{"id":4534455664721,"title":"Organic Khorasan Rigatoni. 500g","handle":"organic-khorasan-rigatoni-500g","description":"\u003cdiv style=\"text-align: center;\"\u003e\n\u003cdiv style=\"text-align: center;\"\u003eIncreased focus on health means that ancient grains are having a resurgence in Italy. Saragolla Khorasan is richer in protein by 30-40% than common wheat, higher in amino acids, vitamins and minerals. It is much lower in gluten and, as it has never been hybridised, the gluten structure is more simple and easier to digest. The grains from this hardy, 1.8m tall plant are stone milled. Every wheat grain is made up of three components: the fibrous, nutritious bran; the aromatic germ (the adult plant embryo); and the starch pocket. Today, those first two parts are largely lost to our diets because modern steel roller milling strips the endosperm of its bran and germ in pursuit of flour with a long shelf life and without the essential oils that would turn it rancid. Even modern wholewheat flours are recomposed; their bran and germ removed, sterilised and then added back. Stone milled flour is golden and pungent and needs to be used much more quickly so Dino and Bruno only mill when a batch of pasta is about to be made. Unlike most modern flours, it must be used immediately, just like any other plant we'd harvest from a field.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/khorasan-wheat-pasta\"\u003eRead More About The Producer\u003c\/a\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003c\/div\u003e","published_at":"2020-03-23T17:29:54+00:00","created_at":"2020-03-23T17:34:44+00:00","vendor":"The Ham and Cheese Company","type":"","tags":[],"price":500,"price_min":500,"price_max":500,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":31993416843345,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Organic Khorasan Rigatoni. 500g","public_title":null,"options":["Default Title"],"price":500,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/35_0006.jpg?v=1587737150"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/35_0006.jpg?v=1587737150","options":["Title"],"media":[{"alt":null,"id":6977857716305,"position":1,"preview_image":{"aspect_ratio":1.333,"height":1063,"width":1417,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/35_0006.jpg?v=1587737150"},"aspect_ratio":1.333,"height":1063,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/35_0006.jpg?v=1587737150","width":1417}],"content":"\u003cdiv style=\"text-align: center;\"\u003e\n\u003cdiv style=\"text-align: center;\"\u003eIncreased focus on health means that ancient grains are having a resurgence in Italy. Saragolla Khorasan is richer in protein by 30-40% than common wheat, higher in amino acids, vitamins and minerals. It is much lower in gluten and, as it has never been hybridised, the gluten structure is more simple and easier to digest. The grains from this hardy, 1.8m tall plant are stone milled. Every wheat grain is made up of three components: the fibrous, nutritious bran; the aromatic germ (the adult plant embryo); and the starch pocket. Today, those first two parts are largely lost to our diets because modern steel roller milling strips the endosperm of its bran and germ in pursuit of flour with a long shelf life and without the essential oils that would turn it rancid. Even modern wholewheat flours are recomposed; their bran and germ removed, sterilised and then added back. Stone milled flour is golden and pungent and needs to be used much more quickly so Dino and Bruno only mill when a batch of pasta is about to be made. Unlike most modern flours, it must be used immediately, just like any other plant we'd harvest from a field.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/khorasan-wheat-pasta\"\u003eRead More About The Producer\u003c\/a\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003c\/div\u003e"}

{"id":4552688566353,"title":"Aromatic Rice. 1kg","handle":"aromatic-rice-1kg","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cspan\u003eIn 1821 Igiea’s distant relative, Paolo Solaroli, was exiled to India for his revolutionary ideas. There he made his fortune, married an Indian princess, returned to Piedmont in 1867 and bought the tiny hamlet of Beni di Busonengo to grow rice.  It is in an area of wild flatlands called the Baraggia, now a nature reserve, where poor, clay soil fed with cold waters channeled straight off the Monte Rosa massif in the Alps provides the perfect growing conditions for rice. \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003cdiv\u003e\u003cspan\u003eRiso Gange is a variety of aromatic rice, like basmati, but one that can grow in Italy’s northern latitudes and for each pack that Igiea sells she donates money to the Indian charity Samparc in Calcutta. Its wonderful aroma and perfumed flavour makes it perfect in pilafs, salads or \u003cem\u003etorta di riso, \u003c\/em\u003e(al dente rice that is mixed with parmesan, eggs and herbs, pressed into a cake tin and baked in an oven)\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003eGrown in Piedmont\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eR\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/rice\" title=\"Busonengo and Igiea info\"\u003eead about the producer here\u003c\/a\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e","published_at":"2020-04-09T08:27:46+01:00","created_at":"2020-04-09T11:44:47+01:00","vendor":"The Ham and Cheese Company","type":"","tags":[],"price":620,"price_min":620,"price_max":620,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32048598843473,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Aromatic Rice. 1kg","public_title":null,"options":["Default