Ferron Carnaroli is the first choice of many Italian chefs for cooking the perfect risotto. This is because it tends to retain its texture and not over-cook easily. It is the ideal rice to use with

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

Vialone Nano is the preferred risotto rice of the Veneto region and has a unique culinary performance for risotto. The flavour is delicately herbaceous and clean. Riserva rice also retains some

Fior d’Albicocca is a light brioche-style cake permeated with drops of delicious apricot confit and topped with a soft almond glaze.

Authentic hand-made amaretti biscotti made with Italian bitter almonds.

Made according to Perbellini's 100-year-old recipe, the Offella is a buttery, brioche-style cake with a topping of crystallized sugar and almonds

Translating to "bread of the lords", this aromatic tea cake is baked with raisins, walnuts, dried figs, cinnamon, candied orange and lemon zest. It is typically served at the end of a meal along with

A traditional Christmas Panettone made with premium ingredients by the one of Italy's finest pastry houses.

Panettone cake flavoured with chocolate, candied citron and ginger.

Arancio Cioccolato pairs the freshness of Sicilian candied orange with the richness of dark chocolate and an added hint of Madagascan Bourbon vanilla.

These puff pastry biscuits are made with the finest quality butter and have a similar taste and texture and delicacy to the French mille-feuille dessert, and are covered with a layer of turbinado