This orange marmalade from Sicily is made to a family recipe with fruit grown on just three local farms. It has a striking colour and is ideal to serve with mild, creamy Bries or fresh goat cheeses. Or enjoy on toast with lashings of farmhouse butter. 250g jar
We recommend pairing this peach mostarda with sheep’s milk cheeses such as Pecorino and hard mature cheeses such as Parmigiano and Montasio Stravecchio. It can also be served with salumi and cold meats. Mostarda (also known as Mustard Fruits), are a traditional Italian condiment of preserved fruit in a sweet and savoury mustard syrup.
This artisan jam is made with Coscia pears – a small, sweet variety with yellow/red skin which thrive in the warm climate of Sicily. Made by producer Scyavuru to a family recipe with fruit grown on just three local farms. It’s great to serve with cheeses – particularly pecorino or gruyère, or just enjoy on toast. 250g jar.
Since 1982 friends Guillaume and Lesgards have been blending imagination and tradition to elaborate delicious preserves. From their Pyrenean workshop on a 3 hectares fruit farm , their range of Jam for Cheese are cooked in small quantities in a copper cauldron, fuelled by a steam boiler that makes the cooking shorter and homogeneous. All with no preservative or colouring. 45g Jar
A classic style of panforte, Margherita is made with almonds, honey, candied citrus rind and dusted with icing sugar. A great accompaniment on cheese platters, to enjoy with tea and coffee or a glass of Vin Santo after dinner. Approx 200g wedge wrapped in clear cellophane.
One of the most famous sweets from Tuscany, Panforte is a flat ‘cake’ made with nuts, dried and glacé fruits, honey and spices. Originating in the middle ages, it’s sweet, dense and still incredibly popular today.
Made by Pasticceria Marabissi – third generation artisan producers considered to be one of the best panforte makers. They make their panforte by hand using traditional methods and natural ingredients.
Born around 1940 from a mutation of the small mandarin of Havana, the late tangerine grows in an intact agricultural area near Ciaculli. The Slow Food Foundation for Biodiversity promotes the cultivation of late tangerine and helps the organic farmers to commercialise the citrus fruit as production has decreased of 80% in the past 50years. The Scyavuru family has transform the fruit in a delicious Marmelade – the citrus tangerine flavour has been preserved and is the perfect match with robiola and brie style cheese. 230g
The “ONION PAGLINA” of Castrofilippo is a variety of onion, sweet and with a considerable size from 500 grams to over 2 kg, with roundish or heart-shaped bulbs of brownish-white colour. The Slow Food Foundation for Biodiversity promotes the traditional method of cultivation. The seeds are sow by hand with a density of approx. 20 square meter plants. During the weeds season, they are removed manually by hoeing, and relief irrigation is carried out if necessary.
This jam is great use on crusty bread like a bruschetta base or as a base for quiches and tarts. 230g jar
Brezzo are Italian honey experts, sourcing a range of specialty honeys from wild flowers and using non-thermal extraction treatments to ensure the honey is treated as gently as possible. This honey is made from Arbutus flowers and is perhaps the rarest and most valuable type of honey produced in Italy. The production area is Sardinia only harvested in late autumn (end of October-early November). It has a strong, and astringent herbal flavour. It will well complement any hard heavy cheese or any dish with bitter vegetables.250g jar.
This is an amazing artisan butter made with cream that is allowed to settle naturally over 72 hours. This method enhances the softness, the spreadability and the rich flavour which has hints of blanched almonds, alpine flowers and rich, creamy milk. In honour of the traditional recipe, the butter is named ‘1889’ – the year the producer’s great grandfather was born.
Region: Piedmont, Italy
Milk: Pasteurised Cow