A tavola non si invecchia – Italian proverb.
(At the table one does not age)
Food is definitely one of the finest pleasures in life. It is in my life, anyway, ever since I began cooking for myself when I left home and I embarked on a wonderful culinary journey. Would you believe, as a child, I wanted to open a restaurant? I remember drawing out the floor plans and menus of my future business. Ah, the dreams of youth!
I’m no expert by any means – I am completely self taught. I don’t have one of those nostalgic family histories of lovingly being taught how to cook, or what ingredient goes with what, or long meals discussing philosophical thoughts over a glass or two of wine. The food I grew up with was very basic, unseasoned, but hearty: meat and tatties sorts of meals. It was food to keep you physically alive, but not for pleasure. When it came to discovering new foods, flavours and textures, I was on my own.
Sometimes I feel like I am blindly stumbling through the food world, every now and again finding a gem of an ingredient, recipe or technique. I absolutely love trying new things, the more exotic and unusual the better. So imagine my delight when I was contacted by the Italian company Ufuud. Would I like to try out their new online Italian food shopping site? Yes please!
Italy is synonymous with good food; it’s just one of those facts in life. However, Ufuud directors Cipriano Moneta and Christian Prazzoli found that more and more, especially outside Italy, Italian food, both in restaurants and in shops, was Italian only by name, not by quality.
Discouraged by the lack of availability of fine, quality Italian produce at the supermarket and local food stores they decided they had to set things right. They set up Ufuud with an aim to create a channel for food-lovers who are genuinely interested in high quality Italian produce – a place where us foodies can obtain a highly selective range of real Italian products. In many cases, these products bear special certificates (DOC, DOP, etc.) testifying to their quality and provenance. Their mission is to foster greater awareness of Italian cuisine around the world and help safeguard their ancient traditions.
Ufuud directors Cipriano Moneta and Christian Prazzoli
The first thing I noticed about the Ufuud website was how clean and fresh it looked. Setting up an account was simple and straight forward, and so I set to the task of shopping.
For a new company there is quite a wide variety of products available: cold cuts, cheese, pasta, rice, flours, cereals, legumes, store cupboard items, sweets and much more. They select only the finest, unique Italian food excellence from every region, sourcing their products from small independent food producers. Many are organic farmers, like the Paglione farm business, producers of the ready-made olive and caper tomato sauce I placed in my shopping basket.
How do I know this? Because each product page contains information on the producer, a map showing where in Italy the product came from, storage tips, an ingredients list and chef’s tips – something very handy when it comes to planning an Italian meal. (Click on the image below to open up a larger version).
To guarantee that each product reaches you in its best quality, Ufuud has its own special cold storage units and warehouses. All of their produce, dry or freshly picked, is brought to be processed and individually packaged ready to be delivered directly to the customer’s door in the shortest time possible.
I live on a remote island archipelago in the middle of the North Sea (midway between Iceland, Norway and the Scottish mainland). We don’t get next day, or even two day delivery up here. Couriers, remarkably swift down there on the mainland, are subcontracted to local delivery companies up here. Our couriers are a bit more laid back, especially when it comes to us very remote country dwellers. Our parcels get delivered when they get around to it, no hurry.
So I adjusted my Italian food order accordingly (no perishable items!). For those on the mainland this shouldn’t pose a problem as Ufuud pack everything in a specially designed cooler which keeps perishable items at the optimum temperature for up to 72 hours. Ample time for delivery.
This is what I ordered: 190 grams of organic ready made tomato sauce with capers and olives (Agricola Paglione); 500 grams soqquadro (square!) pasta (Verrigni); 500 ml extra virgin olive oil (Crudo); 550 grams olives in salt water (Crudo); 250 ml balsamic vinegar of modena (Giusti); 180 grams stuffed baby aubergines in extra-virgin olive oil (Vastola); 75cl amber beer (La Morosina); 250 grams squid’s ink spaghetti (Filotea); 100 grams dark chocolate with cinnamon (Antica Dolceria Bonajuto) and 50 grams 100% cocoa mass chocolate (Antica Dolceria Bonajuto).
