference using NON-GMO, natural farm to table products makes, and hopes to pave the way for folding these foods into peoples’ lives through the recipes of his native land. he hopes to follow the sharing and fellowship around food that he thinks is an integral part of the long life and longevity found in Sardinia, written about in the book “Blue Zone” by Dan Buettner.
Friendship, family, food, and living in the moment!
"LIFE IS TOO SHORT FOR FAKE BUTTER, CHEESE OR PEOPLE."
CEO & Founder
Gianluca Deiana Abis
Our philosophy is to preserve, protect and support the authenticity and genuineness of products Made in Italy. Our goal is to promote this philosophy with the use of our organic and natural products in everyday use through our cooking classes, stores, Blog, books and our e-commerce platform.
Many of you may not know the existence of GMO products (Genetically Modified Organisms), which for many years now have taken the upper hand in the production and distribution of food products in the USA and in parts of the world but considered harmful and in some cases illegal in Europe where it is obligatory to label the GMO in imported products.
In the gastronomic culture of Sardinia , saffron (ZAFFERANO) is the spice that in a centuries-old tradition is not lacking in any dish. The Middle Campidano, in the south of the island, is the province where saffron cultivation in Italy has had its cultural and productive peak for eons. It symbolizes the deep connection between culture, food, history, and land in Sardinia
"SO CALLED ITALIAN SOUNDING"
Zafferano & Co. aims to open the US market to excellent Italian food production. The need arises from the observation that the huge US market does not know the true Italian product, since it is dominated by the "so called Italian sounding products", that is products that have only the sound of Italian, because they do not use raw materials produced in Italy and they do not follow the production recipes of the centenary Italian tradition. At this point, Zafferano & Co. is committed to the creation of a commercial hub that is able to bring very small and small Italian producers into the United States in the agri-food and non-food sector, so that the enormous know-how of cooking can be spread. Italian which cannot ignore the quality of the Italian ingredients.
The hub created by Zafferano & Co. offers very small and small producers to sell their product not only on their e-commerce portal but also on the most popular food portals (Amazon, foodista, Wikia, etc.), freeing the manufacturer from all bureaucratic aspects (customs clearance, accreditation at the Food and Drug Administration etc.) and commercial (brand study etc.) connected with the business-to-consumer.