Vegan & Vegetarian

Long, narrow, hollow tubes of pasta. They may look like thick spaghetti, but have a hole running their length, making them similar to a straw. The hole allows the sauce to spill inside the pasta as bucatini are great when served with classic tomato sauce or, we suggest, with the traditional "alla Norma" sauce recipe, characterised by tasty chunks of aubergine and a generous sprinkling of salty ricotta.

Organic spread made with cocoa and hazelnuts, produced with carefully selected ingredients only. Thanks to the quality of the ingredients and a very meticulous manufacturing process, Nocciolata is free from gluten, milk and dairy, and is vegan friendly. Naturally creamy, it is delicious when spread on a slice of bread or rusks, for breakfast or at any time of day.

Suitable for vegans.

A fine spread of extraordinary quality for all those in love with genuine food. Handmade sweet pistachio spreadable cream produced with three ingredients only: finest Sicilian Bronte pistachio, Nocellara dell\'Etna olive oil and sugar. Completely natural, this spread is lactose-free and preservative-free, therefore suitable for those with particular dietary requirements. Let the taste and goodness of real Sicilian pistachio nuts inebriate your senses!

This product is 100% natural and completely free from GMO, milk, dairy, emulsifiers, hydrogenated fats and palm oil.

Suitable for vegans.

Alce Nero vegetable stock cube is made without palm oil and the recipe, which has been specially created with four different kinds of vegetable (onion, celery, carrot and parsley), is particularly delicate. Available in a convenient box containing 10 stock cubes.

Fresh potatoes ideal for making delicious purees, mashed potatoes or classic Italian gnocchi. Also excellent as a side dish, both fried and baked, and to be used for jacked potatoes. They can also be boiled and then served, for example as a salad, as they retain moisture very well. A superlative potato variety for all uses!

You can almost taste the Mediterranean sun in these high-quality vine tomatoes.

These delicious and colourful tomatoes are as natural as they come. Their robust flavour is the perfect pairing for an array of Italian meals. Eat them on their own or inside a sandwich, panini or piadina. You can also roast them and serve with white fish, or simply add them to your favourite pasta.

Tomatoes are an all-rounder, which is why you should invest in the very best. 

With a rich, full-bodied, mildly acidic flavour, cherry tomatoes have long been a staple in Italian cuisine. Cook them into a passata and then use as a base for a range of pasta dishes such as \'pasta alla norma\', eat them raw in a caprese salad or roast them in the oven.

Fresh lemons for an authentic, irresistible Mediterranean scent.

Whether it is a light squirt over the top of grilled fish, meat or even avocado, or the strong zing within a Pannacotta, the zesty fruit is sure to not disappoint. These fresh lemons are the perfect ingredients for your homemade cakes, juices and cocktails.

Italy offers a great variety of high quality blond and blood oranges. Depending on the season we will have the availability of the red Tarocco Sicilian oranges or the classic orange.

Delicious red onions. Eat them raw in salads or add them to your favourite cooking sauces or your egg \'frittata\'. Roasted or grilled, you can use them as a topping for pizza together with cheese and tuna. Size and shape may vary.

It\'s the best pear in the kitchen. Abate\'s fruits are good if consumed fresh, but the sodium pulper makes Abate the best pear in the kitchen. Remarkable are the recipes that see Abate cooked in red wine or served together with chocolate as a dessert.

This pear is a big sized fruit, slightly elongated shape with a wide base, dark skin, sometimes a total russet, white-yellow and medium-thin flesh, slightly granular, with good taste and aroma. It is usually eaten at the end of a meal, above all in combination with soft and blue cheese, ideal when cooked with a thin layer of caramel before serving.

Vibrant and fragrant peaches, perfect for a healthier, tasty diet. Whether you are eating them on the go, or are incorporating them with a pie for dessert, these flavourful peaches are a great addition to anyone\'s fruit bowl.

Undoubtedly one of the most important apple varieties of the 20th century, both as a commercial variety in its own right, and as breeding stock for many other varieties. Very good flavor when home-grown.

