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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 ...

We love these juicy filets of oily Thunnus Alalunga fish either in a cannellini bean salad or stirred through pasta. White tuna or alalunga is more...

These anchovies are caught from day boats off the southern Italian coast and through sustainable fishing with lampara nets Fish Different have been...

Like a lot of Italians, Luigi and his brother have a small holding which they run alongside their main business of making our fabulous ventricina a...

The best bresaola in Italy is made from the Punta d'Anca, the tender salmon cut in English or eye of the silverside. Mario rubs them with a mix of ...

Like a lot of Italians, Luigi and his brother have a small holding which they run alongside their main business of making our fabulous ventricina ...

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...

Giacomo Santoleri grows ancient grains and pulses on the Caprafico plain in Abruzzo. These lentils are sown at the end of March on poor, chalky soi...

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...

Pierre Oteiza keeps his black Cochon Basque pigs in the Pyrenees some 6kms from the border with Spain. Chorizo is very traditional in this - French...

Massimo Corra makes our coppa in the Val di Non. He first rubs it with cinnamon, coriander, nutmeg and star anise and then smokes it. Traditionally...

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...

A passata made from Datterini tomatoes; quite an extravagant kitchen staple but one that is worth paying a bit extra for. Datterini are a variety o...

Italian farro is often referred to as spelt but is a distinct species properly called emmer. Farro was the favoured cereal of the ancient romans wh...

The classic tuscan slicing salami from Carlo Pieri. It is seasoned with fennel seeds and fennel pollen that are picked by his mum and it is always ...

Guanciale is the cured cheek and is used a lot in Italian cooking instead of pancetta but what a lot of people don't know is how delicious it is to...

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...

These large capers are perfect for cooking with and should be added liberally to all sorts of stuffings, pasta sauces, roasts, chopped into a vinai...

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

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

Massimo's most unusual salami is the mortandela, a seasonal salami in the shape of a patty, bound by caul, which can be either sliced and eaten or ...

Chitarrine - the strings of a guitar - are a slightly fatter type of spaghetti. Increased focus on health means that ancient grains are having a re...

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...

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...