Collection: Pantry

Add to gin, cordial, and sparkling water. It makes a lovely salad dressing and can be spritzed over roast vegetables. Also great drizzled on ice cream.

Pulpy fruit and juice in balance. Not filaments floating in liquid or suspended in jelly.

Crunchy, light and flaky breadsticks, hand made with tomato and oregano.

Bright natural colour. Perfect textures. No need to bang the bottle. No separation. No liquid stream. Intense unadulterated flavour.

Made from summer tomatoes. Add to soups and tomato based sauces. It is also great as a dressing mixed with olive oil, English mustard and plenty of salt and pepper.

White Balsamic Vinegar with Mustard

Entire peeled tomatoes of the San Marzano variety, grown on the volcanic soil of Mount Vesuvius. An incredibly versaitle tomato with a wonderfully sweet flavour that can be used for pasta, pizza, curry sauces or Spanish seafood stews.

Eat like an Italian, and serve with warm butter and shavings of Parmigiano-Reggiano.

Conspicuous fruit with natural bright colour. Not mush, not jelly, not gloopy, not runny.