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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...

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...

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...

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...

Porcini ('piglets'!) are the king of mushrooms. Merlini dried, wild mushrooms only need to be soaked for 20 minutes before they're ready to cook! M...

Flavoured with one of my favourite ingredients, hot peperoncino chilli peppers from Calabria, this organic jam is a brilliant accompaniment to chee...