Fabbrica

The rice vinegar from famous producer Tobaya Suten, is mixed with bonito, soy sauce, mirin and is sweetened and smoky. In Japan, it is used as a traditional dressing on all seafoods - crab, lobster etc (which is why there is a crab on the label but no shellfish as an ingredient), but it can be used in many other ways (dressings, dumplings, dipping sauces etc). The vinegar mash is stirred by hand by large oars and and made by a company with 300 years of history.

This premium low-ash flour is produced using low extraction milling techniques to give an exceptional natural, white colour.. Perfect for pasta making.

A sweet & sour pickled cucumber spiced with mustard & tumeric. The name originates from the inventors, Omar & Cora Fanning who used to barter the pickles for staples such as bread & butter. Great in sandwiches.

La Catedral de Navarra is the outcome of the firm commitment of the Sainz family, having dedicated more than 70 years to the business of canned vegetables, and their dedication to quality and respect for natural products. White Asparagus fibre-free and with the characteristic bitter taste of this Denomination of asparagus. Always harvested near our facilities and scalded before peeling so that the skin protects the properties and aromas. Harvest: April-June.

Black garlic is created by ageing raw garlic for a month in a fermenting cellar under high heat using a patented process. This process blackens the garlic and produces a chewy texture. It has a slightly sweet flavour, with hints of licorice, porcini mushroom and aged balsamic vinegar. Invented in South Korea just 5 years ago, black garlic is now used by top chefs world-wide. It can be found in today's best kitchens including El Bulli in Spain, Aldea and Le Bernardin in New York, Tru in Chicago. This versatile ingredient can be used in many ways, enhancing any dish with its soft and chewy texture. Add to marinades, or slice thinly (as you would black truffles) over salads or seafood, or add to desserts to bring out the sweet flavour of the garlic. Delicious on bruschetta or roasted chicken, the potential is limited to one's imagination.

This delicious ivory-white aged goats’ milk cheese is matured by multigenerational farmhouse cheesemakers and affineurs Van der Heiden in Krimpenerwaard, just south of Gouda in The Netherlands. 12 months/100% pasteurised goat milk

It takes 530 litres, or the milk of 30 cows, to make one wheel of Comté. Only two breeds are permitted to be milked, the local Montbéliarde breed and Simmental. Herds are small, under 15 cows, so the farmers of La Franche-Comté have traditionally formed cooperative dairies or fruitières. They sell their cheeses to affineurs who mature the cheeses. This is a monumental effort, in which the rinds are cleaned and the cheeses turned regularly to ensure even ripening. One of the best in the nation is third generation affineur, Charles Arnaud. This family uses the long tunnels deep underground at Fort des Rousses, built by Napoleon over 160 years ago. Over 18 months, this cheese develops a firm, dense texture, becoming creamy on the palate. It has subtle floral perfumes, the sweet aroma of caramelised milk, a savoury mouthfeel and delicate zing to finish.

At the top of the list of the best Swiss dairies is Le Cret’s cheese, marked by a fresh cream blast, bright fruity flavor, deep and structured nuttiness and an even, toothsome body studded with pinpoint crystals. Aged 12-14 months , 100% alpine cow's milk.

A soft and very light texture held by a creamy rind features this cheese. Obtained by a long maturation of three milks, the curd is gently processed by hand. La Tur has a great sweetness with cream and butter sensations, followed by acidic notes and yeast flavours

It is a creamy cheese like brie and tastes little sweet and buttery, made from sheep's milk. It is soft-ripened cheese with a bloomy rind and pleasant tangy taste. Its orange rind is formed due to annato sprinkled on cheese during maturation. Made in Lyon, France this cheese is super soft and can at times run freely.

Formed at the end of the 90's in Santoña, Spain, these anchovies are considered to be some of the best in the world. Simple is best with these hand-cut showstoppers, some crusty bread and butter is all that is needed!

Bresaola is air-dried, salted beef that has been aged for two or three months until it becomes a medium to dark red, almost purple colour. It is made from top (inside) round or better known as topside and also from silverside, and is lean and tender, with a sweet, musty aroma. It originated in Valtellina, a valley in the Alps of northern Italy’s Lombardy region.