-
Sa fregula Sarda, (Fregola Sarda) a typical Sardinian product, is made by adding water to bran contained in a basket, and moving the hand in a circular motion. Following this process, little quantities of pasta with a spherical shape are obtained; they are sifted and selected in small, medium and large size and finally toasted in the oven where they assume their typical burnish coloring. Ideal for soups, with a marinade sauce, as a side dish, but it's also perfect as a complete meal. -
Originally from Italy's Spaghettini are long, golden strings of pasta that are thin and delicate. -
The company was founded by Benedetto Scalia in Sciacca (Sicily), a city famous for it's fishing fleet. Their anchovy products are carefully processed by the women of Sciacca using traditional techniques. Scalia Benedetto in Sicily is one of the most reliable producers of anchovies now being imported to this country. The quality and flavor are amazing! Scalia Anchovies Fillets are in Extra Vergin Olive Oil. Product of Italy -
Out of stock
Flavorful Flott tuna carefully selected, hand cleaned and packed in pure olive oil. Flott Tuna is solid light tuna fished off the Northern shores of Sicily that have long been a source of some of the finest Italian seafood. -
This “Artisan made” pasta is produced in the Valley “di Fara San Martino” in the Abruzzi mountains in Italy. The main characteristics are the purity of the water used, the semolina flour, the equipment and the know-how. Fresh water from the source close to the River Verdi, ventilated climate and the direction of the “Pastificio” Mr. Giuseppe Cocco guarantee this traditional pasta taste and flavour. -
Out of stock
Don Luigi Dried Porcini Mushrooms grade A (Boletus Edulis and it's group) are intensely aromatic, with a fine rich taste. Porcini mushrooms grow in woodlands and may contain soil particles. Soak anywhere from 20 to 30 minutes in warm water before using.Imported from Italy. -
Zanini has been on the market since 1979, produce only special shapes of egg pasta. The company has always paid special attention to the choice of raw materials and in particular to use only eggs from farms where hens are fed exclusively with feed natural and grade durum wheat semolina. Always to keep a high quality dry of the product is obtained in cells with low temperatures where the pasta Zanini is left to rest at least 16 hours. -
This “Artisan made” pasta is produced in the Valley “di Fara San Martino” in the Abruzzi mountains in Italy. The main characteristics are the purity of the water used, the semolina flour, the equipment and the know-how. Fresh water from the source close to the River Verdi, ventilated climate and the direction of the “Pastificio” Mr. Giuseppe Cocco guarantee this traditional pasta taste and flavour. -
Elongated and dense grains that stay firm after cooking and with a great absorption capacity. You can use Carnaroli Rice for tasty risottos, flans and fine dishes. -
The Roncaia was founded in 1790 in Castelbelforte, a small country town in Northern Italy. Roncaia is located just a few miles from the historic town of Mantova. Montova is the home of great artists from the Italian Middle Ages and Renaissance. For five generations, the Roncaia family has been proudly and enthusiastically committed to producing the highest quality polenta possible. -
Carnaroli is the king of risotto rice produced by Riso Toro, a high-quality rice with large, full-bodied grains that encompasses six generations of a passion and culture for rice. It originates from the Lombardy farmhouses, where the characteristics of the land and the microclimate are most favourable. Not only is this variety of rice able to retain a perfectly cooked “al dente” style, which makes it popular with chefs, but it also binds harmoniously with all ingredients, creating a perfect result. Cooking time 14-16 min
