Pantry

Caputo flour is used in 80% of pizzerias in Naples. Why? Because Caputo select the best wheat & treat it with care, so it makes fantastic dough...

Caputo Nuvola is a specialised ''Tipo 0'' flour, specifically designed to make pizza dough that produces a light, airy, and puffy crust. This is th...

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...

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 - ...

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...

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

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

A mix of fresh diced tomatoes, basil, extra virgin olive oil & garlic. Ready to add to toasted bread for the perfect bruschetta. Gluten free &a...

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

Fancy a quick & easy pasta dish? Then try this traditional Italian dried herb and spice mix for pasta with capers and olives. Put a tablespoon ...

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...

What food typifies 'luxury' more than truffles? That's right - none! This indulgent honey has an earthy sweetness from the prized black summer truf...

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 ...

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...

Dried 'peperoncino' is a staple in Calabria. These hot chilli flakes will add a punch to any sauce or dish. Try serving on the dinner table as a co...

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...

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 ...

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

  Take a look at the I Contadini website & you will see the completely natural process used to sun-dry these zucchini. Hand-prepared & noth...

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...

Pan di Stelle are chocolate biscuits made with cocoa and hazelnuts, decorated with sugar stars. Italians like them at breakfast time or just dunked...