This tomato passata is made from organically grown tomatoes near Lucca in Tuscany. The fragrance of organic, ripe tomatoes is unmistakable and it brings a fresh taste to any dish. It can be used as a

Capers from the Aeolian Island of Salina. Hand gathered and preserved in Sicilian sea salt.

Caper berries are the fruit of the caper bushes from the Aeolian Island of Salina. Hand gathered and preserved in Sicilian sea salt.

The original vincotto is sweet in flavour and luscious in texture. Ficonero is even thicker than the original after being infused with black figs. The velvety texture persists through the palate and

Vincotto (meaning ‘cooked wine’) is a dark and dense condiment from Puglia. It is sweet, intense and luscious in texture. The bouquet has nuances of prunes, spices and grape. Use vincotto to add

Vincotto (meaning ‘cooked wine’) is a dark and dense condiment from Puglia. It is sweet, intense and luscious in texture. The bouquet has nuances of prunes, spices and grape. Sweet Lemon has a

The juice and pulp of blackberries are mixed with traditional vincotto vinegar to produce a condiment with a rich flavour and luscious viscosity.

The juice and pulp of blackberries are mixed with traditional vincotto vinegar to produce a condiment with a rich flavour and luscious viscosity.

The juice and pulp of blueberries are mixed with traditional vincotto vinegar to produce a condiment with a rich flavour and luscious viscosity.

The juice and pulp of ripe cherries are mixed with traditional vincotto vinegar to produce a condiment with a rich flavour and luscious viscosity.

The pulp of fresh figs are mixed with traditional vincotto vinegar to produce a condiment with a rich flavour and luscious viscosity.

The juice and zest of Southern Italian lemons are mixed with traditional vincotto vinegar to produce a condiment with a rich flavour and luscious viscosity.

The juice and pulp of pomegranate is mixed with traditional vincotto vinegar to produce a condiment with a rich flavour and luscious viscosity.

The juice and pulp of raspberries are mixed with traditional vincotto vinegar to produce a condiment with a rich flavour and luscious viscosity.