Buy Online - We dispatch online orders on the last Wednesday of each month which will be delivered to you the next day.

In the past we've struggled to find anything that matches the quality of our fabulous Nyons olives but we really love this mix of Intosso and Lecc...

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...

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

Brothers Riccardo, Leonardo and Valerio Rosati breed black Cinta Senese pigs on their farm just outside of Chianciano in southern Tuscany. They pro...

Caciotta Fresca or Formaggio Fresco is the mild, milky mix of sheep and cow's milk that we take from Emilio Spada over the autumn and early winter ...

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 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...

  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...

Luca and Silva Vangelista farm 23 hectares in Marche and, since 2016, have grown organic Khorasan, an ancient variety of wheat that is rich in pr...

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...

Tommaso cures these delicious olives with just brine (no lye) to keep their crunchy texture and pure, olive flavours. The green Intosso olive gro...

Luca and Silva Vangelista farm 23 hectares in Marche and, since 2016, have grown organic Khorasan, an ancient variety of wheat that is rich in pr...

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

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...

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...

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...

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 ...

The pigs are Nero d’Abruzzo, with a thick layer of creamy fat which is full of omega 3 fatty acids from so much foraging that is perfect for makin...

The pigs are Nero d’Abruzzo, with a thick layer of creamy fat which is full of omega 3 fatty acids from so much foraging that is perfect for making...

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...

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

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...

Giacomo Santoleri grows a range of heritage grains and pulses. His Pearled Barley is great in soups and stews or, in orzotto, as a delicious alte...