

100% Farro Caprafico Chicchi Pasta 'Grains' (500g)
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...
View full detailsGiacomo 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...
View full detailsIncreased focus on health means that ancient grains are having a resurgence in Italy. Saragolla Khorasan is richer in protein by 30-40% than commo...
View full detailsThese sweet salad onions are thickly sliced, pickled and then preserved in extra virgin olive oil with raisins, pine nuts and a pinch of clove. The...
View full detailsGiacomo Santoleri grows farro (emmer wheat) and barley on the Caprafico plain in Abruzzo. These ancient grains are tall and hardy and grow without ...
View full detailsIncreased focus on health means that ancient grains are having a resurgence in Italy. Saragolla Khorasan is richer in protein by 30-40% than commo...
View full detailsGiacomo 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...
View full detailsFrom June to September a steady stream of tomatoes are picked in the fields surrounding the San Cesareo farmhouse near Fano and taken to the old st...
View full detailsAfter spending two months in salt the caper buds are ready and these, the smaller puntine capers are the most sought after. Their delicate flavour ...
View full detailsFrom June to September a steady stream of tomatoes are picked in the fields surrounding the San Cesareo farmhouse near Fano and taken to the old st...
View full detailsIt isn't easy to cook grains and pulses together due to their different cooking times. Giacomo Santoleri who farms this mix on the eastern slopes o...
View full detailsFrom June to September a steady stream of tomatoes are picked in the fields surrounding the San Cesareo farmhouse near Fano and taken to the old st...
View full detailsMaxime Correard grows Tanche olives, or, as the AOC calls them, the 'olive noire de Nyons'. It is a hardy varietal and not just stands up to but ne...
View full detailsThese anchovies are caught from day boats off the southern Italian coast and through sustainable fishing with lampara nets Fish Different have been...
View full detailsIncreased focus on health means that ancient grains are having a resurgence in Italy. Saragolla Khorasan is richer in protein by 30-40% than commo...
View full detailsIncreased focus on health means that ancient grains are having a resurgence in Italy. Saragolla Khorasan is richer in protein by 30-40% than common...
View full detailsMorgan Pasqual and his wife Luciana work closely with the regional association, the Organizzazione Produttori Ortofrutticoli Veneto, to find the be...
View full detailsThe 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...
View full detailsDatterini 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...
View full detailsGiacomo 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...
View full detailsMorgan Pasqual and his wife Luciana work closely with the regional association, the Organizzazione Produttori Ortofrutticoli Veneto, to find the be...
View full detailsThese large capers are perfect for cooking with and should be added liberally to all sorts of stuffings, pasta sauces, roasts, chopped into a vinai...
View full detailsIt takes 20kgs of anchovies to make 1ltr of colatura. The fish have their heads removed and are then layered with sea salt in wooden barrels before...
View full detailsLike a lot of Italians, Luigi and his brother have a small holding which they run alongside their main business of making our fabulous ventricina ...
View full detailsItalian 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...
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