It would be rude not to! Our menu includes a traditional lasagne with beef and pork ragu (the pork makes it so sweet and soft), and a silky bechamel. Lasagne is such a family favourite - our version is classic with extra layers of love.

Prosciutto di Carpegna is made in a small town in the Marche region of Italy, by dedicated

'Tis the season! We've just received our stock of Fiasconaro Colombe, direct from Italy! They're fresh and delicious now, but will last beautifully until Easter (if you can resist that long). There are chunks of candied Sicilian apricots and Modica chocolate throughout.

A traditional hand-wrapped Colomba cake with chocolate drops and topped with an almond and sugar grain icing.

This traditional Easter Colomba Pandorata, made in Sicily, comes dusted with icing sugar and sugar crystals - perfect to pair with a bit of Nutella for something special this Easter. If you are not a big fan of candied fruits or sultanas, this is the colomba you were waiting for! Similar to a Pandoro without sultanas and candied fruits.

Made solely from Huon and Derwent Valley black cherries and aged for 16 months, this is sticky agrodolce deliciousness... Wild Mother Tasmania balance the sweetness of the reduced cherry must with some of our black cherry vinegar which gives lift and tang to what is otherwise a deeply flavoured complex condiment. 1kg of Tasmanian Cherry goes into each 200ml bottle! A must have in your pantry.

Wild Mother's Organic Apple Cider Vinegar is a high quality un-filtered, un-pasteurised apple cider vinegar made with certified organic apples grown in the Huon Valley and supplied by R&R Smith. The focus of this product is on quality in terms of flavour and wellness. It offers a Tasmanian made “premium craft” higher quality alternative to Bragg’s apple cider vinegar and other imported industrial vinegars (that are currently being questioned by the market in terms of provenance, quality, food miles etc). It is excellent for daily consumption, and it makes an excellent vinaigrette! 500ml

Chappy's Chips are Aussie owned and made, and are arguably the best potato chips getting around. Made the old fashioned way, at temperatures low and slow, for the perfect crunch. These Chilli & Lime are dangerously moreish.

Chappy's Chips are Aussie owned and made, and are arguably the best potato chips getting around. Plain and simple is great. If I'm feeling a little extra, I'll get some creme fraiche and ask my beloved to get me some caviar or Yarra Valley salmon roe to enjoy with them (and in my wildest dreams, he's also pouring me a glass of champagne)

Chappy's Chips are Aussie owned and made, and are arguably the best potato chips getting around. A snack that makes my Polish heart happy, Dill Pickle chips! Salty, vinegary, and dill-icious! Dirty vodka martini not supplied but definitely recommended!

Chappy's Chips are Aussie owned and made, and are arguably the best potato chips getting around. This flavour is a true Aussie Icon - Chicken Salt!

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!

Hand cut Spaghetti alla Chitarra (this incredible wire pasta cutter that looks somewhat like guitar strings!), resulting in a slightly more rough cut spaghetti, perfect for clinging onto all of that delicious sauce.

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.

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.

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.

If you have enjoyed our chilli paste before, we challenge you to try this new version now. Thick, delicious chilli paste perfect as a spread on fresh bread or on a warm slice of sourdough focaccia.. yum! A great addition to any of your pasta sauces or over the top of your favourite veggies. This chilli paste is now spicier than ever, try it if you dare!

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!

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.

Mussels from the Galician coast prepared in one of the most genuine sauce in Spain: Escabeche, which is made with paprika, vinegar, oil, garlic and bay leaves. A delicious savoury treat to have in the kitchen pantry.

Up to 12 sardines per tin in olive oil. Small and full of taste. This is a blue fish with high quantity of Omega 3 acids, very good for you! Delicious on crackers or bread, toss a few in a salad or in a pasta dish. And of course, straight out of the can as part of antipasti or a very good midnight snack!

Established in 1904, Paco Lafuente are the pinnacle of Spanish tinned seafood. These Razor Clams are preserved in a salty brine giving them a wonderful fresh taste of the sea. Serve them next time you are having champagne or with your favourite Aperitivo. A little transportation to Spain in a tin, sounds good to me!

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, served with a simple vanilla cream. Torta Caprese is the perfect after dinner slice to share with the family, or indulge in by yourself. Small serves 1-2 people, by the slice. Large serves around 6, as a whole cake! Time to celebrate!

Torta Sabbiosa is a traditional Northern Italian cake from Lodi. Sabbiosa, meaning "sand", refers to the crumbly, melt in your mouth texture of this beautiful cake. The buttery slice comes with a sauce of mascarpone cream and brandy, for a decadent and nostalgic sweet Italian treat! Small size is a single slice (a big one, at that) and large is a whole cake.

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!

Just a few drops of this vinegar are enough to improve all your dishes, specially for dishes based on fish and seafood, salads, cheeses, sauces, and many kinds of desserts. We simply can't go without, whether at home, or in the Al Dente restaurant kitchen!

Dedicated to the ancestor who created the recipe at the beginning of the 20th century, it is obtained from sweet, sun-dried grapes. The aromas and flavours of plum jam and red fruits intertwine with hints of honey and vanilla in a considerably dense and sweet product. It is perfect as a fresh dressing for various savoury or sweet dishes.