Golden Delicious apples are firm, crisp, and white-fleshed. These apples have a balanced sweet-tart aromatic flavour, which has been described as honeyed. The flavour varies depending on where these apples are grown; in a cool climate, the number of acid increases, actually creating a sweeter flavour. When grown in warmer areas, the acid content is lower, creating a milder flavour. The sweet-tartness of the Golden Delicious means this apple is a good fresh eating variety. Fresh, raw apple slices may be added to green salads, fruit salads, or grain salads. Golden Delicious apples also have the necessary acid content and stability for baking. They can be baked into crisps, crumbles, tarts, cakes, galettes, and breads. Apple slices may also be cooked down into preserves and kinds of butter, or pureed into sauces and soups.

Fresh and vivid red apples, with a pleasant sweet note.

Eat them as a snack at any time of the day, or cut them into slices for a fresh salad together with walnuts and balsamic vinagrette, or even bake them with pork chops or sausages.

Grown primarily in Sicily, the round variety has a far meatier flavour, with considerably less seeds. (£2.9/kg)

The round aubergine is quite similar to its more traditional long, black counterpart, with the difference between them being that the round variety has a far meatier flavour, with considerably less seeds. Grown primarily in Sicily, its shape makes for easier peeling and grilling, as well as adding a little intrigue on plates. Cook it into a traditional Sicilian caponata or combine it with stronger flavours such as goat\'s cheese, fig, bacon or anchovies. For an interesting Italian-style dish, slice it, then top with pesto, a slice of beef tomato and mozzarella and a drizzle of olive oil, then put in the oven for 15 minutes. Voilà!

Thanks to their subtle yet filling flavour, courgettes are exceedingly popular as a replacement for standard carbohydrates.

Endlessly versatile, courgettes can turn any store cupboard ingredient into a respectable meal. Thanks to their subtle yet filling flavour, courgettes are currently a buzzword in the food world with health fanatics using them to make courgetti (courgette spaghetti) or zoats (zucchini oats), replacing standard carbohydrates. To eat them the Italian way, add them to pasta alla norma, turn them into a gratin or blend with Parmigiano into a fresh tasting but hearty soup.

The most popular Radicchio in Italy, it has longer leaves and a slightly milder, nutty taste than its wine-red counterparts.

Treviso radicchio is a milder variety of radicchio, an Italian red, slightly bitter lettuce. Treviso radicchio has long, delicate magenta leaves, creamy white veins and a delicate crinkled texture. Treviso is the land of top quality radicchio in Italy, producing the classic, tall Italian Radicchio di Treviso. A unique and incomparable product, it has crisp, sturdy leaves and an earthy bitter taste, that’s almost slightly nutty. Cooking Radicchio brings out the vegetable\'s natural sweetness but it can also be served fresh. It can be chopped and sautéed or halved and grilled. Fresh leaves are sturdy enough to be used whole as a cup or wrap. In Italy, Radicchio is classically added to risottos and tomato sauces or simply grilled and dressed in olive oil. The bitter flavour pairs well with sweet sour, fatty and salty accompaniments such as citrus, pear, pomegranate, tomato, balsamic vinegar, walnuts, anchovies, cream based dressings and sauces, candied pecans, salted meats such as bacon and salami, black pepper and provolone, parmesan and gorgonzola cheeses.

The biggest olives in the world, these beauties from Cerignola (Puglia) have a voluptuous and full form, with a snappy texture and creamy taste.

Best enjoyed with an Aperol or Campari Spritz or a refreshing beer!

Suitable for vegans.

Freshly hand-picked mushrooms, boiled and marinated with fresh parsley and garlic and infused with extra-virgin olive oil according to the traditional Italian practice of \'Sott’olio\'.

\'Sott’olio\' vegetables can be a delicious appetizer or Aperitivo on a slice of crunchy toasted bread, giving your classic bruschetta an extra kick! Also, do not throw away the tasty, vegetable-infused olive oil left in the jar: use it for cooking or season your salads with it!

A classic in the world of pasta, this Spaghetti with wholegrain rice flour is gluten-free and full of taste. Their amazing texture is a great match for both cold and warm dishes.

