festa italiana..

FESTA ITALIANA..

ADDRESSES
454-456 Chiswick High Road,
London W4 5TT

27b Devonshire St, Marylebone,
London W1G 6PW

OPENING HOURS
Mon – Sat 8:00 am – 7:00 pm
Sun 8:00 am – 6:00 pm

Mon – Sat 12:00 pm – 11:00 pm
Sun 11:00 am – 10:00 pm

CONTACT
Chiswick – +44 (0) 208 061 9440
Marylebone – +44 (0) 207 486 6066
manager@theitalians.co.uk

theitalians_chiswick

Our visit to San Polino where they believe that h

🚨 New entry 🚨 Tarallo molfettese ! Created o

🚨 New entry 🚨 Tarallo molfettese ! Created only with quality ingredients and in various flavors. This handmade product, is made just as grandmother used to make them .

#delizieitalia #tarallomolfettese #taralli #peperoncino #theitalians #theitalianschiswick #chiswick #londondeli #italianfood #italiancoffee #chiswickliving #chiswickhighroad #londonlife #theitaliansdoitbetter #food #foodie #instafood #fresh #foodphotography

The olives harvest is in full swing !! Almost read

The olives harvest is in full swing !! Almost ready to let you try the olio Novello of @agricola_fratepietro 🫒🇮🇹

Discover our producer! @massimago The winery, Nes

Discover our producer! @massimago
The winery, Nestled in the valley of Mezzane since 1883, Massimago has a solid history in the Valpolicella region.
Renovated and relaunched by Camilla Rossi Chauvenet when she took the reins in 2003, Massimago has been producing 100% organic wines since 2008 and has been certified as such since 2014. 🍇🍷🇮🇹

Is there a better smell than that of freshly baked

Is there a better smell than that of freshly baked bread? I think not. We, at @theitalians_chiswick bake bread every morning, following the best Italian tradition. Our “Panettieri” put lots of passion and attention to detail. We like to offer you everyday high-quality products! Thanks to @molinonaldoni too 🥖🇮🇹❤️

The Prosciutto di Parma DOP or Parma Ham dates bac

The Prosciutto di Parma DOP or Parma Ham dates back to ancient times whose qualities render it a unique in its genre.
The only ingredients used are the pig’s leg and salt whilst curing lasts at least 12 months and takes place in a very restricted area within the Parma province.
Its distinctive sweet and balanced taste is achieved thanks to the producer’s craftsmanship who cures the meat in a strict procedure, and to the sea winds that as they reach the mountain valleys they lose their saltiness and acquire a rich fragrance of chestnut groves.

In our shop you can find prosciutto cured for least 24 months, and among them the outstanding products of Prosciuttificio S.Ilario that are cured a minimum of 30 months.🇮🇹❤️🍖

The importance of time The story of Parmigiano-Reg

The importance of time
The story of Parmigiano-Reggiano is a long one, and also a slow one, following the natural rhythm of the seasons.

In fact, the minimum maturation time is 12 months, the longest among all the PDO cheeses, and only at this point can it be decided if each individual wheel is worthy of the name it was given at its birth, and therefore continue the maturation up to 24, 36, 40 months and more. After 12 months, the Consortium experts carry out a test called “quality inspection” on all the wheels: each wheel is tapped with a hammer and the trained ear of the quality inspector recognises any defects inside the cheese that may compromise quality. 🇮🇹❤️🧀

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