The Savoria spotlight this month falls on the traditional products Italians eat around Year End/New Year time:
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Panforte by Pasticceria Masoni
A cake of ancient tradition from Tuscany made from candied citrus peel, almonds and spices. Rich fragrance and flavour, the panforte by Pasticceria Masoni has a wonderful balance and harmony of its ingredients resulting in a rare and smooth taste.
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Panettone al Prosecco Bisol
Typical Italian Christmas cake - artisan bakery Panettone with a fruity aroma and a delicate flavour. Bisol Prosecco sparkling wine is used both in the dough and as an infusion in which the sultana raisins are soaked.
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Wild Boar Cotechino
Cotechino is a large boiling sausage seasoned with salt, pepper, nutmeg and cloves, traditionally eaten on New Year's Day. The cotechino we have selected is made with wild boar meat - sweet in taste and extra tender if cooked properly. To cook, boil the sausage in its silver vacuum-sealed bag for a good 10 minutes. Traditionally served with lentils.
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Chocolates by Guido Gobino
A selection of stunning traditional hazelnut chocolates from Turin. Gobino uses only prestigious varieties of cocoa and the famous Tonda Gentile delle Langhe hazelnuts. Choose between Giandujottino Tourinot(individually wrapped hazelnut milk chocolates) and Selezione Mista, a mix of cremini, giandujottini tourinot, and amarissimi (a praline with a blend of Ghana and Ecuador cocoas (60%), enriched with granules of Arriba cocoa for an elegant touch of bitterness).
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Zibibbo Raisins in Moscato Grappa
La Nicchia on the beautiful island of Pantelleria, off Sicily, have prepared this after-dinner digestive: sweet Zibibbo raisins in a Moscato Grappa liqueur. The alcohol soaked raisins are perfectly plump and juicy and release the full force of the grappa when bitten into. Beautifully packaged in a glass vase with decorative handles.
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Zibibbo Grape Elixir by La Nicchia
This rich syrup elixir is simply but expertly made from sugar and the must of sweet Zibibbo raisins grown on the tiny, volcanic island of Pantelleria, off Sicily. Deliciously versatile, spread it on bread, pancakes or cakes, use to accompany mature and strong cheeses, or drizzle over yoghurt or ice-cream.
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Fossa Cheese from Sogliano
An ancient and distinguished pecorino cheese from the region of Romagna. The cheese is aged in underground "fossa" pits from mid August to the 25th November, where it undergoes a total re-fermentation, losing practically all its whey. A strong piquant cheese, excellent served with a drop of honey or simply with our Recioto di Suave late harvest sweet white wine jelly.
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Savoria News
Savoria recommended as stockists in two new books
The Savvy Shopper by Rose Prince
Inspired by her weekly column in "Telegraph Weekend", this is Rose Prince's guide to buying the tastiest, highest-quality good food with peace of mind and a clear conscience. This must-have reference book provides comprehensive and insightful information on how and where to find the best ingredients. Rose Prince's weekly "Savvy Shopper" column in Saturday's "Telegraph Weekend" has become essential reading over the past few months, not least because of our current preoccupation with questioning the quality of the food we eat. This new book takes the best of Rose's journalism and much more, encouraging readers to look for the right qualities in the food they buy, to ask the right questions of food producers and retailers, and to eat better - and with greater awareness of the provenance of their meals - than ever before. With its easy-to-read format and listings of essential stockists and markets, "The Savvy Shopper" is absolutely essential for anyone who cares about how and what they shop, cook and eat.
Made in Italy: Food and Stories by Giorgio Locatelli
Nigel Slater, Observer Food Monthly says 'Made in Italy, is my BOOK OF THE YEAR...puts everything...I have on my Italian shelf in the shade.'
In this exquisitely designed and photographed volume, Britain's favourite Italian chef brings forth the work of a lifetime: combining old Locatelli family stories and recipes with the contemporary must-have dishes from his celebrated London restaurants. His delight in food shines through on every page of this exciting new book. Whether he is reminiscing about the dishes of his native Lombardy, suggesting a starter combining the simplest and freshest ingredients, or explaining how to make the ultimate risotto, Locatelli transports the reader into his own kitchen to savour the real tastes of Italy. Full of the insight and historical detail you might expect from a food writer, combined with the hands-on expertise of a top chef, peppered with evocative stories, and funny and often outspoken observations on the state of food today, this is the contemporary Italian food bible, from the acknowledged master of modern Italian cooking.
Searching made easier at Savoria!
We have recently added new ways of searching for products besides the keyword search on our Product Search page.
You can now search for products by region - handy if you don't remember the name of a product but remember you had it when you were in Tuscany for example. The search results will display the thumbnail photos of the products to help you identify what you are looking for.
Also, you can now search for new additions to our product selection - we are regularly adding new and exciting products so this facility will help you see what's been added since your last visit. Simply tick the 'View new products' box and you will see all the new delicacies waiting to be discovered!
Happy shopping!
Press Coverage
Taste Italia - The best of biscotti.
Trancetti alle Nocciole
April/May 2007
Taste Italia - 10 of the best Dried pastas.
February/March 2007
Dried pasta is an essential store-cupboard ingredient and it's worth buying the very best you can. Taste Italia selects the finest.
Three pasta mentioned are from Savoria namey Gina & Sofia Trucioli, Giovanni Perna Fisarmoniche and Gina & Sofia Riccioli.
 
