The table wine of the local red grapes form the base of this exceptional vinegar. It is combined with a “mother” must of fermented grape juice. Wine is added to small wooden barrels which contain the

This is durum wheat semola used for pasta making. It is also ideal for preparing pizza and semola gnocchi. - 500g

Taragna Polenta is yellow cornmeal mixed with coarse-ground buckwheat. It originates in Italy's Alpine region like the Valtellina in Northern Lombardy. This quick-cooking version takes just 8 minutes.

Polenta Lampo translates to Lightning Polenta as it the corn meal has been partially steamed, so that cooking time has become significantly shorter, approximately 8 minutes. Other than that, it has

White corn polenta comes from the Veneto region especially around Padua. It has a fine texture and delicate flavour. Cooking time 30-50 mins.

Yellow corn is air-dried in the Moretti barns and then stone-ground to produce this traditional polenta. This particular ‘Bramata’ polenta style from the Moretti family is yellow and coarsely

Using traditional artisanal methods, the delicate tuna fillets are preserved in jars using local organic Ligurian olive oil from the nearby hills.

Fructus is a premium quality cold pressed extra virgin olive oil made from mostly Ligurian Taggiasche olives with a small amount of other local olive varieties.

Fructus is a premium quality cold pressed extra virgin olive oil made from mostly Ligurian Taggiasche olives with a small amount of other local olive varieties.

Sardinia's famous specialty crispbread.