Collection: The Summer Edit

Seaweed Crackers for cheese, pâtés and dips.

The king of salamis.' Tender and sweet. An ancient Parma tradition, hand-made and coarse grained, as the ancient Norcini butchers prepared it, when travelling from town to town to make salumi.

Goccia Oro IGP Balsamic Vinegar (Gold Drop)

Truffle chips by Tartuflanghe, the new way of tasting chips.

Pair with fish and summer salads.

Toasted almonds and hazelnuts in crispy meringue. Hand-wrapped in pairs in signature tissue paper.

These refined crisps are flavoured with the most famous Ligurian sauce. The essence of basil, Parmigiano Reggiano, Pecorino and olive oil come together in a light crisp. Perfect for an aperetif!

Creamy, and slightly crumbly in the core. The recipe was discovered in an attic by cheesemaker Alan Gray. Spell his surname backwards to see how the cheese got its unusual name. Local, hand-picked nettles provide its beautiful, lace-like appearance.

Drape with Prosciutto di Parma and serve with a chilled glass of Prosecco for the perfect Aperitivo to any Italian feast.

Toasted almonds and hazelnuts in crispy meringue. Hand-wrapped in pairs in signature tissue paper.

A classic pesto, made with Genovese basil. Thick in consistency and full in flavour.

Lightly smoked on wood, and aged. Typical of the northern region of Italy.