The Independent – Tasteful treats under the tree.
08th December 2006
These delicious tempting suggestions will satisfy the foodies of the family.
Panettone al Prosecco - Panettone is challenging traditional Christmas cake for supremac, but many are dull and mass produced. Not this panettone al processo from Savoria. It's an artisan panettone with a sparkle that lesser doughs don't have because prosecco is added to the cake and the sultanas are soaked in the fizzy wine.
Italy magazine – Buy Italia! - Italian Chocolate
November 2006
If you love Italian chocolate but find it hard to buy in the UK then fear not - for there are examples readily available.
Go directly to the Amarissimi chocolate product page or the Giandujottino hazelnut chocolate one.
 
Sunday Express – Food news - Get ahead of the game with our choice of meaty eats and treats.
06th August 2006
What a boar - Fors a taste on the wild side, try Tuscan-bred boar fillet, seasoned, cured and preserved in tenderising oil.
Sunday Express – Food news - Keep your cholesterol in check with these healthy essentials
30th July 2006
Finger on the pulse - Up your intake of vitamins, minerals and fibre with these wholesome and rather posh pulses and beans.
Italy magazine – Buy Italia! - Olive oils
July 2006
Just a year ago, Italy magazine looked at readily-available olive oils to be found in supermarkets. Now they go a little more upmarket, with a tasting of the finest oils in UK. This tasting was a blind tasting.
Go directly to the U trappitu oil page.
 
The Sunday Times – Style magazine - Cooking - Heston Blumenthal
Rabbit and bacon terrine
Sunday 2nd July 2006
It may take a bit of preparation, but nothing beats the richly textured flavours of a home-made rabbit and bacon terrine, says Heston Blumenthal.
If you have a special occasion coming up, this is a perfect dish to make. You’ll need to prepare the terrine the day before, then serve it in generous slices with chopped chives and a little coarse sea salt, with some grilled bread and cornichons on the side.
Heston Blumenthal, one of the world's greatest chefs and owner of The Fat Duck, recommends Savoria as a stockist for the Italian ingredients of this recipe. For the full recipe click here
 
Daily Telegraph – SAVVY SHOPPER by Rose Prince
Saturday 18 February 2006
Anchovies are a fodd that people either love or loathe, but are enough produced for those who adore their salty, savoury taste?
Which are the best kind??
The best flavoured anchovies are Engraulis encrasicholus, the species found in waters around western and northern Spain, Portugal and the Mediterranean Sea.
Are 'Spanish' anchovies really spanish?
Not necessarily. Preserved fish can be caught in one place, shipped and packed in another. In the case of preserved anchovies, tempting artisan-style packaging is often used to seduce shoppers into buying lower-grade fish.
What's on the market?
Tre Torri anchovies fished off the coast of Sicily, expertly filleted and from a trusted importer which specialises in artisan foods from Italy.
Daily Telegraph – SAVVY SHOPPER by Rose Prince
Saturday 11 February 2006
This week: how to ensure that your tuna comes from sustainable sources and hasn't been caught by unscrupulous methods
Are there enough tuna in the sea?
Bluefin tuna from teh northern and southern hemisphere is regarded as the finest variety. The Japanese adore this tuna, especially bluefin toro, teh valuable fatty belly of the fish. In Britain bluefin tuna is only available in expensive Japanese restaurants...
Sustainable canned tuna: from Savoria, Ventresca di Tonno Rosso (Mediterranean line-caught bluefin belly), cured and canned in Sicily using sea salt and cold-pressed local olive oil. Other cuts are available, plus tonno rosso bresaola (air-dried tuna fillets).
 
