Authentic Italian food

This pesto is made by the Burgio brothers, a family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, among the stalls that look out to the sea. The jar is almost all pistachio, close to 60% of it, plus extra virgin olive oil and salt. Nothing else: no palm oil, no preservatives. That is why you taste the real pistachio and not the sugar. We love it on pasta with a splash of cooking water, but it is just as good on toasted bread or, let us be honest, straight off the spoon. It costs more than a supermarket spread for one simple reason: there, real pistachio is barely present, here it is more than half the jar. 85 gr - 170 gr - 520 gr Ingredients: Sicilian pistachio nuts (60%), extra-virgin olive oil, salt. Usage tip: great on pasta with guanciale for example. Or with sundried cherry tomatoes or marinated prawns. Stay tuned for some recipes. Important: this picture is copyrighted by Fratelli Burgio - Siracusa and cannot be used or reproduced.

Scaldatelli are the cousins of taralli, a savoury snack from the south of Italy that is first boiled in water and then baked. It is that dip in boiling water that gives them their name and the crunch that cracks at the first bite. Ours are handmade in a small family bakery in Puglia, with white wine and extra virgin olive oil, the old way. They are the aperitivo habit you cannot stop: you open the bag sure you will take just one, and find it empty. 400 gr Ingredients: soft wheat 00 flour, white wine, extra virgin olive oil, pomace of olives, salt. Additions for the different options: olive oil onions fennel seeds potatoes red pepper Match: ideal for your snacks together with olives, cold cuts, tomatoes in olive oil or alone.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. An organic Sicilian tomato sauce from 100% organic tomatoes grown in volcanic soil, prepared simply with onion, basil and olive oil. The base of everything: pasta, pizza, soups. Available in 250 ml and 500 ml. Ingredients: tomatoes (93%), onion (3%), extra virgin olive oil (2%), basil, salt, brown sugar. Important: this picture is copyrighted by Fratelli Burgio - Siracusa and cannot be used or reproduced.

Guanciale is cured pork cheek, and it is the real soul of carbonara, amatriciana and gricia. It is not pancetta: it is fattier, more delicate and more fragrant, and when it melts in the pan it leaves the sauce with a depth pancetta will never give you. This one is made by the Tornillo family, the same makers behind our salsiccia and soppressata. Cut into strips and rendered slowly until crisp, it is the difference between an ordinary carbonara and the one you remember. Handcut vacuum-sealed pieces of authentic Italian Guanciale, sourced from the pork jowl, 'guancia' in Italian. This prized cured meat undergoes a meticulous multi-stage process: the meat is carefully salted and hand-massaged for a minimum of five days to develop its distinctive character. Artisanal spices, cracked black pepper, and a proprietary blend of seasonings are then applied, infusing depth and complexity into every slice. The product is subsequently dried and aged for 60 to 90 days, allowing the flavors to mature and concentrate. The result is a richly marbled, intensely savory delicacy with a silky texture, essential for authentic Carbonara and a versatile addition to charcuterie boards, pasta dishes, and Italian antipasti. Ingredients: pork meat, salt, spices. Match: its perfect match is 'Pasta all'Amatriciana', but its taste is also enhanced in 'Pasta alla Carbonara'. Try it also with a bruschetta with black truffle. If you want to go beyond, try it with chestnuts or oysters! Usage: Keep your cold cuts in their original packaging until you're ready to eat them. The vacuum-sealed package keeps cold cuts safely stored until the expiry date. Open the packaging at least 10 minutes before usage. Storage: Once a package has been open, cold cuts may quickly lose their freshness. Especially, like in our case, when no additives or preservatives are added. Aluminium foil helps: wrap the piece tightly to prevent contact with air. Fridge temperature must be maximum 6°C.