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Finest artisan produce from Abruzzo, Italy 

 

The Abruzzo region of central Italy has a rich culinary history and an abundance of fine artisan produce. Soralina is a UK family business working closely with a handful of producers to bring a small but growing selection to the UK. We proudly present... 

 

An extra virgin olive oil, produced exclusively in the D.O.P. Aprutino-Pescarese zone. It is a first cold pressed, medium to robust style oil, with a superbly balanced flavour and low acidity.

 

Delicious and unique citrus extra virgin olive oils made by crushing whole Sicilian citrus fruits together with olives at the end of the season’s oil production. 

 

Pure vegetable pastes made with extra virgin olive oil. Available in a range of nine flavours, they are also free of gluten, nuts & dairy.

 

Speciality pasta made with carefully selected high quality ‘semola di grano duro’ durum wheat mixed with Farindola spring water, and shaped with ancient bronze molds.

 

To view product categories please select from drop-down menu under “Shop”

 

  1. Olio agli Agrumi  - Extra virgin olive oil with citrus - 250ml - BBE12/2015  

    Olio agli Agrumi - Extra virgin olive oil with citrus - 250ml - BBE12/2015

    Regular Price: £8.00

    Special Price: £5.99

    Olio agli Agrumi

    A unique integration with the goodness of whole fresh Sicilian citrus fruits

    Premium extra virgin olive oil with citrus - Contains no essences

    Created by grinding whole fresh Sicilian lemons, oranges, mandarins and pink grapefruits with the olives a stone mill.

    Perfect for exotic salads and for seasoning game & red meat.

    Excellent for baking


    Try Aneesh Popat's 'citrus pralines' made with 70% dark chocolate and our Agrumi oil: http://www.the-chocolatier.co.uk/#!pralines/cpr7


    Storage Information: To preserve the integrity of flavour, store in a cool, dry place away from direct heat and sunlight. Olio al agli Agrumi is naturally opaque in complexion and becomes denser below 10 degrees Celsius. This does not affect product quality. Protecting the Environment – container suitable for recycling  

     

    Nutritional Information: Typical Values per 100ml 

    Energy: 822cal / 3378kj. Protein: 0.0g. Fat: 91.3g – of which: Saturates: 14.1g, Mono-unsaturates: 68.0g, Polyunsaturates: 9.2g. Carbohydrate: 0.0g – of which: Sugar: 0.0g. Fibre: 0.0g. Sodium: 0.0g. Cholesterol: 0.0g. Vitamin E: 12mg

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  2. Assortment Pack - 9 x 170g  

    Assortment Pack - 9 x 170g

    £42.49

    The Divine Nine  

    Di Simone pastes are made with fresh, locally grown vegetables blended with the same premium extra virgin olive oil. They are available in a range of nine amazingly scrumptious flavours. They also happen to be gluten, dairy and presevative-free. Sea-salt is the only seasoning that is added. Traditionally in Italy, vegetable pastes were made as a way of preserving seasonal vegetables for use later in the year.   

    Each paste has an unmatched intensity of flavour owing to the vast amount of vegetable content and the fact that very little else is added.Their extraordinary high vegetable content sets them apart from others on the market, making the pastes a truly discerning choice. 

    Add these wholesome pastes to pasta, risotto, bruschetta, grilled meats or fish and to add a twist to food that's not even Italian!
     

    Pasta di Olive Verde - Fresh green olive paste

    Pasta di Olive Nere - Fresh black olive paste

    Pasta di Asparagi - Fresh asparagus paste - Shortlisted in FFA 2014

    Pasta di Funghi Pleurotus - Fresh oyster mushroom paste

    Pasta di Pomodori Secchi - Sun-dried tomato paste

    Pasta di Carciofi - Fresh artichoke paste

    Peperoncini Piccanti - Coarsely-chopped hot red chilli paste

    Pasta di Peperoncini Piccanti - Finely-ground hot red chilli paste

    Aglio, Olio e Peperoncino - Chopped fresh garlic hot red chilli paste

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  3. Maccheroncino alla Chitarra - 500g - Discontinued  

    Maccheroncino alla Chitarra - 500g - Discontinued

    £4.00

    Maccheroncino alla Chitarra by Rossi di Pianella 

     

    Protocol hint - please always call it chitarra (kee-taa-raa) or face the wrath of the Aburuzzese

    An extra long and thin maccheroni and a speciality of Abruzzo 

    Made with high quality ‘semola di grano duro’ durum wheat 

    Natural gluten within the semolina provides the required elasticity during cooking 

    Pure water of the Farindola springs is used in the making of the dough  

    Ancient extrusion techniques using bronze molds gives the pasta a unique texture  

    Meticulous drying techniques take between 50 to 65 hours 

     

    Cooking & Serving suggestions 

     

    This pasta has a wheaty flavour and requires a slightly longer cooking time than other brands. The texture is designed to tenaciously hang on to a sauce. Pour the pasta as soon it reaches boiling point and turn up the heat to maintain boiling. Leave to cook for the recommended time, stirring with a wooden utensil. Before straining the pasta, add a little cold water. This helps minimise any starchiness.

