Arancini, the number 1 traditional Italian snack to fall in love with!

When you think of Sicily, one of the things that immediately comes to mind is the arancino.

Arancino, in prural arancini, are Italian rice balls that are a mainstay of Sicilian cuisine. The most common fillings are ragù (meat or mince cooked slowly at low temperature with tomato sauce and spices), mozzarella or caciocavallo cheese, peas or ham.
Due to the inclusion of saffron, the product’s origin dates back to the early mediaeval or Arab
times. Indeed, Frederick II of Svevia, who adored Palermo and was driven to battles and journeys because of Christianity, liked to travel with the crispy arancini by his side.

Indeed, claiming the origins of the arancino or arancina entails a risk, for every city in Sicily claims to have given birth to this delicacy; in Catania, for example, people are certain to have given birth to this delicacy. The day of arancina/arancino in Palermo and surrounding locations is December 13, the feast of Saint Lucia; on this day, the traditional dessert of boiled wheat and ricotta, the cucca, is also offered.

There are conventional arancini with stewed pig ragu (meat sauce) and peas or butter and béchamel; then there are more inventive ones with pistachios, sepia, eggplant or Norma, mushrooms and bacon, or ricotta, mint, and Piacentino cheese from Enna. You may even get sweet ones made especially for kids, with a smaller size and a circular shape and filled with chocolate or ricotta cream. These delicious, fried rice balls are rolled in sugar and cinnamon and are a great delicacy!

Originally, arancino was born in a spherical shape, precisely because of the similarity with an orange. In eastern Sicily, on the other hand, has taken on a conical shape over time.

Traditional homemade Sicilian Arancini in our London Deli.

What do you serve Arancini with?

There are many choices to combine and add to enhance flavour of possible main dishes
for your dinners!

Add Italian sauces to them, such as tomato Passata type.

Arancini balls are lovely tiny morsels, and an excellent homemade sauce like this Tray-baked tomato
sauce is one of the tastiest side dishes to offer with them.
This recipe, made with fresh oregano and basil, has a deep and full flavour that will take them to the next level. In fact, you should prepare a double batch since this combination
is sure to leave you wanting more!

Spinach wilted turn your arancini to the next level.

What should you serve these yummy rice balls with? Why not serve your rice balls alongside a platter of
wilted spinach?
This quick and easy side dish can be made in just 5 minutes and will boost the nutritional content
as well as the flavour.

Salad with Parmigiano, the most common combination among Italians.

Keeping with the vegetable theme, eggplant parmigiana is a popular Italian dish that may be
served as a main course following the arancini balls. Serve the risotto balls as a main course and
the eggplant as a side dish.
With all that gooey, cheesy goodness, you’ll be in seventh heaven; and the mix of Italian herbs in
the parmigiana paired alongside your already-delicious arancini makes for an exceptional dinner

arancini in tray
The famous Sicilian style fried rice balls sold at The Green Truffle.

Our Arancini are stuffed with a variety of top quality Italian ingredients such as: ham, mozzarella, nduja, bolognese sauce, spinach, sausage, friarielli, aubergines, mushroom, pistachios, gorgonzola cheese, swordfish, squid, salmon.

Arancine stuffed with Bolgnese sauce

Arancine with Nduja

Arancini ham and mozzarella

Arancine spinach and mozzarella

Arancini Sausage, Friarielli and mozzarella

Arancini stuffed with aubergines and mozzarella

Arancine mushrooms and mozzarella

Arancini with pistachios and mozzarella

Arancine sausage and gorgonzola

Arancini salmon and squid ink

Arancine swordfish and aubergines

Get delighted with these Sicilian specialties. We deliver to all UK.

Arancini displayed at our Deli.

We also have other mouth-watering Italian specialties such as, Lasagna, Cannelloni, Parmigiana and Panini. Made with love as tradition teaches.

Visit our ready meals selection.

5 questions that you have asked yourself about buffalo Mozzarella!

What really is Buffalo Mozzarella?

