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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...

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...

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...

These caperberries from Salina, or cucunci as they are known in Italian, are preserved in white wine vinegar and can be eaten with an aperitivo or ...

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...

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...

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 ...

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 ...

We love these juicy filets of oily Thunnus Alalunga fish either in a cannellini bean salad or stirred through pasta. White tuna or alalunga is more...