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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...

Anzio has been famous for octopus ever since Pliny said it was the best in the Roman Empire. Each octopus is slowly simmered in just boiling water ...

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...

Vegetables ‘in agrodolce’, the Italian tradition for sweet and sour pickles, make the perfect complement to our range – their brightness and acidit...

Vegetables ‘in agrodolce’, the Italian tradition for sweet and sour pickles, make the perfect complement to our range – their brightness and acidit...

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

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

Rotondo is a town in Basilicata famous for the small, red aubergine that is grown there. It's a variety found mainly in Asia and tropical Africa an...

Plum tomatoes grown on the Tavoliere plain in Puglia have smooth, firm flesh and are commonly used in sauces and passata. Morgan and Luciana steep ...

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 common...

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...

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...

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...

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 ...

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 ...

The Nero dei Nebrodi pig takes 2 years mature to the small size of just 130kg - of which 70% is fat. Not a viable proposition to most farmers but i...

A salame made with prime cuts from the shoulder, loin and ham mixed with the best back fat. It is seasoned with garlic and then smoked overnight ov...

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...

This is the perfect salami; small enough to fit in your handbag but (perhaps) large enough to last a few days. Taste the nutmeg that is used in the...

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...

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...

A lot of Italians start Christmas Day by serving small nuggets of the very best 'grana' cheese with a glass of Prosecco or Franciacorte. With this ...

Try our soft, sweet Parmigiano Reggiano as your festive special this year and serve it  alongside unpasteurised Taleggio from the Orobiche Alps, cr...