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$11.00 Add to cartCipri Italian Carmelo’s Sale Toscana
$11.00As a young apprentice chef working in Tuscany, Carmelo discovered how to create this vibrantly fragrant herb salt and upon his return to Australia, he made good use of the abundance of herbs growing in his father’s garden. 20 years later, it’s still a staple in the family pantry. Best used as seasoning before cooking meat, vegetables and fried/baked potatoes. Ingredients: Fine sea salt, rosemary, sage, thyme, oregano, lemon rind, garlic, pepper.
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$17.00 Add to cartCipri Italian Francesca’s Melanzane Giardinata
$17.00Marinated eggplant, carrot, celery, capers, garlic, vinegar, extra virgin olive oil, chilli. Use as a side dish for roasted meats, impromptu lunches with good bread, canned tuna, cheese and salumi or in a sandwich or panino. Francesca used to help her mum make this mix back in Calabria from when she was only 8 years old (55 years ago). They had to make their living off the land, there was always an abundance of vegetables on their farm. It was not the norm to buy food back then, so they had to create what they could using their own produce. In Italy, eggplants were in abundance in Summer, so the family would make enough to last them though the winter months. Fortunately for Francesca’s family and friends, eggplants in Australia are available all year round. Made at Cipri Italian. 300g
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$14.00 Add to cartCipri Italian Mamma’s Pesto al Peperoncino
$14.00Mild & hot chillies, garlic, parsley, basil, vinegar, extra virgin olive oil. Maria’s family is obsessed with chilli. They pretty much use it on everything. Using an abundance of chilli & basil plants from the backyard, this chilli pesto has become a staple on the table for every meal, sometimes even breakfast. It is our ‘butter’. Maria created this recipe about 25 years ago. Use as a spread on sandwiches & panini. As a condiment on top of soup, pastas & grilled meat & fish. Made at Cipri Italian. 200g
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$26.00 Add to cartCipri Italian Mimmo’s Tonno sott’Olio
$26.00Tuna preserved in olive oil is the pride of the Calabrian pantry. This recipe comes from our grandfather, Carmine – a passionate fisherman who would travel from Calabria to Sicily with other neighbourhood fishermen to fish for tuna. Tuna prepared this way is somewhere between fresh and canned. Let’s called it “conserved,” to honor its inspiration, the old Italian tradition of preserving meat under olive oil, sometimes called conservata. Made at Cipri Italian. 300g
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$14.00 Add to cartCipri Italian Peperoncino Sott’olio
$14.00Chilli in oil - Add to pasta, pizza, meat or veg that needs a little kick. Made at Cipri Italian. 200g
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$14.00 Add to cartPERSONALISED Cipri Italian Peperoncino Sott’olio
$14.00Personalised jar. Chilli in oil - Add to pasta, pizza, meat or veg that needs a little kick. Made at Cipri Italian. 200g PLEASE ADD PERSONALISATION REQUIRED IN THE NOTES SECTION
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$17.00 Add to cartCipri Italian – Santino’s Pomodori Verdi
$17.00Pickled green tomatoes - Italians across the country spend a better part of late summer processing blood red tomatoes into jars of sauce to last all winter long. If you’re one of many that take pride in tomatoes grown in your backyard, you also know the pain of facing a pile of leftover green tomatoes. While some may eventually turn red, some small towns in Calabria have a unique way of preserving green tomatoes. This recipe comes from Santino’s parents who immigrated here over 45 years ago from Parenti in the province of Cosenza and knew just how to use every part of the garden to its fullest. This is generally made at the end of summer when the tomato season is coming to an end. In Australia however, it is possible to source these green tomatoes most of the year. Made at Cipri Italian. 300g
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$14.00 Add to cartCipri Italian Zia Rosa’s anciofi
$14.00Artichoke & anchovy spread. Living on the farm in Calabria, artichokes were a special treat. When they were in season in Spring, Rosa’s family would be so excited at the thought of upcoming meals. Rosa’s grandmother created a paste, something that they could use on bread all year round. Calabria, is also a coastal area with an abundance of oily fish in its waters. Anchovies are predominantly caught by the local fisherman and salted and preserved. Mixing the artichokes with anchovies was just an experiment, but ended up being something that Rosa’s family still make 65 years on. Made at Cipri Italian. 200g
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$12.50 Add to cartRizzoli Anchovies in oil
$12.50Mediterranean Sea anchovy fillets in an extra virgin olive oil.
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$14.00 Add to cartOlio Benza Taggiasca Olive Paste
$14.00A simple condiment that takes even a piece of bread to the next level. Made of 100% Taggiasca variety olives. Use as a spread, a side-dish or seasoning for other dishes.
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$15.00 Add to cartSalina di Cervia – Cervian Sea Salt with Calabrian Chilli
$15.00Sweet Cervian sea salt blended with the perfect selection of Calabria's best chillis. The unique properties of Calabrian soil and climate give distinct flavour traits to the chillis grown in the region. This beautifully balanced salt, with the intense aroma of the diavolicchio chilli and the spice of the ferretto chilli, is excellent for seasoning white meat, grilled fish and vegetables.
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$15.00 Add to cartTerrone ‘La Bumba’ Pepperoncino
$15.00Calabrian chillies ground and in oil. Made in Italy. 280g
SPUNTINI BAR & CUCINA