The juice and pulp of blackberries are mixed with traditional vincotto vinegar to produce a condiment with a rich flavour and luscious viscosity.

**BEST BEFORE 15/5/21** Pizzoccheri is a typical dish of the mountainous Valtellina region of Lombardy. It is a flat, short pasta made from semolina and buckwheat which is cooked with cabbage, potato

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

Moretto Barbagliata is traditional Milanese-style, extra thick, milk hot chocolate powder.

Vines are Italian-style, hand stretched grissini from Bacco’s Bakeries, the makers of Bacco’s Leaves. They are the ideal accompaniment to any antipasto or cheese platter.

Feast your eyes and your appetite on this appealing hamper, filled with exclusively Gluten Free products. Includes gift box.