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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 -
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. -
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. -
Riso Toro Arborio Rice is a type of rice commonly used in creamy risotto recipes. Because of its large, long grains and high starch content, Riso Toro Arborio Rice remains al dente even after being fully cooked, making for a wonderful contrast in texture. -
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 -
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.
