Regions

Salted butter with black truffle, to finish pasta, risottos and sauces just before serving.

Sicilian flours for pizza and pinsa doughs, in several profiles. They cover classic pizza, pizza in teglia, sfincione and pinsa.

Stracciatella from Apulia, strands of pasta filata cheese steeped in cream, the heart of burrata.

Capocollo from Basilicata, whole and vacuum-packed, to slice thinly for antipasti and panini.

Friarielli, the tender shoots and florets of cima di rapa, blanched and canned plain, with no oil. A base to season yourself for pizza, pasta and fillings.

Hill-produced Parmigiano Reggiano PDO, for grating, shaving or eating in chunks, depending on the ageing chosen.