A species of the onion family often used to accompany fish, potatoes and soups.
Balsamic Vinegar
Balsamic Vinegar
How to cook?
Inspired by Italian cooking, this vinegar has a round and rich flavour that is unique to Balsamic. With red wine similarities, the tartness of vinegar remains yet matches oils for fantastic dressings.
Ciabatta
Ciabatta
How to cook?
A hard crusted yet soft and fluffy Italian bread. Great to mop up soup and juices.
Extra Virgin Olive Oil
Extra Virgin Olive Oil
How to cook?
Processed from ripened olives, the extra virgin oil type is taken from the first press and does not have as pungent flavours as straight olive oil.