Italian Ingredients

This succulent ham is made from a whole goose, boned and rolled inside the skin. It is cooked very slowly over ten hours then lightly smoked. The result is a sweet and richly flavoured goose ham that’s perfect for slicing into sandwiches or serving at a cold buffet or picnic.

Rustichello roast ham is made from the thighs of the pig. It has a distinct flavour and aroma due to the way the ham is grill baked. Rustichello is seasoned with various Italian herbs which leave a rich and lingering flavour on your tongue. Serve in place of a classic roast ham, as the centre piece ...

Pork sausages are so versatile and delicious all year round, from sizzling on a barbecue in the summer sun to baking in a casserole on a wintry evening. These fresh Italian pork sausages are made from the finest pancetta and have been enriched with aromatic fennel before being stuffed into natural p...

Pork sausages are a delicious item to bring to the table all year round, from sizzling on a barbecue in the summer sun to baking in a casserole on a wintry evening. These fresh Italian pork sausages are made from the finest pancetta, which is mixed with garlic, salt and spices then stuffed into natu...

Calabrian salami has a long history that dates back to the Greek colonisation of the Ionian coast of Italy. Nduja is a spreadable and spicy salami that originated in Calabria and it is considered one of the most exclusive charcuterie products to come from that area. This nduja comes in a jar making ...

This salami from Calabria has a long history that dates back to the Greek colonisation of the Ionian coast of Italy. Nduja is a spreadable and spicy salami made with Calabrian chilli that originated in Calabria. It is similar to the tripe salami known in France as andouille. Nduja is considered one ...

Tortelloni, the big brother of the tortellini, is a traditional Italian stuffed pasta. These are filled with a deliciously meaty prawn and crayfish filling and are simply scrumptious and with a little herb butter or lobster oil. 

Squid ink is used primarily in Italian and Spanish cuisine and is valued for its rich flavour and, of course, the black colouring it gives any dish it is added to. Risotto and pasta dishes are traditionally where it comes into its own and when paired with the sweetness of shellfish, the result is a ...

This Blu ’61 is a pungent and unforgettable blue cheese from Italy. Generously veined and soft on the palette, the cheese has been aged in Raboso Passito IGT wine and cranberries, giving it a rich and fruity flavour that packs a real punch. Pair with dessert wine for the best experience. 

A creamy Italian blue cheese made with sheep’s milk and aged in passito sweet white wine. The wine leaves a lingering sweetness on the palette that cuts through the sharp tang of the blue veining. Rich and distinctive, this cheese will leave a lasting memory. 

This large plum tomato is a cook’s dream. San Marzano tomatoes are famous the world over for their dense flesh and rich, sweet flavour. The Italian variety is so revered that it has been given Protected Designation of Origin status. Best eaten cooked, rather than raw, the flavoursome...

These are the largest Sicilian Red prawns available and are nothing short of a real delicacy. They are fished by net from up to 1,000 feet deep, and the water pressure they live under gives them an especially soft, melting texture and flavour. This makes them more costly than most small seafood, but...

This succulent smoked Italian cow's milk cheese got its name ('beheaded') through the process by which it is made - a string is tied around the top third of the ball and hung from the ceiling, which gives it a pear or double bubble shape. The texture is satisfyingly chewy, with a full, rich, buttery...

Who says you can have too much of a good thing? Take these gorgeous ravioloni, stuffed full of the wonderful, pungent flavour of earth’s greatest gourmet treasure. Rich: certainly. Too much: never. Best served to spoil a loved-one, or as a little something for the weekend. For added indulgence...

One of the great things about lobster is that it loves simplicity in serving. If you have a yen for Lobster Thermidor but are pressed for time, look no further; Thermidor butter – a mixture of softened butter, white wine, shallots, herbs and other goodies - is easy to make, simple to store, an...

One of the most succulent, melt-in-the-mouth meats out there, duck has already proven its worth in the field of crispy pancakes and spring rolls. For a change, try it wrapped snugly in these fresh pasta parcels; it goes beautifully with red wine-based and piquant sauces with plenty of cracked black ...

The wonderful savoury aroma and flavours which burst from these hot pockets of pasta is not to be believed until sampled - if you like a decent sausage sandwich, these are definitely for you!

The husky tang of wild boar truly makes these tortelloni a luxuriant main course, and as such they deserve special treatment. Streaky pancetta bacon, black olives, truffles, mushrooms, roasted garlic and tomatoes are all on the waiting list as possible partners. Serve with a robust, fruity wine.

These smooth, nutty, eminently biteable tortelloni are a vegetarian dream... and meat eaters are sure to love them too! They like to live in butter, pesto and other herby sauces, along with the odd smattering of tomatoes.

A must-try for seafood fans, these tortelloni are the perfect balance of salty, creamy and more-ish, and are at their best in any sauce with a hint of lemon...in fact, you could get away with just a squeeze of lemon juice some good quality Olive Oil and chives to garnish. Serve as a Friday night tre...