Whole pink, fleshy and flavoursome anchovies in extra virgin olive oil.

Whole pink, fleshy and flavoursome anchovies in extra virgin olive oil.

Sicilian anchovies ground to a paste and available in a tube. A convenient way to add the flavour anchovies into any dish with no mess or waste.

This is the contemporary version of what the Ancient Romans called garum a much valued condiment made from fermented fish which was widely used to flavour cooking. It is a dense amber liquid which

Cuttlefish ink, or 'nero di seppia', has a smooth oceanic flavour, and adds a delicate marine sweetness to pasta, braises and risotti. It has a brilliant black colour.

Lampara Sardines are fished in the Tyrrhenian Sea from April until November using the ancient lampara method. These sardines are preserved in olive oil and chilli.