Italian Ingredients

Origin: Lombardy, Italy

Origin: Italy

Castelfranco raddichio is characterized by green leaves with deep pink and red spots, and its crunchy texture and mild, bittersweet flavour. The beautiful lettuce is a show-stopper in the salad world.

This stunning variety of salad leaf is grown in Italy, where it was specifically developed by crossing both the Castelfranco and Treviso radicchio. It is characterized by its beautiful baby pink leaves, and a bittersweet flavour. This is the perfect leaf to use in a crunchy side salad for a dinner p...

Cherry vinegar is a luxury essential in Italian cuisine. The sharp but sweet flavour of the vinegar not only goes amazingly well with savoury dishes but also in desserts. It can be drizzled on traditional tricolour salads or, at Christmas time used in a sauce for poultry dishes, such as duck or turk...

The rich, gamey flavour of wild boar lends itself beautifully to this bold salami. The robust character makes it a great addition to a mixed antipasti platter and it stands up well to tangy blue cheeses and sharp pickles. Couple with a glass of oaky red and you have a match made in heaven.

Durum is a hard species of wheat. Durum wheat semolina flour is a coarser flour that is ideal for making pastas, noodles and couscous. You can use it to make bread, but due to its very low gluten content it will not rise like normal wheat breads. This Italian organic durum wheat flour is of a v...

Apple mostarda is an excellent gift or addition to your larder. It is more of a condiment or a relish than a mustard. A mostarda was originally a way of preserving fruits and vegetables during the winter months. It is made with fine slices of candied apple which are then placed into a thick syrup, f...

Provolone valpadana is a stringy Italian cheese made from unpasteurised cow’s milk. It is produced using the technique of spinning the curds which is also the way in which mozzarella is made, a method that has been in use since the middle ages. Provolone valpadana has a generally sweet and del...

Vento d’Estate is made with cow’s milk and aged for six months in mountain hay-filled barrels. The resulting flavour is light and subtly floral with a hint of hay lingering on the palate. Serve on an Italian cheese board with a selection of pickled figs and walnuts.

Taleggio is a much-loved Italian cheese made from full cream cow’s milk. The washed-rind cheese has been aged in pinewood crates for 50 days to give a lovely nuanced cheese worthy of the best cheese board. A slightly grassy, floral aroma and rich, nutty flavour is brought alive when paired wit...

Stracchino is a typically Alpine soft cheese with a distinctive milky aroma. The consistency and flavour varies from light and creamy in the summer months to full-bodied richness in winter. Matured for a very short period, stracchino is delicate and mild, perfect for spreading on toast or crackers.&...

Pecorino is a hard Italian ewe’s milk cheese often used to garnish pasta dishes or grace the after-dinner cheese board. This is a fairly mature pecorino with a firm, yet creamy consistency and a slightly fruity aroma and hints of rich, burnt caramel. The taste lingers on the palate so complime...

Real Italian ricotta is quite different from that found on UK supermarket shelves. This Piedmont ricotta is made using cow and sheep’s milk and cream and is incredibly fresh, so it only lasts a couple of days. The texture is smooth and creamy with a delicate and slightly sweet, milky flavour. ...

Real Italian ricotta is quite different from that found on UK supermarket shelves. This Piedmont ricotta is made using cow and sheep’s milk and cream and is incredibly fresh, so it only lasts a couple of days. The texture is smooth and creamy with a delicate and slightly sweet, milky flavour. ...

Made using sheep’s milk from a local Sardinian breed, this very special pecorino has a rounded and fruity flavour, tempered with a lingering nuttiness. The firm cheese makes a great addition to a cheese board and pairs particularly well with quince jam or jelly. 

Made in a similar way to taleggio, the quader de cavra is a silky, creamy washed-rind cheese. Goat’s milk from Lombardy gives a gentle tang to the cheese, which has been aged for 35 days in pinewood crates. The flavour is gentle yet rounded and is delicious paired with fruit like apricots and ...

Unlike other cheeses flavoured with truffle, moliterno al tartufo is aged to develop character before being injected with black truffle and then aged for a further five months. The flavour is phenomenal; sharp, savoury, punchy, deep with truffle earthiness – moliterno will cause a stir on your...

Mascarpone is a versatile cheese, great for use in savoury or sweet dishes, or just decadently smeared across homemade toast and drizzled with honey. Made from cream, it is a rich, spreadable cheese with silken smoothness and a natural sweetness. Serve with spiced poached pears or a sticky polenta c...

Gorgonzola is one of Italy’s finest cheeses. It is widely known for its blue veins, pungent flavour and strong scent. There are two types of gorgonzola which vary in age and flavour. Gorgonzola dolce is the younger, milder and sweeter sister to the gorgonzola piccante. Aged for three months, t...