Title"],"price":620,"weight":0,"compare_at_price":null,"inventory_management":null,"barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/17_0002.jpg?v=1587726787","\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/risaia-allagata_1.jpg?v=1587726787","\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/busoallagato.jpg?v=1587726787","\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/IMG_0249.jpg?v=1587726787","\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/fotoaerea-buso-1024x739.jpg?v=1587726787"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/17_0002.jpg?v=1587726787","options":["Title"],"media":[{"alt":null,"id":6976842367057,"position":1,"preview_image":{"aspect_ratio":1.333,"height":1063,"width":1417,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/17_0002.jpg?v=1587726740"},"aspect_ratio":1.333,"height":1063,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/17_0002.jpg?v=1587726740","width":1417},{"alt":null,"id":6850887745617,"position":2,"preview_image":{"aspect_ratio":1.0,"height":1000,"width":1000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/risaia-allagata_1.jpg?v=1586431071"},"aspect_ratio":1.0,"height":1000,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/risaia-allagata_1.jpg?v=1586431071","width":1000},{"alt":null,"id":6850899378257,"position":3,"preview_image":{"aspect_ratio":1.0,"height":1500,"width":1500,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/busoallagato.jpg?v=1586431220"},"aspect_ratio":1.0,"height":1500,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/busoallagato.jpg?v=1586431220","width":1500},{"alt":null,"id":6850900262993,"position":4,"preview_image":{"aspect_ratio":1.0,"height":640,"width":640,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/IMG_0249.jpg?v=1586431230"},"aspect_ratio":1.0,"height":640,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/IMG_0249.jpg?v=1586431230","width":640},{"alt":null,"id":6850901868625,"position":5,"preview_image":{"aspect_ratio":1.386,"height":739,"width":1024,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/fotoaerea-buso-1024x739.jpg?v=1586431249"},"aspect_ratio":1.386,"height":739,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/fotoaerea-buso-1024x739.jpg?v=1586431249","width":1024}],"content":"\u003cdiv style=\"text-align: center;\"\u003e\u003cspan\u003eIn 1821 Igiea’s distant relative, Paolo Solaroli, was exiled to India for his revolutionary ideas. There he made his fortune, married an Indian princess, returned to Piedmont in 1867 and bought the tiny hamlet of Beni di Busonengo to grow rice.  It is in an area of wild flatlands called the Baraggia, now a nature reserve, where poor, clay soil fed with cold waters channeled straight off the Monte Rosa massif in the Alps provides the perfect growing conditions for rice. \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003cdiv\u003e\u003cspan\u003eRiso Gange is a variety of aromatic rice, like basmati, but one that can grow in Italy’s northern latitudes and for each pack that Igiea sells she donates money to the Indian charity Samparc in Calcutta. Its wonderful aroma and perfumed flavour makes it perfect in pilafs, salads or \u003cem\u003etorta di riso, \u003c\/em\u003e(al dente rice that is mixed with parmesan, eggs and herbs, pressed into a cake tin and baked in an oven)\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003eGrown in Piedmont\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eR\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/rice\" title=\"Busonengo and Igiea info\"\u003eead about the producer here\u003c\/a\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e"}

{"id":4542007115857,"title":"Ma'Kaira Farro and Barley Linguine. 500g","handle":"makaira-farro-and-barley-linguine-500g","description":"\u003cdiv style=\"text-align: center;\"\u003eGiacomo Santoleri grows farro (emmer wheat) and barley on the Caprafico plain in Abruzzo. These ancient grains are tall and hardy and grow without the need for chemical fertilisers and herbicides. After harvesting they are stone ground and made into pasta from 90% farro and 10% barley flour. This is not a health food for the gluten intolerant but the most delicious, high-protein, nutty pasta that is rich in anti-oxidants, iron, magnesium and zinc and easy to digest. \u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eGiacomo recommends trying it first with just some parmesan or pesto and olive oil to recognise the difference in taste and texture. Be careful how you cook it - keep it al dente (just 6 minutes for the linguine) to retain all the goodness\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/giacomo-santolieri-abruzzo-emmer-wheat-pulses-and-pasta\"\u003eRead About The Farmer\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003c\/div\u003e","published_at":"2020-04-01T15:24:49+01:00","created_at":"2020-04-01T16:03:28+01:00","vendor":"The Ham and Cheese Company","type":"","tags":[],"price":550,"price_min":550,"price_max":550,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32018041765969,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":false,"name":"Ma'Kaira Farro and Barley Linguine. 500g","public_title":null,"options":["Default Title"],"price":550,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/23_0001.jpg?v=1588119509","\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/DQNb6xPW4AEGlqT_5d1983e5-813c-462b-abc3-9cd094dbec0d.jpg?v=1588119519","\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/1575035950-casino-di-caprafico_1024_9b87a3e6-493b-4816-acf8-c523a7454fae.jpg?v=1588119527"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/23_0001.jpg?v=1588119509","options":["Title"],"media":[{"alt":null,"id":6977030717521,"position":1,"preview_image":{"aspect_ratio":1.333,"height":1063,"width":1417,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/23_0001.jpg?v=1587728143"},"aspect_ratio":1.333,"height":1063,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/23_0001.jpg?v=1587728143","width":1417},{"alt":null,"id":7008346767441,"position":2,"preview_image":{"aspect_ratio":1.333,"height":900,"width":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/DQNb6xPW4AEGlqT_5d1983e5-813c-462b-abc3-9cd094dbec0d.jpg?v=1588119519"},"aspect_ratio":1.333,"height":900,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/DQNb6xPW4AEGlqT_5d1983e5-813c-462b-abc3-9cd094dbec0d.jpg?v=1588119519","width":1200},{"alt":null,"id":7008347062353,"position":3,"preview_image":{"aspect_ratio":1.505,"height":638,"width":960,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/1575035950-casino-di-caprafico_1024_9b87a3e6-493b-4816-acf8-c523a7454fae.jpg?v=1588119527"},"aspect_ratio":1.505,"height":638,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/1575035950-casino-di-caprafico_1024_9b87a3e6-493b-4816-acf8-c523a7454fae.jpg?v=1588119527","width":960}],"content":"\u003cdiv style=\"text-align: center;\"\u003eGiacomo Santoleri grows farro (emmer wheat) and barley on the Caprafico plain in Abruzzo. These ancient grains are tall and hardy and grow without the need for chemical fertilisers and herbicides. After harvesting they are stone ground and made into pasta from 90% farro and 10% barley flour. This is not a health food for the gluten intolerant but the most delicious, high-protein, nutty pasta that is rich in anti-oxidants, iron, magnesium and zinc and easy to digest. \u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eGiacomo recommends trying it first with just some parmesan or pesto and olive oil to recognise the difference in taste and texture. Be careful how you cook it - keep it al dente (just 6 minutes for the linguine) to retain all the goodness\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/giacomo-santolieri-abruzzo-emmer-wheat-pulses-and-pasta\"\u003eRead About The Farmer\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003c\/div\u003e"}

