Speck De’ Na’ Olta 2kg Vermicelli’s robust texture makes it

Vermicelli’s robust texture makes it an excellent choice for a wide variety of sauces

Authentic handmade regional macaroni from Sardinia

pastry kitchens

Traditional 7mm wide egg pasta ribbons from Emilia Romagna

enhancing panini

Speck De’ Na’ Olta 2kg Vermicelli’s robust texture makes itA traditionally crafted speck from Northern Italy, dry cured and gently smoked over natural beech and oak woods. After careful deboning, the pork is hand massaged and seasoned every three days to ensure deep, even flavour. The speck is then smoked for 45 days using untreated coppice woods and finally air matured in ventilated cellars for approximately six months, resulting in a delicately smoky, aromatic ham with a balanced, savoury character. Perfect