Buffalo mozzarella (Italian: mozzarella di bufala) is a semi-soft cheese traditionally prepared from buffalo milk from the Mediterranean. It is a typical dairy product made in Campania, particularly in the districts of Caserta and Salerno.

The word mozzarella comes from the Italian word mozzare, which means “to cut by hand,” “to separate from the curd,” and “to serve in individual pieces,” referring to the process of separating the curd into little balls.

It’s known as “the queen of Mediterranean cuisine,” “white gold,” or “the pearl of the table” because of its versatility and elastic texture.

Since 1993, the buffalo mozzarella sold as mozzarella di bufala campana has had the denominazione di origine controllata (DOC – “controlled designation of origin”) label. It has also been recognised as a protected designation of origin (Italian: DOP) product in the EU and the UK since 1996. It can only be made using a traditional recipe in a few localities in Campania, Lazio, Puglia, and Molise, according to the protected origin designation.

Is buffalo mozzarella the same as mozzarella?

Although conventional mozzarella is tasty, experienced cheese connoisseurs know that buffalo mozzarella (also known as mozzarella di bufala in Italian) is much better. It’s creamier, richer, and more delicious than conventional mozzarella, and it has approximately double the fat content. It’s made from the milk of water buffalo.

It’s also more expensive since it’s more difficult to find and create. Not only does Serious Eats call buffalo mozzarella “one of the most elusive cheeses on earth,” but The New York Times has also called it “expensive but worth it.” So you’re undoubtedly tempted to eat it if you see it on a menu at an Italian restaurant. And rightly so; after all, where else would you be able to sample the acidic delicacy?

What is buffalo mozzarella made of?

Fresh mozzarella is prepared in the same way regardless of the type of milk used. Mozzarella cheese isn’t matured like other cheeses, therefore it’s best consumed soon after it’s made. Pasta filata is the name given to the method of creating mozzarella. To make the curds, the milk is cultured with a whey starter containing thermophilic bacteria, then rennet is added. The curds are cooked in water or whey until they form strings and become elastic in texture (thus the name “string cheese”). To create fresh mozzarella cheese, the curds are stretched, kneaded till smooth, and then moulded into spherical balls.

Handmade process production of mozzarella cheese.

Is Buffalo Mozzarella vegetarian?

Balls, pearls, and cherries are the three forms of Mozzarella di Bufala Campana DOP. For retail and industrial/food service, all formats are offered. Non-DOP Buffalo mozzarella comes in a variety of shapes and sizes, including julienne, grated, cubes, balls, pearls, and logs. It is acceptable for vegetarians because it is made with microbiological rennet, and it is available in fresh, bulk frozen, or IQF form.

Can you freeze buffalo mozzarella?

There is no benefit to freezing mozzarella in the brine in which it was packaged. Instead, you’ll have a frozen brine block that will take longer to thaw. Draining it ahead of time will save you a lot of time afterward. 

You may shred the mozzarella from frozen if you’re planning to use it melted throughout a cooked dish. While the mozzarella ball is still firm, use a coarse grate to simply shred it.

In summary, the creamy smoothness of expensive burrata or buffalo mozzarella is praised. If you freeze it, the texture will be lost, and you will have wasted the product and your money. Instead, just freeze ordinary mozzarella that will be used mostly for melting.

The classic caprese salad: Easy and delicious essential main in Italy!

Now you can prepare one of the most common Italian recipes with mozzarella di buffalo. It isn’t just tasty, it is also healthy and has a low-calorie content. The perfect option for any occasion.

Caprese Salad.

To make the salad:

  • 450 grams of fresh buffalo mozzarela.
  • 680 grams of vine-ripened tomatoes, cored.
  • 6 grams fleur de sel or fine sea salt.
  • Black pepper, freshly ground.
  • 8 grams of basil leaves, ripped or sliced into thin strips.
  • 4 teaspoons of extra virgin olive oil.
  • 1 beaten egg to glaze.


