Secco Fine Foods

Secco Fine Foods Real Food. Real People. Real Stories. Supplying South Australia’s Best Restaurants, Bars & Retailers

More Than Ingredients. These Are The Fundamentals of CookingEvery great dish doesn’t begin with a recipe. It begins with...
05/06/2026

More Than Ingredients. These Are The Fundamentals of Cooking

Every great dish doesn’t begin with a recipe. It begins with understanding, an instinctive sense of how salt deepens, how fat carries, how acid sharpens, and how heat transforms. These are the quiet decisions made by chefs, food enthusiasts, and even Nonna’s in the kitchen.

When kitchens focus on fundamentals, the shift is immediate. Ingredients stop being standalone products and start working as a system. Conversations move beyond price to performance and outcome, where confidence grows and better decisions are made across menus, formats, and businesses.

This winter, we’re bringing that focus to a selection of producers whose products are trusted for how they perform, chosen not for how they present, but for how they contribute to balance.

Discover The Secco Elements
* Colla Grana Padano 12 month DOP & Parmigiano Reggiano 30 month DOP brings salt in its most functional form, working through a dish rather than sitting on top.
* De Palma Guanciale provides the foundation of fat, where flavour begins and develops.
* Solania San Marzano DOP/VPNintroduces acid with clarity and structure, holding everything in balance. Solania are one of the only certified VPN (Verace Pizza Napoletana) tinned tomatoes in the world.
* De Palma Nduja provides heat with control, building warmth and depth without overwhelming the dish.

And underpinning it all, La Fabbrica di Gragnano IGP Pasta and Molino Carrierichemical-free, Australian flour deliver the structure and consistency that kitchens rely on.

👉 Get in touch with the Secco team - product samples and an exclusive offer available on request.

28/05/2026

Inside Our Molino Carrieri Trade Event at Anchovy Bandit

Not just a tasting. Not just a presentation.This event was a hands-on, technical deep dive into flour, fermentation and the craft behind great product.

On Tuesday, we hosted our Molino Carrieri trade masterclass at Anchovy Bandit, bringing together chefs, operators and industry professionals for an immersive session led by .

Guests experienced Molino Carrieri flour in action through:
Fresh pizza from Anchovy Bandit’s wood oven
Handmade pasta demonstrations
A curated selection of Secco favourites that highlighted the strength of our portfolio: From fresh cheeses and DOP San Marzano tomatoes, to the iconic balsamic vinegars of 400 year old , Ligurian liquid gold new season Extra Virgin olive oil, peerless Cantabrian anchovies, premium charcuterie from and outstanding leg ham off the bone — all brought together in real, on-the-tools applications throughout the session.

This was a different kind of trade event. Built around shared knowledge and real-world application, the session focused on:
✅Flour performance and functionality
✅Fermentation techniques and dough systems
✅Operational workflow and production efficiency

Events like this highlight what we believe sets Secco Fine Foods apart.

We’re committed to leading that space, bringing together passionate professionals, world-class producers, and practical insights that elevate the industry.

Some products don’t need the spotlight, they earn their following quietly. Giusti’s Aged Balsamic Vinegar of Modena IGP ...
20/05/2026

Some products don’t need the spotlight, they earn their following quietly. Giusti’s Aged Balsamic Vinegar of Modena IGP Condiment with Truffle is built on one of the house’s great strengths: a 12‑year‑old aged Giusti balsamic, patiently matured to deliver natural sweetness, depth and balance. From that foundation comes a condiment that is underrated, unmistakably delicious, and the kind of bottle our team reaches for when they want to impress without explaining themselves.

This is Giusti balsamic at its most indulgent. By blending their long‑aged balsamic (also known within the range as 3 Gold Medals) with black truffles, Giusti creates a dense, glossy condiment with remarkable harmony. It delivers mellowness, intensity and persistence in equal measure. It’s rich and savoury without ever becoming heavy or overpowering. A few drops is all it takes, which is exactly why it feels like liquid gold when you use it.

Within the Giusti collection, this is the hidden gem — the bottle people fall in love with once they try it, and then quietly keep on hand. This month, Secco is sharing the bounty and giving customers the chance to discover one of our most‑loved but least‑talked‑about condiments.

Most flour tells you very little about where it came from. Molino Carrieri tells you everything.Grown on regenerative fa...
07/05/2026

Most flour tells you very little about where it came from. Molino Carrieri tells you everything.

Grown on regenerative farms across NSW — the Liverpool Plains, the Central West, the Fitzroy Basin — and independently tested to confirm no reportable chemical residues, no synthetic fertilisers, and non-GMO. The grain is traceable to farm level. The flour is milled to perform: seven distinct blends, each built for a specific purpose in your kitchen.

