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Capers are the buds of a flowering shrub, harvested from mid-May until August. Every eight to ten days, the plant produces capers of various sizes - the smallest are the...
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Baby peppers hand filled with an anchovy wrapped caper. A delicacy from the Piedmonte region, prepared in the season when the balance of the pepper is spicy but does not over...
A classic delicacy from the Piedmonte region. Baby peppers hand stuffed with tuna, anchovy and herb filling. Quarter and toss through pasta or add to an antipasti platter....
Crunchy baby gherkins with French tarragon and white peppercorns, delicious served with pate, rilettes and other charcuterie.
From the fruit of the caper bush. When the plant buds, the tiny bud of the bush is harvested as a caper. If the bud is allowed to flower, it becomes an elongated caperberry....
Crunchy wild onions in balsamic vinegar. These sweet chipoline onions are delicious straight from the jar or as part of an antipasti.
Sweet Southern Italian tomatoes, sundried and packed in olive oil. Great tossed through pasta, or as part of a selection of an antipasti.
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