
N'duja Spilinga Spreadable Spicy Salami 200g
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...
View full detailsWhen 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...
View full detailsDistinctly spicy, Calvi chilli peppers are not dried but retained fresh, chopped and placed in quality olive oil. Excellent for flavouring sauces, ...
View full detailsCaponata is a classic Sicilian dish. It's a vegetable stew made with Aubergines and has a distinctive sweet and sour flavour. Serve as a side dish ...
View full detailsAgromonte Cherry Tomato Bruschetta gives the typical Italian bruschetta a Sicilian twist. The Sicilian passion for sweet, tart cherry tomatoes shin...
View full detailsCaponata is a beautiful Sicilian dish made with aubergines, other cooked vegetables in a sweet & sour ('agrodolce' in Italian) sauce. Agromonte...
View full detailsAccording 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...
View full detailsTop quality tinned tomatoes from Sardinia, grown without use of pesticides & nothing added except Italian sunshine. Ingredients: Tomatoes, toma...
View full detailsThis beautiful passata is made from the seedless pulp of fresh, ripe Sardinian tomatoes. It has a lovely balance between sweetness & acidity - ...
View full detailsCrunchy, short breadsticks baked to a traditional recipe. Perfect with as an aperitivo with a glass of wine! Ingredients: Type 00 soft wheat flour,...
View full detailsPane 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 ...
View full detailsA tasty & appetising olive pâté made with olives harvested from trees aged between 100 and 150 years old. Delicious as a topping for toasted so...
View full detailsA tasty & appetising olive pâté made with olives harvested from trees aged between 100 and 150 years old. The addition of chilli peppers, so ab...
View full detailsTaggiasca olives have been grown in Liguria for centuries & are highly prized for making top quality oil. These delicious olives are preserved ...
View full detailsPorcini ('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...
View full detailsThese preserved tomatoes make a delicious antipasto or add flavour to pasta sauces or pizza. Preserved in oil the traditional way nonna (granny) us...
View full detailsFresh 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...
View full detailsCaputo pizzeria 00 flour is a soft wheat flour with strong gluten quality - great for making pizza doughs that require a long fermentation. This ‘0...
View full detailsCaputo 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...
View full detailsThis dry yeast is ideal for making all types of dough, giving an incomparable taste. Ingredients: Baker's yeast, emulsifier E491 So, who makes this...
View full detailsA classic pâté made with Italian black olives & extra virgin olive oil. Just add this lovely, rich pâté to some toasted sourdough bread or ciab...
View full detailsItalians love a sweet breakfast! Made with fruit only from Sicily - just fresh fruit and sugar (no pectin) to respect nature and tradition. Ingred...
View full detailsThe beehives are located on the Trabocchi Coast between San Vito Chietino and Rocca San Giovanni in Abruzzo. This honey has a lovely sweet, fruity ...
View full detailsCantuccini 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...
View full detailsItalian buttery biscuits with candied citrus and limoncello liqueur. Baked in Tuscany using a traditional Italian recipe. Ingredients: WHEAT flour,...
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