Spaghetti's big brother, Spaghettoni is a great pasta shape which combines perfectly with many sauces. It is thicker than normal spaghetti and works particularly well paired with hearty, full-bodied sauces. We think it is one of the best pastas for big seafood sauces and many chefs appreciate spaghettoni with sautéed vegetables and pestos. See below for some suggestions. If you try a quality spaghettoni, like this one from the Attilio range by Pastificio Granoro, you'll immediately notice its lovely texture and consistency. Each strand can clearly be distinguished and each bite is rewarded with an ever so slight crunch, like biting into a thin wedge of chocolate. What makes Attilio Pasta so special? The range is named after 99 year old Attilio Mastromauro (pictured below), founder of Pastificio Granoro and one of the leading lights of pasta production in Italy. The quality of his gourmet pasta is chiefly down to 4 key factors. The choice of durum wheat is critical. Only Italy's finest grain, with a very high protein and gluten content is used in Attilio's range to give a delicious tasting pasta which cooks to perfection every time. It is then kneaded slowly and laboriously for a long time before being bronze drawn (trafilati al bronzo). This means the pasta dough passes through special dyes or moulds made of bronze, which gives the pasta a rough surface to attract and bind the sauce perfectly. Finally the pasta is then dried "dolce" or very gently at low temperatures over a long period to preserve all its natural flavour and goodness. When dry, Attilio's pasta has a lovely golden colour and unlike most other bronze drawn pasta which tend to fade when cooked, Attilio's actually intensifies to produce one of the most inviting pasta dishes we've experienced! HOW TO USE - SUGGESTIONS Spaghettoni is one of the best pasta shapes for more complex oil or cream-based sauces of meat and fish. They also embrace fresh ingredients and pesto and, why not, enjoy a combination of the light and hearty. Below are just a few ideas for tasty dishes: A classic is Spaghettoni with lamb ragu You simply must try the famous mixed shellfish dish (alla pescatora or allo scoglio) it works so well with spaghettoni. Leek and shrimp sauce. Comforting with a simple tomato and basil sauce. Try with a tasty egg and sausage sauce. Another great ingredient with spaghettoni is saffron. Try it with prawns and green beans (agretti if you can find them) flavoured with saffron. How about a delightful clam, asparagus and saffron sauce? Tuna in a sauce of ricotta and herbs Spaghettoni makes a fine alternative to spaghetti in a traditional Amatriciana sauce. Try spaghettoni with different types of pesto. A classic is called Pesto Favignanese with wild asparagus and pecorino cheese. Artichoke pesto makes a delicious pairing, while pumpkin pesto works perfectly with spaghettoni and adds an original touch. Broccoli, guanciale and pecorino. A nice summery dish with pancetta, artichoke hearts and cherry tomatoes Yummy with oven roasted tomatoes, pancetta and pumpkin Combine with black olive paté and spicy anchovies for a Mediterranean special! COOKING TIME: 12 mins INGREDIENTS: Durum wheat semolina, Water.

Imagine a nice, thick spaghetti strand that is square - yes square - well that's Spaghetti alla Chitarra, a traditional shape originating from Abruzzo. It is superb with "big" sauces like full-flavoured meat ragu or opulent creamy sauces, but has a refined side too as exemplified with a simple tomato and basil sauce. Spaghetti alla Chitarra is so called because it is traditionally made with a device that resembles a guitar (chitarra in Italian). It has a rectangular beech wood frame with wire strings pulled across a few mm apart. The pasta dough is rolled into a sheet and placed across the stings. It is rolled again and cuts away into long strips which fall into the cavity below. The Abruzzo women would then caress the ends of the strings with a finger, just like playing a harp, to make sure all the pasta strips fall through. Pastificio Granoro have their own bronze drawn version ofthis classic pasta with a rough surface, perfect for lapping up all kinds of sauces. Spaghetti alla chitarra should always be cooked al dente and it will reward you well for doing so. A guaranteed hit every time! What makes Attilio Pasta so special? The range is named after 99 year old Attilio Mastromauro (pictured below), founder of Pastificio Granoro and one of the leading lights of pasta production in Italy. The quality of his gourmet pasta is chiefly down to 4 key factors. The choice of durum wheat is critical. Only Italy's finest grain, with a very high protein and gluten content is used in Attilio's range to give a delicious tasting pasta which cooks to perfection every time. It is then kneaded slowly and laboriously