Drystore

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...

Carnaroli is the mainstay of Igiea Adami's farm and it is grown with a natural bonemeal fertiliser and organic herbicide. Busonengo is in an area o...

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...

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...

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

Vegetables ‘in agrodolce’, the Italian tradition for sweet and sour pickles, make the perfect complement to our range – their brightness and acidit...

Crognale. 100% Crognalegno olive, a variety that has found a perfect home in the stoney, limestone soils around Caprafico. Full on flavours of cut...

Chitarrine - the strings of a guitar - are a slightly fatter type of spaghetti. Increased focus on health means that ancient grains are having a re...

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...