Polenta is a traditional Northern Italian dish where it has been a staple since the beginning of the 16th century when the cultivation of corn was introduced to Europe from the Americas.

Millet has been farmed for over a thousand years; in Italy it was widely used at the time of Romans and during the Middle Ages when it was considered an excellent substitute for meat.

Farro is one of the oldest grains cultivated by humans. The ancient Romans cultivated it in the Italian peninsula to make food, or to ferment it with water to produce a type of beer.

Our risotto rice 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.

Barley was one of the world's earliest cultivated grains, featuring in traditional diets across the globe. Known as 'hordearii' or 'barley-men', Roman gladiators attributed their strength to barley.

Made through the slow, traditional fermentation of pressed organic apples. Vinegar has a very old history in Italy where it has been prized since Roman times for its therapeutic properties and culinary uses.

Balsamic Vinegar of Modena has been produced in Modena and Reggio Emilia since the XII century.

Couscous originates from North Africa and it is a staple ingredient in many Mediterranean countries. In Italy it is a traditional dish in the province of Trapani, Sicily, where it is served with fish soup.

Known as Arabic couscous, fregula was introduced to Sardinia by explorers from North Africa and became part of the local cuisine.

Made from wild pomegranates grown in southern Italy or Spain, pomegranate vinegar is popular in Mediterranean countries where it is used in salad dressings, marinades, dips and cold tonics.

Our pasta comes from Gragnano, a town in the Campania region of Southern Italy with a world-famous pasta tradition that stretches back to the 1800s. The combination of sea breeze, sunshine and humidity create the perfect conditions for drying pasta. Whilst Pasta di Gragnano is no longer dried outside on the streets and rooftops, it is still slow-dried at low temperatures and shaped through traditional bronze dies to achieve that perfect porous consistency for absorbing sauces and flavours.

Wine vinegar has a very old history in Italy where it has been prized since Roman times for its therapeutic properties and culinary uses.