Ditta Artigianale

Ditta Artigianale is a specialty roaster and café group founded in Florence in 2013 by Francesco Sanapo, a figure Sprudge described as "groundbreaking and standard setting" in Italian specialty coffee. The roastery's core argument — that third-wave sourcing and precision roasting are compatible with Italian bar culture, not opposed to it — made it an outlier in a market long dominated by commodity espresso blends.

In its early years, the operation was modest: coffee writer Scott Rao noted in a 2017 blog post that Ditta's roaster occupied a corner room within the much larger Caffe Corsini roastery. From that foothold, the company grew into a multi-location café group, a wholesale program, and one of the more visible Italian voices in the global specialty conversation. The addition of a Coffee School, developed in partnership with Simonelli Group, extended that ambition into education — a project Coffee & Tea International described as an effort to increase specialty knowledge and know-how across Italy.

Roasting at Ditta is explicitly to-order: the company holds off roasting until a purchase is confirmed, a logistical constraint it treats as a quality commitment rather than an inconvenience. Batches are small by design. The roasting program is led by Michele Aneddoti, the Italian Coffee Roasting Champion of 2019, and the company's homepage currently promotes a Panama premium selection tied to a 2026 Italian Roasting Championship win. Sourcing is framed around traceability — the company's own language centers on "filiere tracciate," traced supply chains — with current offerings spanning Brazil naturals and Central American lots.