Pantry

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...

Distinctly spicy, Calvi chilli peppers are not dried but retained fresh, chopped and placed in quality olive oil. Excellent for flavouring sauces, ...

Caponata 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 ...

Agromonte Cherry Tomato Bruschetta gives the typical Italian bruschetta a Sicilian twist. The Sicilian passion for sweet, tart cherry tomatoes shin...

Caponata is a beautiful Sicilian dish made with aubergines, other cooked vegetables in a sweet & sour ('agrodolce' in Italian) sauce. Agromonte...

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...

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

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

Crunchy, short breadsticks baked to a traditional recipe. Perfect with as an aperitivo with a glass of wine! Ingredients: Type 00 soft wheat flour,...

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 ...

A tasty & appetising olive pâté made with olives harvested from trees aged between 100 and 150 years old. Delicious as a topping for toasted so...

A tasty & appetising olive pâté made with olives harvested from trees aged between 100 and 150 years old. The addition of chilli peppers, so ab...

Taggiasca olives have been grown in Liguria for centuries & are highly prized for making top quality oil. These delicious olives are preserved ...

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...

These preserved tomatoes make a delicious antipasto or add flavour to pasta sauces or pizza. Preserved in oil the traditional way nonna (granny) us...

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...

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...

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...

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...

Italians love a sweet breakfast!  Made with fruit only from Sicily - just fresh fruit and sugar (no pectin) to respect nature and tradition. Ingred...

The beehives are located on the Trabocchi Coast between San Vito Chietino and Rocca San Giovanni in Abruzzo. This honey has a lovely sweet, fruity ...

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...

Italian buttery biscuits with candied citrus and limoncello liqueur. Baked in Tuscany using a traditional Italian recipe. Ingredients: WHEAT flour,...