Ripe yellow tomatoes are hand harvested, carefully cleaned, and then quickly blanched and peeled by hand. The tomatoes are then jarred and briefly pasteurized, to ensure the natural flavor isn’t

Masseria Mirogallo Spicy Giardiniera is prepared with selected zucchini, peppers, onions, celery and chillis, cut into small pieces, blanched and left to macerate in an acidic solution and finally

Lampascioni are a delicacy of Puglia and Basilicata. Although translated to "wild onions" in English, lampascioni are actually flower bulbs of a wild blue hyacinth. They are aromatic and fragrant,

Primuruggiu Extra Virgin Olive Oil is the most rare and precious oil produced by the Benza family. When the Taggiasche olives are ground, the pulp is placed into layers with mesh placed between the

Orzo translates as barley as this pasta resembles grains of barley. It is used all over Italy often added to soups and broths. And as with grains, it can be used in salads.

Riccioli is "curled" wavy pasta that is also known as campanelle or gigli, depending on the region. The undulating surface of these porous egg ribbons collects all the delicious sauce on the inside.

These wide, classic noodles show off this pasta's silky quality. Pappardelle goes well with slowly cooked, meaty or vegetable-laden sauces. Rustichella's egg pastas are full-flavoured and luscious in

From the Italian word tagliare, meaning "to cut," as tagliatelle are traditionally hand-made and cut with a knife. Wider than fettuccine, this pasta is mostly associated with Bologna, but today is