{"id":4542219026513,"title":"Caprafico Lentils. 500g","handle":"caprafico-lentils-500g","description":"\u003cdiv style=\"text-align: center;\"\u003eGiacomo Santoleri grows ancient grains and pulses on the Caprafico plain in Abruzzo. These lentils are sown at the end of March on poor, chalky soil and they thrive in the harsh mountain temperatures of the Maiella National Park. Surviving these adverse conditions gives the lentils lots of flavour\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eThe lentils ripen at different times depending on their altitude but the majority are harvested during August. Harvesting takes place by hand because the lentils grow so close to the ground that mechanised harvesting can destroy up to 40% of the harvest. Inside the cloth bag are 500gs of the most beautiful, speckled lentils. Cook them with a carrot, an onion and a stick of celery then stir them - still firm - into some softened dice of the same vegetables. Top them with a sausage or poached egg\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/giacomo-santolieri-abruzzo-emmer-wheat-pulses-and-pasta\"\u003eRead About The Producer\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003c\/div\u003e","published_at":"2020-04-01T15:24:49+01:00","created_at":"2020-04-01T22:30:48+01:00","vendor":"The Ham and Cheese Company","type":"","tags":[],"price":750,"price_min":750,"price_max":750,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32019149291601,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":false,"name":"Caprafico Lentils. 500g","public_title":null,"options":["Default Title"],"price":750,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/11_0002_6456e19f-31c7-4ade-860c-e78e0a4c2a4f.jpg?v=1588110098","\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/DQNb6xPW4AEGlqT.jpg?v=1588110098","\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/1575035950-casino-di-caprafico_1024.jpg?v=1588110098"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/11_0002_6456e19f-31c7-4ade-860c-e78e0a4c2a4f.jpg?v=1588110098","options":["Title"],"media":[{"alt":null,"id":6977089110097,"position":1,"preview_image":{"aspect_ratio":1.333,"height":1063,"width":1417,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/11_0002_6456e19f-31c7-4ade-860c-e78e0a4c2a4f.jpg?v=1587728664"},"aspect_ratio":1.333,"height":1063,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/11_0002_6456e19f-31c7-4ade-860c-e78e0a4c2a4f.jpg?v=1587728664","width":1417},{"alt":null,"id":7007703203921,"position":2,"preview_image":{"aspect_ratio":1.333,"height":900,"width":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/DQNb6xPW4AEGlqT.jpg?v=1588109999"},"aspect_ratio":1.333,"height":900,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/DQNb6xPW4AEGlqT.jpg?v=1588109999","width":1200},{"alt":null,"id":7007704088657,"position":3,"preview_image":{"aspect_ratio":1.505,"height":638,"width":960,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/1575035950-casino-di-caprafico_1024.jpg?v=1588110024"},"aspect_ratio":1.505,"height":638,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/1575035950-casino-di-caprafico_1024.jpg?v=1588110024","width":960}],"content":"\u003cdiv style=\"text-align: center;\"\u003eGiacomo Santoleri grows ancient grains and pulses on the Caprafico plain in Abruzzo. These lentils are sown at the end of March on poor, chalky soil and they thrive in the harsh mountain temperatures of the Maiella National Park. Surviving these adverse conditions gives the lentils lots of flavour\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eThe lentils ripen at different times depending on their altitude but the majority are harvested during August. Harvesting takes place by hand because the lentils grow so close to the ground that mechanised harvesting can destroy up to 40% of the harvest. Inside the cloth bag are 500gs of the most beautiful, speckled lentils. Cook them with a carrot, an onion and a stick of celery then stir them - still firm - into some softened dice of the same vegetables. Top them with a sausage or poached egg\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/giacomo-santolieri-abruzzo-emmer-wheat-pulses-and-pasta\"\u003eRead About The Producer\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003c\/div\u003e"}

{"id":4570455015505,"title":"Tomato Passata 700g","handle":"tomato-passata-700g","description":"\u003cdiv style=\"text-align: center;\"\u003eFrom 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 stable building which has been transformed into a bright white kitchen. There the tomatoes are washed, plunged into boiling water, drained to get rid of their watery juices and put through a metre-wide mill to separate the skins from the passata, a thick, dense sauce that contains 2.5kg of tomatoes in every 500ml bottle. After bottling with a big plastic jug it is ready to go; the whole process from picking to pasteurisation taking rarely over an hour. Made by Sabina Pesce and Michele Nardini in Le Marche\u003cbr\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan\u003e- This passata is really thick and needs a lot of liquid adding during cooking as it's very concentrated. That's a lot of tomatoes to fit into every bottle - \u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/passata\"\u003eRead More About The Producer\u003c\/a\u003e\u003c\/div\u003e","published_at":"2020-04-23T14:39:52+01:00","created_at":"2020-04-23T14:41:36+01:00","vendor":"The