The Italian region of Umbria is well known for being one of the best producers of what is considered the black gold of gastronomy.  It is the Umbrian truffle an elite dressing for pasta, meats and sauces that has been used to create this truffle honey.  Produced by Poddi at their workshop in Terni this sweet fragrant honey is laced with chopped black truffle and is nothing short of addictive.  The balance of earthiness and sweetness explodes in your mouth with flavour.   Pair it with cured meats and strong salty cheeses or even drizzle it over desserts. A decadent addition to your Italian cupboard.

A new addition to the deli, rice from Principato di Lucedio, one of only a handful of small rice growers left in Italy and one of the remaining independents that has chosen the challenging path of marketing its rice on its own, under its own label. Unlike the big packers Principato di Lucedio use only rice grown on their own land without the use of chemicals, sprays or pesticides.  

We have tried both their Arborio and Carnaroli and the result has been the creamiest, best-tasting risottos we've ever made.  Next time you are buying rice give this a try, you will not be disappointed.

Luigi brought this back from one of his frequent trips to Portugal and it has become one our personal favourites.  Hard to find in this Country, these are whole rounds of sheep's milk cheese made with cardoon thistle rather than traditional animal rennet.  ‘Pudding' like in appearance and molded in cloth gives the cheese a certain rustic appeal.   Cut open the top and when left at room temperature the cheese can be literally scooped out with a spoon, delicious on slabs of nutty bread.

Available for tasting at the deli now.

The Morelli family have been making pasta since 1860 and during that time they have got pretty good at it..  They insist on only using the best durum wheat flour (semolina) and the pasta is still produced using traditional techniques, drying the pasta gently for over 36 hours - many commercial producers dry their pasta in a matter of minutes.   However what makes this pasta unique is the presence of wheat germ, which is found inside the wheat grain and is a powerhouse of vitamins, proteins and oils. Final result - a truly wholesome pasta, with a wonderfully rich flavour and full consistency.

A wide range of their pastas are available now, from the traditional rustic spaghetti to the more exotic tagliatelle flavoured with black squid ink or red chilli's.