  1. Cut the tomatoes and cheese into thin slices. Slices are 5cm thick.
  2. Arrange the salad in an alternate pattern on a serving platter or individual plates, with two to three tomato slices for every piece of cheese.
  3. To taste, season with salt and pepper. Drizzle the oil over the top and scatter the basil leaves on top. Allow to cool before serving.

Is Tomato Passata the Ultimate pasta sauce?

What is tomato Passata?

Tomato Passata is a puree produced from ripe red tomatoes that have been drained of seeds and
skins. Preservatives, flavourings, salt, or water are not added to the contents of the glass jars or
bottles. It sometimes comes with a few fresh basil leaves, but that’s about it.

In a nutshell, it’s nothing but tomato juice and pulp.

In Italy,  it is a common ingredient in many dishes. It can be found in a variety of
pasta sauces, including Bolognese, spaghetti alla Marinara, and penne alla Vodka.

Many people are unaware that in Italy, tomato Passata is poured on pizza, which is then seasoned
with salt, extra virgin olive oil, and oregano or fresh basil. 

Definitely, it makes gloriously rich tomato-based sauces since it’s uniform and smooth, unlike
crushed or diced tomatoes. 

Though they’re more frequently available these days and cost about the same as canned

Is Passata similar to tomato puree, paste or canned?

Tomato puree: In the UK tomato sauce is what is known as ketchup, which is a sweet tomato
sauce with flavourings, much different to Passata which offers a more natural flavour, consistency,
process and ingredients.

Tomato paste: Passata has a thinner consistency and a milder flavour than tomato paste, which
has a thicker consistency, a stronger tomato flavour, and is sour. See how to produce a tomato
paste-based Tomato Passata replacement.

Canned tomato, crushed (or chopped): Crushed tomato features thick crushed particles of tomato floating in thinner tomato juice. Tomato Passata is thicker and smoother, whereas crushed tomatoes must be simmered for a long time to break down into a thick sauce.

How to use Passata?

It produces richer, more robust tomato-flavoured pureed. It’s ideal for making rapid pasta dishes and soups if you can’t or don’t want to boil for a long time (e.g. 30 minutes+) to break down the chunks of crushed or diced tomato that would otherwise be required to thicken the sauce.

What can you use instead of Passata?

1- Tomatoes in a can 

It’s the closest imitation of Passata, one can of tomatoes (with the liquid) equals around 1/2 jar of  Passata. However, in this version, the seeds, haven’t been removed and the tomatoes are still whole (or chopped) rather than pureed.

2-  Marinara Sauce / Pasta Sauce 

Passata is slightly more concentrated than commercial tomato pasta sauces. They may contain extra flavours such as onion or basil, which may or may not be beneficial. You may either use a 1:1 substitution or dilute the pasta sauce with a little water to make it more Passata-like.
You probably won’t notice the difference in a recipe where you’ll be boiling the sauce anyhow, as there are many natural and delicious pasta sauces.

3- Tomato Paste 

Tomato paste is simply tomato Passata that has been condensed three times.
Tomato paste is less watery than tomato sauce yet tastes remarkably similar.
To make it, you should combine one part of tomato paste with two parts of water.

The Ultimate recipe: Sausage ragu with spinach pasta bake 


  • 6 skinned, high-quality fresh Italian sausages
  • 1 bottle of Mutti Tomatoes Passata 
  • 1 tablespoon chopped oregano (or 1 tsp dried)
  • Your favourite pasta (500g bag) 
  • 400g spinach pack 
  • 2 tubs of 350g cheese sauce that has already been produced (use a full-fat one if
  • Nutmeg, freshly grated 
  • 100 g grated parmesan cheese
  • 1 beaten egg to glaze 

STEP 1: Brown the sausages in a large frying pan, breaking up the flesh with a wooden spoon. Remove any excess grease from the pan, whisk in the Passata, bring to a boil, then season with oregano. Cook for 10 minutes. 

