Whole pink, fleshy and flavoursome anchovies in extra virgin olive oil.

Whole pink, fleshy and flavoursome anchovies in extra virgin olive oil.

Sicilian anchovies ground to a paste and available in a tube. A convenient way to add the flavour anchovies into any dish with no mess or waste.

This is the contemporary version of what the Ancient Romans called garum a much valued condiment made from fermented fish which was widely used to flavour cooking. It is a dense amber liquid which

Cuttlefish ink, or 'nero di seppia', has a smooth oceanic flavour, and adds a delicate marine sweetness to pasta, braises and risotti. It has a brilliant black colour.

Lampara Sardines are fished in the Tyrrhenian Sea from April until November using the ancient lampara method.

Using traditional artisanal methods, the delicate tuna fillets are preserved in jars using olive oil from the local hills and Mediterranean salt harvested from the famous Trapani salt pans. The fish