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The perfect Christmas Cheese trinity: Taleggio, Gorgonzola and Pecorino.   Paolo Mencarelli's fig and almond salami with aniseed liqueur is the pe...

There's no time like Christmas to whip out a salami for nibbling with friends and family. If cheese is the perfect after dinner treat then salami a...

There's no time like Christmas to whip out a salami for nibbling with friends and family or for gifting to the meat eaters in your life. In a straw...

There's no time like Christmas to whip out a salami for nibbling with friends and family. If cheese is the perfect after dinner treat then salami 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...

After spending two months in salt the caper buds are ready and these, the smaller puntine capers are the most sought after. Their delicate flavour ...

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 ...

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 ...

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...

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...

If there's one thing you can guarantee that millions of Italians will be eating over the festive season it's lentils at New Year. In a tradition th...

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 ...

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 ...

Giacomo Santoleri grows ancient grains and pulses on the Caprafico plain in Abruzzo. These lentils are sown at the end of March on poor, chalky soi...

The classic tuscan slicing salami from Carlo Pieri. It is seasoned with fennel seeds and fennel pollen that are picked by his mum and it is always ...

Pierre Oteiza's traditional, local salami, seasoned with rum and black peppercorns then stuffed into the caecum casing which gives its distinctive ...

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...

The loin of pork that Carlo Pieri rolls in black pepper and fennel and then cures for 4 months. It is hung in paper to prevent it from drying out t...

The highly prized 'heart' of the ham that is stitched into a pig's bladder and aged for 24 months. It is an ancient cut and comes from the Bassa Pa...

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...

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...

These anchovies are caught from day boats off the southern Italian coast and through sustainable fishing with lampara nets Fish Different have been...

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...

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...