Gourmet Pantry

500g

A slightly thicker noodle than traditional spaghetti, Girolomoni spaghettoni is a long durum wheat pasta is made in Italy using methods unchanged for generations.

The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that helps sauces to cling to it.

Cook in plenty of boiling, salted water for 11 minutes and blend through your favourite Sabato pasta sauce.

Perched on a hill overlooking the rolling countryside that surrounds the town of Isola del Piano, sits a 600-year-old monastery that today serves as a proud and symbolic headquarters for Girolomoni. Previously known as Montebello, this range has been renamed in honour of the founder of the co-operative that produces these top-quality products.

When Gino Girolomoni, then the young mayor of the nearby town began renovations in the 1970s, the area was desolate and alienated. Farmlands had been left to waste, and whole generations had moved to the cities. Patiently however, Gino began to promote initiatives hoping to provide the region with a sustainable economy using traditional organic farming methods. The monastery renovations were completed, and abandoned farmhouses were used to house local farmers while they learnt about organic methods and sustainability. Eventually a mill, a pasta factory and a wooden storehouse were built to accommodate the growth that this pioneering co-operative was generating.

The quality of wheat is key and the area around Isola del Piano is ideal for pasta due to the careful rotation of crops throughout the seasons. This means the soil is always in a condition to produce healthy cereals. Spring water from the hills above the fields is used and some varieties of pasta are bronze extruded to give a coarse feel that adds texture and holds sauce when cooked. In the world of organic pasta production, patience is everything.

More than thirty years on, the Girolomoni brand and the surrounding region have become synonymous with organic farming and Gino Girolomoni is recognized as a pioneer of the organic movement in Italy. The co-operative has continued to grow with over thirty local farms joining and following its principles.

This wholemeal spaghetti is made from durum wheat flour with the bran left in to create a wholemeal pasta that pasta cooks to a perfect al dente. Perfect with prawns sautéed with garlic and fresh chilli - toss through the pasta with fresh lemon juice and Girolomoni Extra Virgin Olive Oil.

Perched on a hill overlooking the rolling countryside that surrounds the town of Isola del Piano, sits a 600-year-old monastery that today serves as a proud and symbolic headquarters for Girolomoni. Previously known as Montebello, this range has been renamed in honour of the founder of the co-operative that produces these top-quality products.

When Gino Girolomoni, then the young mayor of the nearby town began renovations in the 1970s, the area was desolate and alienated. Farmlands had been left to waste, and whole generations had moved to the cities. Patiently however, Gino began to promote initiatives hoping to provide the region with a sustainable economy using traditional organic farming methods. The monastery renovations were completed, and abandoned farmhouses were used to house local farmers while they learnt about organic methods and sustainability. Eventually a mill, a pasta factory and a wooden storehouse were built to accommodate the growth that this pioneering co-operative was generating.

The quality of wheat is key and the area around Isola del Piano is ideal for pasta due to the careful rotation of crops throughout the seasons. This means the soil is always in a condition to produce healthy cereals. Spring water from the hills above the fields is used and some varieties of pasta are bronze extruded to give a coarse feel that adds texture and holds sauce when cooked. In the world of organic pasta production, patience is everything.

More than thirty years on, the Girolomoni brand and the surrounding region have become synonymous with organic farming and Gino Girolomoni is recognized as a pioneer of the organic movement in Italy. The co-operative has continued to grow with over thirty local farms joining and following its principles.

340g

A gluten-free organic alternative to durum wheat pasta that maintains its texture without becoming mushy. It contains four ingredients: quinoa, buckwheat, corn, and rice, making it ideal for those who cannot consume gluten-containing foods.

Bioitalia is dedicated to sourcing high-quality organic foods from Southern Italy and beyond, a commitment they have upheld since 1994. Their decision to focus on organic farming stems from their belief in providing food that is grown without chemical fertilisers, steering away from intensive farming practices, and prioritising health and environmental sustainability.

Bioitalia strive to ensure that organic means more than just superior taste. Prioritising ethically sustainable production processes and cultivating strong relationships with every partner in their supply chain. Additionally, they use 100% recyclable packaging.