for a long time before being bronze drawn (trafilati al bronzo). This means the pasta dough passes through special dyes or moulds made of bronze, which gives the pasta a rough surface to attract and bind the sauce perfectly. Finally the pasta is then dried "dolce" or very gently at low temperatures over a long period to preserve all its natural flavour and goodness. When dry, Attilio's pasta has a lovely golden colour and unlike most other bronze drawn pasta which tend to fade when cooked, Attilio's actually intensifies to produce one of the most inviting pasta dishes we've experienced! HOW TO USE - SUGGESTIONS Attilio Spaghetti alla Chitarra is the perfect pasta for rich sauces with meat or fish but also for more delicate ones too. There are countless dishes featuring this shape - below are just a few suggestions for you to get the idea!: In Abruzzo, the most traditional dish is arguably spaghetti all chitarra with a nice ragu of minced beef, pork and lamb. Lamb ragu with pecorino is another classic. A must try with mixed seafood sauce (alla pescatora or allo scoglio). It is also delicious with a simple, fresh tomato sauce with basil (often with peperoncino added). A popular version includes San Marzano tomatoes, ground peperoncino and fresh basil. Rich, creamy sauces of all kinds are absorbed by this pasta. Perfect too with diced vegetable-based sauces. In past times in Abruzzo, the eggs for the pasta would be blended with saffron. Nowadays there are a number of dishes which include the addition of saffron eg. saffron with pancetta or saffron with prawns. Spaghetti all chitarra with Amatriciana sauce is very popular in Italy. Try it with prawns and green pesto - tasty and looks good too! Salmon and orange makes for a nice refined dish (tuna also works). Porcini mushroom sauces are delicious with this pasta. Two other classic recipes based on use of salami are: Spaghetti alla chitarra alla Ventriciana (use our spicy Napoli sausage for this) and Spaghetti alla chitarra alla Bersagliera with salami and provolone cheese. Try it with cream of artichoke, guanciale (or pancetta) and pecorino. A rustic sauce of sausage and rosemary always pleases. Why not try it with spicy tomato sauce with aubergines and pecorino (or parmesan). TIP Split the spaghetti alla chitarra strands in half for a slightly different take on any dish you are contemplating. COOKING TIME: 10 mins INGREDIENTS: Durum wheat semolina, Water.

Il Bianco by Borgo del Balsamico. From their acclaimed Tinello series of artisan vinegars, il bianco is a high quality, traditional white wine vinegar from Modena and Reggio Emilia. It will brighten up hundreds of dishes - see below for just a few suggestions. How to Spot a Good Wine Vinegar A good wine vinegar adds a special dimension to all kinds of recipes and considering it has no calories, carbs, cholesterol, fat or salt it's a must-have ingredient for modern cooking. However, if you think just how much of a bearing it can have on the final taste of a dish, it's really worth the effort to find something decent. The problem is, just like Balsamic vinegar, there are many wine vinegars on the market and it isn't always easy to know which one to buy. A good starting point is to look for vinegars produced from classic wine grapes that have fermented naturally over time (months or even years). NB Industrial wine vinegars (the most commonly available) are "created" at very high temperatures using forced-air and the entire process is over in a single day! IL BIANCO - Traditional Italian White Wine Vinegar This lovely white wine vinegar is prepared following the traditional artisan truciolo method: Oak chips (trucioli) are placed in the centre of a wooden cask and the wine is added. It remains here for months as it very slowly and naturally transforms into vinegar. It is then mellowed in stainless steel tanks and acquires a perfectly balanced acidity and great depth of flavour. Il Bianco is decisive but never aggressive, possessing great smoothness and a harmonious rounded taste. HOW TO USE - SUGGESTIONS Il Bianco is the ideal salad vinegar - brightening up simple green salads and adding complexity to finish elaborate salads. Add to a good olive oil for a fabulous dressing for salads and cooked vegetables. Add a little Basil for a nice vinaigrette or use as a dressing with sesame seeds. Excellent with poultry and seafood. Use to spice up sauces, stews, glazes and soups. Great for hot salsas! A must when making your own horseradish, worcestershire sauce or coleslaw. Try it in a Bearnaise sauce. Lovely over fresh veg starters and olives. Try it with aparagus. A special addition to highlight many sweet and sour dishes. INGREDIENTS White wine vinegar STORAGE Keep in a cool dark place. Unopened it will keep indefinitely. Once opened consume within 6 - 9 months.    

