We really think we’ve found Parma Ham perfection with our melt-in the mouth slices from Pio Tosini. What’s more, we freshly slice the ham according to your order, the same day we send it out. That means freshness and quality that is absolutely incomparable to the pre-packed supermarket versions! It’s also amazingly good value – read on to find out why…

Taste: This ham is incredibly sweet due to the curing process – only the minimum amount of salt is used. This first class ham has a delicate aroma and when thinly sliced, its silky texture melts in your mouth.

Region: Parma Ham can only come from the area surrounding Parma, in the Emilia Romagna region. This Pio Tosini in particular is produced in the town of Langhirano, also known as the “pig city”, where the best Parma hams are produced. Langhirano’s location provides the ideal conditions for curing. Slotted between a small mountain range, the plains and a small stream to the north provides an idyllic setting. Windows are left open during the spring and summer to let the fresh air circulate. After six months the hams are hung to cure for the rest of their stay on huge wooden beams.

Quality: Pio Tosini has over 100 years experience in making hams, and now at the 3rd generation, has improved what was already astonishing in quality! We really think this is Parma Ham perfection!

Inspection: Each prosciutto is serially stamped, with the number of the farmer who bred the pigs, the abattoir and the curer. The final stamp is that of the Consorzio di Prosciutto di Parma, which ultimately decides whether a ham is good enough. It is bestowed by an independent inspector with the help of a pointed piece of horsebone. Once the ham has passed this final test it receives its most conspicuous Ducal stamp and is on its way around the world.

Production: What makes our prosciutto so special is the timing. The hams are left to hang for as much as 24 months, first having been salted, massaged and cured. After being salted twice, the hams rest for 24 days before passing through a pummelling tunnel which takes away any excess salt and relaxes the tissue to allow the salt to penetrate evenly. Then, before they are put to rest for the next 100 days, one very important man steps forward and squeezes the ham around the bone to ensure that, crucially, the last drop of blood is removed.

Cost: We always let you know the price per kg so you can easily compare our prices. Our Prosciutto di Parma is not only superior in quality (and freshly sliced on the day of your delivery) but it’s also cheaper than the pre packed so called “premium varieties” found in the supermarkets:

Natoora freshly sliced “Prosciutto di Parma“ £34.50/Kg
Ocado/Waitrose pre packed“Assured Reserva Parma” £49.80/Kg
Abel and Cole “Riserva Prosciutto Crudo” £85.27/Kg

(prices checked on 11/03/2010)

For more information and to buy, click here.

A crusty delight…

Our reblochon is organic, aromatic and has some lovely nutty flavours. It makes a great match to our fantastic quality rocket! Don’t forget to visit our Real Food section to find out more…

Serves 4

For the Pastry:
1Tsp Poppy Seeds
Salt
1Tbsp Marjoram
100Gr Butter
200Gr Flour

For the Filling:
2Tbsp Breadcrumbs
2 Eggs
Butter
Salt
200Gr Wild Rocket
300Gr Ricotta
Pepper
200Gr Reblochon

Mix the flour with the poppy seeds, some salt and the chopped marjoram. Add chunks of butter, then start working the dough, adding enough lukewarm water to obtain a soft dough. Cover in cling film and leave to rest for an hour.

Wash the rocket and blanch for a minute in salty boiling water, drain and squeeze to get rid of any excess water. Place the rocket, all the cheeses, eggs and breadcrumbs in a mixer and blend at minimum speed for a minute or so.

Roll out the dough, place on the pie dish, cut out all excess dough, roll it out again and cut some strips. Pour the mix into the pastry, then arrange the strips in a lattice. Cook for 40 minutes at 180°C. Enjoy!

We love the strong flavours of Rocket, and the Italian Wild Rocket we source from the markets is absolutely unmissable! A versatile, peppery leaf, ours is not only fantastic quality, but much better value than many versions you’ll find elsewhere…

Taste: Strong flavoured, peppery and rich, it’s incredibly flavoursome for a leafy green. That’s why it is mainly used as an additional ingredient in salads or other dishes, and rarely on its own.

Region: It’s found in the wild in all the Mediterranean area, but it’s now mainly cultivated in the Veneto region of Italy.

Quality: We only source the finest grade available on the market. Our buyers only select what is looking and tasting best!

