Key Ingredient

Parmigiano Reggiano

Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna, on the plains, hills and mountains enclosed between the rivers Po and Reno. It is an Italian hard, granular cheese that is produced from cow's milk and has [...]

Caviar

Caviar was originally harvested by Russian and Persian fishermen in the Caspian Sea.  Caviar is harvested from ‘Sturgeon’ a common name for 27 species of fish. Caviar refers to unfertilized salt-cured fish eggs that include Ossetra, Sevruga and Beluga.   Beluga, this is caviar that consists of roe (eggs) of [...]

Duck Foie Gras

Foie gras is a duck liver fattened through a labour-intensive force-feeding process known as gavage. The process dates back to ancient times when Egyptians force-fed domesticated geese upon discovering that waterfowl developed large, fatty livers after eating large amounts in preparation for migration. The gavage practice spread across the Mediterranean [...]