Il Rosso by Borgo del Balsamico. From their acclaimed Tinello series of artisan vinegars, il Rosso is a high quality, traditional red wine vinegar from Modena and Reggio Emilia. It is perfect to accompany crudités or cooked vegetables and with roasted or braised meats. See below for some other suggestions. How to Spot a Good Wine Vinegar A good wine vinegar will add another dimension to all kinds of recipes and considering it has no calories, carbs, cholesterol, fat or salt it's a must-have ingredient for modern cooking. However, if you think just how much of a bearing it can have on the final taste of a dish, it's really worth the effort to find something decent. The problem is, just like Balsamic vinegar, there are many wine vinegars on the market and it isn't always easy to know which one to buy. A good starting point is to look for vinegars produced from classic wine grape that have fermented naturally over time (months or even years). NB Industrial wine vinegars (the most commonly available) are "created" at very high temperatures using forced-air and the entire process is over in a single day! IL ROSSO - Traditional Italian Red Wine Vinegar This fine red wine vinegar is prepared following the traditional artisan truciolo method: Oak chips (trucioli) are placed in the centre of a wooden cask and the wine is added. It remains here for months as it very slowly and naturally transforms into vinegar without losing any of the original wine bouquet. It is then mellowed in stainless steel tanks and bottled when it has reached the perfect acidity. The result is a well-balanced vinegar with a lovely ruby red colour, a full aroma and assertive yet rounded taste.   HOW TO USE - SUGGESTIONS Il Rosso is lovely with all kinds of vegetables, meats and seafood.It is also the ideal vinegar for red meat marinades. It also makes a fine salad dressing with olive oil and oregano, for more robust salads. Drizzle over red meats, game or roast chicken. Perfect for barbeque sauces and marinades. If you like hot sauces, il Rosso will hold its own even in the spiciest of environments. Use to enrich and aroma to meat gravies. A special addition to add depth to many sweet and sour dishes. INGREDIENTS Red wine vinegar STORAGE Keep in a cool dark place. Unopened it will keep indefinitely. Once opened consume within 6 - 9 months.

Saba is one of the most versatile and healthy ingredients you can have in your kitchen. It's a totally natural condiment that adds instant depth of flavour and sweetness to everything it touches. It keeps for ages too. Please read on to find out more about this fascinating product. What is Saba? It is a unique and totally natural dressing that has been used for over 5000 years in the Mediterranean region. It is in fact the world's first natural sweetener, but it's so much more than that.... Saba starts from exactly the same production as balsamic vinegar. Trebbiano grapes (usually) from Modena or Reggio Emilia are left on the vine until they are bursting with sugar. After careful pressing the juice, or must, is boiled in large open copper pots for many hours and sometimes days until it's reduced to at least a third of its original volume and its sugar content has concentrated. This sweet syprup is then poured into small barrels of different woods, often oak, juniper or chestnut where it ages for up to many years. The result is a fabulously fragrant, dense and fruity dressing with the complex notes of wood. It is charming, elegant and incredibly versatile - check below to see just how versatile it is! HOW TO USE - SUGGESTIONS In the kitchen, Saba is extremely versatile: It makes a wonderful marinade for roast meats or vegetables. Unbeatable as a barbeque salsa for grilled meats. Saba adds a whole new dimension to sweet and sour cuisine. Italian chefs often use it to flavour pasta sauces or drizzle over ravioli, tortelli and tortelloni. Makes a perfect accompaniment to all kinds of cheese. Try it over Italian Paté on crostate (rustic toasted bread) as an antipasto. It also makes a easy substitute for honey. Saba is WONDERFUL on desserts, cakes, fruit salads and ice cream. If you enjoy baking, it makes a unique and deliciously fragrant bread. Add it to your polenta or bathe your Borlotti beans, chickpeas or chestnuts in it. Drink it! - Just add a little water to saba for a refreshing non-alcoholic aperitivo. It also makes a brilliant base for all kinds of cocktails. Kid's love it too. In Emilia Romagna, children used to mix it with freshly fallen snow to improvise a fruit sorbet! Crushed ice of course will do the same. It's full of minerals too, so it makes a perfect energy drink. It relieves stomach acidity. Saba and hot milk makes an excellent coadjutant for colds and soothing sore throats. Saba and camomile relaxes and helps to sleep. Cosmetic? Why yes! Mix it with warm water and peppermint then apply as a skin lotion. Leave for 20 minutes and rinse off to leave your skin smooth, nourished with a perceptible shine. INGREDIENTS 100% grape must - nothing else. STORAGE Keep in a cool dark place. Unopened it will last for years. Once opened, consume within 6 to 9 months.

