We buy small, taste everything, and only sell what we'd eat.

• No supermarket shortcuts. If it isn't good enough for Sunday lunch, it doesn't come in.
• Provenance you can ask about. Every product has a region, a producer and a reason it's here.
• Cut when you order. Cheese and salumi are sliced fresh, wrapped in paper, and that's it.
• People, not screens. Come in, tell us what you're cooking, and we'll sort you out.

DOP, IGP, and the taste test.

A protected name tells you where something is from and how it's made. It's a good start — but it still has to earn its place on the shelf.

• DOP (Denominazione di Origine Protetta) — made entirely in one place, to one method. Think Parmigiano, Bufala.
• IGP (Indicazione Geografica Protetta) — tied to a region for at least one key stage. Think Gragnano pasta.
• Then we taste it. If a protected product isn't as good as a small unprotected one next to it, the better one wins.