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Made With Italian Summer Truffle. This is a very versatile product and will give a special lift to a wide variety of dishes.

The best raw materials and a proper cooking method are our secrets to achieving a perfectly textured octopus that keeps all of its flavours. Cooking Tip: For best results, the legs can be cut into sections and roasted in a pan with olive oil, fresh chilli and garlic until the outside is caramelized and the inside is hot. Served with plentiful fine herbs such as fresh parsley, chives, chervil and tarragon and a squeeze of lemon, they work well with bitter leaves such as red endive for a perfect sunny day warm salad lunch. Contains 2 Cooked Octopus Legs

Fine cured ham from Parma, aged for 20 months, is made by Galloni. This delicious prosciutto is carefully cured with only salt and air. It is wonderful on an antipasto platter, in pasta sauces, or in an Italian sandwich.

Parmigiano produced by Gennari with semi-skimmed raw milk obtained exclusively from the milking of Bruna Italiana cows with several aged months. The texture is grainy, the paste is ivory white to straw yellow in colour, the taste is sweet and well balanced, with hints of hazelnuts and grass in the aftertaste. Maturing at least 24 months. The production is still made today, as dad Sergio wanted, a little fatter, designed for long seasonings using still a traditiona production technique.