SLOW & TRADITIONAL
For more than 30 years, Seggiano has curated the finest selection of regional Italian specialty foods. Working exclusively with small, family-run producers who share a devotion to provenance and integrity, each product is selected for its ingredients, quality and taste. Because of this attention to detail, each has its own charming story to tell.
“In 2026, we are continuing to build long-term relationships with producers to bring the nuances of regional Italian flavours to our customers,” said Winnette Winston, president and managing director of Seggiano.
“For example, we’ve been expanding our best-selling pesto range. Few foods are as central to Italian home cooking as pesto – stirred through pasta, spooned over vegetables or dolloped on pizza. But there’s more to it than just basil.
“The word itself comes from pestare, meaning ‘to pound’. A nod to the traditional mortar-and-pestle method used to crush fresh ingredients into pastes. Across Italy, different regions put their own stamp on the idea. Our small-scale producers make each recipe the slow, traditional way, and we wanted our range to reflect all the different takes across the country. Our best-seller is Raw Basil from Piemonte, and in 2025 we launched Tomato & Almond Trapanese and Pistachio from Sicily, bringing the collection up to seven total.
“Ultimately, we want to create superior products that customers can feel – authentic ingredients, fewer compromises and a respect for the people and places behind the food.”
KEEPING IT LOCAL
The beauty of Italian food is its simplicity and focus on natural ingredients, delivering exceptional taste and flavour. So, hitting those touchpoints in the hugely competitive gluten-free sector is always a challenge.
“We stand out by investing in a product that cannot be beat, continued Winston. “We treat our gluten-free pastas with the same reverence as our traditional options, with a strong team belief that life’s too short for gluten-free pasta with dull flavour and stodgy consistency.
“They are also crafted in the artisan tradition, meaning they’re bronze drawn and slow dried at low temperatures to preserve flavour and texture, just as we do for traditional pastas.
“On this note, we also have a new look rolling out for our gluten-free pasta line in the coming months. It’s going to be very exciting to see this on shelves!”
In terms of business partnerships, Seggiano works closely with UK small farm shops and delis.
“We appreciate that they have strong one-to-one relationships with their own customers, who may come in even multiple times a week and trust their guidance on what’s a must-buy. Investing even more in supporting these local shopping experiences is important to us.
GENERATIONAL PASSION
“While of course Italian food is delicious, we strongly believe it’s also the commitment to provenance and craft that people really crave. We have producers that have been working the family business for well over 100 years and care about passing their passion on to next generations. We believe you can taste that passion.”
When it comes to ensuring the plant-based offering is always hitting the mark, believe it’s a two-prong solution.
“Firstly, as a team being hyper-aware of our own Seggiano standards and only partnering with producers that share the same vision. Secondly, we believe time spent in Italy with our producers is so valuable – being there at the facilities and on their acres of land where they’re growing fresh food is so helpful through each season.
“We’re big on IRL relationships and always being in touch to nurture these important relationships, ultimately looking out for the highest quality for our customers,” concluded Winston.