Instructions: Between Rome and Naples along the Latium coast water buffalo still graze in the fields and farm shops will sell you true buffalo milk mozzarella. These are rather larger than the ones you can normally buy and they are fairly rare. We are very lucky to have a supplier who flies buffalo mozzarella into London from Naples twice a week as the cheeses must be eaten very fresh no more than three days old. We serve the cheese whole: this gives you the pleasure of cutting into it still dripping with its own buttermilk Many mozzarellas are made with cows milk so check the wrapping paper.

Olives info

In Italy everybody has their own olives preserved in brine In Tuscany the olives are usually quite small and coloured purple and green; the brine is often flavoured with wild fennel stalks and seeds. We wash off the brine and marinate the olives in olive oil with tiny dried chillies dried oregano and pieces of garlic.

The large green purple yellow and brown olive From Sicily the Nocellano de Belice is a new and delicious addition to our range of tastes. The sleek pointed purpleblack Calamata olive from Greece is a Favourite for use in olive sauces as its flavour is so strong salty and distinctive.

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