An amazing Bruschetta sauce which perfectly brings out the delicious taste of Puglian tomatoes and aubergines with a lovely piquant finale to it. A super flavoursome antipasto produced from the finest ingredients and artisan preparation. Serve on hot thickly sliced toasted bread (ideally unsalted) lightly rubbed with garlic or on crackers. A great way to start off the dinner. Try this alongside our other bruschetta sauces in this category for a great antipasto selection and taste experience. 

  We believe a great pasta dish is down to the pasta and not the sauce. In fact as many Italian chefs tell us, "if you want to eat sauce, use bread!" Giovanni Fabbri's range of outstanding pasta is to use on occasions when only the very best will do. We're very excited to bring this pasta to the UK, see below for more information. How is Viti Pasta used? Viti pasta (screws) goes well with smooth sauces and make a great pasta salad base. Try it with tuna sauce or even baked in the oven. Packaged in eco-friendly paper, this pasta looks great in any kitchen and makes a great dinner gift too! THE GIOVANNI FABBRI PASTA RANGE The Fabbri family, from the heart of Chianti region in Tuscany, are one of only eight artisan pasta-makers remaining in Italy. The family Pastificio or Pasta Workshop begain producing in 1893 and, incredibly, some of the original presses and moulds are still used today (you can visit Fabbri's own fascinating pasta museum). As pioneers of Italian pasta production, for over a century they have never compromised on quality. Giovanni Fabbri is adamant the key reasons for such quality are the raw materials and drying time. He uses only the best organic Tuscan wheat (at no small cost) and pure mountain spring water and while most factories oven-blast their pasta dry in a couple of hours, Pastificio Fabbri take 4 to 5 days, drying at very low temperatures, resulting in a richer flavour and texture which captures and holds the sauce perfectly. The pasta also maintains all its proteins and minerals. So good, it is found in some of the best restaurants around the world. You may have to pay a little bit more but we guarantee you and your family or friends will really taste the difference. From: Strada in Chianti, Tuscany, Italy Fabbri's Linguine pasta has won Gold Medal at the 2010 Great Taste Awards. Widely considered the "Oscars" of artisan specialty food in the UK, this bears testimony to the quality of this fine pasta range. Read our Pasta articles on facebook

We believe a great pasta dish is down to the pasta and not the sauce. In fact as many Italian chefs tell us, "if you want to eat sauce, use bread!" Giovanni Fabbri's range of outstanding pasta is to use on occasions when only the very best will do. We're very excited to bring this pasta to the UK, see below for more information. How is Penne Rigate used? Penne Rigate or "Grooved Quills" (because of its diagonally cut ends) is one of the most popular and versatile pasta shapes in Italy. It captures and binds the sauce within its ridges and so can be used with virtually any tomato and cream based sauces, with meat ragus, vegetables and cheese. It is also popular for baked pasta dishes and widely used in pasta salads too! THE GIOVANNI FABBRI PASTA RANGE The Fabbri family, from the heart of Chianti region in Tuscany, are one of only eight artisan pasta-makers remaining in Italy. The family Pastificio or Pasta Workshop begain producing in 1893 and, incredibly, some of the original presses and moulds are still used today (you can visit Fabbri's own fascinating pasta museum). As pioneers of Italian pasta production, for over a century they have never compromised on quality. Giovanni Fabbri is adamant the key reasons for such quality are the raw materials and drying time. He uses only the best organic Tuscan wheat (at no small cost) and pure mountain spring water and while most factories oven-blast their pasta dry in a couple of hours, Pastificio Fabbri take 4 to 5 days, drying at very low temperatures, resulting in a richer flavour and texture which captures and holds the sauce perfectly. The pasta also maintains all its proteins and minerals. So good, it is found in some of the best restaurants around the world. You may have to pay a little bit more but we guarantee you and your family or friends will really taste the difference. From: Strada in Chianti, Tuscany, Italy Fabbri's Linguine pasta has won Gold Medal at the 2010 Great Taste Awards. Widely considered the "Oscars" of artisan specialty food in the UK, this bears testimony to the quality of this fine pasta range. Read our Pasta articles on facebook

From the official Parmiggiano Reggiano Consortium (www.parmiggiano-reggiano.it) range of accessories, this is a delightful dairy-cow themed ceramic butter dish. It looks great on its own and especially together with the other items from the Mooo range. Great fun and functional too! Makes an original gift idea.

  Please note this item has a Best Before date of 30/03/2012 and has been discounted for this reason. You can rest assured it has been kept in an ideal storage environment and will remain in perfect condition for well beyond this date. A great chance to get hold of a gourmet item at a great price. Don't miss out - very limited pieces available. From the stunning Caccia e Corte pasta sauce range, an exceptional ragu sauce based on original Tuscan recipes which uses the very best quality ingredients. The veal is from the Chianina, famous for the wonderful Fiorentina steak and the Pork meat is from the Cinta Senese, renowned as the best in Italy. This thrilling combination os premium minced meats is prepared with chopped tomatoes, extra virgin olive oil, red onions, carrots, white wine, celery and parsley to produce this outstanding, mouthwatering sauce. Ideal with tagliatelle or linguine and an absolute must with our 24 month PDO Parmesan cheese. Testimony to the quality of this range, Caccia & Corte has just won a Double Gold Star (one of the top awards) at this year's Great Taste Awards, the "Oscars" of gourmet food in the UK. Tip: Add 2 tablespoons of the pasta cooking water to the sauce and a tablespoon of extra virgin olive oil, then mix the pasta into it. Remember, Italians don't smother the pasta in sauce and that's why the quality of pasta is so important. The pasta should have a nice coating of sauce rather than swimming in it.

From one of the prime citrus fruit growing locations in the world - what better than a combination of Sardinian oranges and mandarins. This marmalade has a lovely fragrant aroma and the irresistible sweetness of premium Sardinian oranges and mandarins is something to behold! Bresca Dorada, from Muravera in the mountain/coastal area of Eastern Sardinia, have crammed 120g of fruit for every 100g of marmalade and the different percentages of each fruit is important as it manages to round off the sharp acidic edges that certain citrus fruit marmalades carry, yet maintain the lively zest one would expect. Perfect on toast or as a flavouring for cakes and tarts but at its best on a thick slice of freshly baked bread and butter. Totally natural, without the addition of pectin, preservatives, flavourings or colourants.