Ham and Cheese Company","type":"","tags":[],"price":550,"price_min":550,"price_max":550,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32121225478225,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Tomato Passata 700g","public_title":null,"options":["Default Title"],"price":550,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/2_0002.jpg?v=1587736085"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/2_0002.jpg?v=1587736085","options":["Title"],"media":[{"alt":null,"id":6977721499729,"position":1,"preview_image":{"aspect_ratio":1.333,"height":1063,"width":1417,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/2_0002.jpg?v=1587736085"},"aspect_ratio":1.333,"height":1063,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/2_0002.jpg?v=1587736085","width":1417}],"content":"\u003cdiv style=\"text-align: center;\"\u003eFrom 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 stable building which has been transformed into a bright white kitchen. There the tomatoes are washed, plunged into boiling water, drained to get rid of their watery juices and put through a metre-wide mill to separate the skins from the passata, a thick, dense sauce that contains 2.5kg of tomatoes in every 500ml bottle. After bottling with a big plastic jug it is ready to go; the whole process from picking to pasteurisation taking rarely over an hour. Made by Sabina Pesce and Michele Nardini in Le Marche\u003cbr\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan\u003e- This passata is really thick and needs a lot of liquid adding during cooking as it's very concentrated. That's a lot of tomatoes to fit into every bottle - \u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/passata\"\u003eRead More About The Producer\u003c\/a\u003e\u003c\/div\u003e"}

{"id":4284614017097,"title":"Sott'Olio Onions with Raisins and Pine Nuts. Drained Weight 180g","handle":"sottolio-onions-in-agrodolce-drained-weight-180g","description":"\u003cdiv style=\"text-align: center;\"\u003eThese sweet salad onions are thickly sliced, pickled and then preserved in extra virgin olive oil with raisins, pine nuts and a pinch of clove. They are brilliant served with cheeses or charcuterie but also as a side dish to grilled meat and fish. They are \u003cem\u003eIn Agrodolce\u003c\/em\u003e which means sweet and sour so there is some sugar in the oil for the ultimate Italian style pickle.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eIngredients: onions, water, vinegar, extra virgin olive oil, raisins, sugar, PINE NUTS, salt, clove\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/sicily-salina\" title=\"sott'olio info\"\u003eRead About The Producer\u003c\/a\u003e\u003c\/div\u003e","published_at":"2019-10-17T12:29:08+01:00","created_at":"2019-10-17T13:39:42+01:00","vendor":"thehamandcheeseco.com","type":"","tags":[],"price":850,"price_min":850,"price_max":850,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":30865579442249,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Sott'Olio Onions with Raisins and Pine Nuts. Drained Weight 180g","public_title":null,"options":["Default Title"],"price":850,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/21_0001.jpg?v=1587736127"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/21_0001.jpg?v=1587736127","options":["Title"],"media":[{"alt":null,"id":6977733132369,"position":1,"preview_image":{"aspect_ratio":1.333,"height":1063,"width":1417,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/21_0001.jpg?v=1587736127"},"aspect_ratio":1.333,"height":1063,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/21_0001.jpg?v=1587736127","width":1417}],"content":"\u003cdiv style=\"text-align: center;\"\u003eThese sweet salad onions are thickly sliced, pickled and then preserved in extra virgin olive oil with raisins, pine nuts and a pinch of clove. They are brilliant served with cheeses or charcuterie but also as a side dish to grilled meat and fish. They are \u003cem\u003eIn Agrodolce\u003c\/em\u003e which means sweet and sour so there is some sugar in the oil for the ultimate Italian style pickle.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eIngredients: onions, water, vinegar, extra virgin olive oil, raisins, sugar, PINE NUTS, salt, clove\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/sicily-salina\" title=\"sott'olio info\"\u003eRead About The Producer\u003c\/a\u003e\u003c\/div\u003e"}

{"id":4284603170889,"title":"Caperberries in White Wine Vinegar. Drained Weight 160g","handle":"capers-in-white-wine-vinegar-drained-weight-100g","description":"\u003cp style=\"text-align: center;\"\u003eThese caperberries from Salina, or \u003cem\u003ecucunci\u003c\/em\u003e as they are known in Italian, are preserved in white wine vinegar and can be eaten with an aperitivo or added to salads, fish or chicken dishes and caponata\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003eA Slow Food Presidium product\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eIngredients: caperberries, water, wine vinegar, salt\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/sicily-salina\"\u003eRead About The Producer\u003c\/a\u003e\u003c\/div\u003e","published_at":"2019-10-17T12:29:08+01:00","created_at":"2019-10-17T12:58:13+01:00","vendor":"thehamandcheeseco.com","type":"","tags":[],"price":850,"price_min":850,"price_max":850,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":30865526751305,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Caperberries in White Wine Vinegar. Drained Weight 160g","public_title":null,"options":["Default