Our latest Rummo shipment has arrived.
Check out our November newsletter for all the news on our latest shipments. You can’t miss our elegant and delectable Villa Conchi cava from Spain. We’ve restocked our Mandrarossa and Sommos wines after they sold out almost immediately. If you’re looking for a good quality/price point balance with your pasta, our six La Ruvida pasta […]
Halloumi was first made about 1,500 years ago—so why is it so popular now? Well, it’s typically vegetarian—most halloumi is made with non-animal rennet. The global shift towards plant-based diets in the last decade has seen halloumi riding high. It also has an unusually high melting point, so chefs can bake, grill or fry it […]
If you like chasing hidden treasure, you’ll love Spanish cheese. After the Spanish Civil War, Franco’s dictatorship banned the production of artisan cheeses as a snub to industrialization and modernization. Fortunately, many cheese-makers refused to abandon a history stretching back before the Romans. They took Spain’s astonishing treasure-trove of artisanal cheeses into hiding until Franco […]
This week we’ve been dipping into an exciting new shipment fresh from Spain. Our exquisite new sheep, goat and milk cheeses include classic Manchego, the wine-soaked Murcia al Vino, and tangy, smoky Idiazabal from the Basque Country. The La Mancha sheep cheeses with saffron, black truffle and rosemary are all stunners and natural platter highlights. […]
Our latest De Nigris vinegar shipment has a couple of exciting new products! The vibrant colour of the Mango Fruttati is matched by an equally powerful taste sensation to bring a hit of the tropics to your dishes this winter. This unique thick vinegar is delicious with fish and seafood salads, but why stop there? […]
Our latest Rummo container was unpacked today—better late than never! We are now fully stocked again with what is arguably Italy’s best pasta. If you haven’t joined the international Rummo fan club yet, we heartily recommend it. Rummo has perfected its own “slow processing” method to turn superb durum wheat semolina into a pasta that […]
A great passion and the use of excellent ingredients are the simple secrets behind the deliciousness of Mario Fongo’s crispy artisan treats. Embedded in the little town of Rocchetta Tanaro since 1945 as “il panaté” (the village baker), Mario uses a short list of ingredients sourced exclusively within Italy: a unique mixture of strong flours […]