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.
It is an original salami produced in the region of Milan, using pork, pepper and various spices. Soft texture and pleasantly mild taste.
This salami is prepared according with to a traditional recipe using meat that has been finely minced to the consistency of rice grains. This product comes in vacuum pack.
A very popular semi-soft Italian cows\'-milk cheese, Fontina is deep golden-yellow in colour with a reddish-brown rind.
It has a firm, slightly springy texture with a delicate flavour. It melts easily, so is great to cook with. This product comes in vacuum pack.
With under 3% fat and high energy and proteins, Bresaola is the deli meat of choice for athletes and people who love to stay healthy.
Bresaola is obtained from a muscular cut of meat from the cow\'s haunch, which is trimmed and salted before being left to dry and mature. This product comes in vacuum pack.
Bucatini Pasta is a thick spaghetti-like pasta with a hole running through the middle, perfect for rich tomato or cream sauce
This kind of Pasta is traditionally eaten in the Lazio Region, especially Rome, and is typically served with Amatriciana sauce, made with tomatoes and bacon.
One of the most traditional pasta format, the Neapolitan recipe for this shape is with Lard, San Marzano Tomatoes and chilli flakes
The slanted cut tip of the penne,though, are a great match for fish-based sauces
Thanks to bronze drawing, this pasta is rough and porous, great to the bite and full of taste
Little tube shape fried pastry from Sicily stuffed with white chocolate cream
Why not spoil yourself with the most famous dessert of Sicily, cannoli! Made with delicious fried pastry dough, these tube shaped shells are filled with wonderful white chocolate cream and dusted with sweet icing sugar. Enjoy this Sicilian delicacy with a hot cup of coffee or tea.
A Sicilian masterpiece with the perfect balance between aroma and spiciness. Versatile but very hot.
Created to add a little kick to tuna and anchovies, these chilli peppers in olive have become one of the best selling products. Carefully selected chilli peppers grown in farms from Campania, south of Italy are immersed into olive oil to create a one of a kind Sicilian masterpiece with the perfect balance between aroma and spiciness. Thanks to the purity and essence of olive oil, chilli is a product that can be widely used in the kitchen to give a touch of flavour to all kinds of dishes. From pasta sauce to vegetables, it goes excellent with fish and is even delicious simply on toasted bread for an aperitif, or added to main courses for those who like a little extra spice.
A palate invading, sensory addictive fiery pork paste from Calabria. It\'s the must have ingredient for a bit of a kick!
Nduja is a unique salume from Calabria: a soft spreadable salami obtained from selected pork meat, flavoured with top quality chili, matured and smoked in a natural way. The strange name is related to the French andouille and, though nduja is also packed into that rather worrying lower end of the gut to form its singular shape, it has nothing to do with the much more polarising (and let\'s face it, poopy) andouillette. Thinly spread on toasted bread, on pizza, used as a base for a stew or in a pasta dish with shellfish or stuffed squid, it spreads its rich flavour and tingling spiciness in the subtlest way right into the part of the brain that stores the best memories of food. You will want more.
One of Italy\'s most sought after exports, fully natural and authentic.
As well as having a lower cholesterol than regular milk, Buffalo milk is also extremely rich in calcium and a good source of minerals (especially magnesium, potassium and phosphorus). Mozzarella di Bufala is well known all around the world for its decadently rich, slightly acidic milk, full of dense flavour, and stringy texture. Before eating mozzarella, immerse it (while still in the packet) in a bowl of warm water for 20 minutes to release all its flavours. Eat as part of a caprese, or go all out by cooking a mozzarella in carrozza.
A Bock-style beer, which is dense on the palate, with a medium carbonation, a complex mouthfeel, notable bitterness and a strong aftertaste. It is ideal with herby cheeses, game and chocolate desserts, served in a large goblet with a high stem.
