Sheep\'s milk cheese ripened in earthenware jar with olive branches.
Cheese and truffle combined together makes for a strong flavour that needs no accompaniment.
Made from cow\'s and sheep\'s milk, this semi-hard cheese will disappear very quickly once opened. Truffle and cheese is simple, yet luxurious and the earthy, mineral aroma of the truffle is perfectly married to the deep, grassy flavour of sheep\'s milk. Its strong, distinctive flavour makes this truffle cheese the ideal product for those who love the flavours of Italy, and goes well as part of antipasti, where it can reap all the attention.
This pit-aged cheese has a unique history and a delicate, sweet yet slightly spicy taste.
The technique for making formaggio di fossa dates back to the 15th century, and involves "burying" the cheese in ditch-like caves - fosse. The cheese matures around 60/70 days before being placed in these pits, which are also lined with straw. The pit remains closed for 90 days, meaning that the oxygen available to the cheese is limited, and thus anaerobic fermentation occurs. Recent studies on the product have shown that the cheese has many health benefits including a significant difference in the amount of pathogenic germs it carries, as well as greater digestibility due to bacteria that break dow fats and bring out the spicy flavours and typical pungent smell of aged cheeses. This is certainly one of Italy\'s most delicious cheeses: the flavour is delicate, almost sweet, and then becomes more spicy, with a slightly bitter aftertaste and an earthy odour. It adds a delicious twist to a variety of meals and is a true taste of Italy\'s culture. Try it in regional soups like cappelletti or grated over pasta, although it\'s also great on its own, paired with a little honey or balsamic vinegar, and perhaps a some bread or piadina. This version is made with both cow and sheep\'s milk.
Porcini risotto: Comfort food ready to eat. Say no more.
There\'s nothing better than coming home after a long day at work to a hearty, home-cooked meal. But at 7pm, our effort usually only amounts to some soup. But this quick-cook mushroom risotto means that all the hard work has been done for you. Malva Rosa have selected the best Italian rice (Carnaroli, of course) and the most delicious dried mushrooms (porcini), so all you have to do is add stock (or water), sit back and enjoy! You could even grate a little Parmigiano Reggiano on top if your effort stretches that far.
Carnaroli is the perfect rice to make your risotto stand out.
Carnaroli is the Rolls Royce of rice for making risotto. It absorbs all the juicy flavour and provides the perfect creaminess to make a risotto stand out. Using a good, high-quality rice like this one often also means you can skip the butter (or you can add it anyway for the ultimate creamy indulgence). Make like the Milanese and add a few strands of saffron too for an oomph of extra colour.
Our delicious dairy-free basil pesto is rich in nutrients thanks to its artisan recipe. DOP* certified.
The complex selection behind each ingredient is the key to pesto\'s great taste and only Italy does it properly. Here, the basil used is DOP certified, cultivated in the producer La Malva Rosa\'s own land. Also, thanks to an exclusive recipe, they are the only producer to make a pesto without cooking the basil. This means that it tastes much more fresh and doesn\'t lose any of its minerals or extensive health benefits. It has a shelf-life of 24 months and it does not contain preservatives. Try it with linguine pasta (although almost any pasta shape will do), or use it to enrich your soup, salads or potatoes. It\'s even ideal with cherry tomatoes and mozzarella to prepare an Italian caprese. *DOP: DOP is short for Denominazione di Origine Protetta (literally “Protected Designation of Origin”). This certification ensures that products are locally grown and packaged, using traditional method.
Mushroom\'s natural umami taste transformed into a creamy sauce.
A mushroom spread is among the most versatile things you can have in the kitchen, and are a staple in many Italian kitchens. Porcini are one of the most aromatic varieties of mushrooms and make any dish stand out, whether it\'s a risotto, a stuffed vegetable or a quick mushroom crostini. So simple yet so indulgent.
Made using carefully selected black olives, spread with butter on tasty canapés.
The perfect weapon for your next aperitivo, this olive spread will make your antipasti taste like they were actually made in Capri. Made with only the very best Italian olives, stir into a risotto or pasta, or use it as a tapenade on top of bruschetta - especially if you use an authentic San Marzano tomato.
It\'s always artichoke season with this fantastic spread.
Artichokes can be tricky to prepare for their long peeling process, so Malva Rosa did all the hard work for you, and selected the best artichokes they could possibly find and made it into a creamy spread. Eat with an aperitif, served generously over bruschetta, or as the sauce for your pasta dish, for a truly Mediterranean taste.
**Expiry Date: 28/07/2019**
Rich, creamy and indulgent with alba white truffle.
A rich, indulgent Italian cheese sauce, enhanced with the most luxurious ingredient of all: Alba white truffle. This precious cream can be used to finish Italian dishes like a pasta or risotto, or add a little touch to the top of prime cut beef.
The real deal. Affinato: a strict recipe aged for 12 years.
Made following a strict recipe and procedure that was registered in order to preserve this real treasure from imitations, it uses only local grapes, which are aged in individually handmade barrels for a minimum of 12 years. These are the only two acknowledged types of traditional balsamic vinegar of Modena, and are aptly packaged in a unique Giugiaro bottle. The Ferrari of dressings. This balsamic vinegar stands out for its fragrant, penetrating and persistent perfume of pleasant and harmonious acidity, it has a well-balanced sweet and sour flavour. It comes into its own when used with fresh and steamed vegetables, with risotto, with meat and fish dishes but is excellent also enjoyed with Parmigiano Reggiano, on ice cream or fruit - we think it goes perfectly with strawberries. A once in a lifetime taste sensation.
Made with tradition, passion and years of experience, a versatile cupboard staple.