Growing: Although this type of rocket is actually cultivated, it is still known as “wild” to differentiate it from the “domestic” variety, a larger leaf with a milder flavour.

Cost: We always let you know the price per kg so you can easily compare our prices. Our wild rocket is not only superior in quality, but also better value than what is usually found in the supermarket:

Natoora “Wild rocket“ £15.00/Kg
Ocado/Waitrose “Wild rocket” £19.60/Kg
Abel and Cole “Rocket salad” £16.13/Kg

(Prices checked on 08/03/2010)

For more information and to buy, click here.

In need of some inspiration for Mother’s Day?

Mum’s everywhere are probably looking forward to a bit of rest and a big treat on Sunday 14th and we have a few ideas up our sleeve to help make sure that happens…

Thanks to home foodie and blogger Beth Sachs of Jam and Clotted Cream, we have created two delicious recipe boxes for hard-working mums. Inside you’ll find all the main ingredients to create a delicious treat…

	Mother’s Day Brunch Box (even the kids can help with this one!) All the ingredients to make Spanish style scrambled eggs, sweet rhubarb muffins and home-made pear and apple smoothies. £42.95/box
	Mother’s Day 3 Course Recipe Box Treat your mum to a 3 course meal at home! For starters is a refreshing endive, pear and roquefort salad followed by succulent lemon roast chicken and sides. Dessert will be tangy rhubarb and ginger crumble (plus a bottle of prosecco!) £89.95/box

Recipe: Rhubarb Delight

Serves 4

16 Thin Stalks of Rhubarb
200g Caster Sugar
2 Tbsp Water
200g Mascarpone
180ml Double Cream
2 Tsp Finely Grated Orange Rind
2 Tsp Gelatine
60ml Freshly Squeezed Orange Juice
2 Blood Oranges (optional)

First wash the rhubarb, scrubbing away any dirt. Cut away the leaves and white part of the stalk, then slice into 3cm pieces.

Heat a medium pan and add the rhubarb with 100g of the caster sugar and 1 tablespoon of water. Stir until the sugar is dissolved, then bring to the boil, simmer and cover for 10 minutes until thickened. Transfer to a bowl and leave to cool, then refrigerate.

Now in a small heatproof jug, add 1 tablespoon of water and sprinkle gelatine over the top. Stand the jug in a pan of simmering water, stirring the liquid until the gelatine is dissolved. Remove from the heat and stir in the orange juice.

Beat the mascarpone with 100g caster sugar until smooth. Add the cream and orange rind and beat until. Then beat the warm gelatine mixture into the mixture until combined.

Now the rhubarb is cooled, dived the mixture into eight serving glasses. Divide the creamy mixture evenly over the rhubarb and refrigerate for 3 hours or until set.

Serve decorated with fresh orange segments.

Creamy, buttery Camembert is one of the finest things to come out of France and we are so proud to have this authentic Normandy Camembert to shout about! Find out why it’s so much better than anything else around…

Taste: Pale yellow in colour, with a white furry skin speckled with brown flecks, the cheese is wrapped in transparent parchment paper showing the slightly bulging skin with its uneven coating of fur and orange streaks. The aroma is delicate yet full flavoured, reminiscent of butter.

Region: The name Camembert was never registered and a judgement of 1926 stipulated that Camembert could not have an appellation d’origine. This is why Camembert is now mass produced throughout France and even in other countries. Since 1983 the AOP for Camembert of Normandy has been reserved for cheeses manufactured in the 5 compartments of Normandy, where this cheese is produced following strict rules.

Quality: You know it’s good if Michel Roux Jr. likes it! The chef de cuisine at London’s Le Gavroche said of our Fribois Camembert de Normandie,

“Nice blooming on top: the bouncy surface is a good indicator of how gooey it is. Smooth all the way through with a nice tang and an almost floral taste. Lovely, lovely cheese. 5 stars”. (The Guardian, The Good French Test)

Production: “Camembert de Normandie” is still required by law to be made only with unpasteurised milk. It takes 4 litres of milk to make a Camembert. The best cheeses, made from raw milk curdled with rennet, are moulded, then drained, salted, turned over, removed from the mould and left to mature for about a month in a dry cellar so that the skin forms naturally. Just like ours, the cheeses should be wrapped in transparent parchment paper, and the aroma should be delicate and full flavoured.

