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From June to September a steady stream of tomatoes are picked in the fields surrounding the San Cesareo farmhouse near Fano and taken to the old st...

From June to September a steady stream of tomatoes are picked in the fields surrounding the San Cesareo farmhouse near Fano and taken to the old st...

Brothers Riccardo, Leonardo and Valerio Rosati breed black Cinta Senese pigs on their farm just outside of Chianciano in southern Tuscany. They pro...

Pancetta is the belly of the pig that is cured for just 4-8 weeks. While it is safe to eat raw, pancetta is generally used in the kitchen adding fl...

The prosciuttificio that we work with are based in Lesignano de' Bagni, 25kms from Parma. Unusually they stop production from January to April when...

From June to September a steady stream of tomatoes are picked in the fields surrounding the San Cesareo farmhouse near Fano and taken to the old st...

This year old ewe's milk cheese is available for a few months over the winter and is always a best seller. The whole wheels weigh a massive 13kg (a...

The pecorino that we take from Emilio is his semi-stagionato, a medium matured cheese that is aged for about 2 months. It is made with the raw milk...

Porchetta is the loin and belly of the pig that is rolled up with a delicious paste of rosemary, bay, fennel and garlic and roasted for 8 hours. Cu...

 Mauro and Chiara Casetta use hams from their own free-range, Large White pigs to make their prosciutto cotto. The hams are marinaded in an aromati...

This ricotta, the most Sicilian of grating cheeses, is only made over winter and spring when the meadows offer lush, herb filled pasture and the c...

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...

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...

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...

A salame made with prime cuts from the shoulder, loin and ham mixed with the best back fat. It is seasoned with garlic and then smoked overnight ov...

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

The Salsiccia is a lovely, looping sausage that is more coarsely ground than the soppressata. It is made with meat from the shoulder and aged for s...

In a mix that is similar to his Ventricina, Luigi di Lello uses meat from the loin, shoulder and ham and seasons with chilli and fennel to make a s...

Pierre Oteiza's saucisse seche is meaty and addictively chewy. It is seasoned with Piment d'Espelette, a mild chilli used locally in place of black...

It isn't easy to cook grains and pulses together due to their different cooking times. Giacomo Santoleri who farms this mix on the eastern slopes o...

The Nero dei Nebrodi pig takes 2 years mature to the small size of just 130kg - of which 70% is fat. Not a viable proposition to most farmers but i...

Lardo is the protective layer of fat from high up on the pig's back. The slabs of fat, layered with bay, rosemary, garlic, spices and salt, are put...