Hand made here in Melbourne in the Cannoli Bar kitchen using a cherished family recipe passed down through generations - starting in Milan in the 1960s - Cannoli Bar’s panettone is handmade on site using their natural mother dough, free from preservatives other than, sugar, butter, vanilla, candied lemon, eggs, honey and lot of flavour. This special panettone is in collaboration with our friends at Tommy's Booze, where you'll get a sweet little piping bag of lemon curd, and a 200ml bottle of Tommy's Limoncello to spike that panettone with the good stuff. 18+ only (ID will be checked upon delivery!) Please consume within 4 weeks.

Marrying our Italian heritage with the Aussie Christmas; Our spaghetti made with our Monferrina P6 pasta machine, with beautiful prawns, and a prawn bisque. We suggest this as an entree between two people, or a main course for one.

A Southern Italian take on the Viennese classic Sacher Torte. We make ours with almond flour and decadent cocoa powder. It's delicately sweet, not at all too rich, but we've spiked out Christmas version with native Australian Davidson Plum and house made Cherry jam. What could be more Italo-Australian?! Small serves 1-2 people, by the slice.

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!

Al Dente's Classic Negroni made with Campari, Bulldog Gin & Cinzano Vermouth Rosso. Ready to drink, just pour over ice, and garnish with an orange slice. Serves two. 'Tis the season.

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

This sunny Sicilian pesto alla trapanese includes tomato and almonds. It's perfect for spring and great with our gnocchi and pappardelle. We make it with a mixture of fresh and tinned Pugliese cherry tomatoes and pistachios as well as the traditional almonds. Two cheeses are always better than one so we use a mixture of parmigiano and grana padano.

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.

Spaghetti is the quintessential Italian pasta. It is long – like a string (hence the name, as spago means string) – round in cross-section and made from durum wheat semolina, but Al Dente Spaghetti is the best Spaghetti!

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 Clams are part of the Pepus range of Spanish preserved seafood, preserved in brine giving them a wonderful fresh taste of the sea. Serve them next time you are having champagne or with your favorite Aperitivo.

White tuna is known for its texture, smoother than the rest of its specie. We recommend it for salads, pies, toasts and sandwiches, omelets, pasta and rice. Try it on bruschetta, with tomatoes, fresh basil, olive oil and a sprinkle of sea salt.

The product with the Argento Label has usually been left to mature 6 or 7 years longer than the Aragosta Label Vinegar. This makes it more concentrated and softens the sensation of acidity, giving it a sweet and sour taste that is as gorgeous as it is complex, making it perfect for use straight out of the bottle uncooked but also with almost any first or second course.

Saba is an organic condiment obtained by slow cooking local grape must over a direct flame, until it is reduced to 1/3. It is rich and thick and with its perfect balance of sweet and delicate flavor and aroma, and a touch of sour, it will enhance both savory and dessert dishes making it an extremely versatile pantry staple.

Agro di Mosto is an organic condiment, delicately sweet and sour, with a fruity, fragrant taste. The rich flavor of balsamic vinegar readily lends itself to salad dressings, gourmet marinades, and sauces.