Italian term for "Appetitiser"
Italian plural term for "salted cured meats"
All our SALUMI are individually hand picked to ensure you get the best of Italy.
PROSCIUTTO CRUDO. The history of Prosciutto di Parma dates back to the Roman period. Salted, cured twice pork leg. With more of a reddish color, sweetness and richer flavours, achieved by rubbing and massaging the hind legs of pork with an amount of salt proportionate to the weight of the meat. After the ham has been salted, it is washed, dried and left to age in ageing rooms for a period of 10 to 12 months. To receive it's DOP certification it has to be produced from Italian pigs only and in very specific regions (of Italy of course).
N'DUJA. is a particularly spicy, spreadable pork salumi from Italy. It is typically made with parts of the pig such as the shoulder and belly, roasted peppers and a mixture of spices. N'duja originate from the southern part of Calabria, namely from the small town of Spilinga.
Italian plural term for "cheese"
All our cheeses are carefully selected to match your dishes
MOZZARELLA . Southern Italian cheese made from Italian buffalo's milk by the pasta filata method. Mozzarella received a Traditional Specialities Guarantee certification from the European Union in 1998.
BUFFALO MOZZARELLA. Is a mozzarella made from the milk of Italian Mediterranean buffalo. It is a dairy product traditionally manufactured in Campania, especially in the provinces of Caserta and Salerno.
PECORINO. Matured Italian cheese made from sheep's milk.
The word derives from Italian pecora meaning "sheep".
Sardinia is the largest producer of pecorino in Italy.
PARMIGIANO. Italian hard, granular cheese made from cow's milk.
To receive its DOP certification it has to be made in the Emilia-Romagna region passing very strict tests and maturing for at least 12 months before being sold.
TALEGGIO. Is a semi-soft, washed rind ,smear ripen cheese that is named after Val Taleggio. It has been around since Roman times. Thin crust and a strong aroma, its flavor is comparatively mild with an unusual fruity tang.
GORGONZOLA. Veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining.
Named after its town of origin, Gorgonzola (MI)
ARUGULA. A leaf vegetable with fresh peppery flavour. Other common names include garden rocket or rucola.
In ancient Rome and Egypt consumption of arugula leaves and seeds were associated with aphrodisiac properties.
SAN MARZANO TOMATO DOP. Originate from the small town of San Marzano Sul Sarno near Naples, Italy, were first grown in volcanic soil in the shadow of Mount Vesuvius. They are thinner and more pointed. The flesh is much thicker with fewer seeds, and the taste is stronger, sweeter and less acidic.
Can't beat them.
GRISSINI. Grissini are traditional Italian breadsticks. These snacks consist of crispy, thin, dry bread that can be additionally flavoured with rosemary, sesame seeds, onions, or Parmesan cheese.
Grissini can be traced back to the 17th century, as they were invented to cure the health-related problems of Duke Vittorio Amedeo II of Savoy. Since the duke had problems with digestion, the doctor ordered Antonio Brunero, a Torino baker, to make a meal which the duke could easily digest