It is made with parsley, anchovies, tuna, eggs and capers and is a traditional accompaniment to mixed boiled meats in Piemonte.  It’s also delicious spread onto steamed fish or add a dollop to your fishcake mixture for a bit of a kick.

 
The best quality wild cherries are selected, stoned and candied in amarena cherry syrup.
 

As well as being delicious with vanilla ice-cream, these amarena cherries are great baked into cakes and muffins.
 

Don’t waste the syrup either: mix it with Prosecco for a tasty aperitif, or with sparkling water for a refreshing drink.

This syrupy, sweet glaze is made from the reduction of good quality balsamic vinegar from Modena mixed with grape must.
 

It contains dark cocoa powder to give it a rich chocolatey flavour.  Try drizzling it over creamy gorgonzola cheese for an original canape, or over vanilla ice cream for a no-effort dessert.

Its fragrant and aromatic flavour makes the perfect espresso. Try it with a shot of Anice for an extra special Caffé Corretto.

Only the finest quality apricot kernels and almonds are used to give these soft amaretti their distinctive flavour. Each bag contains 10 individually wrapped biscuits. They make an original gift and are perfect to round off a meal with a shot of espresso.

Makes 2 individual tarts

150g ready made puff pastry
100g fresh asparagus
1 large shallot
1 tbsp extra virgin olive oil *
200ml double cream
60g Pecorino Toscano, grated *
2 eggs
salt & pepper
grated nutmeg

The products marked with * are available from our online deli. Just click on the link for more details.

1) Preheat the oven to 200 degrees centigrade.

2) Roll out the puff pastry to a 3mm thickness (about the thickenss of a £1 coin). Line 2 x 14cm fluted loose-bottomed tins, pressing the pastry right into the edge of the base, then trim the top edge.

3) Prick the base with a fork, line with greaseproof paper and fill with baking beans (uncooked rice does the trick if you have no beans). Place onto a baking sheet and cook in the oven for 15 minutes. Remove the baking beans and put back into the oven for another 3-4 minutes.

4) In the meantime, roughly chop the asparagus and slice the shallot.

5) Heat the extra virgin olive oil in small pan, and add the shallot and asparagus. Cook over a moderate heat for 5 minutes. Season with salt & pepper.

6) Mix together the double cream, pecorino cheese and eggs, then season with salt & pepper.

7) Put the asparagus mixture into the bottom of the cooked pastry case, then pour over the creamy filling.

Grate a little nutmeg over the top of the tart, put onto a baking sheet and cook for 15 minutes, until the centre is just set.

Choose from Basil, Orange, Lemon or Chilli and Garlic.  Made using the Gentile variety of olive, these naturally flavoured unfiltered oils are perfect for drizzling over grilled meats and fish or dressing salads. Perfect for the barbeque season!



Alternatively, you can create your own box or tray full of delights and add your own personalised message.

It is an extremely versatile cheese, wonderful for grating over pasta, stirring into soups, shaving onto salads or just eating chunks drizzled with a good quality balsamic vinegar.

It makes the perfect gift for any cheese-loving foodie, or be original and take one to your next dinner party instead of a bottle of wine.

Grappa is a spirit distilled from grape skins and pips, called the marc or pomace. It originated in northern Italy, where monks distilled brandies and spirits as early as the 13th century. Our grappa has a balanced aroma and a refined smooth taste. Pop some into your espresso for a caffè corretto, or enjoy it on its own.

Anice Varnelli is a dry aniseed liqueur made using a secret recipe invented by the Varnelli Distillery.

It is excellent in desserts and biscuits, while if drunk neat it can help digestion.