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According to Wikipedia, the San Marzano tomato is a variety of plum tomato. It is, but that’s not all! Naturally sweet and high in antioxidants, th...

Caputo Double Zero (''doppio zero'') flour  is now in new look packaging. Caputo flour is used in 80% of pizzerias in Naples. Why? Because Caputo s...

Top quality tinned tomatoes from Sardinia, grown without use of pesticides & nothing added except Italian sunshine. Ingredients: Tomatoes, toma...

This dry yeast is ideal for making all types of dough, giving an incomparable taste. Ingredients: Baker's yeast, emulsifier E491 So, who makes this...

This beautiful passata is made from the seedless pulp of fresh, ripe Sardinian tomatoes. It has a lovely balance between sweetness & acidity - ...

When I first tried this wonderful hot, spicy salami, courtesy of my Calabrian brother in law, it was still a well-kept secret. Not any more! This o...

Salami, red wine, together? Wow! I first tried this combo from the hills close to where my sister lives in Lombardy. This example is made in the Al...

Orecchiette translates as ‘little ears’. This pasta shape is a speciality of Puglia and pairs perfectly with vegetables, particularly broccoli, roc...

In the world of pasta shapes Penne is the great all-rounder. Morelli Penne is made with wheat germ (‘germe di grano’ in Italian), a secret ingredie...

Strozzapreti literally means ‘priest choker’. Priests in Italy were always assumed to eat well and possess even more than the normal healthy Italia...

Spaghetti originates from Naples in the south of Italy and is most often served with seafood. Spaghetti also works brilliantly with tomato sauces w...

Trofie are little pasta pieces twisted to look like a spiral. This pasta shape is a speciality of Liguria along the north western coast of Italy. A...

Basil pesto is a speciality of Liguria on Italy’s north west coast, where all the basic ingredients grow abundantly on steep hillsides. Genoa is th...

A mix of freshly sliced salumi all in one convenient pack. Prosciutto / Coppa / Salami  So, who makes this stuff?Salumificio San Paolo was establis...

Pane Carasua is also known as Carta da Musica, or Music paper, because of it's thin sheets. It's a classic Sardinian crisp flatbread that began as ...

Caputo pizzeria 00 flour is a soft wheat flour with strong gluten quality - great for making pizza doughs that require a long fermentation. This ‘0...

Our Hamper 'Classico' contains a beautiful selection of classic Italian products - pasta, pasta sauce, risotto, gnocchi, extra virgin olive oil... ...

Fresh tomatoes, part-dried in the Italian sunshine! in the Try in a salad, as part of an antipasti platter or straight from the jar! Ingredients: S...

You have to try this delicious Wild Boar Salami. This example is made in the Alpine region of South Tyrol. Thinly slice for a fantastic addition to...

A classic pâté made with Italian black olives & extra virgin olive oil. Just add this lovely, rich pâté to some toasted sourdough bread or ciab...

Pappardelle are broad and flat, originating from the region of Tuscany. It's large tagliatelle really! Morelli make this pasta with wheat germ (‘ge...

Cantuccini are small almond flavoured biscuits. Traditionally in Tuscany they are served at the end of the meal with a glass of dessert wine, or yo...

This linguine has a unique & extraordinary taste. It's flavoured with authentic Italian truffles & is made the old fashioned way - cut by h...

A traditional 'fusilli-style' pasta from Sicily. Traditionally served with pesto alla trapanese, a pesto sauce made with tomatoes, almonds, garlic ...