An amber colour beer with a fine head, it is characterised by its clear appearance and intense amber colour. It has a medium carbonation, a complex mouthfeel, notable bitterness and a strong aftertaste. Birrificio Angelo Poretti 6 LuppoliBock Rossa has a high alcohol content (7% Vol) and is best served at cellar temperature (8-10 °C).
Speck is a smoked cured ham with a distinctive flavour.
Speck represents well the character of Alto Adige’s cuisine —a delightful and nuanced merging of Northern European and Mediterranean traditions. The characteristic aroma is a result of being lightly, slowly and naturally smoked over a beech wood fire and mature for at least 6 months. This product comes in vacuum pack.
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!
Penne is the type of pasta that you can see every week on the Italians\' table. Their versatility makes them the format to go to with all recipes, warm and cold.
This whole wheat variant from Garofalo only adds to the taste and is the right choice for a healthy meal.
A Pesto alla Genovese at its best! As well as an ingredient for the pressed sandwiches, it has many other uses — eat it with vegetables grilled on the barbeque, use it as a spread, or add it to minestrone soup.
The Genovese Pesto is our flagship, prepared following the traditional recipe. During the processing, it does not occur the pasteurisation and this is why their pesto has a bright green colour. The manufacturing involves the only use of Genovese POD Basil, and occurs in a few hours from its harvest in order to preserve all the plant’s properties. The main ingredients are: olive oil, Genovese POD Basil, Grana Padano, Pecorino Romano, garlic, salt, pine nuts. Use the Genovese Pesto to season first courses, such as potato gnocchi, trofie with potatoes and green beans, Genovese minestrone soup and other types pasta, like trofiette, bavette, linguine, trenette, tagliatelle, tagliolini and lasagne. It is recommended to use it cold, adding a little cooking water and a trickle of olive oil. It is also good for exalting the flavour of tomato sauce, pasta salads, bruschetta, raw, gratin and grilled vegetables, boiled potatoes, or in combination with fresh and soft cheeses.
If you thought the Ufita garlic was a garlic, think again!
The north-east area of the Avellino’s district, also known as Alta Irpina, and in particular the Ufita Valley, is famous for the cultivation of garlic. The properties of the ground and selected seeds results in a characteristic product with a high level of essential oils, active ingredients and a strongly aromatic flavour. This product is presented in bulbs of a white or nearly pinkish colour and medium dimension. The Ufita garlic is found in the following shapes: braid or ball. The garlic bulbs are picked manually in June and using the leaves they are weaved together to form the characteristic strings that are hung up to dry before being sold.
Fusilli come from the most ancient pasta tradition of the Campania region, from the south of Italy.
According to the tradition, the curly shape reminds of the spindle to spin wool. In the past, they were made using a knitting needle.
The beautiful curly shape of the fusilli makes them the best match for any kind of sauce, the whole wheat flour only adds to the taste.
Best served with oil-based sauces.
A slightly twisted type of pasta, a toned down fusilli. Aptly named dei Preti (which means of the priests), this intriguing variation is a surefire favourite for every guest.This is pasta made with 100% durum semolina wheat and water from the springs of Mount Vesuvius to preserve the traditional, natural flavours that brought pasta worldwide recognition. Due to its array of health benefits (it\'s rich in proteins and other macro-nutrients) and its particularly good cooking qualities, durum wheat has been an integral part of Mediterranean gourmet cuisine for centuries. Pair with oil-based sauces that can slide down the swirls, such as pesto.
Ribbon-like strips pasta type, commonly served with pork or beef, as well as ragu alla bolognese sauce
This pasta type is prepared with exceptional artisanal care and dried at low temperature. Only premium quality durum wheat and free-range farm eggs, both exclusively sourced from Marche, Umbria and Tuscany, are used. The minimal cooking time, which takes less than two minutes, allows Pasta Marilungo to maintain its nutritional and organoleptic qualities. Famously paired with bolognese sauce (Ragu alla Bolognese), is a versatile option which can also be eaten with fresh pesto, or a mushroom sauce.