Drystore

Increased focus on health means that ancient grains are having a resurgence in Italy. Saragolla Khorasan is richer in protein by 30-40% than commo...

In 1821 Igiea’s distant relative, Paolo Solaroli, was exiled to India for his revolutionary ideas. There he made his fortune, married an Indian pri...

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...

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 ...

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...

These 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...

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 ...