Few products, chosen with intent. Each one protected by its origin, made the slow way, and impossible to reproduce anywhere else.
Our rule is simple: if a product can be made just as well outside Italy, it does not belong in this collection.
The king of Italian cheeses: raw milk, salt and rennet, nothing else, aged slowly in wheels of around forty kilos. With age the paste turns grainy, crystalline and deeply savoury.
The same hills that give the white truffle give some of Italy's most singular cheeses, made in small quantities and rarely seen outside the region. The natural companions to truffle on a plate.
Not a vinegar but a reduction of time: cooked grape must aged in a battery of barrels of different woods for a minimum of twelve years. Dense, glossy, sweet and sour in perfect balance. Used by the drop.
Single-estate oils, cold extracted within hours of harvest, with the harvest year declared on every bottle. Chosen for character: green and peppery for finishing, round and gentle for the pastry kitchen.
The Tonda Gentile hazelnut of the Langhe, prized by the world's great pastry kitchens for its sweetness, its aroma once toasted and the ease with which its skin comes away.
Truffle needs a quiet, perfect base. Carnaroli rice from the paddies of Piedmont, which holds its shape and its starch; bronze-drawn, slow-dried pasta; and the fine egg tajarin of the Langhe.
Truffle cream, black truffle sauce and an extra virgin olive oil condiment with white truffle flavour, for prep and for the quiet months.
See the pantry
Further Italian references can be sourced on request. Certifications, origin documents and dietary requirements (including halal) are confirmed product by product; please ask our team for the documentation of each line.
Tell us what you cook and how many covers you serve. We will propose a selection, with samples for your chefs where possible.