Turning the best Italian products into fantastic Italian dishes is a great responsibility. It's not enough to simply have tried the product; to understand it truly, you must visit the producer, feel the soil in your hand, see how the cattle are treated and taste the same ingredient hundreds of times, in different regions and at different times of the year.
It took me 30 years to gain the trust of small artisans and big producers, the gatekeepers and guarantors of Italian quality. So, I do not just bring you ingredients, I offer you the fruits of many lifetimes of heritage, hard work and commitment.
To make our gnocchi, we dry the potatoes in the oven before mixing them with flour, oil, water, salt and eggs.
Our pizza dough must be pre-fermented, with a mixture of flours and perfectly calibrated moisture. We leave it a full 48 hours to mature, so it is easily digestible.
Our Meat Sauce
"Tocco" is a meat sauce that we slow-cook for 6 hours on a low heat, using shoulder muscle, red wine, peeled tomatoes and some other secret ingredients including love, of course!
All our ravioli is made by hand using a slightly thicker pasta in order to contain the filling - the right balance of either meat or vegetables, and then combined with Parmesan cheese and marjoram
So that we can be certain that we supply only the very finest pasta to your kitchen, we leave nothing to chance. In order to make the best fresh pasta, we must know the process from beginning to end. We need to understand the grain, see the stone mill-wheels turn it into flour and watch the pasta emerge from its metal cylinders.
Our pesto is made from the finest basil, Italian pine nuts, Parmesan cheese and Sardinian pecorino, while the oil is exclusively from the Ligurian Taggiasca olive. And then garlic of course - pesto without garlic is not pesto!
The red prawns from the Italian side of the Mediterranean are so sweet, their taste takes me back to eating candy floss as a child. Simply peel them, leave their heads on, add Ligurian extra virgin olive oil and enjoy!
Our Pork CHARCUTERIE
All our cured meats come from one of the five native Calabrian breeds, the Nero Apulo that originates from the Iberian Peninsula. The sweetness of the meat comes from the food these animals forage in the Silani forest: chestnuts, acorns, apples, potatoes and spring water
Our Cantabrian anchovies are one of the very few "black sheep" in our collection, the few non-Italian products in our entire catalogue. The reason? This is the fish that takes me back to the anchovies of my childhood that would sit, steeping in brine, in the marble sink.
All anchovies - Ligurian, Amalfi and Mediterranean - are different, their flavour affected by the salinity of the water and the depth at which they swim, but to me, the Cantabrian is supreme.
Soaked in extra virgin olive oil and served with a piece of bread, the power of this tiny fish is balanced and softened by the oil to create a dish that is utterly simple and yet so complex: an explosion of flavours that is like watching fireworks explode over the sea from the roof of a house in the Cinque Terre.
Unique, unforgettable, perfection
For twenty years, we have been fascinated by the Fassona cattle from Piedmont, whose meat offers the lowest levels of cholesterol in the world with extraordinary taste and texture. For the technically minded, this is due to a natural genetic mutation that occurred around 1850 when the breed developed a hypertrophic strain, doubling muscle volume and so reducing body fat, resulting in cholesterol levels that are below those of chicken and salmon. Today it is the only beef we use.
The animals are raised with respect by farmers who have been working with them for generations, surrounded by the hazelnut groves and vineyards of the region. From the mountains to your table, we keep the supply chain as short as possible, relying on our trusted butcher Daniele Oberto. He knows the animals, maintains a watchful eye on their health and will only select mature females around 36 months old with the best distribution of fat.
We use two techniques to prepare the meat: dry maturation in stable low temperatures and good ventilation to dry the muscles, concentrate the flavour and make the meat tender. The other technique? Patience.