Drystore

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...

Born from an idea of his father Antonio, Domenico Dolci made this soup mix as a tribute to Umbrian cuisine. Use it as a base for nutritious bea...

Cicerchia is an ancient legume found in pockets of Italy; we first ate it in Sicily but now it is quite widely grown in Umbria. The flavour is simi...

Azienda Agricola Giuseppina Dolci is an organic farm in the Umbrian Appenines. At over 1000ms the land is wild and mountainous, not suited to conv...

Azienda Agricola Giuseppina Dolci is an organic farm in the Umbrian Appenines. At over 1000ms the land is wild and mountainous, not suited to con...

Azienda Agricola Giuseppina Dolci is an organic farm in the Umbrian Appenines. At over 1000ms the land is wild and mountainous, not suited to conve...

INGREDIENTS 100% organic black eyed peas Read About The Farmer We send out online orders once a month on the last Wednesday of each month.

From 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...

In the past we've struggled to find anything that matches the quality of our fabulous Nyons olives but we really love this mix of Intosso and Lecc...

Luca and Silva Vangelista farm 23 hectares in Marche and, since 2016, have grown organic Khorasan, an ancient variety of wheat that is rich in pr...

From 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...

Azienda Agricola Giuseppina Dolci is an organic farm in the Umbrian Appenines. At over 1000ms the land is wild and mountainous, not suited to conve...

Datterini 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...

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 ...

*The photo is of Giacomo's linguine but we will be sending out his spaghetti. Same box and quantity but spaghetti has a more rounded shape than lin...

Giacomo Santoleri grows a range of heritage grains and pulses. This golden flour he grinds from chickpeas is an Italian store cupboard staple. ...

Organic maize flour is obtained from the ottofile and violet corn varieties. A local mill stone grinds the cobs to a rustic texture that is perfect...

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...