Total cost: 95 euros with free delivery (free delivery applies only to orders over 95 euros.)
The parcel arrived ten days after I ordered it, but I suspect that was due to local delivery schedules rather than the mainland couriers. Each item was well packaged in coloured paper or bubblewrap, and the entire parcel was inside a keep cool polystyrene cooler.
So, this Sunday past we had an Italian feast for our lunch.
The tomato sauce and square pasta were ordered because I wanted to serve something to my young children children that would appeal to them; something a little more unusual (they’ve never had square pasta before). The pasta and sauce were served simply with fresh, locally grown organic Italian flat-leaf parsley from my veg box and plenty of the Sandstinger cheese I’d made six months ago on cheese making course at Britain’s most northerly cheese producer – Shetland Cheese Ltd. I’m rather proud of my cheese, I am!
Following the instructions (written in Italian) on the box, I cooked the pasta for 7 minutes, until al dente. The tomato sauce was simple but delicious. Unlike most ready-made sauces sold here in the UK the ingredients list for this sauce is very short: tomatoes, olives, capers, extra-virgin olive oil and salt. Nothing else is needed when you start with high quality organically grown ingredients that are bursting with their own flavour.
The children commented that the texture of the pasta which was harder than they are used to, but they still cleared their plates. Personally, I preferred the harder al dente texture, and the shape of the pasta held the sauce very well.
The olive oil and balsamic vinegar were combined to make a dip for some home made ciabatta bread. I learned about this dip on the one and only trip I’ve ever made to Italy, to the island of Sardinia over a decade ago. The gorgeous little Italian-made ceramic dip bowl you see was given to me as a thank-you from the teachers at our local school for my helping them out on a cooking event last year. My children are quite fond of dipping their bread into olive oil/balsamic vinegar (that’s our youngest – age 5 – demonstrating above). This particular olive oil from the Ufuud website, in its dark green glass bottle and little jug handle was vastly different than the supermarket oil I tend to buy. It was rich and superbly flavoured; much stronger in olive flavour than we’re accustomed to – I prefer it, to be honest! It paired excellently with the high quality balsamic vinegar, with its geographical protection of origin certificate.
Sides included green olives and some baby aubergines stuffed with garlic, oregano and hot pepper preserved in extra virgin olive oil. Both of these were lovely, and we scoffed with delight. There was much mmmm-ing and aaaah-ing from all of us.
To wash it all down I included a large bottle of Italian red beer in the order, 75 cl, enough for both my husband and I to have a large glass or two. Note, our youngest, pictured above, is drinking apple juice, not beer! This was a quite a strong flavoured, cloudy beer which went very well with the pasta. Investigating the pairing of beer with pasta after the event, I discovered that the general consensus is that for a simple pasta dish with tomato sauce an amber beer is best. Phew!
To finish things off we shared a few squares of chocolate. Now, this chocolate made by Antica Dolceria Bonajuto is like no chocolate I have ever tried before. Made to a traditional recipe dating back to when the Spanish introduced it to Europe in the XVI century who in turn learned it from the Meso-American people, this chocolate contains three simple ingredients: cocoa mass, sugar and cinnamon.
It’s not a melted chocolate poured into a mould like many commercial bars, rather, its crumbly texture and clearly visible grains of sugar indicate this chocolate is prepared by combining the ingredients and pressing them together. I really enjoyed it, but it’s not the sort of chocolate you could scoff a whole bar of in one go (a good thing, surely!).
The remainder of the food shop, namely the squid’s ink spaghetti and 100% cocoa mass chocolate will be saved for another day for other recipes. Watch this space!
