In Stock

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 ...

Lardo is the protective layer of fat from high up on the pig's back. The slabs of fat, layered with bay, rosemary, garlic, spices and salt, are pu...

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...

A unique salami made from big, hand cut pieces of loin, shoulder and ham mixed with chilli (the spice is warm rather than hot) and fennel seeds. Ha...

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...

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 ...

Giacomo Santoleri grows farro (emmer wheat) and barley on the Caprafico plain in Abruzzo. These ancient grains are tall and hardy and grow without ...

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...

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...

The highly prized 'heart' of the ham that is stitched into a pig's bladder and aged for 24 months. It is an ancient cut and comes from the Bassa Pa...

The pecorino that we take from Emilio is his semi-stagionato, a medium matured cheese that is aged for about 2 months. It is made with the raw milk...

With a butchers shop in Alba, home of the white truffle , it is no surprise that Mauro and Chiara have chosen to season one of their smaller salami...

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...

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 ...

It 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 o...

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...

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...

In a mix that is similar to his Ventricina, Luigi di Lello uses meat from the loin, shoulder and ham and seasons with chilli and fennel to make a s...

These anchovies are caught from day boats off the southern Italian coast and through sustainable fishing with lampara nets Fish Different have been...

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...

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...

AnnnCapocollo is the same cut as coppa (the name in the North) and is the muscle from the neck that is cured all over Italy. Salumai love the beaut...