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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...

 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...

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...

Strolghino di Culatello - to give its full name - is a traditional salame from the Bassa Parmense made with the offcuts from Culatello production. ...

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

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...

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...

Giacomo Santoleri grows a range of heritage grains and pulses. His Pearled Barley is great in soups and stews or, in orzotto, as a delicious alte...

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...

    We send out online orders once a month on the last Wednesday of each month.  

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...

Our Pasta Gift set contains all you need for speedy meals during the busy festive period. CONTENTS Organic Khorasan pasta from Marche 500g Org...

Our Risotto Gift Set contains store cupboard staples that will help with the Christmas catering in any food-loving household  CONTENTS Carna...

Harvested in October & November 2025, three oils come to us from Cinzia Paci in Recanati, Le Marche. Cinzia has 1000 trees that she farms orga...

Harvested in October & November 2025, three oils come to us from Cinzia Paci in Recanati, Le Marche. Cinzia has 1000 trees that she farms organ...

Giacomo's Santoleri mixes different flours to increase flavour and health benefits in his pasta. The white Ma'Kaira linguine is made from 90% his o...

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

Caciotta Fresca or Formaggio Fresco is the mild, milky mix of sheep and cow's milk that we take from Emilio Spada over the autumn and early winter ...

Cotechino is a large pork sausage that gets its name from the rind (cotica) that is an important ingredient in the mix. Our Cotechino comes from A...

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

The Bradi Toscani Salame Toscano takes all the good cuts and mixes them with cubes of the best back fat, black peppercorns and red wine. The salty,...

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...

Organic maize flour is obtained from the ottofile and violet corn varieties. A local mill stone grinds the cobs to a rustic texture that is perfect...