On Tuesday 26 May, we’re inviting our trade customers to a morning at Anchovy Bandit with Molino Carrieri flour technician, Enrico Sgarbossa. Enrico will be showcasing pastries, foccacia, pizza, fresh pasta and showing what that difference actually looks and tastes like.

Come hungry, come with questions, and come ready to learn more about this premium staple ingredient every baker needs.

Tickets are extremely limited. Contact us to secure your place!

Giuseppe Calvi | Riviera Ligure DOP
New Harvest Extra Virgin Olive OilNow taking allocation pre‑orders for a small parce...
21/04/2026

Giuseppe Calvi | Riviera Ligure DOP
New Harvest Extra Virgin Olive Oil

Now taking allocation pre‑orders for a small parcel of new‑harvest EVOO from Giuseppe Calvi, one of Liguria’s most respected, long‑established producers.

Harvested in late autumn (November–December) at peak maturity, the Taggiasca olives are pressed immediately and bottled fresh — preserving aroma, clarity, and natural structure. An expression defined by finesse rather than weight, and length rather than power.

Best known by Secco customers for their Peperoncino, olive oil has always been the heart of the house. These bottlings reflect the Riviera Ligure at its most precise — regional, seasonal, and unmistakably Italian.
This shipment has travelled direct from Italy following the current harvest and is extremely limited, offered strictly on an allocation basis.

Not a condiment, but a vintage‑driven olive oil, handled with the same intent and care as the finest Italian wine.

📩 To enquire or secure an allocation, contact the Secco Fine Foods team.

The world’s best anchovies now come in a branded tin to suit!
13/04/2026

The world’s best anchovies now come in a branded tin to suit!

01/04/2026

Secco New Producer Announcement. A milestone in our pursuit of pizza perfection. Fully endorsed by the Federazione per l'Osservanza dell'Origine Lievitata, this is pure, authentic Italian.

Introducing Molino Carrieri 💥We’ve never sold flour before. It’s simply not a category we’ve ever felt compelled to ente...
23/03/2026

Introducing Molino Carrieri 💥

We’ve never sold flour before.

It’s simply not a category we’ve ever felt compelled to enter, with plenty of options and a lot of established brands. But every now and then something extraordinary crosses our desk that makes us change our mind — and this was one of those moments.

Molino Carrieri is a truly compelling proposition. Hardly something that can be easily said for an ingredient as ubiquitous as flour, yet this is a project that is almost certain to contribute to the betterment of Australian food, and for us that’s worth getting behind!

The wheat is grown without synthetic fertilisers or chemical inputs, exclusively from non GMO grain, transported directly from harvest, and stored using advanced chemical-free ventilation systems to preserve its natural integrity. It is essentially milled ‘to order’ in Tamworth NSW from wheat grown around the region.

Not only is the grain non-GMO, from ancient lineage, but the partner farms follow regenerative practices that prioritise soil health for the long term — low tillage, diverse crop rotations and cover cropping to support biodiversity, improve water retention and naturally enhance the grain’s nutritional value. Unlike many ‘specialty’ flours, Molino Carrieri is single ingredient, with no added enzymes or preservatives.

And now the best part. Because the wheat is sourced close to the mill, the carbon footprint of our flour is tiny and it is always fresh. Most flour milled overseas is made using imported grain — often from Ukraine, Germany and Australia(!) — meaning that grain sees a lot of mileage, often in hot containers shipped back-and-forth across the ocean. This flour combines Italian-style milling with the purity and sustainability of Australian farming.

To bring this artisan produce to life, we welcome world-renowned baker/pizzaiolo Enrico Sgarbossa as our technician, and available to work with all customers of Mulino Carrieri on perfecting your dough and final result.

If sustainable, pesticide-free flour milled from flavoursome, ancient grain 100% Aussie wheat sounds like a fit for your venue, please get in touch!


We’re thrilled to announce an imminent, exceptional delivery of the legendary Bonilla a la Vista Patatas Fritas. Once Ga...
28/10/2025

We’re thrilled to announce an imminent, exceptional delivery of the legendary Bonilla a la Vista Patatas Fritas. Once Galicia’s best-kept secret, these chips—made simply with potatoes, olive oil, and salt and cooked in small batches—catapulted to global fame after being featured on Oprah’s “Favourite Things 2024.” Their elegant blue-and-white tins hold what we sincerely believe are the best potato chips in the world.
We have a limited supply of these premium chips so please get in touch to secure your pre order before they are gone!

Address

1 Pattinson Road
Campbelltown, SA
5074

Opening Hours

Monday 8am - 4pm
Tuesday 8am - 4pm
Wednesday 8am - 4pm
Thursday 8am - 4pm
Friday 8am - 4pm

Telephone

+61870094845

Website

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