All in all I’m really impressed with the variety and quality of the products on the Ufuud website, the fact they are promoting local (to them!), small scale producers and the fact that their high quality Italian food can easily end up on my table here in the middle of the North Sea. They are a treasure trove of real Italian food. The prices are rather out of my usual budget, but you’re paying for quality artisan produce here, so you can expect things to cost a bit more. Ufuud are one of those culinary gems I mentioned earlier, and I will definitely be shopping with them again.
Why not have a browse through their website yourself?
Ufuud can also be found on Facebook, Twitter and Instagram.
Would you like to have your own Italian feast? Ufuud have kindly offered the opportunity for one of my EU readers to win a shopping voucher code worth 50 of your local currency. So, if you’re in the UK it’s £50, if you use the euro it’s 50 €, you get my drift? On top of this fantastic prize they’re offering an extra bonus prize to the winner, just in time for Christmas!
HOW TO ENTER
For your chance to win a 50 (your EU currency) voucher code with Ufuud PLUS a fab bonus prize enter using the Rafflecopter form below. Come back and tweet about the giveaway every day for more chances to win!
TERMS & CONDITIONS
This giveaway is open to EU entries only. Entrants must be age 18 or over. The winner will need to respond within 7 days of being contacted; failure to do this may result in another winner being selected.
The prize is offered and provided by Ufuud. The prize is a 50 (your EU currency) voucher code with Ufuud PLUS a fab bonus prize. There is no cash alternative and the prize is not transferable.
By entering you consent, that if you win, to having your contact details shared with Ufuud for the purposes of creating your unique voucher code. Only the winner’s details will be shared.
If you need some help using Rafflecopter, here’s a quick clip to show you how. Rafflecopter will pick the winner at random from all the entries received. I will be verifying entries and any automated entries or those who have claimed they have made the mandatory blog post comment and really haven’t will be disqualified. It’s mandatory!
Closing date is midnight on Monday 1 December 2014 (GMT) and the winner will be announced that day.
Visit the Ufuud website, have a browse and then come back to answer the Rafflecopter question.
Check out my giveaways page for other fab prizes!
If you want to be kept up to date on my recipes, occasional craft tutorials, adventure stories and giveaways then please subscribe to my weekly newsletter; it gets sent out every Monday morning if there is new content. Your email address won’t be passed on to anyone, you will never be spammed and you are free to unsubscribe at any time, no questions asked. Make sure you confirm your subscription or you won’t receive the newsletter – if it hasn’t arrived check your junk mail folder.
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Elizabeth’s Kitchen Diary was sent a voucher to spend at Ufuud. All opinions expressed are our own. This is not a paid post.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.
Beatriz haughton says
lovely!
Jeanette Chalmers says
The Balsamic vinegar. I will use it to roast my vegetables.
Laura Hadland says
I’ve never seen square pasta before, would love to try it.
Laura Hadland recently posted…Talking kitty, sleepless nights
catriona nation says
The cold cuts would make a great addition to lunch when my father in law comes over
Rachel B says
I’d love the Handmade Panettone with chocolate and figs.
George Williamson says
the square pasta since its different.
emma mc says
Handmade Panettone with Chocolate and Figs 1 kg
This would be prefect for christmas!
Tracey Quinn says
The square pasta looks fantastic, i would make a pasta bake
E piperno says
Olive oils
Jackie Rushton says
Cold cuts because they look so tasty
siobhan marie says
pancetta for a pasta sauce
ruth hunter says
http://www.ufuud.it/en/biologico/bronze-extruded-penne-rigate-500-gr.html as I can’t find wholemeal organic penne near me. I’d just make a simple pasta sauce from tomatoand chorizo
Jo W says
The cold cuts look great
Mark Palmer says
L’Oro del Parco Extra Virgin Olive Oil 500 ml for a fantastic salad dressing
Jill fairbank says
The cold cuts would love to share with my mum
Anne Dalzell says
http://www.ufuud.it/it/panettone-artigianale-classico-1-kg-789.html – Would love to try this delightful looking panettone
Jennifer Carroll says
chestnut and dark chocolate paste
Janice says
must be challenging for you with all the parcels a popular food blog receives! I would choose some Marons Glace and some proper Balsamic vinegar.