STEP 2: Cook the pasta for 2 minutes less than the package directs, reserving part of the cooking water, then drain, chill under cold water, and drain once more. Meanwhile, wilt the spinach in a colander with a saucepan of boiling water, then press off all the liquid. To loosen the spaghetti, combine it with the cheese sauce and some of the conserved water.
Now season.

STEP 3: Combine the meat sauce, spinach, nutmeg, and spice in a large mixing bowl.
After that, add a third of the Parmesan, the cheesy pasta, a pinch of nutmeg, and the remaining cheese. Wrap with plastic wrap and freeze. Defrost for 8 hours at room temperature. Preheat the oven to 200 degrees Fahrenheit/180 degrees Fahrenheit fan/gas 6. Bake for 40-45 minutes, or until the dish is golden and boiling hot.

And enjoy with your loved ones this delicious dinner!

Nutella Biscuits

Nutella Biscuits! Definitely a bite of heaven!

The Nutella recipe is the same all around the world. It’s prepared by mixing seven carefully
chosen high-quality ingredients to ensure creaminess and flavour intensity.

What are Nutella biscuits?

Nutella Biscuits are prepared from a delightful recipe that includes a golden cooked crunchy biscuit that is particularly crafted to hold a creamy Nutella® heart. Make the moments you spend together even more memorable.
The philosophy of Nutella’s biscuits is focused on sharing this fabulous snack with those who you care the most. The best times are shared with friends and family, and sharing a delicious cookie that everyone enjoys may make any time even better!

Can you get Nutella biscuits in the UK?

Nutella biscuits have been sold in the UK not for a long time and they are found just in a few online shops. We just have added a special promotion related to Nutella Biscuits. It doesn’t matter where do you live, we deliver it in all UK!

Where are Nutella biscuits from?

Nutella is made in a variety of locations. It is made in a factory in Brantford, Ontario, Canada and more recently, in San José Iturbide, Guanajuato, Mexico, for the North American market.
Additionally, since the late 1970s, Nutella has been made in Lithgow, New South Wales, for Australia and New Zealand.
Nutella is part of an important area in Italy’s economy and chocolate production, it is made in two of the four Ferrero plants in Italy: Alba, Piedmont, and Sant’Angelo dei Lombardi, and Campania.
Being an essential part of Italian culture.
Nutella also makes every effort to protect the environment by reducing our carbon impact as much as possible. They do so under the F-ACTS framework (Ferrero Agricultural Commitment to
Sustainability). Ferrero launched the FFV (Ferrero Farming Values) programme as part of this scheme to assist local people in addressing agricultural, social, environmental, and economic
issues related to the cultivation of our primary raw materials. These programmes include the creation of specialised initiatives and collaborations, the adoption of standards and certifications,
as well as institutional and group interactions.

Are Nutella biscuits vegetarian?

Despite rumours that Nutella isn’t suitable for vegetarians due to an ingredient used to make it softer and creamier, the sugary hazelnut spread is vegetarian-friendly in the UK, and Ferrero (the
company that makes Nutella) has previously stated: ‘Our recipe contains 7 simple ingredients, with no colourings or preservatives.’
Sugar, palm oil, hazelnuts, milk, chocolate, lecithin (soya), and vanillin are the seven ingredients mentioned.
As a result, Nutella is vegetarian and marked as such in supermarkets, with the words “Suitable for Vegetarians” put on the label.
The quality and freshness of Nutella’ products, food safety, responsible and transparent communication, as well as constant innovation, all contribute to sustainability commitments of the
organisation. Recognising human contribution and defending human dignity are two of Ferrero’s core principles. Furthermore, supporting human rights and encouraging employee well-being are
firmly ingrained in our family business’s basic beliefs and ideals. They are critical to the long-term viability of our company and add value to the communities in which they operate.

Nutella Biscuits are definitely worth a try!

