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Arturo Locatelli and Antonio Arrigoni, Lombardy. Taleggio

Taleggio started life hundreds of years ago as a type of Stracchino. Stracchino was the name...

Jean-François Nouqueret, French Pyrenees. Brebis

Jean-Francois Nouqueret and his wife Marie Helene keep 160 Basco Béarnaise sheep above Lescun, a tiny village...

Sabina Pesci & Michele Nardini, Le Marche. Passata

Sabina Pesci and Michele Nardella have a tomato farm in northern Marche. From June to September a steady...

Bruno Vitaletti and Dino Paoletti, Le Marche. Khorasan Past

Bruno Vitaletti and Dino Paoletti make their pasta from Saragolla Khorasan, an ancient variety of wheat found in...

Tonino Sansone, Calabria. Nduja, Soppressata and Salsicce Piccante

Our rare breed, Nero Calabrese salumi is made by Tonino Sansone on his farm with 30 hectares of...

Igiea Adami, Piedmont. Carnaroli and Aromatic Rice

 The tiny hamlet of Busonengo in the north east of Piedmont has belonged to the family of...

Fausto Guadagni, Northern Tuscany. Lardo di Colonnata

Fausto Guadagni, who makes our sweet, fragrant Lardo di Colonnata, has it in his blood. It was his...

Emilio Spada, Le Marche. Pecorino

In 1970 two families travelled from the village of Sini in Sardinia to settle the rich, fertile land...

Pierre Oteiza, The Basque Country. Jesus, Saucisse Seche and Chorizo

From 140 000 pigs in 1929, the number of Cochon Basque pigs had dropped to just...

Pina and Vincenzo Agostino, Sicily. Ricotta Salata and Black Pig Salsicce

Salumeria Agostino is a tight knit, family enterprise with Pina...

Carlo Pieri, Southern Tuscany. Finocchiona, Lombo, Pancetta, Salame

Carlo Pieri is a Tuscan butcher who, for the last 25 years, has had...

Eugenio Caprini, Veneto. Sopressa all'Amarone, Lardo Battuto and Porchetta

Macelleria Caprini has been an institution in Negrar for over 40 years. The town is in the Valpolicella...

Massimo and Orietta Corrà, Trentino. Speck, Coppa, Pancetta, Mortandela Salami

3rd generation butcher Massimo Corrà makes salumi in the alpine Val di Non. He buys...

Maurizia de Lorenzo, Salina. Capers and Sott'Olio

Unlike North African capers, those from Salina are known for the unusually high number of...

Luca and Paolo Caramaschi, Emilia. Parmesan

Every year, competing with industrial production, more and more small parmesan dairies go bust or join larger cooperatives...

Luigi di Lello, Abruzzo. Ventricina and Salsicce del Vastese

Luigi di Lello is a man with a passion, dedicated to retaining the culinary traditions...

Luigi Crescenzi, Lazio. Anchovies, Tuna and Colatura

'My favourite anchovies are supplied by The Ham & Cheese Co, which sources them from Luigi Crescenzi. His anchovies, preserved...

La Perla, Capaccio Paestum. Mozzarella di Bufala

The best buffalo mozzarella comes from the Piana del Sele. This area, 90kms south of Naples, is the...

Mauro and Chiara Casetta, Piedmont. Salami, Guanciale and Prosciutto Cotto

Piedmont takes its food and wine very seriously, being the home of the white truffle and also some...

Alan, Gaetano and Roberta Molinari, Friuli. Salame Affumicato

The Molinari family - Gaetano, Roberta and their son Alan - have a butchers shop in Tolmezzo and their...

Aldo Zivieri, Emilia. Mortadella

In the 13th century, over one quarter of the Bolognese city population were employed making mortadella at roughly...

Paolo, Rocco and Maria Teresa Baruffaldi, Piedmont. Gorgonzola

Our Gorgonzola Dolce is made by the 3 Baruffaldi children; Rocco, Paolo and Maria Teresa. They...

Paolo Mencarelli, Le Marche. Fig Salami

In Le Marche the Lonzino di Fico is the traditional way of preserving the glut of late summer...

Candido and Clotilde Passamonti, Le Marche. Ciauscolo and Fegatelli

Brother and sister Candido and Clotilde Passamonti continue a family tradition that was...

Giacomo Santoleri, Abruzzo. Emmer Wheat, Pulses and Pasta

Giacomo Santoleri was a engineer before turning to agriculture 20 years ago. His Caprafico farm is on the...

The Bergonzi Family, Emilia. Culatello, Strolghino and Mariola

Culatello di Zibello is made during the winter months on the southern plain of the river Po, an...

Mario Bosio Cardinale, Lombardy. Bresaola and Carne Salata

Mario who makes our bresaola and carne salata was a lawyer in Milan for 31 years before jacking...

Maxime and Raphael Correard, Provence. Nyons Olives

Maxime Correard's Tanche olive trees in the Drôme Provençale, many of which date back 100 years Nyons olives come from...