Janice recently posted…Slow Cooked November Round Up – St Andrew’s Day
Pip Bennett says
I like the sound of the aubergine and cherry tomato sauce 🙂
Sam Bresnahan says
I love the sound of the Bronze-Extruded Soqquadro Pasta 500 g Verrigni as it is different and would be fun to try!
Sam Bresnahan recently posted…Oriflame Swedish Spa Exfoliating Body Scrub
Kiran Parry says
The pancetta please
Debbie Preston says
Pistachio and Walnut Flavoured Cantucci – I’d just eat it!
Tracy Hughes says
I’d like to try this – Bronze-Extruded Soqquadro Pasta 500 Never had square pasta before!
Tracy Hughes recently posted…Annual Tax Summary from the HMRC
Lene Ovenstone says
The pancetta, I’d probably use it to make a nice pasta sauce. Thanks for the chance to win this.
claire little says
The pancetta I’d use it to make sauce for pasta 🙂
sarah says
The Almond Amaretti Biscuits we would leave them out for santa and im sure he would eat the lot 🙂
Allan Fullarton says
The Cold cuts look great!!!
Christine Reid says
I would like to try the square pasta and the oil olive oil
sam roulson says
The carnaloni to go in a risotto.yummy.
Laura Caraher says
the square pasta as the kid would like it 🙂
Susan Hall says
The acacia honey sounds lovely
Naomi Buchan says
The chocolate fondant spread x
Chris Fletcher says
I’d probably make the classic spaghetti alla putanesca with the Spicy Marinated Anchovies!
sam fernley says
I would love to try the aubergine sauce and would make a pasta dish with it.
kay S says
Olive oils, I use it in everything.
Lucie Plant says
Definitely the acacia honey, I have honey with so much and love new varieties!
SUSAN L HALL says
Im crazy about fruit and the Pears in Syrup with Vanilla sound amazing
Jeremy Andrews says
I would like to try http://www.ufuud.co.uk/en/coppa-regina-p-d-o-cured-pork-neck-700-g-781.html. It looks great sliced with cheese and bread.
ali thorpe says
I would like to try their Acacia Honey. I would drizzle it over some freshly baked, crusty bread with butter.
Ellie Spider says
The cold cuts – would be fab for our xmas day dinner as we have a buffet style meal rather than traditional roast
Joanna Butler-Savage says
different sorts of pasta
susan gough says
Proscuitto with lovely Italian bread
Elizabeth Gurney says
I would try the square pasta as it’s different and fun!
Lisa Wilkinson says
I’d choose the Prosciutto Stagionato Tartufo Rosa and have as a starter for Christmas Day with fresh figs.
Philip says
I would like to try the red beer and chocolate with some Artisan Chocolate Panettone
olivia Kirby says
I would buy jars of anchovies and just eat them with bread and somewhite wine
Jim D says
Marron Glace looks tasty
gina sudron says
I would love to try the square pasta as it looks unique never cooked with it
jacqueline chapman says
The Coppa Regina PDO Cured Pork Neck looks delicious! I would put it out on our buffet table on Christmas day.
Elizabeth Charlesworth says
Chestnut and cocoa paste – yummmmmmmmmmmmmmmm …
Steven Montgomery says
Prosciutto Gran Sapori, lovely cheese 😛
Trudie Forde says
I’d love to try the square pasta in a bolognaise, mhmmm!
John Naylor says
The Ginger Chocolate Bar 50 g
Antica Dolceria Bonajuto
Elle Warwick says
L’Oro del Parco Extra Virgin Olive Oil 500 ml for salads and bread dip!
Gwyn Sharps says
I’d make a cream pasta with the pancetta
jessica newman says
The square pasta would be fun
Helen Gilbert says
Salami with Barolo Wine…two favourites blended together! Would serve with home made rolls and salad veg from my garden..