Food & Drink – Food detective: panettone
December 2005
There are countless variations on panettone, the famous Italian Christmas bread/cake
The traditional cake, weighing 1kg, is complicated to make and therefore rarely baked at home. “You should always buy a good-quality cake, made with pure ingredients,” says Giorgio Locatelli. “And you must eat it at room temperature, so the flavours and aromas can open out.”
How can you tell if you are buying a good one?
A good panettone is light, aromatic, soft and buttery. The production of panettone is split between artisan cakes made only in the run-up to Christmas by small family bakeries, and those produced on a large scale by brand companies, which often contain preservatives and added flavourings. Be aware, though, that even many of the artisan bakeries now use some kind of emulsifier, for consistency. “I find the best ones usually come simply wrapped, maybe with just a ribbon,” says Locatelli. “The more excess packaging, the more money has probably been diverted away from the cake itself.”
Where to buy?
Savoria, online purveyor of artisan Italian products, has 1kg panettone in which the sultanas are soaked in prosecco.
Daily Telegraph – SAVVY SHOPPER by Rose Prince
Saturday 09 September 2005
How to buy good food with peace of mind and a clear conscience
The majority of rice exported to the UK is grown in the north of Italy, where rice has always been preferred to wheat, so much so that back in the early 1930s campaigns against pasta were famously waged by Futurist intellectuals.
What are the different kinds?
The three main risotto types are Arborio, Carnaroli and Vialone Nano. Carnaroli has a high starch content and makes the creamiest risotto; it is often preferred by chefs as the starchy centre stays chewily firm in spite of absorbing plenty of liquid.
Arborio makes a humbler, lighter risotto, while Vialone Nano, which has shorter, rounder grains, is reputed to have the highest absorption ability. This makes it suitable for wet, soupy risottos and the traditional choice for risi e bisi (rice and peas).
How should I store it?
A cotton cloth sack is ideal as the rice can breathe without mites getting at it.
Which rice should I buy?
Principato di Lucedio Carnaroli and Vialone Nano rice grown by small producers in Piedmont and packed in cotton bags, from a single estate in Piedmont.
 
Olive – What's chocolatey
April 2005
Olive's selection of sweet treats for grown-ups
Produced by Turin's master chocolatier, Guido Gobino, this box of foil-wrapped mini eggs contains three varieties: Gianduja hazelnut, dark and milk chocolate.
 
The Italian magazine – La Dolce Vita
March 2005
Roz Cooper gathers in the Italian food and wine news this month: the taste of Turin
Turin has long laid claim to the tittle of 'the Italian capital of chocolate', much as Milan is to fashion, as it has been produced there since the 1600s.
Guido Gobino is highly respected in Italy as Turin's most celebrated chocolatier and his chocolate is loved and used by many of Italy's most famous chefs.
Daily Telegraph – This week: pasta
Saturday 05 March 2005
How to buy good food with peace of mind and a clear conscience.
In the 1950s, Buitoni developed the first fully-automated production line that kneaded, shapped, dried and, crucially, packed pasta, making it a perfect food for export. In Britain, the average consumption of pasta per head is now 4.5kg a year, around one helping a week.
In Italian supermarkets, teh majority of space is taken by old and trusted brands. In Britain we buy significantly more supermarket own-brand pasta, of uncertain origin. We also buy long-life 'fresh' pasta - a food that is virtually unknown to Italians.
Rose Prince answers the following questions: Why are ther two types of pasta, fresh and dried? Is Packaged durum wheat pasta a pure food? Is Pasta safe? Whay is mass-market 'fresh pasta' often disappointing? Do you pay for what you get? Can I trust the generic Italian brands? How should I cook it?
And she ends her article with recommended suppliers like Savoria: pasta made from durum wheat and barley (orzo), a fragrant vitamin-rich pasta; 20% egg papardelle ribbons and metre-long spaghetti from Giovanni Perna are some of the more unusual items.
 
