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Crostini Pasquali

Prepare some delicious crostini with our Fresh Tuscan Chicken Liver Paté - handmade in the true Tuscan style using only the finest ingredients - cornfed chicken livers, Tuscan extra-virgin olive oil, fresh vegetables, with a touch of salted anchovies and capers from Pantelleria. Spread liberally on toasted slices of Tuscan or Ciabatta bread and for a special Easter touch add a quail egg on top of each slice.

Salame Corallina

The Coral salami from Umbria was traditionally offered by Umbrian families at Easter time to show how wealthy they were. It is a lean salami made from pieces of prosciutto ham rather than ground meat and is distinctive by its beautiful coral colour (hence the name) and the distinct pieces of lardons. Slice finely and serve with your antipasti misti.

Guido Gobino Mini Easter Eggs

As featured in this month's OLIVE magazine, a selection box of mini Easter Eggs from Turin's renowned artisan chocolate producer Guido Gobino. The box is packed with individually foil-wrapped mini eggs of 3 varieties: Gianduja hazelnut chocolate in gold foil wrap, dark chocolate (min 60% cocoa) in dark silver foil wrap, and milk chocolate in white foil wrap - all equally delicious!

Colomba Pasquale al Prosecco

As featured in this month's COUNTRY VIEW magazine, La Colomba is possibly the most known of the Italian Easter cakes. It is similar to Panettone but topped with crystallized sugar and almonds and shaped in one of the most recognizable symbols of Easter - the dove. Colomba in Italian means dove. The Colomba selected by Savoria is made by a small artisan bakery with top quality ingredients including Bisol Prosecco DOC wine. This sparkling wine is not only added to the dough but also the raisins are left to soak in it overnight, resulting in a light and fruity cake with a wonderful perfume.

Pastiera di Grano

Neapolitan Grain Pie is a delicious and delicate pastry with a filling of fresh ricotta cream, cooked wheat germ, candied fruit and heavily scented with orange blossom water - the same unmistakable smell of orange blossoms that fills the air of Naples in the springtime. The present Pastiera Napoletana is the fruit of centuries of successive additions and alterations, each generation contributing to its evolution.

The National Gallery, London 23 February - 22 May 2005

• antipasti from Puglia such as Lampascioni Wild Onions and Chargrilled Artichoke Hearts,
• a selection of handmade biscuits such as Brutti ma Buoni and Delizie al Caffè,
• preserves from Pantelleria such as Zibibbo Grape Elixir and Lemon Marmalade, and
• specialities from Sicily such as Noto Almonds, Bronte Pistachios and Torrone nougat.

Visit us on Stand FD74 in the Food & Drinks section
Opening hrs: 12 – 8pm (Fri) and 11am – 6pm (Sat & Sun)

Star of the show goes to Eudoro's Porchetta

It looks set to be a great show and we're planning on adding to the excitement as Roberto and Laura Ponziani (Eudoro) are coming over especially from Umbria with a selection of their stunning products. The star of the show will undoubtedly be their whole spit-roasted Porchetta (around 30kg in total) which will be freshly made for the show and flown in direct from Umbria. An experience not to be missed I can assure you… come and taste for yourself, buy a few slices or even a large chunk to take home and share with friends and family for Sunday dinner!

Besides the Porchetta, Roberto will also be skilfully hand-slicing the extremely delicious Umbrian Prosciutto which has been matured for a minimum of 18 months. You will never look at Parma Ham again once you've tried this.

We look forward to seeing you there!

Truffle Salami

This pork salami is delicately flavoured with black truffle - not truffle oil but real pieces of chopped black truffle. Truffle salamis are difficult to get right - either the taste is so faint that you struggle to recognise it or it is nauseatingly strong and aggressive. This one by Salumeria Toscana is perfectly balanced - the black truffle perfectly complements the pork meat rather than overpowering it. Once seasoned, the salami is matured in a natural casing for up to 3 months. Sliced finely the truffle salami will add a touch of real class to your selection of antipasti.

Fontina DOP

this is Valle d'Aosta's cheese par excellence. There are many imitations but this is a true Fontina that has been carefully selected and aged for a minimum of 3 months. It is made in the Valdostana mountains from raw, whole cow's milk from the traditional breed of Valdostana cows. It has a rather soft, buttery and elastic paste and a distinctive sweet taste and mellow intensity. Delicious as it is, but is most commonly used in cooking, for example in the Valdostana Fonduta (a fondue of melted Fontina, milk and egg yolks). Unpasteurised.

