Products

Calveley Mill mild coloured cheddar, a block of about 5kg, from Cheshire. Mild, smooth cheddar that melts, coloured with annatto so the slice looks...

Arborio rice, 1kg. Campagna. Short grain, the rice for risotto. The starch makes the pot creamy while the centre of the grain can still stay firm. ...

Lasagna sheets, 500g, the no-boil kind. Layer them straight into the pan. They take moisture from the sauce while the dish bakes, so you skip the p...

Linguine 6, 500g. Campagna. Long, flat ribbons of durum wheat. The shape for clams, for oil, and for a light cream. Not a tube for a heavy meat sau...

Tomato paste, 2.2kg. Campagna. Concentrated paste, described as double concentrate, for sauces and stews that need tomato body. A kitchen can, not ...

All-purpose 00 flour, blue bag, 1kg. Caputo marks this one Cuoco, the chef's flour, with enough gluten for pizza and for bread. The grind is finer ...

Pizza flour, type 00, red bag, 1kg. Caputo's Pizzeria grade (W 260–280) is made for classic Neapolitan dough, with a medium rise of 8 to 12 hours. ...

Durum wheat semolina, 1kg. Caputo re-mills it fine (semola rimacinata), golden and nutty, with 13% protein. Fresh pasta is the main reason to open ...

Tipo 1 flour, 25kg. Caputo mills this less refined than 00, so more of the bran and germ stay in the sack. The dough comes out darker, with more wh...

White balsamic vinegar, 500ml. Sweet and tart, golden, so it does not stain a pale plate the way dark balsamic does. A fine-dining station uses it ...

Casar tomato pulp, a 2.5kg can. Chopped Italian tomato with less juice and more flesh than a peeled-tomato can, so the sauce is thicker from the st...

Casar whole peeled tomatoes, a 2.5kg can. Italian plum tomatoes, peeled, in their own juice. Pizzerias and Italian kitchens buy the can when the sa...