Taggiasche olives are cured and then blended with 100% taggiasche extra virgin olive oil, and combined with a selection of herbs to produce a paste which has a delicate flavour and soft texture.

Dulcedo is an extra virgin olive oil made with 100% Taggiasche olives cultivated in the hills bordering the Ligurian Riviera. Olive oil from Liguria made from Taggiasche olives, is considered by some

4 Pack - Baladin Soft drinks 330ml each. Includes: Cola, Spuma Nera, Ginger, Cedrata.

CARTON BUY - 12 Bottle 330ml - The name translates to “dark foam” and the flavour of this bibite is both unusual and yet familiar as it is inspired by the classic Italian soft drink chinotto. Baladin

CARTON BUY - 12 Bottles 330ml - This is the way a real cola should taste. An infusion of kola nut from Sierra Leone, with brown sugar and lemon juice. No artificial colours, flavours or

CARTON BUY - 12 bottles 330ml - The “cedro” (citron in English) is large citrus fruit with a thick pith that is used widely in Southern Italy in desserts and cakes, often in candied form. This drink

The delicious and flavoursome Taggiasche olives of Liguria preserved in brine

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

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 name translates to “dark foam” and the flavour of this bibite is both unusual and yet familiar as it is inspired by the classic Italian soft drink chinotto. Baladin has gone back to the

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

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

The delicious and flavoursome Taggiasche olives of Liguria preserved in brine

Sardinia's famous specialty crispbread.