Vialone Nano rice is grown to organic principals and artisan-milled outside of Verona, it has a small and oval grain. It's full of flavour and delicately herbaceous. It has the ability to absorb two and a half times its weight in liquid.

Traditionally used for making easy and delicious risotto every time, see back of packaging for the no-stir cooking method. Ideal for making a naturally creamier risotto and the ultimate rice pudding.

Ferron risotto rice comes from Isola della Scala, just out of Verona. Their historic 17^th century rice mill is thought to be the oldest working mill in Italy and is still water-driven. It is still used to process some rice and is complemented by “modern” machines from the 1950s. Carnaroli and Vialone Nano rice are grown in the traditional, centuries old, agricultural method, without the use of chemical fertilisers or pesticides. In 1996, Ferron Vialone Nano rice was declared an “Indicazione Geografica Protetta” (IGP) - a geographically protected product with an assurance of quality and authenticity. It is the only variety in Europe that carries the IGP quality guarantee.

Ferron rice is very different to the more commercially produced Arborio or Vercelli rice. It is not highly polished, ensuring more essential starch and vitamins remain, giving the rice a greater yield, better texture and a distinct, nutty taste. The rice has the amazing ability to not only absorb greater quantities of stock but to also retain the classic individuality of the grain.

Unlike other glazes on the market, which have only 20% grape content and are artificially thickened, this contains 39% grape. It is a thick, tangy and syrupy glaze. Use freely on just about everything, including strawberries, of course.

The Giusti family have been producing balsamic in the traditional way in Modena since 1605. They are the oldest and most awarded producer of balsamic and have an unrivalled collection of antique barrels still in use.

Giusti select good quality Trebbiano and Lambrusco grapes and slowly reduce the grape juice in copper kettles until it is thick, dark and sweet. Unlike industrially produced balsamic vinegar, Giusti do not use pressurisation to speed up the reduction process. It is a labour of time and patience.

Giusti add only good quality wine vinegar to the cooked grape must, and then age it in traditional barrels of various woods - juniper, cherry, oak, ash, and mulberry. Each wood infuses the balsamic with its own unique flavour and aroma. Giusti have over 1000 barrels in use - 600 of which are over 200 years old. Many industrial producers have only a few barrels and large, stainless steel silos.

As the balsamic ages, it ferments, and the liquid evaporates. Each barrel is then topped up with balsamic from another barrel of different wood. Because each barrel contains a blend of vinegars from other barrels, it is impossible to determine the age of the balsamic in any one barrel.

For Giusti’s specially dispensed reserve balsamics, they are in a unique position where they can extract small quantities from their very old reserves. Here Giusti can be quite sure of the minimum age of the must as when these barrels are topped up, they are done so only with older vinegar, not young must. Due to the blending process, these reserves will also include must that is older than the specified age. Other producers do not have these ancient barrels and reserves. Gisuti are meticulous in their blending process and track everything; for them producing balsamic is a craft, not just a commercial enterprise.

A very mild variety of garlic, that is crisp like an apple and guaranteed to leave your breath smelling sweet.

Slice through salads or just enjoy it as it is.

Pons is a family-owned business which has been making premium olive oil since 1930 and is now run by the fourth generation. Based in Llieda, Catalonia, near Barcelona, the family have 1000 acres (350 hectares) of land, with 200 hectares dedicated to organic crops. Their specialty is the Arbequina olives, which are all hand-picked, stone-milled and cold-pressed.

Pons are dedicated to producing premium olive oils using traditional methods and with a respect to the land. They also offer a fabulous range of quality versions of classic Spanish lines including capers, sweet white garlic and wine.  

“Preserving our legacy is our mission. An ancestral land, clean and pure. Generations pass, but the land is always present. We take great care of our crops so that many more generations can enjoy the magic that our land gives us, the magic and excellence that our oils offer today.”

Crunchy and authentic organic grissini (breadsticks) with a light and pleasantly aromatic extra virgin olive oil taste.

These grissini are the perfect accompaniment to cheese boards, as a light snack or paired with your favourite dips.

