Rolled slices of silky eggplant are filled with local Lucani peppers and capers, then preserved in local extra virgin olive oil, salt and vinegar. These gorgeous morsels of freshly harvested and

This fine ground flour is made from the Vialone Nano variety of rice grown near Verona. It has a fine texture with an almost sweet flavour. Use rice flour alone or blended with other flour such as

**BEST BEFORE 3/3/20** This Pandoro is made with gluten-free flours (potato, rice), egg, sugar, butter, natural yeasts and has a chocolate cream filling.

**BEST BEFORE 3/3/20** This Pandoro is made with gluten-free flours (potato, rice), egg, sugar, butter, natural yeasts and has a lemon cream filling.

A genuine gluten-free alternative to semolina pasta. This fusilli shape can be used with your favourite pasta sauce.

Gemmine has a shape that will remind you of rice, only larger. It is a corn pasta that is light and springy in texture, which is a huge departure from most corn pastas that are thick and sticky. Add

A genuine gluten-free alternative to semolina pasta. These maccheroncini can be served with your favourite pasta sauce. They are also idea for making an authentic oven baked pasta and cheese dish.

A genuine gluten-free alternative to semolina pasta. BiAglut Penne can be served with your favourite pasta sauce or pesto.

A genuine gluten-free alternative to semolina pasta. BiAglut Spaghetti can be served with your favourite pasta sauce or pesto.

Moretto Barbagliata is traditional Milanese-style, extra thick, milk hot chocolate.

Taragna Polenta is yellow cornmeal mixed with coarse-ground buckwheat. It originates in Italy's Alpine region like the Valtellina in Northern Lombardy. Cooking time 30-40 min

Yellow corn is air-dried in the Moretti barns and then stone-ground to produce this traditional polenta. This particular ‘Bramata’ polenta style from the Moretti family is yellow and coarsely

Taragna Polenta is yellow cornmeal mixed with coarse-ground buckwheat. It originates in Italy's Alpine region like the Valtellina in Northern Lombardy. This quick-cooking version takes just 8

White corn polenta comes from the Veneto region especially around Padua. It has a fine texture and delicate flavour. Cooking time 30-50 mins.

Polenta Pronta is a high-quality, ready-to-serve polenta made with yellow corn Bramata.

Perfectly fluffy potato gnocchi made with rice flour. Serve with a tomato or cheese based sauce or with just a little butter or extra virgin olive oil.