Cost: We always let you know the price per kg so you can easily compare our prices. Our Camembert de Normandie is not only superior in quality but also cheaper than the pre packed so called “premium varieties” found in the supermarkets:

Natoora “Camembert de Normandie“ £12.50/kg
Ocado/Waitrose “Isigny Medallion Camembert” £15.96/kg
Norbiton “Camembert” £18.40/kg

(prices checked on 04/3/2010)

For more information and to buy, click here.

Vibrant, herby, spicy oils will add a hit of flavour to salads, pastas, pizzas and most fish and meat dishes. Here we’ll show you how to create your very own at home. They’ll make a fantastic home-made gift for foodie fans or are simply a great thing to have around the kitchen!

Lemon Oil

2 Lemons
500ml Extra Virgin Olive Oil

Zest the lemons carefully, making sure not to get any of the pith. Then lightly crush the zest to release some of their natural oils. You can use a pestle and mortar or the side of a knife.  Now all you need to do it pour the extra virgin olive oil over the lemon zest and preserve for at least 3 weeks in a dark place. After this time you can sieve the contents and transfer to a bottle.
Good For: Fish, Grilled Meats, Salads

Rosemary Oil

2 Sprigs of Rosemary
500ml Extra Virgin Olive Oil

First wash the rosemary and leave to dry. You can pat it lightly with a towel or leave out to dry naturally. This is to stop it from growing mould. Put the rosemary and the olive oil in a bottle and leave for 2-3 months.
Good For: Roast Meats, Soups

Chilli Oil

Dried chillies are best (whole or flakes). Put as much as you like according to strength of chillies!
500ml Extra Virgin Olive Oil

Simply pour the oil in a bottle with the chillies and leave for 2-3 months.
Good For: Pasta, Pizza

Now you know the basics, why not experiment with your flavours? There’s so many to try…thyme, garlic, bay leaves, cloves…view our range of herbs for some inspiration!

Top Tips for Great Tasting Oils

1) Use only good quality extra virgin olive oil
2) Only use untreated ingredients, wash thoroughly and perfectly dry them before preserving
3) Wash and sterilise any bottles and jars
4) Store for a minimum of 3 weeks in a cool, dark place, with the bottle tightly closed
5)If you notice some “activity” in the oil (for example if you start to see some little bubbles) discard the oil as something went wrong and could be carrying bacteria.
6) Use within 4-6 months
7) If possible, store in dark glass bottles or if only clear glass bottles are available, store in dark place

An amazingly tasty dish with a hint of lemon…

Serves 4

4 Ossobuco Steaks 300gr each
Zest of 1 Lemon
1/2 Litre Beef Stock
50gr Butter
1 Garlic Clove
1 Small Onion
4Tbsp Extra Virgin Olive Oil
Salt
Freshly Ground Black Pepper
300gr Peeled Plum Tomatoes
Freshly Chopped Parsley
1 Glass Dry White Wine

Pierce the filmy layer around the steaks and dust them with flour. Gently fry the chopped onion in oil and butter, then remove from the pan and sieve.

Brown the steaks on both sides on a medium heat and add the wine. Add salt, pepper, the chopped peeled tomatoes and the onion, cover and cook for at least 1 and a half hours. Shake the pan occasionally and add some stock when the sauce dries up.

Finely chop the parsley, the garlic and the grated lemon zest. This is the final touch to this dish and needs to be added in the last five minutes of cooking.

Add another little bit of stock, stir well and serve with some Milanese risotto or some hot polenta. Try it today with our quality Osso Buco from Moen and Sons!

Lemons are an absolute kitchen essential and that’s why it’s so important to us to sell only the very best. We just love our Amalfi lemons – they taste fantastic, are larger than many supermarket varieties and have an aromatic unwaxed zest which makes them superb for cakes. Not only are they superb quality, they are extremely good value! Read on to find out more…

Taste: It’s no wonder these are so popular with chefs. Their bright yellow zest is aromatic and unwaxed so it’s perfect for cakes and grating over fish. The pulp is juicy with moderate acidity and very few pips.

Region: These lemons are grown along the sun-drenched Amalfi coast in the Campania region of Southern Italy, in particular around the towns of Ravello, Positano and Amalfi of course.

Quality: We only select the best quality lemons at the market, and we have sourced this variety in particular as it is one of the best lemons around with its sweet pulp, unwaxed skin and abundance of essential oils.

