Foglie di Grano (Italian crispbreads)
Saporista discovered these delicate, crunchy handmade Italian 'foglie' (or crisp breads) in an artisanal bakery in the heart of Barolo, in Piedmont, run by the Cravero family. They are truly special. The Cravero brothers' story began in 1979, when they bought the historical oven situated in front of Barolo's medieval castle. At the end of the 90s, needing more space, the bakery moved to new premises in Barolo's main town square. Over the years the bakery has maintained its traditional rituals and methods and not compromised on the quality of the ingredients they use. They have a deep love for a job that they describe as being 'born in our hands'. The foglie are made using an traditional Piedmontese method. Crunchy and fragrant, they are ideal with cheeses and cured meats, alternatively we recommend trying them with the olive, pepper and artichoke spreads in our aperitifs range. The foglie are made with soft wheat flour, water, sea salt, brewer's yeast and extra virgin olive oil. All the ingredients are natural and contain no flavourings or preservatives.
Bruschetta Rosso Piccantino (bruschetta topping)
Perche Ci Credo's 'Bruschetta Rosso Piccantino' is a traditional Italian topping for toast or crackers, and is perfect for an aperitif nibble or starter course. Try spreading it on our 'foglie' crispbreads. It's made with sun-dried tomatoes and pumpkin seeds, and a hint of chilli gives it a spicy kick. It also makes a fantastic stir-in pasta sauce. 'Perche ci credo' means 'because I believe' in Italian, and founder Enrico De Lorenzo chose this name for his food business, because of the passion he feels for his product. He says, 'I believe in finely chopped onion meeting genuine olive oil in the pan. I believe in red crushed tomatoes in red wine, and the joyful mix of flavours of red peppers and delicate courgettes. I think this is a simple pleasure we should not renounce, even in a jar. Thats why...I believe in it!'. Enrico's mission is to reconcile taste and excellent craftsmanship with modern requirements, proposing innovative recipes with due respect to the great Mediterranean culinary tradition.
Taralli Classici (crisp Italian mini-bagels)
Zio Pasquale's taralli are the best version of this traditional Puglian snack that we have tasted. We’re in love with the crispy fennel infused mini-bagels that crumble in the mouth with an intense flavour experience. Zio Pasquale produce their high quality taralli using artisanal production processes (the dough is boiled and then bake for a rich texture) and high quality ingredients, combined with a deep love for their work, which they describe as a 'wonderful project'. In 2006 Zio (or Uncle) Pasquale from the Santoro family in Ceglie Messapica, decided to start a bakery business using ancient recipes that had been handed down the family generations as scrupulously guarded secrets. His mission was to bring the authentic taste of traditionally made taralli using local ingredients (wheat, semolina, white wine, extra virgin olive oil, salt and fresh yeast) to modern tables. Try Uncle Pasquale's taralli with a glass of prosecco as a mouthwatering, appetite-inducing aperitif.
Olive Verdi Di Sicilia Per Aperitivo Olives are a traditional accompaniment to an aperitif drink in Italy. These are Nocellara olives from the 'Valle de Belice' area in Sicily, one of the most prized varieties, and protected by a DOP certification. They are supplied by TerraMia, a farming cooperative with a special story. In 2014 three Sicilian entrepreneurs invested in a factory confiscated from the Mafia, to create a business dedicated to transforming olives into gourmet food products. Their aim is sustainable business, with respect for the environment and the consumer, and artisanal methods that guarantee maximum authenticity and consistency. Try these quality olives with a glass of prosecco and a nibble of parmesan cheese.