The latest entry into the Tinello series of gourmet condiments by Il Borgo del Balsamico. This is a high quality Balsamic Cream made by very skilfully reducing aged IGP Balsamic Vinegar of Modena without carbonising and without the addition of caramel colouring (as most balsamic creams or glazes have). Balsamic creams have been used by top chefs since the early 90s and only now are they gaining popularity for use at home. It's easy to see why. A good balsamic cream is so versatile it will enhance the full spectrum of dishes from starters to desserts (see below for some suggestions). It also adds a fabulous touch of finishing decoration. The handy squeezable bottle and special nozzle will allow your creativity to finish off a dish in style with swirls of dark, shimmering balsamic surround the main features on the plate to great effect. True haute cuisine at home! Our balsamic cream glaze is produced by Borgo del Balsamico from Reggio Emilia and anyone who's tried Borgo products before will know they don't do ordinary! It is one of the finest balsamic creams you will find. Made exclusively from local Trebbiano grape must which has been aged in oak barrels and then gently reduced to produce a rich, smooth cream with a pronounced depth of flavour and elegant sweetness. It will heighten other flavours but never compete or overide. HOW TO USE - SUGGESTIONS Our balsamic cream is extremely versatile and easy to use. Below are just a few simple examples, but we're sure you'll be thinking up your own recipes in no time! Delicious with paté and cheese starters Drizzle on or around vol-aux-vents or other puff pastry creations. Balsamic cream glaze pairs wonderfully with all kinds of vegetables - raw or steamed. Add it to a good olive oil to make a nice vinaigrette or salad dressing. Perfect to marinade meats or veg. It's delicious with eggs done in any way. We haven't tried this one yet, but we think it would go particularly well with a classic bacon, sausage and eggs! Delicious with potato or rice salads. Try it with risottos and many chefs use it with pasta dishes too. A cheeky squeeze onto pizza works wonders! Balsamic cream is excellent with all meats: roasts, grilled, braised, boiled, white, red. Try it with roast game! Adds character to fish dishes too - again no matter how they are prepared. A must try with salmon or tuna fillets. It is a great addition to sweet and sour. Works well with lots of Asian dishes. Really superb with all kids of fruit. Kids love it too. Get the strawberries out! Drizzle onto ice cream for a wonderful taste experience. INGREDIENTS Cooked grape must, Balsamic Vinegar of Modena IGP 39%, wine vinegar, sugar, modified corn starch. Does not contain colourants. STORAGE Store in a cool dry place and use as you would any vinegar. Will keep 6 months once opened.  

Satin by Il Borgo del Balsamico from Reggio Emilia is the closest ingredient you will find to the much more expensive Traditional Balsamic Vinegars of Modena or Reggio Emilia. It is an exclusive limited-edition balsamic condiment produced by the Crotti family at the Borgo and is a true expression of fine gourmet cuisine at its very best. The aptly-named Satin is, as one would expect from a quality aged balsamic vinegar, dark, dense and smooth, but what sets it apart from others is its rounded intoxicating fragrance, its perfect balance of sweetness and underlying acidity and its stunning depth of flavour. It can't simply be tasted, it must be experienced. See below for some recommending pairings. HOW IS IT MADE? Satin is the older brother of our best-selling Red label balsamic condiment by Borgo. It is produced in limited quantities with longer aging and represents a further refinement of the Red label. It is made from 100% grape must (juice & pulp after pressing) of the classic Trebbiano variety from the Reggio Emilia province. The grapes are left long on the vine until they are bursting with sweetness and flavour. The must is slowly cooked and then poured into small oak casks where it remains for years to age, mellow and reduce. Over time it develops its complex, refined flavours and an extraordinary natural density. Satin comes in an attractive bottle with special presentation box. It makes a precious gift for anyone who deserves something special, including yourself of course! SUGGESTED PAIRINGS Use Satin sparingly and it will add an entirely new dimension to many ingredients and dishes. Below are just a few suggestions: Delicious with both soft and aged cheeses. Satin is a brilliant addition to any cheese board. Wonderful with shellfish. Try it with all kinds of fresh fruit or with a fruit salad. Baked pears, wild strawberries and peaches are something else! Sublime with a good vanilla icecream. Creamy meringues or Cannoli will find greatness with a drizzle of Satin aside. It will inspire roasts and game - just try a teaspoon drizzled over before serving. Tuna or swordfish steaks are delicous with Satin. INGREDIENTS 100% Trebbiano grape must. Contains no colourants, thickeners, flavourings or preservatives. STORAGE It will keep indefinitely in a cool place. Once opened consume within 1 year.