Financial Times – Almonds are a girl's best friend
February 19/20 2005
For Philippa Davenport, the real thing is a rich, creamy, intensely flavoured treat. And Sicily grows some of the best.
An almond is an almond. Or so I thought. I recently learned that almonds come in many varieties - not as numerous as apples, but their shapes, fragrances, oils and eating qualities vary dramatically.
California has become the almond capital of the world, producing annually 10 times more than anywhere else. But according to nut connoisseurs, California has sacrificed quality for quantity. The real mecca of almondom lies in the province of Syracuse, in south-east Sicily, an area where the three varieties rated highest by most experts flourish: pizzuta Avola, fascionello and romana di Noto. French chefs such as Alain Ducasse insist on them ....
The difference between real almonds and non-almondy modern varieties is amazing. The genuine article is a treat: rich, creamy, intensely flavoured and fragrant, making the need to boost recipes with a dash of almond extract seem laughable. Romana di Noto is the ne plus ultra for dessert and pastry chefs. Its heady aroma and flavour are exquisite, its soft texture virtually melt on the tongue.
Common to all three traditional Sicilian almonds is a remarkable ability to stay stored in the shell without spoiling for up to two years. This is because teh shells that cradle the kernels are like air-conditioned larders, pinpricked with tiny perforations that let the nuts breathe, maintaining their freshness, moisture and oils perfectly. The downside is that so much of the tree's energy is devoted to shell production that the edible crop is small.
The opposite is true of modern almond varieties. Net yields are enormous, but shells as flimsy as cardboard offer the kernels pathetically little protection. Even as the husks ripen in the sun and begin to split on the tree, almond freshness and sweetness evaporate and the oils start to cook. That is why most almonds on sale these days are sawdust-dreary rather than creamily fragrant. The global food market does not care, believing quantity matters more than quality, and that consumers accept (or have been forced to accept) modern almonds as little more than lacklustre, even if toasted in an attempt to give them some character...
 
Speciality Food magazine – Snakers seek foreign flavours
February 2005
As the trend for eating-on-the-go develops, UK consumers are looking for more than just a packet of ready salted. Just as tourism abroad has increased by vast numbersover the years, so has a taste for the foods that come from even the most far away areas, and a sample of the products on offer should convince even the most cynical eater that the popularity is well deserved. Indeed, whilst Brits have traditionally reached for a packet of crips when sitting in front of the television, a desire for a healthier option has resulted in an increase in sales of a variety of more interesting Mediterranean alternatives like olives, nuts, antipasti and salami.
The true taste
Savoria, was founded upon the realisation that most of the so-called Italian products sold in the British Isles are actually far removed from the very best of indigeneous platter. In order to help solve this problem, Savoria now stock over 300 Italian products from 90 producers including cured meats, cheese, antipasti, sauces, pasta, rice, olive oil, pulses, honey, sweets and cakes. The company also delivers frshly and directly from Italy - and in chilled boxes when required. Olives are obviously very popular like the Coratina variety, big, meaty olives from Salento in Puglia. They are stored in salamoia and are simply delicious. Savoria also offers an extensive range of antipasti from the most known varities such as artichoke hearts, sundried tomatoes, capers, chargrilled peppers, cherry tomatoes and aubergines, to the more unusual such as red garlic sprouts, monk's beard, radicchio and giardiniera. It is difficult to see the quality of what's inside the jar - funnily enough they all tend to look similar
- but there is a huge variation on taste quality.
Savoria's products will always be niche but the satisfying thing is that when people try them, they can taste the difference in quality and most often don't go back to their old brands and varieties.
 
Olive Magazine
January 2005
From the sublime to the utterly divine; we’ve put together an extravagance of gourmet stocking fillers and treats that are in stores now. Should keep you going till New Year.
Tapenade la Nicchia Paté di Olive Nere (black olive pate) from Savoria.
 
UKTV Food – Christmas Gifts
December 2004
From cute little stocking fillers to party selection boxes, we've tracked down some of the best food gifts for Christmas.
Tasting Selection Box of Jellies as meat accompaniment or cheese accompaniment - Savoria
Perfect with Alpine cheeses, Savoria's dark beer and cocoa jelly is one of a gift box selection of five jellies to accompany meats and cheese. Get this gift sent directly to your food-loving friend with a personalised message inside.
 
