Real Italian Ingredients, Produced in Italy... THIS Is Carluccio's Online Deli

From the Roots Up: Why Authentic Italian Sourcing is the Heart of Carluccio’s

When Antonio Carluccio first opened the doors of his Neal Street food shop in 1991, he didn't just bring recipes to London; he brought the very soil of Italy with him. He famously cooked by the motto MOF MOF—Minimum of Fuss, Maximum of Flavour. But to achieve that maximum flavour with such simplicity, there is one non-negotiable requirement: the ingredients must be beyond reproach.

At Carluccio’s, we believe that "Italian-style" is never a substitute for "Italian-grown." Here is why our commitment to sourcing directly from the Italian regions remains the heartbeat of everything we serve.

The Secret in the Soil

Italy is a mosaic of microclimates, and each region produces something that cannot be replicated anywhere else. This isn't just tradition; it’s science and terroir.

• Puglian Gold: In the sun-drenched "heel" of Italy, we partner with family-run farms like Bio Orto. In the heart of Puglia, the earth and the heat produce organic Peranzana olives and hand-picked artichokes that are bursting with a natural, intense sweetness.

• The "Ferrari" of Rice: For our risottos, we don't settle for standard grains. We use Carnaroli rice, often called the "King of Rices." Grown in the paddies of Northern Italy, its high starch content creates that signature silky creaminess while the grain stays perfectly al dente.

• The Volcanic Edge: Our tomatoes aren't just tinned; they are a legacy. It’s the rich, sun-ripened varieties from the volcanic plains of San Marzano — tomatoes that carry the acidity and sweetness only Italian sunshine can provide.

Manufactured with Heritage

It’s not enough to just grow the ingredients; the way they are handled matters. We work with Italian artisans who have spent generations perfecting their crafts.

"Italy has at least three million Michelin stars, and they are all the housewives." — Antonio Carluccio

We honour those "housewives" and traditional producers by ensuring our products are manufactured using time-honoured methods:

• Bronze-Die Pasta: Our dried pasta is extruded through traditional bronze dies. This creates a rough, porous texture—unlike the smooth surface of mass-produced pasta—which allows our sauces to cling to every single strand.

• The 80-Hour Panettone: Our festive Panettone isn't "manufactured" in the industrial sense; it is nurtured. Using a Lievito Madre (mother yeast) kept alive for decades, our bakers follow a three-day leavening process that no machine can rush. Available only October to December - sign up to our mailing list to get first access. 

Bring the Italian Larder Home

The Carluccio’s experience has always been dual: a restaurant and a deli. Antonio wanted guests to be able to taste a dish at the table and then walk to the shop front to find the exact olive oil or balsamic vinegar used by the chef.

Every jar on our shelves and every ingredient in our kitchen tells a story of a specific Italian field, a particular family, and a commitment to authenticity that never compromises. Because when the ingredients are this good, you don't need to do much to them. You just need to let them speak.

Ready to taste the difference that provenance makes?