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

A rich, decadent, smooth spread made with milk chocolate and roasted "Tonda Gentile" DOP Piemontese hazelnuts. Presented in updated modern jar packaging. An ideal gift for chocolate lovers.

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

A delicious and wholesome mixture of pristine sundried tomatoes, fresh basil and extra virgin olive oil.

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

These spicy cherry peppers (Ciraselli Spiritosi) are stuffed with a mix of cardoncelli mushrooms, capers and parsley, then preserved in extra virgin olive oil and a splash of wine vinegar.

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

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

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

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

Polenta Pronta is a high-quality, ready-to-serve polenta made with yellow corn Bramata.

A rich, decadent, smooth spread made with milk chocolate and roasted "Tonda Gentile" DOP Piemontese hazelnuts. Presented in an elegant hand-finished jar. An ideal gift for chocolate lovers.

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

Taragna Polenta is yellow cornmeal mixed with coarse-ground buckwheat. It originates in Italy's Alpine region like the Valtellina in Northern Lombardy. Cooking time 30-40 min

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

Semola is coarse flour made with durum wheat. Semola Rimacinata is finer than normal Semola and is also known as "Semolina". It is recommended for pasta and bread-making.