Britannia Living
The True Taste of Italy
December 2004
With such a wide variety of olive oil available and an even wider variety of prices, it’s little wonder many people feel lost when it comes to buying this Mediterranean delicacy. To help us unravel some of the mysteries surrounding olive oil, we asked Alison Brown at specialist Italian suppliers Savoria for advice.
Read the complete article...
 
Daily Mail Weekend
We Can’t Get Through The Week Without…
30 October 2004
Savoria’s Pinocchio Hamper: Delight the tastebuds with a Pinocchio Hamper from Savoria, with fresh pesto and venison sausages.
Olive magazine - Fabulous five
Buffalo soldiers
September 2004
If cow's milk mozzarella is cotton, the buffalo variety is pure silk. Choose from these five troopers...
Buffalo milk mozzarella is what angels eat in cheeses heaven. Not a jot of the bounce-ability you might find in a lesser ball of the white stuff, buffalo mozzarella has a melting squidginess that encourages you to eat a whole in one. Its mild, sweet personality makes it a soothing friend for strong or salty food like olives, prosciutto or capers and it takes to sharp citrus and vinegar dressings like, well, a buffalo to water. It comes packed in its own whey and likes to be eaten straight away.
The best by hand: Mozzarella di Bufala Campana DOP from Savoria is handmade by Delizie Alburnine (check out the tell-tale hand tear mark on the outer layer). It's expensive stuff but worth it. Too good for pizza, it has a light acidity and creamy texture that deserves to be paired with the best: seriously good tomatoes and top-notch olive oil.
 
The Sunday Telegraph - Food Notebook
Caesar salad
Sunday 8 August 2004
Caesar salad demands a mild, fragrant olive oil that will not overpower the other ingredients; Savoria's Vicopisano oil from Tuscany is just right.
 
Director - After hours
Picnics, Splendour in the grass
August 2004
Itchy rugs, soggy sandwiches and rain bucketing down through the trees. It can take years to forget the horror of a British picnic. Our summer weather can still be a menace, but picnics have improved beyond recognition: think hampers of freshly prepared gourmet food (often delivered to your door).
Done well, our modern picnics are deeply civilised, stylish affairs. So throw in a little live music, friends and family, and forget your work worries for one whole, perfect summer day.
Savoria offers nationwide delivery. Take your pick from 300 products including traditionally cured prosciutto, wild boar, antipasti, fresh cheeses, and even Italian torrone (nougat).
The Sunday Telegraph - Food Notebook
Liquid gold
Sunday 1 August 2004
Salads need no more than a sprinkling of salt when dressed with the sublime Sicilian olive oil U Trappitu Intenso from Savoria. It smells of freshly mown grass, with a taste that is rounded and buttery at first, followed by a rocket-like pepperiness and a lingering taste of green apple skin.
 
The Independent - A taste of summer: Italy
Hams and salami - Where to buy the best.
Saturday 24 July 2004
Brits increasingly have access to specialist Italian varieties made from rare breeds of pork (cinta senese) and beef, and other animals such as boar, venison and goose, via gourmet suppliers such as Savoria.
Funghi: dried porcini keep for ages in the cupboard, ready to use as required, and have an intense flavour that elevates the humblest sauces, soups and stews. Try to ensure the mushrooms in the pack are as clean as possible - small pieces are okay, grit and grass are better avoided.
Pasta: do not think that fresh pasta is, by definition, better than dried, particularly when it comes to supermarket brand. Good quality dried pasta is superior to mediocre fresh pasta. It's also better value for money, and the correct choice for sauces of the cooked tomato family. The rule: don't bother buying fresh pasta unless you are doing so from first-rate suppliers.
Antipasto: standards of bottled marinated vegetables vary tremendously. It's disappointing to open a jar of artichokes to find they have not been grilled or roasted, that they were stored in brine, or that the oil is not olive but bland vegetable oil...
Rice: you may have heard that arborio is the proper rice for making risotto and, true, unlike basmati or regular long-grain, it is a plump-grained, stock-absorbing risotto rice. However Italian epicures would think it third choice, favouring instead the Vialone Nano or Carnaroli varieties.
 