Suitable for vegans.

One of the most traditional pasta format, the most traditional recipe for this shape comes from Naples and includes Lard, San Marzano Tomatoes and chilli flakes. The slanted cut tip of the penne, though, are a great match for any fish-based sauces.

Thanks to bronze drawing, this pasta is rough and porous, great to the bite and full of taste. IGP (PGI)* certified.

*IGP (PGI) is short for Indicazione Geografica Protetta (literally "Protected Geographical Indication"). This certification identify an agricultural product, raw or processed, which quality, reputation or other characteristics are linked to its geographical origin.

Suitable for vegans.

These penne will bring to your table all the flavour of the ripe wheat. IGP (PGI)* certified.

The texture obtained through bronze drawing is accentuated by the finerighe (lines) and will hold the sauce like no other pasta. Thanks to the high quality of the ingredients, the al dente cooking point is guaranteed. The traditional recipe for this pasta is with a spicy tomato sauce, but you can try it with as many other sauces as you like, including pesto!

*IGP (PGI) is short for Indicazione Geografica Protetta (literally "Protected Geographical Indication"). This certification identify an agricultural product, raw or processed, which quality, reputation or other characteristics are linked to its geographical origin.

Suitable for vegans.

A traditional Neapolitan pasta shape, the Schiaffoni has generous dimensions, suitable for every filling but also good when served with succulent sauces. IGP (PGI)* certified.

*IGP (PGI) is short for Indicazione Geografica Protetta (literally "Protected Geographical Indication"). This certification identify an agricultural product, raw or processed, which quality, reputation or other characteristics are linked to its geographical origin.

Suitable for vegans.

These Penne will bring to your table the whole flavour of traditional Penne, although being Gluten-Free.

The texture obtained through bronze drawing is accentuated by the fine righe (lines) and will hold the sauce like no other pasta. Best served with tomato sauce, Bolognese ragu sauce, salmon and Pesto alla Genovese.

Suitable for vegans.

Thanks to the twisted shape with the cut in the middle, this pasta perfectly combines with the sauce for an amazing taste experience. The Gluten-Free version is a great alternative for those who don’t want to give up on flavour.

This format is a reinterpretation of the classical malloreddu sardo that connects this pasta to the sheperds’ tradition of Sardinia.

Suitable for vegans.

This Pasta originally comes from the land of Napoli, with its traditional curly edges.

The name was given in honour of Princess Mafalda di Savoia. The curly edge makes for an extremely versatile pasta, and this Gluten-Free version will allow anyone to have an amazing experience of flavour.

Suitable for vegans.

Fusilloni are a reinterpretation of the traditional fusilli, an iconic pasta shape from southern Italy. This bigger version of fusilli is gluten-free and made with high-quality ingredients only, for a flavourful dough that guarantees the al dente cooking. 

Suitable for vegans.

Mezze Penne Rigate are a fun and original twist to traditional Penne Rigate as \'Mezze\' literally means \'Half\'. IGP (PGI)* certified. The shape and texture are made to hold the sauce, we suggest trying them with either a simple but flavourful tomato and basil sauce or with a delicious pesto sauce. 

*IGP (PGI) is short for Indicazione Geografica Protetta (literally "Protected Geographical Indication"). This certification identify an agricultural product, raw or processed, which quality, reputation or other characteristics are linked to its geographical origin.

Suitable for vegans.

The Caserecce remind of artisanal quality from their very name (\'Casarecce\' in Italian means homemade). This gluten-free version is made for those who won’t give up the flavour of the traditional pasta.

The shape is twisted and open in the middle, to grab the sauce, and the texture is rough, for an amazing al dente experience. The special recipe with cornflour, rice, potatoes and quinoa is designed to create an excellent taste for coeliacs and gluten intolerant. 

Suitable for vegans.

The name comes from its shape of a butterfly and its origin are very old, about XVI century. It isn\'t part of the Italian gastronomic tradition but it gained great success especially in some dishes for example with salmon.

Suitable for vegans.