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• Aceto balsamico - Balsamic vinegar

  Mariangela Montanari, Ca'del Non

  Mariangela Montanari of Ca'del Non produces the famous Aceto tradizionale di Modena DOP

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• Aceto di vino e mela - Wine and apple vinegar

  Acetaia San Giacomo

  Andrea Bezzecchi of the Acetaia San Giacomo produces red and white vinegar as well as apple vinegar

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• Amalfi lemon and limoncello

  Salvatore Aceto, La Valle dei Mulini

  From the lemon groves in Amalfi, you get an amazing view of the Amalfi coastline and the Tyrrhenian sea

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• Bergamotto fresco - Fresh bergamot

  Nicola Fortugno

  Nicola's bergamot trees are located in the heart of bergamot terroir, Reggio Calabria

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• Capperi - Kappertjes

  Nino Caravaglio

  Salina is part of the Eolian islands in Sicily where Nino Caravaglio grows capers, grapes and soon even vegetables.

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• Crema di olive Cellina - Black olive paste Cellina

  Azienda Agricola Masseria Caposella

  A pure paste of black Cellina-olive, a taste bomb!

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• Fiore di finocchio selvatico - Wild fennel pollen

  Antica Drogheria Francioni

  These are wild fennel pollen, not cultivated ones like the Californian version

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• Fregola sarda

  Pastificio Tanda & Spada

  Pasta rolled into balls similar to couscous, typical from Sardegna

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• Gambero rosso di Mazara

  Paolo, Nicola and Sofia Giacalone

  The Giacalone family from Mazara in Sicily use their own vessels to go out 700m deep in the Mediterranean and Ionian sea fishing for the unique 'gambero rosso'

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• Grissini, lingue di suocera, rubatà

  Il Panaté di Mario e Giovanni Fongo

  Mario Fongo is the only true inventor of the original 'lingue di suocera'

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