Capricci pastas are distinctive, made by artisans in the sunny regions of South Italy from Italian wheats, copper extruded, to allow a better retaining of the salsa. Capricci also features an exclusive selection: pasta with rye, with "grano arso” ("burnt wheat”, a typical tradition from Apulia...

"Cantino” cultivar artichokes, which is the last sprout of the plant in May is raw hand-processed and preserved in virgin EV olive oil, resulting in a crispy and crunchy texture. The region of origin is Campania, from the surrounding of Salerno, very close to Costiera Amalfitana ...

The sunny regions of southern Italy produce some of the best selections of tomatoes in the Mediterranean area. Capricci features different types of tomato products to prepare pasta, bruschetta, pizza and many other tasty recipes. They come as "pelati” (peeled), "cubettati” (cut in cubes), or fillets. They are preserved in simple water and salt...

Capricci-branded selection come from the Salento countryside, Apulia, in elegant glass jars, including zucchini, eggplants, peperoni and sun dried tomatoes. Some recipes also include Mediterranean tuna or anchovy fillets from Sciacca, Sicily.

The Lake of Garda in the North of Italy, produces the most refined olive oils of Italy. Due to its non-acidic (and mostly sweet) taste, it can be the perfect match for raw fish, meats and cured meats. Varieties available at Capricci are "casaliva” or "leccina” or PDO Garda ...

To add some special taste to a Mediterranean recipe, Capricci introduces a range of EVO oils with natural aromas: citrus juices, mint, rosemary and many more.

From a small artisan in North-Eastern Italian regions, Capricci has selected some excellent grissini to pair with cured meats, cheeses, fish preserves and more. Puff pastry bread-sticks (Grissini) with sesame are hand madeone by one with the finest local ingredients. Grissini with pumpkin or with nuts and raisin are also available ...

The truffle from Piedmont, king of the Italian table, is available at Capricci in several formats, for tasting and take away. The fresh "tartufo bianco” from Alba, Piedmont, is available in autumn months upon reservation. A complete range of products allow the truffle enthusiast to enjoy the unique aromas of the "tuber” all year long: ...

Capricci partners with Michelin-starred Davide Palluda chef, from Canale (Cuneo) Piedmont to bring an outstanding line of ready to serve recipes (packed in glass jars) including the beef "brasato”, the citrus-marinated eel, the peperoni with tuna and anchovies, just to mention few.

The preservation of fish is a typical Italian culinary art, still present among some artisans across the Bel Paese. From Sicily (Pachino, the southern edge of the island) comes the "ventresca” (the noblest part of the tuna), the swordfish and the amberjack preserved in EVO oil. The "bottarga” (sun dehydrated salted fish eggs) from tuna or from mullet comes both minced and smoked, from Sardinia...

Capricci could not mis out on the king of Italian cured meats: Culatello PDO aged 24-30 months from Zibello, near Parma, Emilia Romagna. From the same region comes the hand-made Mortadella (with pistachio or with truffle) which is able to astonish and change the perception of the gourmets about this famous salumi.

Close to the Adriatic Sea, in Cesena (Romagna region) a small producer of sheep milk cheese makes small wheels with bee wax, chamomile, hemp and truffle. Capricci’s selection of Parmigiano Reggiano includes different aging from 24 up to 101 (yes!) months, and different milks from the best breeds of milk cows: "Vacche Rosse” or "Vacche Grigie” selections...

Capricci is mad for Italian chocolate, and they have selected the best small producers around Italy, featuring a wide range of "cioccolatos" both for the foodie and for the connoisseur who are looking for a special and prestigious gift...

Special biscuits are made expressly for Capricci in Veneto, close to Venice: "tiramisù” flavour, "cinnamon”, "cacao e granella”, "corn and raisin”, strictly according to traditional recipes. Speaking about "amaretti”, in Piedmont Capricci has found the softest and most delicate amaretti ever.

Nougat it’s a classic sweet in many Italian regions, where Capricci travels to discover the best ones, made with PDO hazelnuts (Piedmont) or PDO Bronte Pistachio and Almond (Sicily). In Campania the torrone is filled with pralines or just glazed with dark chocolate, while Sardinia is where the hazelnut, walnut and chocolate nougat comes from...