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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...

Strolghino di Culatello - to give its full name - is a traditional salame from the Bassa Parmense made with the offcuts from Culatello production. ...

For June and July we've got a small quantity of Pecorino San Giorgio made by Alessandra Cau. The wheels are matured 5 months, longer than our semi ...

The Bradi Toscani Salame Toscano takes all the good cuts and mixes them with cubes of the best back fat, black peppercorns and red wine. The salty,...

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 ...

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...

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...

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 ...

*The photo is of Giacomo's linguine but we will be sending out his spaghetti. Same box and quantity but spaghetti has a more rounded shape than lin...

Giacomo Santoleri grows a range of heritage grains and pulses. This golden flour he grinds from chickpeas is an Italian store cupboard staple. ...

Cotechino is a large pork sausage that gets its name from the rind (cotica) that is an important ingredient in the mix. Our Cotechino comes from A...

Organic maize flour is obtained from the ottofile and violet corn varieties. A local mill stone grinds the cobs to a rustic texture that is perfect...

Fegatino, like the more well know ciauscolo, hails from Le Marche on Italy's east coast. Candido and Clotilde Passamonti make this long, thin salam...

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...

Porchetta is the loin and belly of the pig that is rolled up with a delicious paste of rosemary, bay, fennel and garlic and roasted for 8 hours. Cu...