     

    Simple sauces are ideal for long and thin strands of pasta.

     

    Try with Di Simone Asparagus Paste or one of the range of chilli paste

     

    Great with seafood

     

    Learn More
  4. Mezza Manica - 500g - Discontinued  

    Mezza Manica - 500g - Discontinued

    £4.00

    Mezza Manica by Rossi di Pianella 

     

    A short pasta that is unique to Abruzzo

    Made with high quality ‘semola di grano duro’ durum wheat 

    Natural gluten within the semolina provides the required elasticity during cooking 

    Pure water of the Farindola springs is used in the making of the dough 

    Ancient extrusion techniques using bronze molds gives the pasta a unique texture 

    Meticulous drying techniques take between 50 to 65 hours

     

    Cooking & Serving suggestions  

     

    This pasta has a wheaty flavour and requires a slightly longer cooking time than other brands. The texture is designed to tenaciously hang on to a sauce. Pour the pasta as soon it reaches boiling point and turn up the heat to maintain boiling. Leave to cook for the recommended time, stirring with a wooden utensil. Before straining the pasta, add a little cold water. This helps minimise any starchiness.

     

    Perfect for thick and chunky sauces and Ragùs which cling on to the holes and ridges of this short, tubular, and unusually wide pasta. A ragù is typically a sauce of minced, chopped or ground meat, cooked with sauteed vegetables in either broth, stock, water, wine, milk, cream, or tomato, or a combination of these

     

    Try with Di Simone Asparagus or one of the range of chilli pastes

     

     

     

     

    Learn More
  5. Gnocchetto Sardo - 500g - Discontinued  

    Gnocchetto Sardo - 500g - Discontinued

    £4.00

    Gnocchetto Sardo by Rossi di Pianella 

     

    A short pasta that is unique to Abruzzo 

    Made with high quality ‘semola di grano duro’ durum wheat 

    Natural gluten within the semolina provides the required elasticity during cooking 

    Pure water of the Farindola springs is used in the making of the dough 

    Ancient extrusion techniques using bronze molds gives the pasta a unique texture 

    Meticulous drying techniques take between 50 to 65 hours

     

    Cooking & Serving suggestions  

     

    This pasta has a wheaty flavour and requires a slightly longer cooking time than other brands. The texture is designed to tenaciously hang on to a sauce. Pour the pasta as soon it reaches boiling point and turn up the heat to maintain boiling. Leave to cook for the recommended time, stirring with a wooden utensil. Before straining the pasta, add a little cold water. This helps minimise any starchiness.

     

    Asparagus or one of the range of chilli pastes

     

     

     

    Learn More
  6. Filej al Ceppo - 500g - Discontinued  

    Filej al Ceppo - 500g - Discontinued

    £4.00

    Filej al Ceppo by Rossi di Pianella

     

    A short pasta that is unique to Abruzzo

    Made with high quality ‘semola di grano duro’ durum wheat

    Natural gluten within the semolina provides the required elasticity during cooking

    Pure water of the Farindola springs is used in the making of the dough

    Ancient extrusion techniques using bronze molds gives the pasta a unique texture

    Meticulous drying techniques take between 50 to 65 hours

     

     Cooking & Serving suggestions  

     

    This pasta has a wheaty flavour and requires a slightly longer cooking time than other brands. The texture is designed to tenaciously hang on to a sauce. Pour the pasta as soon it reaches boiling point and turn up the heat to maintain boiling. Leave to cook for the recommended time, stirring with a wooden utensil. Before straining the pasta, add a little cold water. This helps minimise any starchiness.

