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Pierre Oteiza's saucisse seche is meaty and addictively chewy. It is seasoned with Piment d'Espelette, a mild chilli used locally in place of black...

To make 1ltr of colatura Luigi Crescenzi guts and removes the heads from 20kgs of anchovies, layers them with sea salt in oak barrels and leaves th...

Carlo Pieri's salame Toscano takes all the good cuts and mixes them with cubes of the best back fat, black peppercorns and his own red wine. The sa...

There are two chubby little Campagnolo salami in each pack, each seasoned with fennel, garlic and a touch of chilli. They are only cured for a matt...

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 a lot of Italians, Luigi and his brother have a small holding which they run alongside their main business of making our fabulous ventricina a...

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 ...

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 rare breed Noir de Bigorre pig can be bred in Haute Pyrenees, Haute Garonne and the Gers regions. They are fed barley, wheat and rye but year r...

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...