Experience in Italian Regional food
We specialise in trading only the finest italian food and wines with only one true goal: bring to Britain the same high quality, authentic italian food Italians have on their tables.
Since the beginning we have supported small family business and producers from our home region: Emilia Romagna. They still prepare food the way our ancestor did more than 2 hundreds years ago. From these tradition and secrets comes the quality and the exceptionality of the food we sell in Borough Market and across Britain.
Emilia Romagna is one of the main Italian regions. The region’s capital is Bologna. Beautifully placed at the centre of the peninsula, it’s historical the connection among neighbour regions such as Piedmont, Liguria, Lombardy from the north and Tuscany, Marche and the S.Marino Republic from the south. A considerable part of its eastern coast lies along the Adriatic sea which makes Emilia Romagna an ideal summer retreat.
Emilia Romagna has a long living link to the history of Italian food and today is considered one of the main food regions in the world for its unique communion of produces, territory, methods and traditions. It follows that Emilia Romagna products are often recognised as some of the most popular Italian products in the world: Parmigiano Reggiano cheese, Parma Ham, Balsamic Vinegar of Modena, Piadina bread are only a few of the many.
Some of these products are now available in many supermarket but they’re industrial products with nothing in common with the real artisan food we eat in Italy.
Our producers
denotes a method of farming husbandry where the animals, for at least part of the day, can roam freely outdoors, rather than being confined in an enclosure for 24-hours each day. On many farms, the outdoors ranging area is fenced, thereby technically making this an enclosure, however, free range systems usually offer the opportunity for extensive locomotion and sunlight prevented by indoor housing systems. Free range may apply to meat, eggs or dairy farming.
The Reggiana is an autocthonous bovine of Northern Italy, currently it’s exclusive aptitude is to produce milk that will be used for transformation in Parmigiano Reggiano Cheese. The breed preserves excellent reproductive, rusticity performances and a good quality of meat produced by the fatted cows ad animals that have to be butchered.
Mora Romagnola pigs are easy to recognize thanks their dark-brown coat, almost black, the unusual almond shape of their eyes and the very long tusks of the males, which makes them look more like boars than pigs. Like many heritage breeds, they are energetic, predisposed to fattening and very hardy, making them ideal for farming outdoors. With the spread of industrial pig farms, the breed has been almost completely abandoned because of its slow growth.
Holstein Friesians (often shortened as holsteins) are a breed of cattle known today as the world’s highest-production dairy animals. Originating in Europe, Friesians were bred in what is now the Netherlands and more specifically in the two northern provinces of North Holland and Friesland, and northern Germany, more specifically what is now Schleswig-Holstein Germany.
Sheep’s milk has more fat and protein than cow’s milk. It is richer and it generally takes less sheep’s milk to make a pound of cheese than cow’s milk. Cheese made with sheep’s milk tends to have a nutty and sweet flavor.
Our Passion, your food