Laura Vitty says
I’d love to try the pancetta in my pasta sauces 🙂
Caroline Hooper says
I would love to try the pancetta and make a carbonara with it 🙂
Liz Marriott says
Coppa Regina Cured pork neck
Dee Sherwood Wallace says
The Caper and Olive Pate with Oatcakes
Tim Woolfenden says
Love to try the various olive oils..
simon hardy says
Parmigiano Reggiano grated onto a pepperoni and olive pizza. Yum
kristin burdsall says
Im gluten free but would love to try some of the meats and cheeses
bex smith says
The cold cut meats look great!
leanne weir says
the cold cuts look amazing,
Maureen Moss says
Panettone Artigianale al Cioccolato e Fichi 1 kg
Pasticceria Giotto I would use it for a spectacular bread and butter pudding with lots of other goodies in it too cream ,some almonds on the top and a splash of Amaretto to name but a few
Kate Deakin says
Pesto Genovese – I’d have it just over pasta. Nice and simple.
jayne hall says
id try all items
caroline kelly says
The different shaped pasta 🙂
Kristy Brown says
I would love to try the Coppa Regina PDO Cured Pork Neck in a carbonara
lisa tebbutt says
the cold cuts lookes yummy
Michelle Phillips says
I would love to try the Orange Almond Amaretti Biscuits, they sound soooo yum!
Helen Southam says
I would love to try the rice as I make a lot of risotto dishes and would like to see the difference a better quality rice would make to my current supermarket one
Jane Martin says
The square pasta looks amazing – so unusual, and appetising!
Tracey Belcher says
The Olive Oil would certainly get used first with lots of lovely stir fry recipes
Angela Sandhu says
The square pasta looks great. I would have it with a spicy sauce
Aimee R says
Lovely review! It all looks delicious, I’d be interested in trying their buckwheat flour (http://www.ufuud.co.uk/en/food/flours-cereals-legumes/flours/farina-di-grano-saraceno-500-gr.html) as I’ve started experimenting with it in gluten-free baking.
Aimee R recently posted…Mulled Cranberry, Apple & Pomegranate Juice
Catherine Amaro says
square pasta
Tracy Alder-Ashwin says
I would choose the Duetto Rustico Balsamic vinegar as love dipping in bread.
Anna Ibbotson says
The marinated anchovies. I’d love to make a delicious puttanesca sauce with them but to be honest I’d probably end up eating a fair few straight from the jar… *drools*
Anna Ibbotson recently posted…On looking at stars and shirts
Monica Gilbert says
I want to try the chocolate. It sounds unique.
Sheri Darby says
The square pasta is quite surreal – I’d love it with carbonara sauce
Jessica Powell says
The chestnut and dark chocolate paste, not sure what with but something sweet and sickly 🙂
Linda S says
I would try the square pasta, so unusual my grandchildren would love it.
Karen S says
I’d love to try the Green Olive and Basil Pestato Sauce
Carroll Marsh says
I Would love to try the Really top quality Balsamic Vinegar!!Only had the supermarket stuff!!bet it tastes completely different for all my dips and bread I love!!
Heather Haigh says
I’d like to try their Carnaroli Rice (Arborio) to see if I can raise my risotto recipes to great heights.
donna l jones says
i would use the pancetta in a nice chicken dish
Rachel Sorrentino says
Would love to try the Parmigiano Reggiano and Balsamic Vinegar Pestato Sauce looks lovely
Jennifer Toal says
Balsamic vinegar
Keith W says
I’d love to make a crab risotto using the 7-year-old Carnaroli Extra
Leanne Perrett says
all the cooked meats look lovely but this ham http://www.ufuud.co.uk/en/promotions/sapore-antico-pre-sliced-cured-ham-100-gr.html i think is something i would get first
nadia bates says
I generally stay away from tomato based sauces as they seem to give me a lot of indegestion, so I would like to try La Gricia Sauce 180 g
Angela Paull says
I’d love some of the Pancetta to throw into my winter venison casseroles
Reg Vandra says
Pancetta – in a nice Cabonnara
Susan Trubey says
Coppa Regina PDO Cured Pork Neck
Kerry Locke says
I’d love to try the Broccoli Raab and cherry tomato sauce – looks like it will be really tasty
CHRISTINE SUTHERLAND says
The square pasta would taste great with chicken, chorizo and sun dried tomatoes
CHRISTINE SUTHERLAND says
The square pasta would taste great with chorizo, chicken and sundried tomatoes
fiona mcbride says
Olive oil, love it with balsamic vinegar olives, feta cheese and tomatoes
suzanne says
i would like to try the cured ham, would do a mixed starter with some homemade breads, dipping oil, and mozzarela…..and also do a nice pizza with it on.
