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The belly of pork that Carlo rolls up with garlic, bay and fennel then ages for 6 months. Almost too good for cooking with, this type of tender, bu...

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...

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...

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...

The Salsiccia Piccante is a lovely, looping sausage that is more coarsely ground than the soppressata. It is made with meat from the shoulder and a...

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...

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...

Tellin clams are a superior variety of clam found only in certain parts of the Mediterranean where they live deep in the sandy sea bed. This jar co...

An amazing gift for any seafood lover, this hamper combines all of our favourites from Luigi Crescenzi in Anzio; there are his famous, hand fillete...

Green Ascolana olives are a protected variety that grow in a very small area around the city of Ascoli Piceno in Le Marche. They have been famed si...

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...

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...

Luigi's sustainable fishing along the Lazio coast between Ponza and Fiumicino uses nets to catch anchovies that are 4-6 years old (to ensure their ...

Caught primarily at night between May and September these anchovies have their heads and guts removed and are packed in salt for a minimum of 6 mon...

Giacomo Santoleri's Leccino, Gentile di Chieti and Intosso olive trees grow on the rocky, limestone Caprafico Plain, at the foot of the Maiella mas...

The pecorino misto 'due latti' that we take from Emilio is his semi-stagionato, a medium matured cheese that is aged for about 2 months. It is made...

Carnaroli is the mainstay of Igiea Adami's farm and it is grown with a natural bonemeal fertiliser and organic herbicide. Busonengo is in an area o...

This year old ewe's milk cheese is available for a few months over the winter and is always a best seller. The whole wheels weigh a massive 13kg (a...

Our gift cards are delivered via email and can be easily redeemed at checkout. With prior notification they can also be redeemed at our Spa Terminu...

Mariola (the caecum in English) is the local name for the prized casing that is used to make this traditional salame from the Bassa Parmense that i...

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...