The quality and freshness of Nutella’ products, food safety, responsible and transparent communication, as well as constant innovation, all contribute to sustainability commitments of the
organisation. Recognising human contribution and defending human dignity are two of Ferrero’s core principles. Furthermore, supporting human rights and encouraging employee well-being are
firmly ingrained in our family business’s basic beliefs and ideals. They are critical to the long-term viability of our company and add value to the communities in which they operate.
Nutella Biscuits are made with a delectable recipe that incorporates a golden baked crunchy biscuit specially designed to hold a creamy Nutella heart. Make the memories you make together even more special.
Nutella’s products’ quality and freshness, food safety, responsible and honest communication, and ongoing innovation all contribute to the company’s commitment to sustainability. Ferrero’s key values include recognising human contribution and safeguarding human dignity. Furthermore, our family business’s essential beliefs and ideals include promoting human rights and boosting employee well being. They are essential to our company’s long-term success and add value to the communities in which they operate.

Don’t miss out our special offer. Get 2 Nutella Biscuits packs for only £5!


Spianata, what is this famous spicy salami?

The Spianata Romana belongs to a broad family of traditional Roman charcuterie and is one of the earliest types of salami, with papers dating back to the seventeenth century mentioning it. A popularly produced cured meat that has gained a lot of popularity throughout time.
Spianata is a well-known flat-shaped cold cut made from lean pork meat derived from the thigh and chopped with the point of a knife, mixed with lard cubes.
For this reason, the Calabrian esplanade is one of the tastiest and most appreciated specialities of Calabrian gastronomy and it’s characterized by the presence of that hot pepper which even the well-known philosopher and theologian Tommaso Campanella speaks of in his work on dietetics and medicine “Medicinalium” of 1635.

How Spianata is produced?

The mixture is put into a natural casing and then pressed between two wooden boards, enhanced with black peppercorns (sweet spianata) or fiery red pepper (spicy spianata) . After that, it’s left to develop for at least four months before being consumed.

How does Spianata taste?

The flavour is deep and lingering, particularly in the spicy variety, which is typical of high-end delicatessens.
The slices in the classic version of this cured meat have perfect homogeneity, which is especially noticeable in the cut, and is the result of a superb maturation procedure.
The fragrant and fat portions of this product generate the perfect sweetness to offset its inherent sapidity when tasting it.
For the more delicate palates, the sweet esplanade is also produced, the version that provides, instead of chilli pepper, the presence of black peppercorns.

Calabrian Spianata on a wooden board

Calabrian Spianata on a wooden board.

How to eat Spianata?

This famous Italian cured meat is made with finely minced meats and a lot of seasoning, making its shape large, with a distinctive crushed shape from the pressing process.
In other words, is an antipasti option with the pungent flavour of hot chilli pepper, a characteristic that is unmistakable in this salami.
It makes it perfect for sandwiches, appetiser boards, pizza, bruschetta, and fresh vegetables sharing it with Italian red wine. It’s a perfect option to surprise your guests with a different option
than the regular salami, additionally, its spicy flavour doesn’t leave anybody indifferent.

How spicy is spianata?

Spices give it its distinctive orange colour, and it has a spicy and savoury flavour. It’s suitable for those who prefer medium spicy flavours as spianata has the perfect intensity to combine with all
kinds of dishes and tastes.
Suitable for a variety of preparations and dishes, ranging from a sauce for stuffed pasta to a savoury tart, or even in salads for those who choose.
The spicy “Spianata” is extremely similar to Ventricina, but differentiates due to the production process’s “flattened” shape. It has a dark crimson colour and a fiery flavour.

Pizza with spicy Spianata Recipe

Pizza recipe with Spianata Calabrese Piccante. A delectable speciality made with Calabrian salami. The Spianata Calabrese Piccante contains 5 to 10% fiery Calabrian chilli, as the name suggests. Calabria’s “Calabrese Piccante” chilli variant is a circular, medium-caliber chilli.

It’s one of the most popular pizza topics for those who love trying delicatessen combinations!

Pizza Spianata


Let’s cook it!