Polenta Flour

This stoneground flour from Principato di Lucedio is perfect for preparing the classic Piedmontese polenta which can be further enhanced by adding Alpine cheese (particularly Fontina) and melted butter. The Piemontese love also their "cumudà", which is polenta that has been cooled down, or usually the polenta remaining the day after. The best way is to pour the polenta, once cooked and whilst still hot, onto a wooden board and leave to set in a mound shape - the consistency is thick enough not to run away. When the polenta is cold, slice it into strips then pan-fry them with cheese, butter and milk until golden and crisp.

Fresh Tuscan Chicken Liver Paté

Handmade in the true Tuscan style using only finest ingredients - cornfed chicken livers, Tuscan extra-virgin olive oil, fresh vegetables, with a touch of salted anchovies and capers from Pantelleria. Non-pasteurised, it has a shelf life of approx 60 days and should be kept refrigerated. Spread over thick slice of Tuscan or Ciabatta bread (fresh or toasted) for a snack, or on small crostini for antipasti...

Dried Porcini Mushrooms

The alpine region of Valtellina is characterised by the peace, serenity and silence of its woods with their intense perfumes and rich fruits. It is in these unpolluted woods that these top quality Porcini Mushrooms are carefully picked. Once selected and cleaned, the mushrooms are left to dry naturally. The pack is full of whole slices of mushrooms, not lots of tiny crushed pieces at the bottom as often found, and when opened lets out a fantastic heady mushroom aroma. These world famous mushrooms have an important role to play in the kitchen: they will add a wonderful aroma to soups, omelettes, sauces, oven-baked dishes and of course risotto.

Brutti ma Buoni Biscuits

Meaning "ugly but good" and referring to their irregular shape, they are made with top quality hazelnuts, sugar, egg whites and vanilla. No flour or butter! On first bite they are hard and crunchy but just give them a moment and they will melt in the mouth leaving the wonderful aroma and taste of the toasted hazelnuts. Accompany them with a glass of sweet Moscato d'Asti wine.

Panettone al Prosecco

Typical Italian Christmas cake - an 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 overnight. Let's be clear - this panettone is way beyond comparison to most of the dry, heavy panettone available. There are no artificial colourings or preservatives which is why it is available only over the winter period and not all year round like most. This is a favourite for all ages from bambini to grandparents.

Panforte

Tuscan cake traditionally eaten at Christmas whose origin stretches back into the mists of time. Our artisan bakery Panforte is laden with candied citrus peel, almonds and spices and covered with a light dusting of icing sugar. It is richly flavoured and textured with a rare smooth balance. Though Panforte may be served with a wide range of wines, in Italy it is particularly popular with Vin Santo.

Mostaccioli

These handmade chocolate covered small cakes are traditionally eaten at Christmas time. The rich filling is made from a delicious mixture of quince jam, hazelnuts, chocolate and candied fruit.

Sweet blend with notes of cocoa, freshly baked bread, almonds and dried fruits. This coffee is best appreciated in the morning as an aromatic invitation to start a new day; it leaves a sweet, balanced chocolatey aftertaste. Blend of washed arabica beans, mostly from South America. The composition of this blend lends itself particularly well for use with a moka pot.

Very aromatic blend with floral fruity notes and hints of acacia and melted butter. This is a very interesting blend to use for your daily cappucino. Its persistant aftertaste and distinctive aromas also make it the perfect coffee to serve after a dinner. Blend of washed arabica beans, mostly from Central America. The composition of this blend lends itself particularly well for use with a coffee percolator.

This blend is a fine representative of the Italian espresso tradition, with a dense creamy head. It expresses aromas of cocoa, bread and toasted hazelnuts. Sit back and enjoy the experience of a supreme coffee roasted by Italians for Italians.

This coffee blend is naturally decaffeinated but maintains a surprising character. Just like any Tatza blend, it can tempt previous non-coffee drinkers into converting. This blend expresses all the subtle aromas of the various beans thanks to the skillful roasting process that only Italians know how to master.

This blend is made with a selection of the best Robusta beans that rival with Arabica varieties. Close your eyes and take yourself back to your favourite caffè bar in Italy. The aromas, the creamy head and its body make it a coffee suitable for most extractions (moka, espresso, caffetiere, etc). It keeps its character perfectly well even when milk is added.

Star of the show goes to Eudoro's Porchetta

It looks set to be a great show and we're planning on adding to the excitement as Roberto and Laura Ponziani (Eudoro) are coming over especially from Umbria with a selection of their stunning products. The star of the show will undoubtedly be their whole spit-roasted Porchetta (around 30kg in total) which will be freshly made for the show and flown in direct from Umbria. An experience not to be missed I can assure you… come and taste for yourself, buy a few slices or even a large chunk to take home and share with friends and family for Sunday dinner!

Besides the Porchetta, Roberto will also be skilfully hand-slicing the extremely delicious Umbrian Prosciutto which has been matured for a minimum of 18 months. You will never look at Parma Ham again once you've tried this.

