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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 ...

Chitarrine - the strings of a guitar - are a slightly fatter type of spaghetti. Increased focus on health means that ancient grains are having a re...

Branzi is unpasteurised and hard pressed and in the style of many Alpine cheeses such as Gruyere or Fontina. It's traditionally eaten in buckwheat ...

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...

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 p...

Lardo is the slab of fat from the top of the back and, when cured, has an incredible, silky texture. Eugenio Caprini cures lardo and then pounds it...

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...

There are many different types of Sopressa made across the Veneto. Ours is made with cuts from the loin, shoulder, coppa and seasoned with fresh ga...