Bioitalia is dedicated to sourcing high-quality organic foods from Southern Italy and beyond, a commitment they have upheld since 1994. Their decision to focus on organic farming stems from their belief in providing food that is grown without chemical fertilisers, steering away from intensive farming practices, and prioritising health and environmental sustainability.

Bioitalia strive to ensure that organic means more than just superior taste. Prioritising ethically sustainable production processes and cultivating strong relationships with every partner in their supply chain. Additionally, they use 100% recyclable packaging.

Crunchy and authentic organic grissini (breadsticks) with a light and pleasantly aromatic extra virgin olive oil taste.

These grissini are the perfect accompaniment to cheese boards, as a light snack or paired with your favourite dips.

Bioitalia is dedicated to sourcing high-quality organic foods from Southern Italy and beyond, a commitment they have upheld since 1994. Their decision to focus on organic farming stems from their belief in providing food that is grown without chemical fertilisers, steering away from intensive farming practices, and prioritising health and environmental sustainability.

Bioitalia strive to ensure that organic means more than just superior taste. Prioritising ethically sustainable production processes and cultivating strong relationships with every partner in their supply chain. Additionally, they use 100% recyclable packaging.

A selection of hand-harvested Spanish olives cured in a natural brine. Contains cornicabra, zorzaleña, verdial, cuquillo and gordal olives.

Losada, a family-owned company have been producing table olives in Carmona, Spain near Seville for over 50 years. 

For over 50 years, Aceitunas Losada has grown and produced premium table olives in Carmona, Spain, near Seville. The family-owned company controls the entire process from hand-harvest in their own groves, to curing and emphasises the importance of agriculture as an integral factor in the quality of the end product.

The current generation owners are siblings, Luis and Maria Losada, who have focused on resurrecting forgotten olive varieties and returning to traditional natural curing methods. Losada currently grow and process 10 varieties of Spanish table olives, showcasing a wide range of colours, textures and flavours, including Manzanilla, Gordal, Verdial, Cornicabra and Arbequina.

Grown in the Basque region, these cornichons have a very appealing crunchiness and flavour.

Serve with cheeses and meats as part of an antipasto platter.

Accoceberry was founded in 1959 by Jean Accoceberry, in the town of Espelette in southwest France, close to the Spanish border. The company was eventually passed on to his son, Pierre, and has expanded to include two shops in the Espelette town centre, a factory and a banquet hall. Sadly, in early 2013 Pierre passed away, but his two sons, Eric and Patrick, have taken over the reins and are the third generation to handle the family company.

Italy's favourite little onions marinated in balsamic vinegar.

Enjoy these tangy, sweet, and crunchy pickled onions as part of a ploughman's platter with some good cheddar or as an antipasto or tapa.

Based in Cheshire, Mrs Marion Darlington and her daughters, Sarah & Wendy, have been producing high quality preserves for nearly 40 years. It all began in 1981 when Marion’s husband, Tom, encouraged her to make a big batch of lemon curd with the extra eggs from their farm and see if she could sell it to the local shops. It turned out that her husband wasn’t the only fan, and the orders began to fly in, along with requests for homemade jams and chutneys.

By 1985 demand had increased so much that Mrs Darlington enlisted the help of her daughters and ladies from the local village, and her husband converted part of the farm into a kitchen. Today Darlington's is still a family-run operation and although the company has grown, the aim remains the same - to craft delicious products with a real homemade taste.

Manzanilla olives stuffed with pimientos. A colourful pairing of firm, crisp olives and soft, sweet red pepper, a wonderful pre dinner snack that is both healthy thanks to its high content of vitamins, fibre and oleic acid as well as delicious. 

Perfect to add to your antipasto platters or to eat as a light snack.

Since 1958, La Explanada Gourmet has been the flagship brand of Aceitunas Cazorla, a symbol of quality, tradition and innovation. La Explanada Gourmet puts at your disposal selected specialties and products in can and bottle format for the retail and horeca sector. It has a range of exceptional quality made with traditional recipes and the best selection of raw materials so that each of the products in its wide assortment is unique and meets the expectations of the most demanding palates around the world.