This pork cut from the thigh and leg is cured with salting and left for several months.  The most famous is Prosciutto San Daniele, which has a distinct, matured flavour ideal for a variety of recipies including cooked on pizza, added to salads, or most preferably for the Italians, served simply with fresh bread, melon slices and mozzarella.

Pasta has been a fundamental part of Italian cuisine for centuries. Typically made from durum wheat (a hard, slowly-digesting type of wheat) and water, pasta comes in dozens of shapes and sizes. Pasta can also be made fresh with flour and eggs.  We source pasta with the highest quality natural, unmodified products. 

Pasta comes in a wide variety of shapes, textures and flavours, depending on the type of flour and ingredients used.  Some popular types include; Spaghetti, Vermicelli, Fettuccine, Lasagne, Linguine, Tagliatelle, Macaroni, Penne, Rigatoni. There are many further varieties that we can source, depending on our buyers requirements.

The King of all the Italian cheeses, is a hard cheese, cooked and with a slow aging. It is produced in 32 different Italian provinces which are located in Emilia-Romagna, Lombardy, Piedmont, Trentino-Alto Adige and Veneto.

Parmigiano-Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna, on the plains, hills and mountains enclosed between the rivers Po and Reno.  This cheese is a hallmark Italian product, with a distinct flavour and extroadinary texture, used widely on its own as a delicacy or grated in a range of recipies.

This cheese has a fresh, stringy texture with a unique porcelain-white colour, it has an extremely thin rind and delicate taste. When cut, it produces a white watery fluid with the aroma of milk enzymes. Apart from its typical round shape, it is also produced in small bite-sized shape and in plaits.

Additional varieties of cheese can be sourced depending on our buyers requirements.

Rice began to be cultivated extensively in Northern Italy from the 15th century where the fertile swampy plains of the Po river valley provide suitable growing conditions.  Italy today is the largest producer of rice in Europe and is now grown in a range of strains, including:

The Prosecco grape originated during Roman times and is one of the oldest grapes in Italian history. Its origin and name can be traced back to the town of Prosecco in Trieste. Prosecco grapes are transformed into sparkling wine using the "Charmat method" whereby stainless steel tanks and yeast are used to produce a natural second fermentation. The process takes approximately 60 days. The Charmat method allows Prosecco to preserve its original flavors and perfumes longer. Prosecco is traditionally a dry wine with hints of apple and citrus.

In 1969 Prosecco received its first level of national recognition when it was awarded a D.o.c, Denominazione di Origine Controllata. This  protected a small area of production and ensured Prosecco great prestige in the Italian wine community. Prosecco's popularity has increased rapidly over the last ten years, particularly in Europe, Asia and the United States.

Italian wine is world renown for its quality and unique grape varieties which are predominantly from central and northern Italy.  Some popular types of red wine include; San Giovese, Nebbiolo, Barbera, Cabernet Franc (a French varietal, grown in Northern Italy), Dolcetto, Lambrusco, Merlot and Montepulciano.  White wines include; Trebbiano, Pinot Grigio, Verdicchio, Chardonnay, Cortese, Pino Bianco and Malvasia.

Italy is one of the leading producers and exporters of Mineral Water in the world, with over 250 brands on the international market.  The finest of Italy's natural spring water is bottled in their source after years of absorbing important minerals underground. Mineral water in Italy must legally come from an underground source, so is not artificially produced. Some varieties are naturally carbonated and others are still, depending on the source. Some products are also infused with natural flavouring and make excellent soft drinks.

The olive harvesting and pressing is a delicate operation that has a direct impact on oil quality. The maturation grade and the right harvesting time shape the characteristics of oil.  Different grades of oil are available, such as;

Comes from virgin oil production only, and is of higher quality: among other things, it contains no more than 0.8% free acidity and is judged to have a superior taste and no defined defects.

Virgin olive oil Comes from a slightly lower level of production and is slightly less refined, with free acidity of up to 1.5%, and is judged to have its own unique taste.

Refined olive oil is obtained from virgin oil. It has acidity of not more than 0.3 grams per 100 grams (0.3%) and its other characteristics correspond to those fixed for this category in this standard. Oils labeled as Pure olive oil or Olive oil are primarily refined oil, with a small addition of virgin-production to give taste.

Italy produces the only true balsamic vinegar in the world.  It is known as Italy's cullinary elixir. There are only two consortia which produce true, traditional balsamic: Modena and Reggio Emilia.  Real balsamic vinegar is made from a reduction of pressed Trebbiano and Lambrusco grapes and aged for a minimum of twelve years in barrels of successively smaller sizes.  It is then graded according to the number of years matured and the amount of reduction. The barrels are hand crafted in different woods such as Chestnut, Cherry, Oak, Mulberry, Ash and Juniper. The resulting thick syrup is called "mosto cotto" and is a glossy dark brown in colour, with a complex sweet and sour flavour. 

Balsamic Venegar is a perfect accompaniment for beef, poultry, pork and enhances all types of vegetables.  A few drops on fruit and ice-cream make for an exquisite dessert.  Ask us about our range of DOC, DOP and organic Italian Balsamic Vinegars.

​​Beans

Beans such as cannellini beans (left) and chickpeas (far left) are eaten regularly throughout Italy. They can be used in soups, stews, bakes, pasta and rice dishes and in salads. Canned beans are the most convenient to use because they require no lengthy pre-soaking.

Artichoke hearts are available plain or marinated. They are a delicious addition to pasta dishes, pizzas, risottos, salads, or served as part of an antipasto platter.

Sun-dried tomatoes add flavor and texture to a variety of Italian dishes. They also make a wonderful appetizer or snack when combined with a little thinly sliced cheese.

Anchovies are convenient to use in the canned or jarred form. They add a rich, salty flavor to food and are ideal as a pizza topping and used to accent the flavor of pasta dishes.

Tuna is one of the most popular types of fish in Italian cookery. Using canned tuna as a substitute for fresh is a convenient and cost effective way of enjoying this type of fish on a regular basis. It can be used in pasta dishes, stews, bakes, risottos, antipasto, as a pizza topping or broken into chunks and added to salads.