This unassuming small pasta will surprise you with how tasty and well-made it is. Produced in small batches, this Gnochetti Sardi is made with high quality durum wheat flour sourced from Puglia and

Taggiasche olives are cured and then blended with 100% taggiasche extra virgin olive oil, and combined with a selection of herbs to produce a paste which has a delicate flavour and soft texture.

Made with 100% Italian-grown tomatoes in Abruzzo, without the use of concentrates or extracts. These exquisite juicy Datterini tomatoes have a sweet flavour and are accented by a hint of fresh basil.

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.

The most petite, ripe and tender artichokes are harvested and quickly processed to preserve their freshness. Masseria Mirogallo exclusively use the local extra virgin olive oil to preserve their

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

Hand-harvested wild oregano from the Hyblean mountains in south-eastern Sicily.

Busiate is a traditional pasta shape native to Sicily. Its shape slightly resembles an old-fashioned telephone cord, and its name derives from "busa", which is a long pin or a long blade of straw—a