Showing all 15 results
Crunchy almond biscuits, which the Italians traditionally enjoy dipped in Vin Santo after a meal.
Seggiano light, crispy Classic Lingue flatbread tongues are handmade in Piemonte.
Made with two of the tastiest olive varieties, Tonda Iblea extra virgin olive oil, and classic local ingredients, the recipe is clean, simple and delicious.
Lunaio extra virgin olive oil is made predominantly from the Olivastra Seggianese olive, unique To the valleys of southern Tuscany.
The De Carlo’s stonemill their own organically grown fresh basil, together with hand picked, organic Ogliarola variety olives from their estate.
Seggiano Matured Balsamic vinegar of Modena
This olive variety is unique to the Conca di Bari in Puglia. They are round, rosy-hued and full of flavour with a delicate, crisp flesh that comes easily off the stone.
Seggianos’ producers in Puglia, use their own chilli, peperoncino, and stone ground extra virgin olive oil in this pleasingly fiery pasta sauce.
This sugo is the classic basic sauce for pasta.
A vegan version of the classic Marinara recipe from Naples, with a generous amount of fresh garlic.
A creamy, nutty sauce, made with fresh tomatoes and lots of fresh basil.
Made from Seggianos’ producer’s own fresh basil, this is a fabulous, raw, unpasteurised pesto packed with fresh, aromatic flavours.
The Naso di Cane is a variety of chilli grown in Calabria. Its robust, yet rounded flavour has an unusual depth.
Seggiano gluten free organic pasta is made with 100% legume flour. Green pea pasta is high in protein and fibre, with a good consistency and delicious flavour.
The same as the large classic flatbreads perfect for picnics, packed lunches and buffets.