Restaurant magazine - A taste of honey
Sweet, natural, versatile, attractive and varied too. Yes, there's more to honey than that jar of Gales's you always keep in stock, so spread it around.
Wednesday 28 July 2004
Much of the commercial honey is a blend from variety of countries and a variety of plant nectars. It will usually be made from clover and any number of field crops. There is, however, a lot more around than this generic sticky stuff.
When sourcing honey, buy the best honey you can get from the region where a given plant grows best. For example, the lemon blossom honey from Savoria comes from Calabria, famous for its lemons, while the rhododendron honey comes from high up in the Alps. The price you pay will reflect how easy or difficult it is to obtain. The rhododendron hony is expensive because the beekeepers have to take the hives up in the mountain, then collect them to bring back down to the valley.
 
Caterer and Hotelkeeper - Best of oil
22 July 2004
After the autumn 2003 olive harvest and the subsequent lengthy decanting process, Italian food importer Savoria now has its hands on several new olive oils. Three are particularly recommended for top restaurants. The first is extra virgin olive oil from Salento, Puglia, obtained from olives grown on limestone alluvial terrain to produce a delicately fruity oil. Also from Salento is an oil with a high smoking point of 210° C, making it ideal for cooking and frying (extra virgin oil tends to have a lower smoke point). Finally, what the company promotes as its premium oil, the U trappitu Intenso, is an extra virgin olive oil made from three olive varieties, Cerasuola, Biancolilla, and Nocellara del Belice, which is ideal for drizzling over Sicilian dishes and red meats.
 
Good Web Guide - Savoria review
One of the wonders of the internet can be found here with this online shop purveying fine Italian food.
July 2004
Here you will find food to make you drool, all selected from small artisan Italian producers where Savoria have winkled out gems from all the regions of Italy. It is not surprising that Ursula Ferrigno lists them as one of her Top Ten Suppliers of Italian food.
There are over 300 products (from 90 producers) to choose from, ranging from olive oils, cheese, cured meats and much more. Tuna bresaola is particularly good, arriving in a chunk with a good fridge life and thus making a perfect instant first course or to serve with salad. If the choice on the site is just too overwhelming or you would just like to order the lot, opt for one of the taster packs which gives you an idea of what is on offer. The assorted pack includes honey, risotto rice, pasta, olive oil, Balsamic vinegar amongst other things, whilst the Savoria Salume is a wide selection of cured meats, which would make the perfect first course. The cheese board here would bring a close to the perfect meal. In order to view what is in the pack, just pull the mouse over the link and a photo pops up. Perfect.
This site is more than an online shop as it is full to the brim with good information. Read about their producer friends and how the food is made. Good to Know gives helpful suggestions on how to serve some of Savoria's food, with additional information on what makes a good cheese and how to cook perfect pasta.
 
Financial Times Weekend - The yearly Med miracle
Sicily is the home to the vanishing practice of traditional tuna fishing
Sat 26 June/Sunday 27 2004
The Sicilians call it the sea pig. Tuna has played a central role in the lives and diets of Mediterranean peoples since Phoenician times. Each spring, migrating shoals of northern bluefin tuna pour from cold Atlantic waters into the warmth of the Mediterranean to spawn. Each spring, men have set traps to catch them, and fill larders with the salted-down harvest.
Historicaly, fresh tuna was a luxury few Sicilians could afford except the fat-cat nobility who owned the tuna fisheries, saltworks and land. Salt tuna remains the usual choice for most Sicilians today; many eat minute quantities daily as a pungent protein-rich preface to meals composed mainly of bread, pasta and vegetables.
At the small family frim of the Tre Torri in Trapani, production revolves around three main ingredients: tuna, sea salt and olive oil. Philippa Davenport tasted the various cuts of yellowfin and bluefin tuna - a revelation to any palate accustomed to supermarket cans of indifferent skipjack (a small tropical tuna).
The most highly prized cut of tuna by far is ventresca (belly in English). Philippa tasting notes for the bluefin version raved: "lovely clean colour, visibly fatty, cuts like butter, delicate taste, sweet melt-in-the-mouth texture". Second poshest is Tarantello (back abdominal, meaning close to the body cavity). Tarantello is not quite so rich or soft as Ventresca, slightly darker. And there is Bottarga, the caviar of the tuna, very vogueish, but of course an age-old Mediterranean food...
 
