Whole pink, fleshy and flavoursome anchovies in sunflower oil.

A rich, decadent, smooth spread made with Sicilian pistachios. Presented in an elegant modern jar. An ideal gift for chocolate lovers.

The most petite, ripe and tender artichokes are harvested and quickly processed to preserve their freshness. Masseria Mirogallo exclusively use the local extra virgin olive oil to preserve their

Heirloom varieties of zucchini are harvested by hand, cut into strips and dried in the sun. They are then blended with a combination of extra virgin olive oil, oregano, vinegar and chilli peppers for

Sun-ripened mild chilli peppers are finely chopped, blended with parsley and fennel seed, then preserved in extra virgin olive oil and a splash of wine vinegar. Use this lively mixture to add a kick

A blend of freshly harvested artichokes, extra virgin olive oil and wine vinegar. A perfect accompaniment to pasta or spread for bruschetta.

Sweet and plump peppers are hollowed out and filled with slices of sun-ripened zucchini and fragrant capers, then preserved in local extra virgin olive oil, salt and vinegar. These gorgeous morsels

Rolled slices of silky and flavoursome zucchini are filled with local Lucani tomatoes, then preserved in local extra virgin olive oil, salt and vinegar. These gorgeous morsels of freshly harvested

These CIRASELLI SPIRITOSI hot cherry peppers are picked at the peak of ripeness. Sweet and slightly piquant, these Ciraselli Spiritosi peppers are great sliced and added to meats, served with

Young, ripe and tender artichokes are harvested and quickly processed to preserve their freshness, then stuffed with sweet and intense sundried tomatoes. Masseria Mirogallo exclusively use the local

These large pasta shells are approximately 6cm wide with abut 60 shells to each 500g bag. Since they are handmade, there may be variations between them. Orecchiotte need about 20 minutes to cook and

Whole roasted, lightly salted broad beans from Puglia

Ground toasted Piedmontese hazelnuts mixed with finest quality chocolate to form a smooth, semi-hard block.

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

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

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