Buy Online - We send out online orders once a month on the last Wednesday of each month.

Luca and Silva Vangelista farm 23 hectares in Marche and, since 2016, have grown organic Khorasan, an ancient variety of wheat that is rich in pr...

Luca and Silva Vangelista farm 23 hectares in Marche and, since 2016, have grown organic Khorasan, an ancient variety of wheat that is rich in pr...

The Intosso olive tree is found exclusively in the foothills of the Maiella mountain range of Abruzzo. It is a small tree unusually tolerant of sno...

Datterini are a variety of cherry tomato renowned for their sweetness and at San Cesareo things are no different; on the Brix scale for measuring s...

In 2021 Mario Cardinale, who had been making us bresaola for years, finally retired and we are now working with Simone and Alberto Testini who live...

There are two chubby little Campagnolo salami in each pack, each seasoned with fennel, garlic and a touch of chilli. They are only cured for a matt...

Carnaroli is the mainstay of Igiea Adami's farm and it is grown with a natural bonemeal fertiliser and organic herbicide. Busonengo is in an area o...

A semi soft, washed rind cheese with a distinctive orange rind. Taleggio is excellent as a table cheese or melted on pizza and potatoes, in risotto...

A carefully chosen blend of Intosso & Gentile di Chieti olives.  Slightly more subtle than Crognale but still packs a punch. The rare Intosso ...

Luca and Silva Vangelista farm 23 hectares in Marche and, since 2016, have grown organic Khorasan, an ancient variety of wheat that is rich in pr...

Luca and Silva Vangelista farm 23 hectares in Marche and, since 2016, have grown organic Khorasan, an ancient variety of wheat that is rich in pr...

Capocollo is the same cut as coppa (the name in the North) and is the muscle from the neck that is cured all over Italy. Salumai love the beautiful...

Soppressata is the traditional salame from Calabria made with the best meat from the prosciutto and the shoulder mixed with chilli and salt The dar...

Massimo and Orietta Corrà have a butchers shop in the village of Corredo 900ms up in the alpine Val di Non. He doesn't have his own pigs but buys t...

Caciotta Fresca or Formaggio Fresco is the mild, milky mix of sheep and cow's milk that we take from Emilio Spada over the autumn and early winter ...

The loin of pork that Carlo Pieri rolls in black pepper and fennel and then cures for 4 months. It is hung in paper to prevent it from drying out t...

Giacomo Santoleri grows farro (emmer wheat) and barley on the Caprafico plain in Abruzzo. Farro is an ancient grain that comes from a tall, hardy ...

Like little Italian beer sticks, these salsicce stagionate from Mauro and Chiara Casetta are long, thin and chewy. They are perfect in picnics and ...

Mauro and Chiara Casetta use local wines from the Langhe region to season their salami and this is their favourite; the best cuts from shoulder, be...

This is the perfect salami; small enough to fit in your handbag but (perhaps) large enough to last a few days. Taste the nutmeg that is used in the...

Maxime Correard grows Tanche olives, or, as the AOC calls them, the 'olive noire de Nyons'. It is a hardy varietal and not just stands up to but ne...

Mario makes his Carne Salata (which just means salted meat) from the Punta d'Anca, the tender salmon cut in English or eye of the silverside. It st...

There are many different types of Sopressa made across the Veneto. Ours is made with cuts from the loin, shoulder, coppa and seasoned with fresh ga...

Branzi is unpasteurised and hard pressed and in the style of many Alpine cheeses such as Gruyere or Fontina. It's traditionally eaten in buckwheat ...