Daily Post - Retail Therapy ideas
The 24 ideal gourmet gifts for a special gastronome
24 June 2004
TRADITIONAL balsamic vinegar, made exclusively from the must of Trebbiano, Lambrusco and Ancellotta grapes, is bottled only after at least 12 years of ageing in a series of small wooden barrels made of chestnut, cherry, juniper, oak, ash and mulberry. The gold and silver label variety from Reggio Emilia are available from www.savoria.co.uk.
 
The Observer - Food Monthly
Veggie might - Paul Gayler, Britain's leading expert on vegetarian dishes, tests meat-free food
13 June 2004
Chilled Pesto: this is hard to beat - a good thick texture and lovely chunky pine nuts. It's loaded with flavour and generous with ingredients.
Given '*****' stars when the Waitrose fresh pesto is given only '*', the proof of the quality of Savoria's selected products is not just in the pudding.
 
UKTV Food TV channel: Good Food Bites - Tasting series...
Fruits in alcohol
13 May 2004
Preserved fruits have been an important part of our diet for thousands of years. Here, Guy Wolley picks some gourmet fruits in alcohol that make a delightful after-dinner treat:
Sweet Zibibbo Raisins in Moscato Grappa, plump and juicy raisins which release the grappa when bitten into. The grappa might be strong (43% in fact!) but has a sweet taste.
Meats in jars
10 May 2004
Full of texture and rich in flavour, meats in jars are now being combined with a whole range of delicious and exotic ingredients. We've selected three for you to sample:
Truffle Matured Sausages in Oil, made with pork sausages and real black truffle, these are rather rich and are best sliced thinly. They work well in salads or with olives on a cocktail stick.
Gourmet Pastes for Bread
30 April 2004
If you're bored of plain old buttered bread, why not try something a little more exotic? Here's a selection of gourmet pastes to get you craving for your crostinis:
Crema di Fior di Aglio Rosso (Cream of Red Garlic Flower), imported from Italy, this is a delicate cream spread made from red garlic flowers and sprouts that have been cooked and mixed with extra virgin olive oil. Garlic-flavoured, with hints of asparagus, it works well spread over fish or meats, as well as bread.
New Pasta Sauces
27 April 2004
Instead of the regular Napoli, Bolognese or Carbonara sauces why not try something more adventurous? Consumer expert Sarah Jane Evans has selected three new gourmet pasta sauces for us to taste:
Radicchio Rosso Salsa (Red Chicory Sauce), only the finest radicchio rosso leaves are selected for the preparation of this sauce. It's braised with extra virgin olive oil, balsamic vinegar and red wine. Delicious with pasta.
BBC Food TV channel: Good Food Bites
Pesto - The famous Italian chef Aldo Zilli bites into pestos
24 March 2004
Casa Lombardi Fresh Pesto alla Genovese - Tender basil leaves, aged Parmesan, pecorino, pine nuts and Tuscan olive oil are the key ingredients in this luxury brand of pesto. It was a hit with the Good Food Bites team.
The comments of Aldo Zilli on the pestos tasted by the Good Food Bites team were as follow:
Sainsbury pesto: 'Not enough basil, not strong enough'
Sacla pesto: 'You can taste the additives... why build something like this to last?'
Tesco pesto: 'Similar taste to the first one. I just wish they used a better olive oil cos the olive oil is on the cheap there!'
Waitrose Tideford: 'This is very light and doesn't taste of pesto at all. Not enough garlic... full of pine nuts'
Casa Lombardi: 'The last one looks good. This is definitively made in Liguria region!!! Mmmm...'
Olive magazine
Pesto - fabulous five
March-April 2004
What's to distinguish one jar of the green stuff from another? The magazine road-tested several to find out...
The best credentials goes to Casa Lombardi with Il Vero Pesto alla Genovese the Rolls Royce of the pesto fleet (the other four being supermarket products). Handmade in Italy using basil from Prà, pine nuts from Pisa, 24-month aged Parmigiano Reggiano, Pecorino Romano and Tuscan extra-virgin olive oil...this is the ultimate pesto.
You could spoon it directly from the jar straight into your mouth, it's that good. Available from www.savoria.com and well worth the wait for delivery.
Originating in the great sea port of Genoa, true pesto is an onctuous concoction of pine nuts, Parmesan, garlic, olive oil and fresh green basil pounded by hand into an aromatic sauce.
THE INFORMATION
The 50 best websites for foodies
12 March, 2004
In position number 6 and the first Best Gourmet Food Treats website, Jenni Muir comments:
Savoria aims to bring the absolute best of Italian artisan produce to Britain. New to their range is Umbria porchetta, produced by a traditional family company using pigs from around Montecchio and fresh wild fennel.
To make delivery from Italy cost-effective, it is best to place large orders occasionally rather than shop "little and often", but there are plenty of excellent long-life groceries such as rice, pasta and preserves to help you.
 
