An irresistible blend of ground black truffles and sea salt. This is a great and inexpensive way to instantly add truffle flavour and aroma to any dish all year round.

Try it on eggs, omelettes, beans, soups, antipasti, pasta and rice dishes... the list is endless. A must-have condiment to keep in the larder.

Comes with an elegant booklet featuring a classic Italian truffle recipe (in English and Italian).

We have the largest range of preserved truffle products in the UK, including a number of award winners. Have a look around our truffle category for some excellent and original truffle inspired creations!

Read all about the different types of Italian Truffles in our online guide here - also find out why preserved truffles make a great alternative to fresh truffles.

Looking for fresh truffles? Check here.

What is Bottarga?

Bottarga is a prized delicacy sometimes known as the Caviar of the Med. It is made by drying and curing fish roe, in this case tuna, while grey mullet or swordfish is also used. Bottarga can be found in numerous forms all around the Mediterranean, but the ones from Sicily and Sardinia are widely held to be the finest.

The drying process and curing with sea salt takes place over several weeks. The result is a hard, dense block which is then cut into strips or "tongues". These Bottarga tongues can be used to grate directly onto dishes or, like this version, it can be ground into a ready to use powder.

Its taste is intense and just a small amount will impart a magnificent seafood flavour with hints of smoked fish. Bottarga is now found in many top restaurants as chefs are discovering its unique ability to transform a simple fish dish into a masterpiece.

This ground bottarga couldn't be easier to use. Just sprinkle it on as a seasoning - and remember, you only need a little to really heighten the other flavours. It can be used on thousands of dishes. Check some of our suggestions below for some simple ideas on how to use it.

If you don't know Bottarga, it's well worth trying out.

Read our Blog article on Bottarga here.

These are the real things. Lovely small chillies peperoncino from Southern Italy are dried in the sun then chopped into ready-to-use flakes and placed into nice, handy glass jars.

All you have to do is sprinkle a little of them onto any practically any dish to get a nice chilli kick. Peperoncino really can be used on countless dishes, before or while cooking or once ready, they are super-versatile!

Make your own Ariabbata sauce or try some spaghetti, olio and peperoncino. Use them to spice up your pizza. Many Italians pour some extra virgin olive oil over these in a bottle for instant peperoncino oil.

They have a long shelflife and last for ages once opened.

Wild fennel is an integral part of Mediterranean cuisine and every town around the whole area has its own traditional recipes where fennel is more than a seasoning, it is a vital ingredient. This gives us fantastic scope to experiment and discover this wonderful aromatic herb.

Fennel grows spontaneously across Sicily, especially in the South Eastern part of the island. The seeds are harvested by hand just before reaching full maturity (when they are at their most fragrant and tasty) and then dried naturally in the Sicilian sunshine before being sealed in these elegant jars.

100% natural and organic, these wild fennel seeds from the Licata family are the most aromatic we've ever tried. They are sweet and spirited, yet enjoy a refined nature too. "Elegantly feisty" sums them up nicely and they are perfect for enhancing the character of literally thousands of different dishes. See some suggestions below.

Fennel is also renonwed for its health benefits, facilitating digestion, calming indigestion and colitis and also possesses antiseptic properties.

These dried Bay leaves from Laurus Nobilis, the Mediterranean Laurel, are extremely aromatic and impart a wonderful, distinctive woody, smokey flavour to soups, casseroles, stews, curries and sauces.

For centuries Bay leaves have found a wide range of uses in many dishes from Mediterranean and Asian cuisine. They don't like to relinquish their flavour easily and are therefore particularly favoured in slow-cooked dishes. The longer, the better.

These wild Bay leaves from Sicily are harvested in the hot summer months when they are bursting with fragrant aroma. They are slowly dried in open shade (they lose essential oils in direct sunlight) then broken into ideal size and sealed into these elegant jars. Dried Bay leaves preserve all the fragrance of fresh so make a particularly good substitute.