Italy

Use in the place of mince in a vegetarian chilli, or serve cold in a salad tossed with feta, peppers and balsamic vinegar

Use as an alternative to rice, or barley in soups and stews - or even ferment to make rye whiskey

Perfect for casseroles, tagliatelle or even just plain rice

Delicate garnish for white fish, red meat and scallops, or stir into risotto

Delicate garnish for white fish, red meat and scallops, or stir into risotto

Perfect for casseroles, tagliatelle or even just plain rice

Sprinkle into soups and casseroles for umami depth of flavour

The light green tomato and artichoke notes work well in seafood and salad dressings

The store cupboard ingredients for 12-16 portions of the ultimate risotto

Use this truffle sauce to make delicious canapés, use a little to enhance sauces or even stir through a bowlful of spaghetti cooked al dente  

Truffle oil with rich earthy flavour and cacao notes for fillet of beef, mushroom and celeriac flavours

Truffle oil with musky, shallot-garlic notes for risottos, fish and carpaccio

Ancient Italian wheat, perfect in Tuscan stews

Remarkably high protein grain, delicious in soups and salads