Title"],"price":850,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/21_0002.jpg?v=1587734662","\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/raccolta_capperi-30c873x583_2e0f1598-7450-424e-b214-03e682e6374d.jpg?v=1588112804","\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/raccolta_capperi-13873x582_b2e1db61-b12a-407a-9ba7-f0bd210b0194.jpg?v=1588112810","\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/raccoltacapperi-34_aaae3717-0cf8-4c28-8e89-d431cbbf8f66.jpg?v=1588112817"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/21_0002.jpg?v=1587734662","options":["Title"],"media":[{"alt":null,"id":6977570504785,"position":1,"preview_image":{"aspect_ratio":1.333,"height":1063,"width":1417,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/21_0002.jpg?v=1587734662"},"aspect_ratio":1.333,"height":1063,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/21_0002.jpg?v=1587734662","width":1417},{"alt":null,"id":7007878479953,"position":2,"preview_image":{"aspect_ratio":1.5,"height":582,"width":873,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/raccolta_capperi-30c873x583_2e0f1598-7450-424e-b214-03e682e6374d.jpg?v=1588112804"},"aspect_ratio":1.5,"height":582,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/raccolta_capperi-30c873x583_2e0f1598-7450-424e-b214-03e682e6374d.jpg?v=1588112804","width":873},{"alt":null,"id":7007879397457,"position":3,"preview_image":{"aspect_ratio":1.503,"height":581,"width":873,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/raccolta_capperi-13873x582_b2e1db61-b12a-407a-9ba7-f0bd210b0194.jpg?v=1588112810"},"aspect_ratio":1.503,"height":581,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/raccolta_capperi-13873x582_b2e1db61-b12a-407a-9ba7-f0bd210b0194.jpg?v=1588112810","width":873},{"alt":null,"id":7007880675409,"position":4,"preview_image":{"aspect_ratio":1.499,"height":649,"width":973,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/raccoltacapperi-34_aaae3717-0cf8-4c28-8e89-d431cbbf8f66.jpg?v=1588112817"},"aspect_ratio":1.499,"height":649,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/raccoltacapperi-34_aaae3717-0cf8-4c28-8e89-d431cbbf8f66.jpg?v=1588112817","width":973}],"content":"\u003cp style=\"text-align: center;\"\u003eThese caperberries from Salina, or \u003cem\u003ecucunci\u003c\/em\u003e as they are known in Italian, are preserved in white wine vinegar and can be eaten with an aperitivo or added to salads, fish or chicken dishes and caponata\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003eA Slow Food Presidium product\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eIngredients: caperberries, water, wine vinegar, salt\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/sicily-salina\"\u003eRead About The Producer\u003c\/a\u003e\u003c\/div\u003e"}

{"id":4542223319121,"title":"Sfarrata. Mix of Grains and Pulses. 500g","handle":"sfarrata-mix-of-grains-and-pulses-500g","description":"\u003cdiv style=\"text-align: center;\"\u003eIt 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 of the Maiella National Park in Abruzzo splits his chickpeas and adds them to lentils, cracked emmer and barley so that the cooking time for them all is an even 30 minutes. \u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eSfarrata is rich in protein and fibre and Giacomo grows these hardy grains without the use of chemical fertilisers and pesticides. Add it to soups and stews or use cold in salads\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/giacomo-santolieri-abruzzo-emmer-wheat-pulses-and-pasta\"\u003eRead About The Producer\u003c\/a\u003e\u003c\/div\u003e","published_at":"2020-04-01T15:24:49+01:00","created_at":"2020-04-01T22:48:46+01:00","vendor":"The Ham and Cheese Company","type":"","tags":[],"price":500,"price_min":500,"price_max":500,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32019158171729,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Sfarrata. Mix of Grains and Pulses. 500g","public_title":null,"options":["Default Title"],"price":500,"weight":0,"compare_at_price":null,"inventory_management":null,"barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/18_0001.jpg?v=1588119444","\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/DQNb6xPW4AEGlqT_ba49f025-f698-46ce-a650-b1db4404e080.jpg?v=1588119457","\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/1575035950-casino-di-caprafico_1024_55d8bd06-7570-4b47-919c-87d16dc0df3c.jpg?v=1588119462"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/18_0001.jpg?v=1588119444","options":["Title"],"media":[{"alt":null,"id":6977038581841,"position":1,"preview_image":{"aspect_ratio":1.333,"height":1063,"width":1417,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/18_0001.jpg?v=1587728219"},"aspect_ratio":1.333,"height":1063,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/18_0001.jpg?v=1587728219","width":1417},{"alt":null,"id":7008344375377,"position":2,"preview_image":{"aspect_ratio":1.333,"height":900,"width":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/DQNb6xPW4AEGlqT_ba49f025-f698-46ce-a650-b1db4404e080.jpg?v=1588119457"},"aspect_ratio":1.333,"height":900,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/DQNb6xPW4AEGlqT_ba49f025-f698-46ce-a650-b1db4404e080.jpg?v=1588119457","width":1200},{"alt":null,"id":7008344408145,"position":3,"preview_image":{"aspect_ratio":1.505,"height":638,"width":960,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/1575035950-casino-di-caprafico_1024_55d8bd06-7570-4b47-919c-87d16dc0df3c.jpg?v=1588119462"},"aspect_ratio":1.505,"height":638,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/1575035950-casino-di-caprafico_1024_55d8bd06-7570-4b47-919c-87d16dc0df3c.jpg?v=1588119462","width":960}],"content":"\u003cdiv style=\"text-align: center;\"\u003eIt 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 of the Maiella National Park in Abruzzo splits his chickpeas and adds them to lentils, cracked emmer and barley so that the cooking time for them all is an even 30 minutes. \u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eSfarrata is rich in protein and fibre and Giacomo grows these hardy grains without the use of chemical fertilisers and pesticides. Add it to soups and stews or use cold in salads\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/giacomo-santolieri-abruzzo-emmer-wheat-pulses-and-pasta\"\u003eRead About The Producer\u003c\/a\u003e\u003c\/div\u003e"}

