Products

Lasagna sheets, 500g, the no-boil kind. Layer them straight into the pan. They take moisture from the sauce while the dish bakes, so you skip the p...

Linguine 6, 500g. Campagna. Long, flat ribbons of durum wheat. The shape for clams, for oil, and for a light cream. Not a tube for a heavy meat sau...

Tomato paste, 2.2kg. Campagna. Concentrated paste, described as double concentrate, for sauces and stews that need tomato body. A kitchen can, not ...

All-purpose 00 flour, blue bag, 1kg. Caputo marks this one Cuoco, the chef's flour, with enough gluten for pizza and for bread. The grind is finer ...

Pizza flour, type 00, red bag, 1kg. Caputo's Pizzeria grade is the one you cold-ferment, typically 8 to 24 hours, for a Neapolitan dough. The new r...

Durum wheat semolina, 1kg. Caputo mills the coarse, golden inner kernel, nutty and high in protein. Fresh pasta is the main reason to open the bag....

Tipo 1 flour, 25kg. Caputo mills this less refined than 00, so more of the bran and germ stay in the sack. The dough comes out darker, with more wh...

White balsamic vinegar, 500ml. Sweet and tart, golden, so it does not stain a pale plate the way dark balsamic does. A fine-dining station uses it ...

Casar tomato pulp, a 2.5kg can. Chopped Italian tomato with less juice and more flesh than a peeled-tomato can, so the sauce is thicker from the st...

Casar whole peeled tomatoes, a 2.5kg can. Italian plum tomatoes, peeled, in their own juice. Pizzerias and Italian kitchens buy the can when the sa...

Coconut milk, UHT, 1 litre. Chaokoh. The thinner coconut liquid, not the thick cream. Long-life carton, clean taste, for curries and rice that shou...

Flamin' Hot Cheetos, a case of 20 bags, 190g each. Crunchy corn snacks, spicy and tangy, in a shareable bag. Convenience counters, offices, and hot...

Pecorino Romano, about 3kg. Chelmos. Hard, aged sheep's milk cheese, sharp, salty, and deeply savoury. Grate it to finish cacio e pepe, carbonara, ...

Chua Hah Seng chilli paste, a 3.2kg tub. Thai chilli paste, sweet, savoury and hot, made with chilli, garlic, shallot, dried shrimp and palm sugar....

Seedless tamarind, a 400g block. Sour, sweet and fruity. Soften it in warm water and it goes into the pot. You skip the soak-and-strain you do with...