Delicious Tuscan cured lardo seasoned with aromatic herbs and spices and aged for a minimum of 60 days. Italian lardo is most unlike typical lard in the UK, which to most people is a fat used for frying or shortening. Lardo in Italy, in particular Tuscany, is a true delicacy and one of the most delightful and refined of all Italian cured meats. It is traditionally enjoyed sliced very thinly on just-toasted bread (see recipe below) but is also one of the great ingredients to have in the kitchen as it lends its unique flavours and aroma to so many dishes. It's a classic "chef's secret" and plays an integral part in the preparation of many haute cuisine recipes. So don't be put off by the name and try something which will add some exquisite magic to your cooking too! (See below for some suggestions). How is it Made? This lardo is prepared following a traditional process from the beautiful Elsa Valley area just south of San Gimignano near Siena in Tuscany. It is very similar to the more famous (and more expensive) Lardo di Colonnato and cured with the same ingredients and skill. Pork fat from the shoulders and back is cut into flat strips and seasalt crystals, aromatic herbs including freshly ground black pepper, fresh garlic, coriander, rosemary and sage and spices are massaged in. No additives or preservatives are used. It is left to cure for a minimum of 2 months while all its distinctive fragrance and revered flavours are gently absorbed. After curing it is so tender it melts in the mouth. What's it like? It has a nice rustic appearance, white with pinkish hues and an external layer covered in spices. It has a distinct yet delicate fragrance which is defined by the aromatic herbs and elevated by the spices. It's subtle, fresh taste has a lovely sweetness which is enhanced by the multiple layers of flavour absorbed during aging. HOW TO USE - SUGGESTIONS Lardo from the Elsa Valley is a special ingredient to be eaten on its own or used to add a unique flavour to many other recipes including starters, pasta sauces, meat and fish dishes. On it's own, remove the rind and any salt residues and cut into very thin slices. It can be then served on small pieces of hot toast crostini (see recipe below) or as a bruschetta with fresh sliced tomatoes and onion. Some restaurants on the Italian coast will add an anchovy too. In the same way it can be added to pizza or bread croutons. It will impart its refined flavours on an omelette or even scrambled eggs.   Delicious as a seasoning for sauté vegetables. This lardo will add something very special to all kinds of stews and soups. Bean soups are a classic from Tuscany which work perfectly with lardo. Lardo is delicious also added to vegetable soups or mixes vegetable recipes. Use it to brighten up the flavour of your pasta sauce. Add it to all kinds of risotto recipes for a sophisticated twist. Delicious in all kinds of salads - always gets people asking what is that lovely flavour? Cured lardo works superbly well with lamb chops and rabbit and all poultry dishes. It goes particularly well paired with fish. A must-try gourmet taster is lardo with honey or melon. Delicious! TIPS The salt and spices on the outside is great for seasoning roasts and grilled meats. You can also grill or boil the rind and use to flavour soups or vegetable dishes. STORAGE Once opened keep the cut end covered in foil (or a damp cloth) in the fridge. Thinly slice and discard the very end piece when you next use. It will keep for 2 to 3 weeks. NB this is an artisan cured meat made by hand and weights may differ slightly. Traditional Lardo della Val D'Elsa Bruschetta Recipe Ingredients for 4 people: 200g Lardo 1 clove of garlic 1 pinch of parsley Rustic/crusty bread Salt and pepper Insructions Very thinky slice the lardo, garlic and parsley and mix together. Add the salt and pepper as desired and leave mix in the fridge. Cut the bread into thickish slices and toast. Once ready, immediately spread the lardo mixture and serve. This preparation for lardo can also be used to flavour soups and mixed boiled vegetables.