Vialone Nano is the preferred risotto rice of the Veneto region and has a unique culinary performance for risotto. The flavour is delicately herbaceous and clean. Cooking time is normally 14 to 15

Vialone Nano is the preferred risotto rice of the Veneto region and has a unique culinary performance for risotto. The flavour is delicately herbaceous and clean. Riserva rice also retains some

This tomato passata is made from organically grown tomatoes near Lucca in Tuscany. The fragrance of organic, ripe tomatoes is unmistakable and it brings a fresh taste to any dish. It can be used as a

Fricelli are long scrolls of pasta, approximately 6cm long. When cooked that are a delicious, toothsome pasta with an almost meaty texture.This is a traditional shape is hand rolled so there maybe

Fructus is a premium quality cold pressed extra virgin olive oil made from mostly Ligurian Taggiasche olives with a small amount of other local olive varieties.

Fructus is a premium quality cold pressed extra virgin olive oil made from mostly Ligurian Taggiasche olives with a small amount of other local olive varieties.

La Genuina retain the ancient hand-made spiralled shape for their fusilli pasta. They have also infused the hard durum semolina with squid and cuttlefish ink. The resulting pasta has a subtle seafood

Ghiottini are Enzo Salaorni’s version of the traditional Italian cantuccini. They are made with whole, skinned Mediterranean almonds, “A” class egg yolk and millefiori honey from Tuscany's Montalbano