{"id":4542228758609,"title":"Caprafico Ricciutelle from 100% Farro. 500g","handle":"caprafico-ricciutelle-from-100-emmer-wheat-500g","description":"\u003cdiv style=\"text-align: center;\"\u003eGiacomo Santoleri grows farro (emmer wheat) on the Caprafico plain in Abruzzo. Farro is a tall, hardy grain and is grow without the need for chemical fertilisers or herbicides. After harvesting it is stone ground (very important to preserve the goodness) and made into pasta that is rich in anti-oxidants, iron, magnesium and zinc and very easy to digest. \u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eIn Roman times high protein Farro was the staple grain - Roman soldiers had a daily ration of 865g a day - with the modern day word for flour, \u003cem\u003efarina\u003c\/em\u003e, derived from the word Farro. Giacomo recommends the ricciutelle with ricotta, rocket, parmesan and lots of olive oil all added at the end of the 6 minute cooking time\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/giacomo-santolieri-abruzzo-emmer-wheat-pulses-and-pasta\"\u003eRead About The Farmer\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003c\/div\u003e","published_at":"2020-04-01T15:24:49+01:00","created_at":"2020-04-01T23:03:14+01:00","vendor":"The Ham and Cheese Company","type":"","tags":[],"price":480,"price_min":480,"price_max":480,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32019167117393,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":false,"name":"Caprafico Ricciutelle from 100% Farro. 500g","public_title":null,"options":["Default Title"],"price":480,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/timthumb.php.jpg?v=1585838953"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/timthumb.php.jpg?v=1585838953","options":["Title"],"media":[{"alt":null,"id":6806680174673,"position":1,"preview_image":{"aspect_ratio":1.0,"height":579,"width":579,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/timthumb.php.jpg?v=1585838953"},"aspect_ratio":1.0,"height":579,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/timthumb.php.jpg?v=1585838953","width":579}],"content":"\u003cdiv style=\"text-align: center;\"\u003eGiacomo Santoleri grows farro (emmer wheat) on the Caprafico plain in Abruzzo. Farro is a tall, hardy grain and is grow without the need for chemical fertilisers or herbicides. After harvesting it is stone ground (very important to preserve the goodness) and made into pasta that is rich in anti-oxidants, iron, magnesium and zinc and very easy to digest. \u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eIn Roman times high protein Farro was the staple grain - Roman soldiers had a daily ration of 865g a day - with the modern day word for flour, \u003cem\u003efarina\u003c\/em\u003e, derived from the word Farro. Giacomo recommends the ricciutelle with ricotta, rocket, parmesan and lots of olive oil all added at the end of the 6 minute cooking time\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/giacomo-santolieri-abruzzo-emmer-wheat-pulses-and-pasta\"\u003eRead About The Farmer\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003c\/div\u003e"}

{"id":4542012260433,"title":"Caprafico Chicchi. Pasta 'grains' made from 100% Farro. 500g","handle":"chicchi-di-farro-pasta-grains-made-from-100-farro-500g","description":"\u003cdiv style=\"text-align: center;\"\u003eGiacomo Santoleri grows farro (emmer wheat) and barley on the Caprafico plain in Abruzzo. Farro is an ancient grain that comes from a tall, hardy plant grown without the need for chemical fertilisers and herbicides. Emmer wheat is in the same family as spelt but the grains are smaller and nuttier. It is more similar to the rare einkorn wheat. After harvesting the grains are stone ground and made into pasta. Farro gives a high-protein, nutty pasta that is rich in anti-oxidants, iron, magnesium and zinc and easy to digest. \u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eChicchi are similar in shape to a small orzo and can be used in soups or salads. We love them in a simple broth or \u003cem\u003estracciatella\u003c\/em\u003e soup with egg.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/giacomo-santolieri-abruzzo-emmer-wheat-pulses-and-pasta\"\u003eRead About The Farmer\u003c\/a\u003e\u003c\/div\u003e","published_at":"2020-04-01T15:24:49+01:00","created_at":"2020-04-01T16:07:00+01:00","vendor":"The Ham and Cheese Company","type":"","tags":[],"price":500,"price_min":500,"price_max":500,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32018087936081,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Caprafico Chicchi. Pasta 'grains' made from 100% Farro. 500g","public_title":null,"options":["Default Title"],"price":500,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/19_0001.jpg?v=1588110120","\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/DQNb6xPW4AEGlqT_3564c588-20f3-499f-9bdf-b131eabb5c16.jpg?v=1588110133","\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/1575035950-casino-di-caprafico_1024_dac01119-4bcf-45a8-a4aa-5b149e33d324.jpg?v=1588110141"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/19_0001.jpg?v=1588110120","options":["Title"],"media":[{"alt":null,"id":6976927465553,"position":1,"preview_image":{"aspect_ratio":1.333,"height":1063,"width":1417,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/19_0001.jpg?v=1587727309"},"aspect_ratio":1.333,"height":1063,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/19_0001.jpg?v=1587727309","width":1417},{"alt":null,"id":7007712706641,"position":2,"preview_image":{"aspect_ratio":1.333,"height":900,"width":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/DQNb6xPW4AEGlqT_3564c588-20f3-499f-9bdf-b131eabb5c16.jpg?v=1588110133"},"aspect_ratio":1.333,"height":900,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/DQNb6xPW4AEGlqT_3564c588-20f3-499f-9bdf-b131eabb5c16.jpg?v=1588110133","width":1200},{"alt":null,"id":7007713263697,"position":3,"preview_image":{"aspect_ratio":1.505,"height":638,"width":960,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/1575035950-casino-di-caprafico_1024_dac01119-4bcf-45a8-a4aa-5b149e33d324.jpg?v=1588110141"},"aspect_ratio":1.505,"height":638,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/1575035950-casino-di-caprafico_1024_dac01119-4bcf-45a8-a4aa-5b149e33d324.jpg?v=1588110141","width":960}],"content":"\u003cdiv style=\"text-align: center;\"\u003eGiacomo Santoleri grows farro (emmer wheat) and barley on the Caprafico plain in Abruzzo. Farro is an ancient grain that comes from a tall, hardy plant grown without the need for chemical fertilisers and herbicides. Emmer wheat is in the same family as spelt but the grains are smaller and nuttier. It is more similar to the rare einkorn wheat. After harvesting the grains are stone ground and made into pasta. Farro gives a high-protein, nutty pasta that is rich in anti-oxidants, iron, magnesium and zinc and easy to digest. \u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eChicchi are similar in shape to a small orzo and can be used in soups or salads. We love them in a simple broth or \u003cem\u003estracciatella\u003c\/em\u003e soup with egg.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/giacomo-santolieri-abruzzo-emmer-wheat-pulses-and-pasta\"\u003eRead About The Farmer\u003c\/a\u003e\u003c\/div\u003e"}

