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For our first 3 years in business we sold only Parmesan. Finding the very best of all 400 dairies took a lot of trips to Italy and fairly constant ...

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 p...

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 pu...

Aldo Zivieri's mortadella starts with shoulders of pork that are cubed and mixed with garlic, salt and spices then minced through increasingly fine...

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...

Increased focus on health means that ancient grains are having a resurgence in Italy. Saragolla Khorasan is richer in protein by 30-40% than commo...

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...

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 ...

Giacomo Santoleri grows farro (emmer wheat) and barley on the Caprafico plain in Abruzzo. These ancient grains are tall and hardy and grow without ...

Hot spreading salami made with 1/3rd chilli, 1/3rd fat and 1/3rd lean meat. In Cervicati the tradition is to eat nduja on bread, never to cook with...

Increased focus on health means that ancient grains are having a resurgence in Italy. Saragolla Khorasan is richer in protein by 30-40% than commo...

The highly prized 'heart' of the ham that is stitched into a pig's bladder and aged for 24 months. It is an ancient cut and comes from the Bassa Pa...

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...

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...

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...

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 p...

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...

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 ...

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...

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...

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 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...

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...

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