when they sat at the table, the “Flos Cenae” was considered the main dish, the worthy conclusion of a banquet.
Literally the meaning is “the flower of the dinner” and for them it represented the flow with which the guests were honored with their presence and delighted at the end of the meal.

Dulcis in Fiore was born from the strong passion for products, history, culture and tradition of our land, products that we like to consider the flos cenae.

Our brand was born from the careful study done on different concepts, therefore it is a concentration of meaning: first of all the concept of “Dulcis in fundo” (ancient and famous Latin proverb), then that of “Flos Cenae” and finally a reference to the origins through the word FLOWER which has always denoted the identity of our San Giovanni in Fiore.

Dulcis in Fiore is our dream that comes true and that takes shape and flavor in our products.

The history and culture of a people also pass through the culinary art:
the eating habits of the Sangiovannese reflected the economic conditions and the geographical position of the country.
Intensive agriculture produced products such as potatoes, cabbage, beans and various vegetables.
These products represented the foods of the daily diet.

The soup stood out on the tables of every home, served in a large plate made of wood, in which all family members often ate at the same time.

The meat was almost absent, except on feast days, during which meatballs were made with the sauce, which was used to season the homemade noodles.

In these days codfish also appeared on the Sangiovannese tables, which was prepared in flour and fried, or “tiella” with potatoes.

In addition to cod, the other fish consumed were sardines, preserved in October, which were rarely eaten fresh, as they arrived in small quantities from seaside villages.

The pitta ‘mpigliata was the dessert par excellence of this “diet of the poor”.

Its preparation, in fact, required few elements that were easily accessible to everyone, because they were available in nature.

We think of flour, always present in homes for the preparation of hand-made and wood-fired bread; we think of walnuts, which farmers found in their fields or from wild plants; let’s think of dried figs, which over the decades have been replaced by raisins.

It was enough to have these simple ingredients, along with sugar and some other spice, to prepare the dough and then fill it with the filling, well blended a few hours before.