{"id":4577051410513,"title":"Organic Khorasan Truciolotti","handle":"organic-khorasan-truciolotti","description":"\u003cdiv style=\"text-align: center;\"\u003eIncreased focus on health means that ancient grains are having a resurgence in Italy. Saragolla Khorasan is richer in protein by 30-40% than common wheat, higher in amino acids, vitamins and minerals. It is much lower in gluten and, as it has never been hybridised, the gluten structure is more simple and easier to digest. The grains from this hardy, 1.8m tall plant are stone milled. Every wheat grain is made up of three components: the fibrous, nutritious bran; the aromatic germ (the adult plant embryo); and the starch pocket. Today, those first two parts are largely lost to our diets because modern steel roller milling strips the endosperm of its bran and germ in pursuit of flour with a long shelf life and without the essential oils that would turn it rancid. Even modern wholewheat flours are recomposed; their bran and germ removed, sterilised and then added back. Stone milled flour is golden and pungent and needs to be used much more quickly so Dino and Bruno only mill when a batch of pasta is about to be made. Unlike most modern flours, it must be used immediately, just like any other plant we'd harvest from a field.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/khorasan-wheat-pasta\"\u003eRead More About The Producer\u003c\/a\u003e\u003c\/div\u003e","published_at":"2020-04-27T10:45:24+01:00","created_at":"2020-04-27T11:32:00+01:00","vendor":"The Ham and Cheese Company","type":"","tags":[],"price":500,"price_min":500,"price_max":500,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32140608241745,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Organic Khorasan Truciolotti","public_title":null,"options":["Default Title"],"price":500,"weight":0,"compare_at_price":null,"inventory_management":null,"barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/35_0004.jpg?v=1587983522"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/35_0004.jpg?v=1587983522","options":["Title"],"media":[{"alt":null,"id":6997249589329,"position":1,"preview_image":{"aspect_ratio":1.333,"height":1063,"width":1417,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/35_0004.jpg?v=1587983522"},"aspect_ratio":1.333,"height":1063,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/35_0004.jpg?v=1587983522","width":1417}],"content":"\u003cdiv style=\"text-align: center;\"\u003eIncreased focus on health means that ancient grains are having a resurgence in Italy. Saragolla Khorasan is richer in protein by 30-40% than common wheat, higher in amino acids, vitamins and minerals. It is much lower in gluten and, as it has never been hybridised, the gluten structure is more simple and easier to digest. The grains from this hardy, 1.8m tall plant are stone milled. Every wheat grain is made up of three components: the fibrous, nutritious bran; the aromatic germ (the adult plant embryo); and the starch pocket. Today, those first two parts are largely lost to our diets because modern steel roller milling strips the endosperm of its bran and germ in pursuit of flour with a long shelf life and without the essential oils that would turn it rancid. Even modern wholewheat flours are recomposed; their bran and germ removed, sterilised and then added back. Stone milled flour is golden and pungent and needs to be used much more quickly so Dino and Bruno only mill when a batch of pasta is about to be made. Unlike most modern flours, it must be used immediately, just like any other plant we'd harvest from a field.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/khorasan-wheat-pasta\"\u003eRead More About The Producer\u003c\/a\u003e\u003c\/div\u003e"}

{"id":4581224972369,"title":"Anchovy Colatura. 100ml","handle":"anchovy-colatura-100ml","description":"\u003cdiv style=\"text-align: center;\"\u003eTo 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 them, weighted, for between 6-24 months and then harvests the essence through a small hole in the bottom of the barrel.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eThe origins of colatura lie in the ancient roman sauce of fermented fish garum. Garum, similar to many Asian fish sauces made today, relied on enzymes in the guts which go to work on the fish flesh breaking down proteins into their constituent, flavour-filled amino acids and fats into fatty acids. These proteolytic enzymes are present in the flesh too but there are more of them in the intestines. In Roman times garum made from fish that were gutted and had their heads removed (like colatura) was called muria and was slightly less pungent but very highly prized.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eLuigi Crescenzi's tiny production uses anchovies caught sustainably off the coast of Anzio and you only need a sprinkling of it to bring a rich, savoury dimension to any food. Try it on tomatoes, wilted greens, grilled meats or pasta; the challenge is not to become too addicted\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/lazio\"\u003eRead About The Producer\u003c\/a\u003e\u003c\/div\u003e","published_at":"2020-04-30T12:34:45+01:00","created_at":"2020-04-30T12:42:07+01:00","vendor":"The Ham \u0026 Cheese Company","type":"","tags":[],"price":2400,"price_min":2400,"price_max":2400,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32158686543953,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":false,"name":"Anchovy Colatura. 