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Colatura di Alici – this is a traditional Italian anchovy extract that has its roots going back to the Roman condiment garum. It is a slow process making this anchovy extract. Anchovies, fished in spring, are layered in casks with sea salt. The salting process and the maturation can last 24-36 months. During the pressing and maturation phase of the anchovies in salt, the liquid that emerges on the surface is progressively extracted and subjected to a natural concentration process. Strong and full bodied flavour that preserves the aroma of the raw material and has a real umami kick.

Suitable for shortcrust preparation, sponge bases, oven baked cakes, biscuits and muffins.

It’s perfect for an authentic Neapolitan pizza. Ideal for medium rising time (10-12hr at room temperature +25 or 12-24hr at +4).

Arborio absorbs stock without becoming too soft, making it ideal to cook smooth and creamy risottos. This rounded grain rice variety is grown in the Italian Piedmont region, where it has been cultivated since the 15th century. The combination of exceptional climate, soil, landscape and local expertise ensure the quality and uniqueness of this traditional rice variety.

Sometimes called the “king of rice” (or “caviar of rice”), Carnaroli is the biggest of the Italian superfino rice varieties. Carnaroli is grown in Italy’s Piedmont region, where the combination of exceptional climate, soil, landscape and local expertise ensure its quality and uniqueness. Carnaroli retains its texture very well during cooking, making it ideal for fine risottos and rice salads.

Farro is an ancient grain with a nutty, slightly sweet flavour and a chewy texture. It stays tender and distinct when cooked, deliciously “al dente”. Our farro is hulled to allow faster and easier cooking while leaving much of the bran intact to preserve its nutritional properties and ensure a delightful chewy bite, which will hold even when cold. Use in soups, potages, stews or salads.

Fregula Sards is a special variety of Sardinian pasta with a nutty flavour and distinctive golden hue. Deliciously “al dente” after cooking, these tiny round shapes are beautiful in meat-based soups and seafood dishes with clams and shrimps.

Made in Italy from rolled, steamed, dried and sieved durum wheat, this medium grain couscous is the perfect canvas for bold spices, herbs and roasted veggies.

A top quality, coarsely ground flour is a must for traditional polenta dishes with meat, mushrooms and tomato-based sauces. Ours is pre-cooked with steam to make it fast cooking while retaining all the goodness and flavour of the original cornmeal.

White quinoa has a mild, slightly nutty flavour. It has a wide variety of use as a rice or couscous substitute and is an ideal accompaniment to savoury dishes.

Venere Nero originates from China, where black rice or “the forbidden rice” was served exclusively to the Emperor and his court. In the 1990s, an Asian black rice variety was crossed with the Italian Padano rice – a round, medium-grained type of rice – and coined Venere Nero. This whole-grain rice is highly nutritious and has a nutty, aromatic flavour and a firm, slightly chewy texture. Once cooked, the colour shifts from glossy ebony black to rich deep violet. Venere Nero is ideal for rice salads, soups and seafood risotto.

Made with 100% Italian chestnuts. This flour is ideal for the preparation of cakes, sweets, biscuits, pasta and ravioli and is rich in carbohydrates, fibre, proteins, manganese, vitamin B6, copper and vitamin C.

A great way to add texture, flavour and colour to your cooking. It takes 6 kg of fresh tomatoes to makes 1 kg of Mutti tomato paste. Perfect for recipes with long cooking times, such as bolognese, casseroles and stews.

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87 Fore St., Kingsbridge, Devon. TQ7 1AB

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01548 288182

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