Water, flour and potatoes for a taste which is an experience, with roots deep in Italian tradition. The history of potato gnocchi (small dumplings) dates back to when potatoes were first imported into Europe from the American continent; Lombardy, in full renaissance, presented them, in all their simplicity of taste and passion, to the Bel Paese. They were at first made from a dough composed of bread, water and finely chopped potatoes, and were called zanzarelli. However, in the 1600s they underwent a slight change, in name and in preparation. They were called malfatti and flour and water were added to the potatoes instead of bread. Bella Italia is dedicated to conserving history and the ancient arts, and of bringing them to the tables of the world in the flavours of the best Italian tradition.