Family and sustainability are at the heart of Mia’s Truffles, a family-owned business popular across Southwest Florida’s farmers market scene. Owners Arber and Xhesika Mahmutaj—who named the company after their daughter, Mia—source ingredients from their family farm in Albania, where 35-year-old olive trees planted by Arber’s grandfather still thrive. Wildflowers attract bees that produce the honey for their signature truffle honey, a blend that uses the same black winter truffles that flavor their oil and Himalayan salt. The olive oil travels from Albania to the brand’s Fort Myers kitchen in olive pulp–lined wooden barrels to preserve its richness, then is bottled in glass to prevent plastic infusion. Packaged in sleek bottles, the collection—including a new line of balsamic vinaigrettes—offers everything needed to elevate a holiday charcuterie board. miastruffles.com
Photography by Anna Nguyen