the most successful italian cookbook of the last 50 years - a beautifully designed bible of traditional italian cooking with over 2000 recipes compiled from different italian regions.

'the italians have kept their culinary secrets to themselves for too long - the silver spoon gives the rest of us a chance to get our hands on them. buon appetito.' - observer food monthly

with it's delicious bright cherry fruit, this bouncy red montepulciano provides happy accompaniment to most pasta dishes

from one of the oldest rice mills in italy (1605), ferron's rice is a staple in italy's best kitchens and often referred to by name in italian cook books.

the de carlo family can trace their history as olive oil producers in puglia back some 500 years. this oil is stone ground at the family mill, with opening notes of grass and bitter herbs, nutty almond flavours with hints of apple and a balanced pepper finish

founded in 1605, giuseppe guisti in modena is the oldest and most awarded 'acetaia' in italy. the silver medal is aged for six years and has firm flavour, good balsamic acidity and intense bouquet of aroma - ideal for salads and raw vegetables

a traditional basil pesto made in Liguria from sweet basil, pine nuts, extra virgin olive oil and a little sea salt

small, delicately flavoured olives from liguria - picked on the turn (some are green, others are light or dark purple)

mattei have been selling these traditional tuscan cantucci biscuits in their famous shop in prato since 1858 - beautifully packaged in blue paper tied with green string

gianduia chocolate containing whole hazelnuts - the chocolate itself is made with hazelnut oil and cocoa butter, producing a velvety texture

your message handwritten on a tag attached to a mini whisk keyring - click on 'view packaging' to see

"one of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating"
luciano pavarotti