Sheila Dillon investigates the businesses in Britain producing ingredients usually only found abroad, including mozzarella di bufala, ricotta cheese and salami.
With the fall in the value of the pound against the Euro, imports have become more expensive. For years, all over Britain, there have been small businesses making authentic Italian produce. Will our economic woes create a situation in which these firms can now thrive? And how good can British versions of authentic Italian food be?