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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...

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...

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

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 ...

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...

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

Capocollo is the same cut as coppa (the name in the North) and is the muscle from the neck that is cured all over Italy. Salumai love the beautiful...

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...

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...

Morgan Pasqual and his wife Luciana work closely with the regional association, the Organizzazione Produttori Ortofrutticoli Veneto, to find the be...

The Lonzino di Fico is an ancient way of preserving figs that is traditional of Le Marche. Ours is made by artisan chocolatier Paolo Mencarelli in...

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...

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

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...

The Intosso olive tree is found exclusively in the foothills of the Maiella mountain range of Abruzzo. It is a small tree unusually tolerant of sno...

The loin of pork that Carlo Pieri rolls in black pepper and fennel and then cures for 4 months. It is hung in paper to prevent it from drying out t...

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...

Morgan Pasqual and his wife Luciana work closely with the regional association, the Organizzazione Produttori Ortofrutticoli Veneto, to find the be...

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

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...

It takes 20kgs of anchovies to make 1ltr of colatura. The fish have their heads removed and are then layered with sea salt in wooden barrels before...

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 ...