Products

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...

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 ...

Our scamorza is from La Perla. Made in a similar way to their mozzarella, it's smoked over straw and then aged for 2 weeks. Brilliant for melting...

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...

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

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...

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

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...

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...