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The Salsiccia is a lovely, looping sausage that is more coarsely ground than the soppressata. It is made with meat from the shoulder and aged for s...

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...

Born from an idea of his father Antonio, Domenico Dolci made this soup mix as a tribute to Umbrian cuisine. Use it as a base for nutritious bea...

Cicerchia is an ancient legume found in pockets of Italy; we first ate it in Sicily but now it is quite widely grown in Umbria. The flavour is simi...

Azienda Agricola Giuseppina Dolci is an organic farm in the Umbrian Appenines. At over 1000ms the land is wild and mountainous, not suited to conv...

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...

Massimo and Orietta Corrà have a butchers shop in the village of Corredo 900ms up in the alpine Val di Non. He doesn't have his own pigs but buys t...

The prosciuttificio that we work with are based in Lesignano de' Bagni, 25kms from Parma. Unusually they stop production from January to April when...

Azienda Agricola Giuseppina Dolci is an organic farm in the Umbrian Appenines. At over 1000ms the land is wild and mountainous, not suited to conv...

The Lonzino di Fico is an ancient way of preserving figs that is traditional of Le Marche. Ours is made by artisan chocolatier Paolo Mencarelli in...

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...

Azienda Agricola Giuseppina Dolci is an organic farm in the Umbrian Appenines. At over 1000ms the land is wild and mountainous, not suited to conve...

Azienda Agricola Giuseppina Dolci is an organic farm in the Umbrian Appenines. At over 1000ms the land is wild and mountainous, not suited to con...