felicity smith says
the semi dried tomatoes sound lovely http://www.ufuud.co.uk/en/organic-food/pantry/semi-dried-tomatoes-in-extra-virgin-olive-oil-270-g.html
auntygeek says
Square pasta – nice and easy meal for next dinner party but has that unique twist 🙂
emily omara says
the square pasta looks amazee
Alison Burge says
Square pasta # exciting and how good does that chocolate look?
clair downham says
The square pasta and i would cook it for my kids
PAUL STANLEY says
The Pancetta sounds awesome
Lyla says
I’d try the cold meats like the proscuitto
P B says
what a great prize!!
LynneH says
I’d like to try the Condition no al peperoncino
Isabelle Smith says
chestnut and dark chocolate paste – on pancakes
Mary Chez says
I would like to try some of the cold cuts .This one looks interesting
http://www.ufuud.co.uk/en/food/cold-cuts/salame/soppressina-salami-with-barolo-wine-400-g.html
Allan Wilson says
The sliced Culatello and serve it as part of a deli board
victoria thurgood says
I would like to try the Orange Blossom Honey and make some glazed chicken kebabs
Simon Ward says
All the cold cuts look amazing
Katie Skeoch says
The chestnut and dark chocolate paste sounds delicious!
Hekna says
I absolutely love chestnuts so would love to try the Chestnut and Dark Chocolate paste on toast 🙂
julie laing says
balsamic vinegar
Stephanie Dunmore says
That lovely cinnamon tinged chocolate sounds delicious.
Kat Glynn says
I love lots of things on their site, but would definitely buy the Arborio Rice i’m a huge risotto fan x
Jeanne Horak-Druiff says
Oh what a fabulous basket of goodies! I am a massive fan of Italian foods and everything you got sounds fabulous. Very interesting to read about the chocolate because when I looked at the pic and before I read the blurb, I thought it reminded me of some cinnamon spiced chocolate I had in Mexico – also crumbly with visible sugar granules so obviously the same process. Love the little dipping bowl
Jeanne Horak-Druiff recently posted…Holybelly café, Paris
Louise Perry Fairweather says
The cured ham – I would have it as a starter with melon
Louise Perry Fairweather recently posted…Beanies Coffee Review and Giveaway
delfie says
It has to be the pancetta, the kids absolutely love it
Yet Another Blogging Mummy!!! says
The ham looks really good for a starter platter http://www.ufuud.co.uk/en/food/cold-cuts/prosciutto-crudo/solo-rosa-18-month-cured-ham-80-gr.html #Triedtested
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Kavey says
I love dried pasta, there’s a certain texture to it that’s missing from fresh. I’ve never seen that square one before, so that’d be my choice, to make some tasty pasta dishes.
Kavey recently posted…Slow Cooker Carbonnade of Beef With Little Mustard Toasts + Competition
Alica says
I would like to try the Gold-Extruded Fusilloro Pasta and make a lovely gooey cheese and tomato based pasta dish.
MANDY DOHERTY says
The Carnaroli Extra 7 years Rice in a risotto
Carol Phile says
The pancetta for my carbonara
Louise Asekokhai says
L’Oro del Parco Extra Virgin Olive Oil as I love quality olive oil
aideen patel says
Natural Pancetta ca. 1 kg looks so yum!
