Products

After spending two months in salt the caper buds are ready and these, the smaller puntine capers are the most sought after. Their delicate flavour ...

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...

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...

These sweet salad onions are thickly sliced, pickled and then preserved in extra virgin olive oil with raisins, pine nuts and a pinch of clove. The...

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...

Strolghino di Culatello - to give its full name - is a traditional salame from the Bassa Parmense made with the offcuts from Culatello production. ...

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 ...

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...

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...

With a butchers shop in Alba, home of the white truffle , it is no surprise that Mauro and Chiara have chosen to season one of their smaller salami...

These small Leccino olives are picked at the end of October when their colour is changing from green to a dappled purple-brown. This type of olive,...

A unique salami made from big, hand cut pieces of loin, shoulder and ham mixed with chilli (the spice is warm rather than hot) and fennel seeds. Ha...