Nduja White colour and texture of their

colour and texture of their exceptional raw ingredients

he now makes tiny quantities of Vermouth

Mauro Vergano worked for many years as a chemist for one of Italy’s top pharmaceutical companies

this milk chocolate bar has a wonderfully luxurious mouthfeel and a classic continental flavour

Nduja White colour and texture of theirHot spreading salami made with 1 3rd chilli, 1 3rd fat and 1 3rd lean meat. In Cervicati the tradition is to eat nduja on bread, never to cook with it. Elsewhere in Calabria it is traditional to cook it with seafood, in pasta sauces, or on pizza. Best quality Nduja that is a marked improvement on the industrialised equivalent.