The larder is worryingly bare when you\'ve run out of tinned tomatoes. They are the cook\'s comfort blanket, the stalwart of countless soups, sauces, stews and braises, so make sure you stock up on a good one like this. Good quality, authentic tomatoes from Campania, made with tradition, passion and years of experience, for a perfectly rich natural juice with chopped tomatoes for added texture.
Buying the case of 6 bottles you will save 10% Fruity and mineral, Falanghina grapes have been thriving in Italy\'s deep south for centuries.
The area of the Falanghina grape used to be overrun by wolves, partly due to the relatively cool climate and partly because its landscape consisted of pure wilderness: a setting which assisted in the preservation of indigenous grapes.
Buying the case of 6 bottles you will save 10% Full-bodied, rich and complex with plums and sour cherries.
A muscular, uncompromising wine with plenty of fruit and spices. Aglianico is a grape not typical of the Abruzzo region, but in Fontefico it takes on its own unique features: balsamic notes with hints of rosemary and lavender, spiced with essences of tobacco, carob and cloves.
Buying the case of 6 bottles you will save 10% Elea is an elegant, structured Greco reserve, intense and meditative, just like the terroir that generated it.
A tribute to Cilento and its thousand-year history. A land that what was once the small fishing village of Hyele is today a World Heritage Site. Made from 100% Greco grapes, it\'s one of the most popular wines to consume in the Southern Italian autumn months, with a balanced acidity with a distinctly nutty almond note.
Buying the case of 6 bottles you will save 10% \'Cocca Di Casa\' is one of the greatest wines of the South, full-bodied and round. And a firm House favourite.
In Abruzzo, the Montepulciano reigns as the uncrowned king of wine. Cultivated for centuries, the Montepulciano can age for a very long time, but it is also often appreciated for its fruity quality in its youth. This version is aged for about 12 months, and features black fruit on the nose, but on the mouth spices like black pepper as well as liquorice and roasted coffee.
Buying the case of 6 bottles you will save 10% The Barolo of the south, this wine is elegant and full-bodied, made from grapes grown in their geographical prime. With blackberries, sour cherries and notes of rosemary and balsamic, the Aglianico is a fantastically intense flavoured wine.
Aglianico is often labelled as the "Barolo of southern Italy" due to its intense, full-bodied character and refined elegance. They are well-known for perfectly depicting their terroir, and changing taste depending on their origin. Aglianico grapes seems to thrive in volcanic soils, especially at higher elevations on hillsides that also have some limestone mixed in - making San Salvatore\'s vineyard on the slopes of Vesuvius in Cilento national park prime growing conditionals for a powerful yet subtle Anglianico.
Buying the case of 6 bottles you will save 10% A medium-bodied red wine with a cherry and almond aroma. Served cold for red wine drinkers in summer!
The Cerasuolo d’Abruzzo is a cornerstone of the wine tradition of Abruzzo. It is not simply a red wine. It is a wine of unique qualities, one that well matches a cuisine that\'s delicately balanced between strong flavours and elegant taste. Fresh and crispy, the mouth is filled with a subtle but pleasing taste of blackcurrants and raspberries. An all-rounder, fit for every season, mood and taste.
Buying the case of 6 bottles you will save 10% A wine - not the cheese! With notes of basil, chamomile and apple.
Native to Abruzzo, Pecorino is a fresh and perfumed wine variety, that\'s both pleasant and complex at the same time. The nose opens with subtle notes of basil, chamomile flowers and apples, then continues with tones of citrus fruit - namely grapefruit and cedar - and a hint of mango.
Buying the case of 6 bottles you will save 10% A sweet and rare passito wine which expertly depicts its terroir.
Passito describes wines that are made using the appassimento process, whereby grapes are partially dried on straw mats or pallets in airy rooms or barns in order to concentrate the grapes’ flavours and sweetness prior to vinification. From local grape variety Moscato di Noto, this wine fully expresses the perfume of this land, with hints of fruits such as apricot and peach as well as a gentle aroma of orange and lemon blossoms. Sweet but well balanced, Passito di Noto DOC "Prim\'amore" 2008 is 100% organic and one of the rarest wines featured on our site.
Aged for 10 years in barrels of cherry and oak.
This Aceto Balsamico di Modena IGP has been aged for 10 years in cherry and oak barrels, this balsamic vinegar is 100% natural and has a unique and superior taste. For three years in a row it has been awarded a prize at the International Taste & Quality Institute, and has become a favourite of chefs and sommeliers. A great match for hard and semi-hard cheeses, we also recommend it on top of a prime cut of beef or pork. You only need a little drizzle to completely transform a dish.
A velvety black Aceto Balsamico to make fantastic dressings.
Produced with only grapes from the Emilia-Romagna region and aged in French oak barrels, this Aceto Balsamico is dense and exquisite, with hints of caramelised grapes and a little liquoric. Mellow and velvety, it is perfect to be used in salads and dressings, but it won\'t disappoint on a semi-hard cheese, perhaps as the first course of a meal with friends.
The real deal. Extravecchio: a strict recipe aged for 25 years.
Made following a strict recipe and procedure that was registered in order to preserve this real treasure from imitations, it uses only local grapes, which are aged in individually handmade barrels for a minimum of 25 years. These are the only two acknowledged types of traditional balsamic vinegar of Modena, and are aptly packaged in a unique Giugiaro bottle. The Ferrari of dressings. This balsamic vinegar stands out for its fragrant, penetrating and persistent perfume of pleasant and harmonious acidity, it has a well-balanced sweet and sour flavour. It comes into its own when used with fresh and steamed vegetables, with risotto, with meat and fish dishes but is excellent also enjoyed with Parmigiano Reggiano, on ice cream or fruit - we think it goes perfectly with strawberries. A once in a lifetime taste sensation.