Barbara says
I’d like to try Carnaroli Gran Riserva rice, to make a great risotto: it’s my comfort food for cold and rainy days:-)
dorothy cavender says
Solo Rosa 18-Month Cured Ham- i would incorporate it in a salad
Natalie Prive says
The square pasta looks scrummy!!
Karl Borowy says
chocolate made by Antica Dolceria Bonajuto because just love different tastes
GLENDA HANKS says
I would love to try 100% cocoa mass chocolate (Antica Dolceria Bonajuto) to savour on it’s own and to try using it in melt in the middle chocolate puddings
laura stewart says
the cold cuts looks amazing xx
Jennifer Burnage says
Square Pasta – Id try that with meatballs
sarah brooker says
Classic Friggione Bolognese
julie booth says
Riccardo Giusti 3 Gold Medals Balsamic Vinegar 250 ml for dipping fresh white fluffy crusty bread into
Keshia Esgate says
http://www.ufuud.co.uk/en/food/pasta/durum-wheat-pasta/bronze-extruded-soqquadro-pasta-500-g.html Would love to try this
Camilla @FabFood4All says
The Carnarolli Rice 1kg as I love making Risottos. I love these small food supplier websites as they have such lovely delicacies that you just don’t get on the high street:-)
Camilla @FabFood4All recently posted…Tefal ActiFry Guilty Pleasure Challenge
donna l jones says
The square pasta looks good
Amanda Beamish says
Any of the cured meats…yum.
maxine m partridge says
Chestnut and Dark Chocolate paste. id use it in baking
kim neville says
Sauce with Yellow Tomato and Friariellli Peppers and add to chicken Cacciatore to give it a bit of spice
Sarah (@tamingtwins) says
This all looks so delicious Elizabeth. I love the fact that you captured the delivery driver getting it to you safely. The Ufuud site is gorgeous as you say, really clear, bright design. I’d definitely try some different risotto rice. I’ve always wanted to try a side by side test of risotto made with different rices (yes, I’m a total nerd obviously!)
Sarah (@tamingtwins) recently posted…Spiced Chocolate Layer Cake & Festive Food Friday #1
Liam Bishop says
Cold cuts, I love them all! One of my favourite starters.
kellyjo walters says
I want to try everything…. proper balsamic for a beautiful salad sounds lovely
elizabeth ferguson says
we like pancetta and usually have it with pasta, but I think I would try something different .. not sure what, maybe with thick cream on fluffy jacket potatoes. But, I would really like to try something ‘different’ just dont know what?
Glo says
I like: http://www.ufuud.it/it/crema-castagne-e-cioccolato-fondente-in-vaso-200-gr.html
Jan Bennett @GlugofOil says
Now I’m loving the look of these products! Ps: I have the same ceramic dip dish – love it!
Jan Bennett @GlugofOil recently posted…Making Jam in the Panasonic SD-ZB2502 Bread Maker
Leona S Fisher says
The cold cuts!
Natalie Crossan says
L’Oro del Parco Extra Virgin Olive Oil 500 ml I adore olive oil – cook everything with it!!
sara davis says
Id really like to try the soqquadro pasta!
melanie stirling says
I’d like the Tartufo Rosa 30 month cured ham and I’d use it to wrap chicken.
Sandra Lane says
Their range of fruit juices look very refreshing.
Maria P says
hm, that chocolate could be very great and worth to taste
ashleigh says
I would use the pancetta with a nice arrabiata sauce and pasta!
laura banks says
i would love to try the pancetta
winnie says
i would love to try the Coppa Regina PDO Cured Pork Neck
Tarbs Gill says
L’Oro del Parco Extra Virgin Olive Oil 500 ml – love good quality oil! Would use if for salads and frying
Jemima Bradshaw says
Im a big Salami fan, to me all of the stand out but I love the sound of the Soppressina Salami with Barolo Wine and id really love to do something fancy with it but id probably just slice it up and put it on a big plate with some cheeses and bread and dive in 🙂 xx
Anna Tuckett says
What a great post, and a wonderful shop, too, thank you!