We look forward to seeing you there!

All of I Tesori di Montecurto's products are handmade by the talented Silvia Zullino. Silvia personally selects the raw ingredients grown in the surrounding valleys and hills of Verona, in the heart of the luscious Valpolicella, for her recipes. You may have already tried Montecurto's divine Balsamic Vinegar Jelly - made with Acetaia San Giacomo's Traditional 12 year old Balsamic Vinegar - delicious served with the 48mth aged Parmigiano Reggiano . Well now you can try the amazing wine jellies to accompany a whole range of cheeses, acting as a bridge between your cheese and sweet dessert wine. Choose from: Recioto di Soave, Marsala, or Recioto della Valpolicella.

Montecurto also offer a Tasting Selection Pack of five small jars of exotic jellies to accompany both meats and cheeses: Forest & Dried Fruits, Dark Beer & Cocoa, Lapsang Souchong, Cider and Mint, and Watermelon & Chilli Pepper. Great idea for a dinner party - everyone will have their favourite!

The most common form of mostarda is made with fruit but Silvia has prepared her own range of vegetable mostarde that are perfect accompaniments to serve with boiled meats, roasts and game. The sweet-spicy balance is exemplary and didactic - the mustard essence is persistent but not at all aggressive. Choose from Red Onion, Tomato, and Sweet Pepper, or a Tasting Selection Pack of five small jars including the aforementioned plus Aubergine and Quince.

This Giardiniera proudly stands out in the weary panorama of its namesakes - mixed vegetables cooked briefly in vinegar and white wine and covered in an unfiltered extra virgin olive oil from the local Valpolicella area. The Giardiniera is perfect to serve with cured meats as the fresh, crunchy vegetables will help cleanse the palate. Soak up the delicious oil with some good ciabatta or unsalted bread.

Bottarga, the caviar of the tuna, is an age-old Mediterranean food. But this is no ordinary tuna bottarga, we have sourced the finest bottarga from the Mediterranean Bluefin Tuna, fished off Favignana - a tiny island off the north-west of Sicily. The tuna roe, extracted whole from the egg sacs, are thoroughly washed and then submitted to slow weeks of dry salting and pressing until reduced to solid bricks of intense savour. Prepare the classic Spaghetti alla Bottarga - drizzle the pasta with extra virgin olive oil and then sprinkle over a mix of grated and some finely sliced bottarga pieces.

These delicious anchovies fished off the western coast of Sicily are filleted so can be used straight away without fuss. Excellent for use in salads, on bruschetta, in pasta sauce with broccoli and olive paste… Packaged in a re-sealable glass jar that is handy for future use.

• Something to nibble served with a glass of chilled Prosecco: Almonds from Sicily, Crostini with Sweet Pepper Cream
• Antipasti selection: Artichoke Hearts in extra virgin olive oil, Assorted Forest Mushrooms in olive oil served with Fennel Tarallini
• Salumi cold cuts selection: Classic Umbrian Prosciutto, Truffle Salami, Oven-roasted Tuscan Pork with black truffle
• Cold pasta salad: Fusilli pasta, Fresh Buffalo Mozzarella and Mediterranean Bluefin Tuna
• Cheeseboard: Vera Pagliettina, Robiola d'Alba al tartufo
• Dolci: Fresh lemon pie, Kiwi fruit in syrup

• Something to nibble served with a glass of chilled Prosecco: Crostini with Pesto alla Genovese, Bite size Fresh Buffalo Mozzarella
• Antipasti selection: Sundried Tomatoes from Salento in extra virgin olive oil and Whole Artichokes with Stalks in Extra Virgin olive oil.
• Salumi cold cuts selection: Coppa, Fennel salami, Wild Boar Matured Sausages served with Grissini Breadsticks
• Cold rice salad: Black Venus Rice drizzled with U Trappitu extra virgin olive oil and sprinkled with freshly grated Parmigiano Reggiano
• Cheeseboard: Asiago saporito, Pecorino from Pienza, Maccagnetta in herbs
• Dolci: Fresh Almond Pie, Almond Sicilian Nougat

• Something to nibble served with a glass of chilled Prosecco: Toasted Hazelnuts from Piedmont, Bruschetta - toasted Tuscan or ciabatta bread topped with Basil Tomato Sauce, Fresh Buffalo Mozzarella and Anchovies
• Antipasti selection: Chargrilled Artichoke Hearts in extra virgin olive oil, Chargrilled Peppers
• Salumi cold cuts selection: Tuscan Terre Etrusche Prosciutto, Lucifero - spicy salami
• Porchetta - you can order this either pre-sliced or even better if there is a group of you a 5kg piece to slice and serve yourself. Accompany with Spit-roasted Pork Livers in extra virgin olive oil
• BBQ meat - prepare a delicious marinade with Orgolio extra virgin olive oil, Oregano from Pantelleria, onions and freshly grated pepper
• Cheeseboard: Scimudin from Valtellina, Classic Gorgonzola DOP, Provolone Valpadana "Mandarone" DOP, Pecorino Maremmano - semi-stagionato
• Dolci: Neapolitan Grain Pie, Wild Berries in Prosecco Syrup