100ml","public_title":null,"options":["Default Title"],"price":2400,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/24_0002.jpg?v=1588246947","\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/IMG_0286.jpg?v=1588247971","\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/IMG_0284_1c3a78ad-b910-4014-a818-63bc979982d1.jpg?v=1588248035"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/24_0002.jpg?v=1588246947","options":["Title"],"media":[{"alt":null,"id":7019535237201,"position":1,"preview_image":{"aspect_ratio":1.333,"height":1063,"width":1417,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/24_0002.jpg?v=1588246947"},"aspect_ratio":1.333,"height":1063,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/24_0002.jpg?v=1588246947","width":1417},{"alt":null,"id":7019681742929,"position":2,"preview_image":{"aspect_ratio":1.0,"height":720,"width":720,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/IMG_0286.jpg?v=1588247971"},"aspect_ratio":1.0,"height":720,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/IMG_0286.jpg?v=1588247971","width":720},{"alt":null,"id":7019691278417,"position":3,"preview_image":{"aspect_ratio":1.333,"height":960,"width":1280,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/IMG_0284_1c3a78ad-b910-4014-a818-63bc979982d1.jpg?v=1588248035"},"aspect_ratio":1.333,"height":960,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/IMG_0284_1c3a78ad-b910-4014-a818-63bc979982d1.jpg?v=1588248035","width":1280}],"content":"\u003cdiv style=\"text-align: center;\"\u003eTo 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 them, weighted, for between 6-24 months and then harvests the essence through a small hole in the bottom of the barrel.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eThe origins of colatura lie in the ancient roman sauce of fermented fish garum. Garum, similar to many Asian fish sauces made today, relied on enzymes in the guts which go to work on the fish flesh breaking down proteins into their constituent, flavour-filled amino acids and fats into fatty acids. These proteolytic enzymes are present in the flesh too but there are more of them in the intestines. In Roman times garum made from fish that were gutted and had their heads removed (like colatura) was called muria and was slightly less pungent but very highly prized.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eLuigi Crescenzi's tiny production uses anchovies caught sustainably off the coast of Anzio and you only need a sprinkling of it to bring a rich, savoury dimension to any food. Try it on tomatoes, wilted greens, grilled meats or pasta; the challenge is not to become too addicted\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/lazio\"\u003eRead About The Producer\u003c\/a\u003e\u003c\/div\u003e"}

{"id":4577055440977,"title":"Organic Khorasan Chitarrine. 500g","handle":"organic-khorasan-chitarrine-500g","description":"\u003cdiv style=\"text-align: center;\"\u003eChitarrine - the strings of a guitar - are a slightly fatter type of spaghetti.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eIncreased focus on health means that ancient grains are having a resurgence in Italy. Saragolla Khorasan is richer in protein by 30-40% than common wheat, higher in amino acids, vitamins and minerals. It is much lower in gluten and, as it has never been hybridised, the gluten structure is more simple and easier to digest. The grains from this hardy, 1.8m tall plant are stone milled. Every wheat grain is made up of three components: the fibrous, nutritious bran; the aromatic germ (the adult plant embryo); and the starch pocket. Today, those first two parts are largely lost to our diets because modern steel roller milling strips the endosperm of its bran and germ in pursuit of flour with a long shelf life and without the essential oils that would turn it rancid. Even modern wholewheat flours are recomposed; their bran and germ removed, sterilised and then added back. Stone milled flour is golden and pungent and needs to be used much more quickly so Dino and Bruno only mill when a batch of pasta is about to be made. Unlike most modern flours, it must be used immediately, just like any other plant we'd harvest from a field.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/khorasan-wheat-pasta\"\u003eRead More About The Producer\u003c\/a\u003e\u003c\/div\u003e","published_at":"2020-04-27T10:45:24+01:00","created_at":"2020-04-27T11:35:34+01:00","vendor":"The Ham and Cheese Company","type":"","tags":[],"price":500,"price_min":500,"price_max":500,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32140660899921,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Organic Khorasan Chitarrine. 500g","public_title":null,"options":["Default Title"],"price":500,"weight":0,"compare_at_price":null,"inventory_management":null,"barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/35_0016_chit.jpg?v=1587983735"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/35_0016_chit.jpg?v=1587983735","options":["Title"],"media":[{"alt":null,"id":6997281538129,"position":1,"preview_image":{"aspect_ratio":1.333,"height":1063,"width":1417,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/35_0016_chit.jpg?v=1587983735"},"aspect_ratio":1.333,"height":1063,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/35_0016_chit.jpg?v=1587983735","width":1417}],"content":"\u003cdiv style=\"text-align: center;\"\u003eChitarrine - the strings of a guitar - are a slightly fatter type of spaghetti.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eIncreased focus on health means that ancient grains are having a resurgence in Italy. Saragolla Khorasan is richer in protein by 30-40% than common wheat, higher in amino acids, vitamins and minerals. It is much lower in gluten and, as it has never been hybridised, the gluten structure is more simple and easier to digest. The grains from this hardy, 1.8m tall plant are stone milled. Every wheat grain is made up of three components: the fibrous, nutritious bran; the aromatic germ (the adult plant embryo); and the starch pocket. Today, those first two parts are largely lost to our diets because modern steel roller milling strips the endosperm of its bran and germ in pursuit of flour with a long shelf life and without the essential oils that would turn it rancid. Even modern wholewheat flours are recomposed; their bran and germ removed, sterilised and then added back. Stone milled flour is golden and pungent and needs to be used much more quickly so Dino and Bruno only mill when a batch of pasta is about to be made. Unlike most modern flours, it must be used immediately, just like any other plant we'd harvest from a field.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/khorasan-wheat-pasta\"\u003eRead More About The Producer\u003c\/a\u003e\u003c\/div\u003e"}