Bacco's Leaves with Sea Salt 250g
Bacco's Leaves with Sea Salt 250g
A versatile flatbread made with premium quality ingredients. 250g - Sea Salt
Bacco's Leaves with Sea Salt 130g
Bacco's Leaves with Sea Salt 130g
A versatile flatbread made with premium quality ingredients. 130g - Sea Salt
Bacco Leaves with Rosemary 130g
Bacco Leaves with Rosemary 130g
A versatile flatbread made with premium quality ingredients. 130g - Rosemary
Bacco's Leaves with Olive 130g
Bacco's Leaves with Olive 130g
A versatile flatbread made with premium quality ingredients. 130g - Olive
Bacco's Leaves with Poppy Seeds 130g
Bacco's Leaves with Poppy Seeds 130g
A versatile flatbread made with premium quality ingredients. 130g - Poppy Seeds
Bacco's Leaves with Cracked Pepper 130g
Bacco's Leaves with Cracked Pepper 130g
A versatile flatbread made with premium quality ingredients. 130g - Cracked Pepper
Bacco's 'Twiggies' Bread Sticks 130g
Bacco's 'Twiggies' Bread Sticks 130g
Crunchy Organic bread sticks made with premium quality ingredients.
Mongibello Organic Extra Virgin Olive Oil 750ml
Mongibello Organic Extra Virgin Olive Oil 750ml
Monti Iblei DOP extra virgin olive oil has a dark green opaque appearance, is intensely herbaceous, with leafy garden aromas of fresh herbs and raw artichoke. It is full-bodied, robust and slightly
Sardine Lampara in Olive Oil 100g
Sardine Lampara in Olive Oil 100g
Lampara Sardines are fished in the Tyrrhenian Sea from April until November using the ancient lampara method.
Gluten Free Panettone 500g
Gluten Free Panettone 500g
This panettone is made with gluten-free flours, egg, sugar, butter, natural yeasts and raisins. It contains no candied fruits or artificial colours or flavours.
Gluten Free Pandoro with Chocolate Cream 500g
Gluten Free Pandoro with Chocolate Cream 500g
This Pandoro is made with gluten-free flours (potato, rice), egg, sugar, butter, natural yeasts and has a chocolate cream filling.
Sardine Lampara with Chilli in Olive Oil 100g
Sardine Lampara with Chilli in Olive Oil 100g
Lampara Sardines are fished in the Tyrrhenian Sea from April until November using the ancient lampara method. These sardines are preserved in olive oil and chilli.