BBC Good Food
Good buys - Discover true Italian food
March, 2004
The weird and wonderful artisan food of Italy, under the umbrella of one website. Discover Tuscan salami with black truffles,
wild boar prosciutto and goose-meat sausages. Bottarga, the Sardinian air-cured Tuna roe, and preserved hyacinth bulbs are Italian adventures
you can have in your own kitchen.
 
Delicious magazine
People with a passion - Trading places
March, 2004
Eric, co-founder of Savoria is featured in the March edition of Delicious
magazine. The article by Sudi Pigott presents people who have found the
energy to exchange a life in the corporate world for their own foodie
empires. Sudi highlights how these food businesses are driven by people who
have a genuine passion in what they are now doing.
The interview with Eric reveals his obsession for good food and respect for
values such as 'tradition' and 'authenticity'. It's often the stories
behind the producers that intrigue him and bring the products to life.
Visits to producers in Italy and forging personal relationships with them
are definitively key success factors as is the case with Andrea who produces
Traditional Balsamic Vinegar in his attic, or the Casa Lombardi family from
grand-father to sons, who are all involved in producing the best pesto alla
Genovese known in Italy.
The article concludes that keeping the spirit going of why we created
Savoria is vital and embedded in Savoria's every action: 'Bringing to the UK
what Italy produces at its best, by its most distinguished producers -
nothing less!'
The Daily Telegraph - Weekend
How stocking up on the right essentials will improve both your cooking and your life
Sat. January 31, 2004
Article by Ursula Ferrigno - chef, author and leading authority on Italian food -
on her TOP 10 SUPPLIERS of Italian food (including Savoria as her first choice).
Ursula presents Savoria as a mail-order company selling unusual artisanal products from Italy, including raw milk cheeses, antipasti and mountain honeys,...
She writes, 'there is no mystery to forming a good dispensa. The trick is to buy your food - where possible - from small, specialist suppliers, rather than relying entirely on the high street or supermarkets.'
She continues, 'good food is about good ingredients, rather than elaborate techniques. Once you have my top 10 basic ingredients, you will be able to create a range of simple, fuss-free dishes that gives enormous pleasure, while raising your cooking to new heights.'
Ursula's 10 essentials are as follow:
- Olive oils, a selection: an olive oil for frying,
a light fruity Puglian oil, Orgolio (great for anointing and with fish) and
a Tuscan oil.
- Pasta: you will need at least three shapes among which spaghetti is a must, penne is ideal for meat sauces
- Porcini mushrooms: always buy dried. These are excellent in filled pastas and risottos.
- Tomatoes: Passata for sauces; cherry tomatoes have a sweeter, more intense flavour.
- Risotto rice: Arborio is the most widely available but it is worth buying the creamy Vialone Nano or Carnaroli, especially good with seafood.
- Pulses: Borlotti beans, cannelini, lentils. Pulses can provide the backbone to a larder and stay fresh for a full year. They are a very good way of bulking out dishes - try using lentils in soups.
- Pinenuts, Almonds, Hazelnuts: they are great fried and served as snacks or used in salads. Almonds and hazelnuts are good for sweet recipes such as panforte and biscotti.
- Coffee: Try the continental coffees. Fresh coffee beans, rather than those already ground, will always produce better cup.
- Honey: lemon and thyme is delicious, also try chestnut and acacia honey.
- Parmesan cheese, pecorino: Parmigiano Reggiano fresh from the block, never the tasteless ready-grated kind. Parmesan lends its strong, fruity flavour to almost all cheese sauces and is also essential finishing touch for many a dish (although never fish).
Pecorino, with its sweet, nutty, piquant flavour, is often served with fruit and honey after a meal.
Interesting reading! There is more in the press about products distributed by Savoria.
But also ...
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