• Something to nibble served with a glass of chilled Prosecco: Pistachios from Sicily, Crostini with Black Olive Pate
• Antipasti selection: Courgettes in extra virgin olive oil, Funghi porcini in olive oil, Sundried tomatoes and capers from Pantelleria
• Salumi cold cuts selection: Wild Boar Speck, Lombone, Cinta Senese Salami served with Prosecchini Breadsticks
• Rocket Salad with Tuna Bresaola and Natural Cherry Tomatoes
• Cheeseboard: Ubriaco from Treviso, Piacintinu from Enna
• Dolci: Crumbly Prosecco Cake, Almond Torrone from Sicily
• Digestive: Sweet Zibibbo Raisins in Moscato Grappa

U Trappitu Intenso

Paradiso di Lara

Vicopisano

Orgolio

Bluefin Tuna

Salami Corallina

Gobino Mini Easter Eggs

Colomba Pasquale

Pastiera Napoletana

Kiwi Fruit in Syrup

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.

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.

Mostaccioli Biscuits by Di Ciaccio Chocolate covered biscuits with a soft filling made from quince, crushed hazelnuts, chocolate and candied fruit, typically served at Christmas time. Handmade by the talented and passionate confectioner Antonio Di Ciaccio, without the use of additives or preservatives.

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).

Jamaica Blue Mountain Coffee Torrone This soft, sweet nougat is made using only the finest ingredients: sweet and fragrant Noto Almonds from Sicily, Jamaica Blue Mountain coffee beans from the exclusive Wallenford Estate, one of the rarest coffees in the world, and Orange blossom honey from the Iblei Mountains in Sicily. Torrone wooden cutting board and knife set also available.

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.

Hazelnuts in Acacia Honey Tonda Gentile Hazelnuts from the Langhe region in Piedmont, the finest Italian hazelnuts shelled and peeled and covered in Acacia honey from Monferrato. Excellent eaten alone, added to yoghurt or ice-cream or served with pecorino cheese.

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.

Parmigiano Reggiano (presentation packs) Caseificio Castellazzo is one of the oldest and most respected Parmigiano Reggiano producers. Aged for at least 24 months, the cheese is wonderfully rich in flavour. 1kg piece vacuum-packed within a natural jute small sack or presentation box. Traditional parmesan knife, cheese grater and information booklet describing the cheese making process are included.

• Polpette di Melanzane con Pomodoro al Forno - Aubergine Patties with Roast Cherry Tomatoes
• Pumpkin, Pecorino and Caramelised Garlic Risotto with Crispy Shallots and Pesto
• Spigola 'Al Sale' - Sea Bass with Salt
• Torta di Fichi - Orange, Almond and Fig Cake
• Pane di Olive con Cipolla Farcita - Olive Bread with Onion Filling

We were delighted to participate to Slow Food’s summer party held at the Estorick Collection in London. It was a beautiful warm evening and were therefore able to set up outside in the museum’s courtyard. Along with other Italian suppliers, Savoria contributed to a delicious Italian feast for the members of Slow Food.

The products we made available for tasting were: Asiago Pressato – an alpine cow’s milk cheese; a Creamy, Mild Gorgonzola – Italy’s most famous blue cheese; the classic Parmigiano Reggiano aged 24 months served with a drizzle of the Traditional Balsamic Jelly which went down a treat – we could hear the whispers going around the courtyard “have you tried THE jelly?”; Wild Boar Salami from Tuscany; a Pork Salami with Black Truffle which also caused quite a commotion; and for the really curious, the Cream of Lardo with Black Truffle. Although they loved it we found that the english name “pork back fat” was putting them off so the trick we found was to make people taste it before telling them what it was – and then we told them in Italian as it still sounds much more appealing than the english version! ;-) Also available for tasting were some extra virgin olive oils: Vicopisano from Tuscany; Orgolio from Puglia; and La Nicchia’s from Pantelleria.

Slow Food is a movement that began in Italy in 1986 as an individual protest by left wing activist Carlo Petrini when McDonald's opened its first restaurant at the Spanish steps in Rome. Slow Food has now grown into an international organisation whose aim is to celebrate, champion and safeguard local and regional food traditions and products. In a broader sense, it also sees itself as protecting cultures and ways of life. Slow Food regularly organise tasting courses and workshops; for further details about these, contact us and we will let you know!