Pantry

Firstly, let's sort out the correct pronunciation... it's n'dooya! When I first tried this wonderful hot, spicy salami, courtesy of my Calabrian br...

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,...

These long breadsticks, or 'grissini', are a great addition to any antipasti spread. Made with 100% extra virgin olive oil, these breadsticks are h...

These crisp flatbreads are a mini version of a recipe Mario Fongo created in 1993 which he called 'Mother-in-Law's Tongues'. Not sure how impressed...

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 delicious mix of pitted green and black olives, peppers, garlic & spices. Serve as an aperitivo with a good glass of wine!  So, who makes thi...

Leccino olives are a variety native to Tuscany. They are small, oval-shaped, and have a delicate, fruity flavour. These olives are picked in Abruzz...

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

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...

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

Taralli are ring-shaped snacks, originating from Puglia in southern Italy. They make a great aperitivo, served with olives, or a tasty antipasto. I...

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...

The beehives are located in the mountains of Abruzzo where wild flowers thrive. This honey has a lovely sweet, fruity and floral taste. Honey is na...

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...

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...

Leccino olives are believed to have originated in Tuscany, but now are grown all over Italy. Simply serve along with some grissini bread sticks as ...

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...