The perfect side dish, Italian aubergines are packed with flavour, which is intensified by grilling.

As a change from chicken, veal is a low-fat choice and perfectly complemented with tangy lemon.

Try our delicious and healthy courgette lasagne. A tasty alternative to the classic beef lasagne. Suitable for vegetarians our tasty courgette lasagne are made in our kitchen and only with the best ingredients coming from Italy. You can pretend you made it yourself!

Our tomato and basil sauce is the perfect pairing of ripe tomatoes with fresh basil. Our home made fresh sauce is sure to delight your taste buds; creating an easy base for a variety of meals. Cooking Instructions: 1.)  Put the pan on the stove and put the...

Ancient grains such as farro are highly nutritious and partner brilliantly with top-quality veal.

Transport yourself to southern Italy with this lovely summery dish of baby octopus cooked with white wine, olives, capers and tomatoes.

Suitable for vegetarians, our artichokes hand-made lasagna is prepared using only fresh Italian artichokes and it's somehow a different and alternative type of lasagna you can have veggie style, without losing the taste. Layers of fresh pasta sheets topped with aromatic basil pesto and creamy fresh bechamel sauce. Buon appetito!

Cooking Instructions General Do not reheat once cooled. Oven Cook From Chilled/Ambient For best results oven heat. Preheat oven. Remove sleeve and film lid. Place on a baking tray in centre of oven until piping hot and golden brown. Allow to stand for 1 minute. (Time 4mins Microwave) From Chilled/Ambient Microwave ovens vary: refer to handbook. Remove sleeve and film lid. Place on a...

Our truffle sauce is a rich and luxurious blend of truffle, cream, and butter that you can use as a base for other sauces, drizzle over pasta or risotto. Experience the rich truffle flavour everytime. Cooking Instructions: 1.)  Put the pan on the stove and...

***CENTRAL LONDON ONLY*** Typical of the Mediterranean cuisine, the octopus with taggiasche olives is a refreshing and nutritious dish. Taggiasche olives are native of Taggia, a city of the Province of Imperia (North-western Italy). They have a meaty texture with a slight tart to salty flavour and they are renowned for their oil-rich pulp! The perfect combination with our Octopus!

Our Parmesan sauce is made exclusively with Parmigiano Reggiano 24 months and Gorgonzola cheese for a creamy and delicious taste. A delicious starter for your guests, very easy to prepare, taste it by spreading it on toasted bread or crackers. Cooking Instructions: 1.) <span style="background-color:#f8f9fa;color:#202124;font-family:Roboto,...

This cuttlefish recipe is simplicity at its best, using minimal ingredients to make the cuttlefish the star of the show. The combination of cuttlefish, peas and potatoes is excellent.

***CENTRAL LONDON ONLY*** Classic Italian baked tart filled with fresh apricot jam and baked all together. Perfect if you want to surprise your beloved ones for breakfast or as a snack with your tea or coffee.

We prepare our gourmet lasagne in-house every day using only sheets of fresh Italian pasta with. Our slow-cooked fine minced beef Bolognese sauce perfectly blends with our creamy homemade bechamel sauce. We top everything with Italian mozzarella cheese and grated Grana Padano PDO cheese. That's Amore! Perfect for a dinner party and yes, you can pretend you made it yourself, it's...

A perfect and balanced meal with all the flavours of Italian inglredients, taggiasche olives, pantelleria capers and ripe and tender tomatoes from Vesuvio in Campania.

It is no secret that its name means literally "Pick me up" - it releases your joy and happiness for the rest of the day! Possibly the most famous of Italian desserts: a creamy concoction of cocoa, mascarpone, savoiardi biscuits and espresso. Deriving from the region of Veneto, its secret is the number of layers of savoiardi biscuits melted within the coffee and the mascarpone with the...

Aubergine Parmigiana is a classic in the Italian tradition. All regions contend its provenance but we would have a preference for Sicily or Campania, land of aubergines or melanzane, which are the basis of a real Parmigiana. It is basically a layered tower of aubergine and melted mozzarella with grated DOP cheese on the top. You would probably know it already, but you have never tried our...

Like pasta, fregola is made from semolina rolled into tiny balls. Add podolica sausage, tomatoes and rocket for a deliciously light supper dish which is ready made and typical of the tradition of Sardinia. Serves 3/4 People approximately.

It is no secret that its name means literally "Pick me up" - it releases your joy and happiness for the rest of the day! Possibly the most famous of Italian desserts: a creamy concoction of cocoa, mascarpone, savoiardi biscuits and espresso. This version has an added pistachio cream, to add crunchiness and a different flavour. Deriving from the region of Veneto, its secret is the number...

Our lamb is simply perfect for cold winter day! Lamb stew is a perfect combination of main meal with peas and potatoes.

Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.

Get tempted to delicious fresh ravioli filled with tender veal all in a magnificent truffle sauces. perfect accompained to a glass of red italian wine.

It is no secret that its name means literally "Pick me up" - it releases your joy and happiness for the rest of the day! Possibly the most famous of Italian desserts: a creamy concoction of cocoa, mascarpone, savoiardi biscuits and espresso. This version has an added Nutella cream, because who doesn't like a further layer of chocolate and hazelnuts? Deriving from the region of Veneto,...

Instead of using minced pork meat, giving texture and flavour to a classic pasta sauce. It is somehow a more autumnal/wintery version of the bolognese sauce, with a distinctive taste, a bit fatter, yet highly tasty! A gourmet delicacy that you cannot find anywhere else in London. Which pasta to have it with? What about it being the basis of your lasagna?