This delectable prawn agnolotti features a firm prawn mousse filling, delicately piped and folded by hand into our gorgeous agnolotti shape. The agnolotti are like little pockets, and there's a perfect little divot in the pasta shape for scooping up the remaining sauce, our umami-rich 'nduja! A treat for a mid-week dinner, or perfect for serving up to family and friends over the weekend.

Del Bocia represents months of dedicated research into sourcing the finest ingredients, leading to the discovery that cream from Gippsland shares remarkable similarities with traditional mountain cream used for malga butter. This cream is rich in flavours and aromas, with a characteristic yellow colour from the carotene ingested by pasture-grazing cows, embodying what makes true malga butter so distinctive. We are committed to preserving artisanal techniques, such as slower churning processes, handling at lower temperatures, and handwashing the butter in ice-cold water to remove buttermilk and hand packaging. These methods distinguish Del Bocia from other butter on the market, offering a unique taste and quality.

We've finally caved and decided to make a tiramisu. There have been more requests for us to make this over the last four years of business (isn't that something spectacular in itself?!) than anything else... So, here it is. We've not strayed too far from tradition with our Tiramisu, and the reasoning behind that is the same we'd apply if we had a Ferrari... Perfection doesn't need a makeover!

White anchovy fillets semi-cured in a special combination of wine vinegar and extra virgin olive oil. They are the classic tapas, served with bread or crackers, or enjoyed eaten alone with your favourite vino or beer.

This is a traditional meat sauce made with Pallottine (tiny meatballs) from Teramo in the Abruzzo region of Italy. It's slow-cooked to meld the flavours properly just like nonna would do.

Cacio e Pepe will remain a staple in our home, and in yours. A simple pecorino and pepper fonduta is folded into golden semolina pasta to create a signature dish that we're sure you're going to love. NOTE: Our Tortellini Cacio e Pepe doesn't come with a sauce included, but we recommend you purchase our Burnt Butter & Sage as an accompaniment!

We're happily obsessed with making soft gnocchi that taste like potato not flour. These heavenly pillows don’t need a complex sauce - a little tomato, a drizzle of oil, a grating of cheese and dinner is done. Another option is a burnt butter, garlic and sage sauce. Of course, they are lovely with our lamb ragu too! You can serve the gnocchi simply boiled or lightly pan fry once cooked. FRESHLY FROZEN

A long, semi-flat pasta, like fettucine but a little thicker and more textural - hand cut and perfect for all of our delicious sauces.

Like a spaghetti, but a little finer and more textural - delicious and perfect for all of our sauces & ragu!

This is a traditional bolognese made with beef for body and flavour and pork for sweet softness. It's slow-cooked to meld the flavours properly just like nonna would do.

Simple is best when it comes to Italian food and it doesn’t come simpler or better than our rich napoli, with the natural sweetness of tomatoes, onions and a touch of garlic and basil. It’s great with any of our pastas.

Italians know that simple often means best - this burnt butter and sage sauce is the perfect herby, toasty dressing for filled pasta. You can also let it melt over grilled meats or potatoes for a luxe finish.

Our Chilli oil is simple and very effective. Great to add an extra kick to any tomato based pasta sauce, or to drizzle a little over a good woodfired pizza. We've been loving it on our bacon & eggs in the morning, too!

Our Chilli oil is simple and very effective. Great to add an extra kick to any tomato based pasta sauce, or to drizzle a little over a good woodfired pizza. We've been loving it on our bacon & eggs in the morning, too!

Aged for a minimum of 9 months, the origin of Grana Padano dates back to the Cistercian monks of the Chiaravalle Abbey. From the polders of northern Italy, the cheese is produced with milk from free-range cows that are let to graze on fresh forage and silage. Full-bodied, this hard cheese delivers a savoury and nutty touch with a dense and somewhat flaky texture. Creamy, mild and with a lingering aftertaste, it can be enjoyed on its own or as an accoutrement to your dish. A heritage unmatched by most cheeses, Grana Padano is in a class of its own, unique in nuances of both taste and texture.

Soft-centred Chocolate pudding: This delicious and impressive soft-centred pudding is an exciting collaboration between Andrea and you, the cook at home. It will be delivered part-cooked ready for you to finish in your own oven. Follow the instructions to create this molten marvel and feel like a skilled pastry chef in your home kitchen. It's amazing as is but you can also serve it with strawberries, cream or ice cream. A SMALL SERVE IS INTENDED AS 1 INDIVIDUAL PUDDING, A LARGE SERVE IS INTENDED AS 4 INDIVIDUAL PUDDINGS

These anchovies are incomparably good. Currently Andrea & Michelle's favourite midnight snack on a good piece of toast with a lot of butter. Or better yet, straight from the tin.

These Pepus Mussels are grown on premium platforms and are selected by size. They are then fried in olive oil and prepared in a mild pickle. A delicious savory treat to have in the kitchen pantry.

These Pepus Baby Sardines are fished in Spain in the European autumn months, steamed and packed in vegetable oil. Delicious on crackers or bread, toss a few in a salad or in a pasta dish. And of course, straight out of the can.