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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 ...

The creamy, slightly sour flavour and velvety texture of our mozzarella comes from using the freshest buffalo milk. The delicate rind is the result...

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...

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...

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...

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...

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...

It takes 20kgs of anchovies to make 1ltr of colatura. The fish have their heads removed and are then layered with sea salt in wooden barrels before...

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...

Tommaso cures these delicious olives with just brine (no lye) to keep their crunchy texture and pure, olive flavours. The green Intosso olive gro...

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 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...

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...

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...

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

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...

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...

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...

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...

Massimo Corra makes our coppa in the Val di Non. He first rubs it with cinnamon, coriander, nutmeg and star anise and then smokes it. Traditionally...

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...

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...

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...