     

    Try with Di Simone Asparagus or one of the range of chilli pastes

     

     

    Learn More
  7. Spaghetto con Nero di Seppia - 500g - Discontinued  

    Spaghetto con Nero di Seppia - 500g - Discontinued

    £5.00

    Spaghetto con Nero di Seppia by Rossi di Pianella

     

    Thin spaghetti flavoured with squid ink

    Made with high quality ‘semola di grano duro’ durum wheat

    Natural gluten within the semolina provides the required elasticity during cooking

    Pure water of the Farindola springs is used in the making of the dough

    Ancient extrusion techniques using bronze molds gives the pasta a unique texture

    Meticulous drying techniques take between 50 to 65 hours

     

    Cooking & Serving suggestions  

     

    This pasta has a wheaty flavour and requires a slightly longer cooking time than other brands. The texture is designed to tenaciously hang on to a sauce. Pour the pasta as soon it reaches boiling point and turn up the heat to maintain boiling. Leave to cook for the recommended time, stirring with a wooden utensil. Before straining the pasta, add a little cold water. This helps minimise any starchiness. 

     

    Try with Di Simone Asparagus Paste or one of the range of chilli pastes

      

    Great with seafood

     

     

    Learn More
  8. Spaghetto con Peperoncino - 500g - Discontinued  

    Spaghetto con Peperoncino - 500g - Discontinued

    £5.00

    Spaghetto con Peperoncino  by Rossi di Pianella

     

    Thin spaghetti flavoured with red chilli 

    Made with high quality ‘semola di grano duro’ durum wheat

    Natural gluten within the semolina provides the required elasticity during cooking

    Pure water of the Farindola springs is used in the making of the dough

    Ancient extrusion techniques using bronze molds gives the pasta a unique texture

    Meticulous drying techniques take between 50 to 65 hours

      

    Cooking & Serving suggestions  

     

    This pasta has a wheaty flavour and requires a slightly longer cooking time than other brands. The texture is designed to tenaciously hang on to a sauce. Pour the pasta as soon it reaches boiling point and turn up the heat to maintain boiling. Leave to cook for the recommended time, stirring with a wooden utensil. Before straining the pasta, add a little cold water. This helps minimise any starchiness.

     

    Try with Di Simone Green or Black Olive Pastes

     

    Great with aubergine, avocado, beef, oily fish, pork, shellfish and tomato

     

    Learn More
  9. Spaghetto con Basilico - 500g - Discontinued  

    Spaghetto con Basilico - 500g - Discontinued

    £5.00

    Spaghetto con Basilico by Rossi di Pianella

     

    Thin spaghetti flavoured with basil

    Made with high quality ‘semola di grano duro’ durum wheat

    Natural gluten within the semolina provides the required elasticity during cooking

    Pure water of the Farindola springs is used in the making of the dough

    Ancient extrusion techniques using bronze molds gives the pasta a unique texture

    Meticulous drying techniques take between 50 to 65 hours  

     

    Cooking & Serving suggestions  

     

    This pasta has a wheaty flavour and requires a slightly longer cooking time than other brands. The texture is designed to tenaciously hang on to a sauce. Pour the pasta as soon it reaches boiling point and turn up the heat to maintain boiling. Leave to cook for the recommended time, stirring with a wooden utensil. Before straining the pasta, add a little cold water. This helps minimise any starchiness.

     

    Try with Di Simone Sun-dried Tomato Paste

     

    Great with chicken, goats cheese, hard cheese, shellfish

     

     

     

     

    Learn More
  10. Peperoncini Piccanti  (Chopped Hot Chilli Paste) - 170g  

    Peperoncini Piccanti (Chopped Hot Chilli Paste) - 170g

    Regular Price: £6.50

    Special Price: £4.99

    Peperoncini Piccanti   

    Chillies are grown in abundance in the Abruzzo region and much-loved by the Abruzzese. Make the classic Pasta al Arrabbiata or use as a condiment to add a kick to any dish. A must have for any chilli sauce lover this pastes has a rounded flavour to match the unforgettable kick. 

    Coarsely-chopped hot red chilli paste

    Free from wheat, gluten, dairy, eggs, nuts, soya or sulphites 

    Perfect for enhancing bruschetta, pasta, soups, stews, arrosticini 

    87.5% coarsely-chopped hot red chillies 

    12.5% Di Simone extra virgin olive oil 

    Touch of sea salt  

    No artificial preservatives 

    Sharp & fiery to revive any taste buds 

    Suitable for freezing in an ice-cube tray

    NOTE:

    You may order nine pastes of your choice by purchasing the Assortment Pack. Upon confirmation of your order and before dispatch you will receive an email asking you to provide us with the varieties required.


     

    Learn More

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