AN EAST Lancashire business is providing a taste of something special with its wide range of food, most of which is unavailable in supermarkets.

Taste Fine Foods delicatessen in Bridge Street, Ramsbottom, provides fine foods and wines, regional English ales and world beers on two floors.

It boasts that 98 per cent of its food, including fresh produce, is not available on supermarket shelves.

The business is run by Iseult and Adrian Richards, and their continental shopping list includes fig balls from Apulia in Italy, cheeses from across Europe, traditional olives, ham and honey from Spain, and fruit teas and speciality leaf teas imported by the Sussex Tea Company.

For those with a sweet tooth, there are delicious chocolate-coated fruits and nuts from Chocca Mocca of Ireland and soft jellies, fudges and nougats made by a Belgian in Co Tipperary, southern Ireland.

Other delicacies include flaky smoked salmon from the Outer Hebrides, award-winning breads (only available on Fridays), English cheeses, many unheard of, and traditional pork sausages with imaginative flavourings.

Add to this Yorkshire hand-made jams, marmalades, pickles and chutneys and a range of olive oils and you have a recipe for a unique food selection. Call 01706 822175, e-mail tasteconnection@aol.com or visit www.tasteconnection.com for more details.

If the details above have whetted your appetite for all things Mediterranean, Parma ham is a natural food -- full of vitamins, low in cholesterol and very versatile.

Genuine Parma ham -- prosciutto di Parma -- is produced in the hills surrounding the Italian town of Parma. The air in the Parmesan hills is dry and sweet-smelling, with breezes from the Apennine mountains creating perfect conditions for a natural "drying" of the hams.

Here's a recipe for those who enjoy meat and fish: Scallops Wrapped in Parma Ham 8 slices of genuine Parma ham

16 fresh scallops

2.5cm/1in fresh root ginger

1 clove of garlic

65ml/2 fl oz soy sauce PREHEAT the oven to 200C/400F/gas mark 6. Cut each slice of Parma ham in half lengthways and wrap around a scallop. Put the scallops onto a baking tray and brush with oil. Bake for 10-12 minutes until crisp. Meanwhile, peel and finely chop the ginger and put into a bowl. Add the garlic and soy sauce and mix together.

Serve the hot scallops with the dressing and slices of fresh bread and butter.

Serves four.

More delicious Parma ham recipes are available from the Parma Ham Information Service, c/o the Dialogue Agency, Regal House, 70 London Road, Twickenham, TW1 3QS. Ask for the Taste of Italy for Caterers booklet. nTHE Flour Advisory Bureau has launched a website with a section devoted to health and well-being.

The site -- www.fabflour.co.uk -- contains information on everything from recipes to the latest trade statistics but particular attention has been paid to satisfying people with an interest in health and nutrition.

Information is available about high protein diets and obesity.