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 wide flat shape of pappardelle is particularly popular in Central Italy where it is served with tomato-based sauces of porcini mushroom, game meat and poultry.

Capellini are long fine spaghetti which come from Lombardy. They works best with light simple dishes such as 'aglio, olio, pepperoncino' , butter and Parmesan, or shellfish. They are also delicious

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.

Cylinder-shaped, this short pasta is widely used especially during summertime, combined with seafood-based sauces or with scampi and eggplant. It combines very well also with several sauces like

Farfalloni translates to large butterflies and is a typical shape from Campania. Use this shape with simple tomato-based sughi. They are also popular used in cold summer salads with tuna, olives and

Pasta made with wholemeal, organic emmer wheat. Farro pasta can be used like hard durum wheat pasta, however the rustic, texture and flavour is well-suited for matching with meat and vegetable-based

Quill-shaped pasta with a smooth surface. Best combined with simple pasta sauces and pesto.

This short pasta format, which has spiral grooves, is often paired with a vegetable-based sauce or cooked "alla Carbonara" with crispy pancetta and Pecorino.

This diamond-shaped pasta is also referred to as 'sagne' in the mountainous parts of Abruzzo, Molise and Lazio; and it resembles 'maltagliati' rough-square/rhombus cut pasta shapes from northern

Penne pasta is believed to have originated in Campania where it is served with a spicy all'arrabbiata sauce, or alla puttanesca. The surface ribbing enhance the pasta's capacity to adhere to any

Large spirals of pasta that are great for trapping and holding sauces. Believed to have originated in Southern Italy, use fusilli with any tomato-based sauces.

Bucatini are a thick spaghetti with a hollow centre. They are traditionally used for the dish Bucatini all'Amatriciana and rich, robust pasta sauces.

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