Production: Some of the best conditions for growing lemons are found in the Amalfi coast, where they were first introduced by the Arabs. The Amalfi lemon has been exported all over Europe since the 15th century. The lemon tree produces fruits at different times of the year, but the best harvest is said to be from March to the end of July.

Cost: We always let you know the price per kg so you can easily compare our prices. Our Amalfi lemons are not only superior in quality, larger in size and absolutely packed with taste, but they are also better value than many so called “premium” varieties found in the supermarket:

Natoora “Amalfi lemons“ 45p each or £3.00/kg

Ocado/Waitrose “Organic Lemons“ 46p each (price per kg not given)

Abel and Cole “Lemons” £3.76/kg

(prices checked on 1/3/2010)

For more information and to buy, click here.

You’ll find mozzarella in almost every supermarket and delicatessen across the UK. We all love this Italian wonder, but the quality varies hugely depending on producer and production method. Of course, it also depends what kind of milk has been used. Buffalo milk gives mozzarella an intense, herby and full flavour, whilst cow’s milk mozzarellas are beautifully creamy, subtle and soft. With our Italian heritage, we really understand what makes a great tasting mozzarella and we took our time in finding the absolute best Cow’s Milk Mozzarella. We’re sure you will tell in the taste!  So, what makes ours better than the rest…?

Taste: Our artisanal cow’s milk mozzarella has a lovely fresh, milky taste, with a good bit of “bite” that differentiates it from mass-produced alternatives. Soft and moist, but slightly drier than the buffalo milk mozzarella, it’s ideal for cooking as it will not loose too much water. It is also fantastic with salads.

Region: Mozzarella is traditionally produced in all of Southern Italy, but is particularly enjoyed in Campania and Puglia. Campania is traditionally the home of buffalo mozzarella, whilst Puglia is renowned for it’s cow’s milk mozzarella. Our cow’s milk mozzarella is direct from Puglia, a region that not only loves to enjoy mozzarella, but also really knows how to produce it with outstanding quality.

Quality: Our mozzarella from Caseificio Olanda in Puglia is unrivalled for taste and texture. It is produced following the traditional hand rolling method and it contains only milk (the best milk from Puglia!), salt and rennet…nothing else.

Production: It is expertly hand pulled and hand rolled by master cheesemakers who are still using the same methods that were used centuries ago. The artisanal provenance of this mozzarella means that it is produced in small batches, guaranteeing the best care and the use of top ingredients.

Cost: We always let you know the price per kg so you can easily compare our prices. Our cow’s milk mozzarella is not only superior in quality, but also better value than many so called “premium” varieties found in the supermarket.

Natoora “Cow Milk Mozzarella” £15.00/kg
Ocado/Waitrose Cow’s Milk “Brescia Organic Mozzarella” £15.92/kg
Abel and Cole Cow’s Milk “Mozzarella” £18.32/kg

(prices checked on 25/2/2010)

For more information and to buy, click here.

We absolutely love finding produce that makes our taste buds tingle. We are proud to supply several varieties of tomatoes to top restaurants and online customers and this week we’re singing the praises of our Red Cherry Tomatoes from Pachino. Not only are they superb quality and packed with flavour, they are much better value than the varieties offered in the supermarkets. Read on to find out why…

Taste: These beautiful cherry tomatoes are particularly sweet compared to other sharper varieties. They have a wonderful aroma with an intense colour, and are ideal both for cooking and salads.

Region: These tomatoes are only grown in the area of Pachino between the towns of Ragusa and Siracusa in Sicily. Pachino is famous for producing amazing quality tomatoes!

Quality: The IGP certification guarantees that these tomatoes have been grown in Pachino. We only ever buy the highest quality cherry tomatoes available.

Growing: The favourable weather conditions and the rich soil mean that these tomatoes taste fantastic all year round.

Cost: We always let you know the price per kg so you can easily compare our prices. Our cherry tomatoes are not only superior in quality, but they are also better value than many so called “premium” varieties found in the supermarket.

Natoora “Cherry Tomatoes from Pachino“ £6.93/kg
Ocado/Waitrose “Cherry on the Vine Tomatoes” £7.33/kg
Abel and Cole “Cherry Tomatoes” £7.56/kg

(prices checked on 24/2/2010)

For more information and to buy, click here.