This drink is named Ginger in honour of Hollywood legend Ginger Rogers. It is an infusion of bitter and sweet oranges from Gargano PGI (in Puglia), with spices and vanilla. The flavour is refreshing

The “cedro” (citron in English) is large citrus fruit with a think pith that is used widely in Southern Italy in desserts and cakes. This drink gets its delicious citrus aroma and flavour from an

Ferron Carnaroli is the first choice of many Italian chefs for cooking the perfect risotto. This is because it tends to retain its texture and not over-cook easily. It is the ideal rice to use with

This fine ground flour is made from the Vialone Nano variety of rice grown near Verona. It has a fine texture with an almost sweet flavour. Use rice flour alone or blended with other flour such as

Vialone Nano is the preferred risotto rice of the Veneto region and has a unique culinary performance for risotto. The flavour is delicately herbaceous and clean. Cooking time is normally 14 to 15

Vialone Nano is the preferred risotto rice of the Veneto region and has a unique culinary performance for risotto. The flavour is delicately herbaceous and clean. Riserva rice also retains some

Sardinia's famous specialty crispbread.

Primuruggiu is the premium amongst premium olive oils. It is an extra virgin olive oil made with 100% Taggiasche olives. According to Gianni Benza, the Taggiasche olive “reveals its soul to you” in

The delicious and flavoursome Taggiasche olives of Liguria preserved in brine

The delicious and flavoursome Taggiasche olives of Liguria preserved in brine