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For our first 3 years in business we sold only Parmesan. Finding the very best of all 400 dairies took a lot of trips to Italy and fairly constant ...

Maxime 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...

Pierre Oteiza's saucisse seche is meaty and addictively chewy. It is seasoned with Piment d'Espelette, a mild chilli used locally in place of black...

Our Gorgonzola dolce is aged for 90 days, ignoring the consortium minimum of 50. It is consistently the softest, creamiest Gorgonzola we have ever ...

Pancetta is the belly of the pig that is cured for just 4-8 weeks. While it is safe to eat raw, pancetta is generally used in the kitchen adding fl...

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...

This is the perfect salami; small enough to fit in your handbag but (perhaps) large enough to last a few days. Taste the nutmeg that is used in the...

Massimo's most unusual salami is the mortandela, a seasonal salami in the shape of a patty, bound by caul, which can be either sliced and eaten or ...

Pierre Oteiza's traditional, local salami, seasoned with rum and black peppercorns then stuffed into the caecum casing which gives its distinctive ...

This ricotta, the most Sicilian of grating cheeses, is only made over winter and spring when the meadows offer lush, herb filled pasture and the c...

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...

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...

Hot spreading salami made with 1/3rd chilli, 1/3rd fat and 1/3rd lean meat. In Cervicati the tradition is to eat nduja on bread, never to cook with...

A semi soft, washed rind cheese with a distinctive orange rind. Taleggio is excellent as a table cheese or melted on pizza and potatoes, in risotto...

Pierre Oteiza keeps his black Cochon Basque pigs in the Pyrenees some 6kms from the border with Spain. Chorizo is very traditional in this - French...

A passata made from Datterini tomatoes; quite an extravagant kitchen staple but one that is worth paying a bit extra for. Datterini are a variety o...

These large capers are perfect for cooking with and should be added liberally to all sorts of stuffings, pasta sauces, roasts, chopped into a vinai...

Soppressata is the traditional salame from Calabria made with the best meat from the prosciutto and the shoulder mixed with chilli and salt The dar...

 Mauro and Chiara Casetta use hams from their own free-range, Large White pigs to make their prosciutto cotto. The hams are marinaded in an aromati...

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 ...

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...

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 ...

Tellin clams are a superior variety of clam found only in certain parts of the Mediterranean where they live deep in the sandy sea bed. This jar co...