Amanda A says
I would like to try the Arborio rice and make a tasty risotto with it – as risottos are my favourite dish!
natalie zindani says
Riccardo Giusti 3 Gold Medals Balsamic Vinegar 250 ml sounds pretty lovely!!!! too much choice!
Mike says
La Mancina Beer 0.75 l. I’m always ready to try some new (to me) brews
jon morris says
having lived in italy for a while i miss the authentic italian foods, love the variaty and flavours used
Choclette says
Great review Elizabeth and fantastic photos as usual. I really loved the produce I received and will be writing up about it shortly. My photos, sadly aren’t even half as good as yours.
The chocolate is very strange, but I quite like it. I ordered the same as you.
Choclette recently posted…Matcha Marmalade Cakes and a Sushi Feast
Lara Davis says
Chestnut and dark choc paste to make roulade xx
Tracey Parker says
The soqquado pasta with a good bolognaise sauce
Charlotte Hood says
I’d like to use the Bronze-Extruded Soqquadro Pasta for my chicken and mushroom dish!
John Jones says
Italian red beer is my fav and we would drink it, slowly, with pasta and sauce
BERNIE EGERTON says
yellow pumpkin and aubergine pestato sauce sounds delicious
P Bradbury says
I would love to try the Caper and Olive pâté. I bet it would taste amazing on melba toast with soft creamy goats cheese!
Eva Vida says
http://www.ufuud.co.uk/en/food/coppa-regina-p-d-o-cured-pork-neck-700-g-772.html
I would love to try this 🙂
sally hall says
i would love to try the pancetta – looks amazing
Debbie Skerten says
Both my husband and myself both love eating and cooking Italian food. I would love to try the Soppressina Salami with Barolo Wine. It sounds wonderful with the Barolo Wine added. I would use it for Antipasto and also to add to a rich red pasta sauce.
Claire Hull says
I would like to try the carnaroli rice, and would use it to makea chicken and vegetable risotto
richard hill says
i love cold cut meats Piacenza Salami
Andy Kadir-Buxton says
Panchetta, I would have to read a recipe book, but sounds great.
daisy says
I’m a sucker for really good olive oil, so DEFINITELY a bottle of that. I’d make an incredible pesto with it 🙂
Pam Francis Gregory says
La Mancina Beer 0.75 l – a great accompliment for a spicy dish
Carolynn Woodland says
I would try the square pasta as it is different and make a baked chicken dish
Joseph Lynch says
I’d go for the balsamic vinegar; I’ve never tried the proper stuff before, so the “”Duetto Rustico” IGP Balsamic Vinegar from Modena 250 ml” sounds fantastic.
I’d put it with some high quality olive oil and use it for dipping with some artisan bread. Yum!
Rachel Stephenson says
Prosciutto Gran Sapori I would have this on my cheese board for when my friends and family come over.
MichelleD says
The pancetta, I’d use it to make a lovely pasta sauce!
karen cowley says
The square pasta looks fantastic, i think your right it would be so appealing to kids, love something different , thanks for the chance x
iain maciver says
the cold cuts look amazing,
frances hopkins says
Coppa Regina PDO Cured Pork Neck looks lovely!!
Sisley White says
All the cold cuts look amazing! The whole collection does. I’m now so hungry x
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Rachel says
I have friends who have generations of secret recipes and I’m always jealous that I don’t, so this sounds pretty amazing x
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Tracy Nixon says
I love the sound of their Sauce with Matured Prosciutto Crudo and would make a delicious pasta dish with it! Thank you!
Tracey Peach says
I love the Bronze-Extruded Soqquadro Pasta 500 g Verrigni just because I’ve never seen it before & would love to make a pasta dish with it
Sam Williams says
I’d like to try the Natural Pancetta, to make a really good spaghetti carbonara