  1. With your hands, form the pizza dough into a round, thin pizza. It’s best to avoid rolling out the dough using a rolling pin. The pizza is less airy and does not bake properly when the dough is rolled out.
  2. Spread tomato sauce on the pizza and season with Italian herbs to taste. To boost Italian flavours, add some finely minced garlic. 
  3. Thinly slice the mozzarella and spread it on the pizza. 
  4. Finally, thinly slice the spicy Spianata and add it to the mix. 
  5. Place in the oven, which has been warmed to its maximum setting, and bake for 5 to 12 minutes. The amount of time it takes to bake a pizza depends on the temperature and whether you use a pizza stone or pizza steel. Here’s how to make your pizza at home. 
  6. Garnish with a few fresh basil leaves and serve immediately after baking. 
  7. Spread a bit of truffle oil on the top of the pizza (truffle oil enhance all flavours to any kind of pizza or pasta, it’s just amazing).   

Enjoy your homemade pizza!


What is Baci Perugina? And why is so popular?

Many people are asking themselves: what is about Baci Perugina chocolate that sounds that familiar?
The history behind is due to Luisa Spagnoli, who added to the common residue of many
processes, the hazelnut grains, her secret chocolate recipe “Cazzotto”, covering it and creating a mix never tried before.
There is more! Remarkable public figures in the period were highly fascinated by Luisa’s creation, Giovanni Buitoni and Federico Seneca, who indirectly helped in the promotion and national
growth of the chocolate which is nowadays the most important chocolate in Italy.
Giovanni Buitoni gave the name that we know now as “Baci” and Seneca designed the initial and
classical packaging with blue letters with a silver background. Baci was boosted throughout the society as a symbol of luxury and beauty shaping chocolate, the success was so notorious that in just 5 years Perugina factory had distributed one hundred million Baci chocolates. However, the real pike was the release of the first store in New York in a centrical area, becoming and highlighting “the luxury Italian chocolate”.
Since then, Baci has been developed in different formats and flavours, adapting to new years as well as continuing their special promotions such as the current one  “Baci Dolce & Gabbana Limited Edition”. Dealing with the most important and luxurious Italian brands.

How does Baci Perugina taste?

Nowadays, the classical Baci Perugina follows their regular shapes but is iconic at the same time with a hazelnut on top which makes every chocolate different.
Their texture is smooth like silk. This is the result of mixing different kinds of cocoa shaping a double casting.
It smells intensely like dark chocolate with a touch of vanilla and fruity notes. Everyone gets temple with its fragrance of hazelnuts and cocoa.
From the first bite, you can listen to the crunchy sound when the hazelnut breaks and release its remarkable flavour.

Is Baci a good chocolate?

The Original Perugina is Made with just 8 carefully selected ingredients. The roasted hazelnuts, giving to the whole recipe a special fragrance and crispness. The cocoa that is inside is different than the one on the top of the truffle. Furthermore, is added vanilla of Madagascar which gives the chocolate that distinctive aroma.
Baci Perugina is ideal for the needs of more attentive consumers thanks to its sustainable cocoa,
gluten-free certification, and Kosher certification.
It is recognised a high-quality chocolate because of its raw materials and production processes.
It has Utz-certified for sustainable farming in terms of cocoa production, to lead innovation and quality for their chocolate.
The quality of the production process is that outstanding that in 2007 the Perugina House of Chocolate, was founded, professional education in the chocolate process.
Most of the best chocolate gourmets highlighted the quality and authentic flavour of this chocolate.

Recipe with Baci Perugina: Pumpkin Cheesecake

This chocolate flavour is a myth that is being resurrected with chopped hazelnuts provides. For example, the Gold White chocolate is used to make these limited-edition chocolates, which are then covered in a rich and silky caramel flavour.
Their different types of chocolates are suitable to be adapted as a topic of many deluxe recipes.
This recipe is originally from the official back Perugina website.

You will need to use these ingredients:

For the Crust:
3/4 cup chocolate Graham Crackers
1/2 Cu Hazelnuts Finely chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
3 TBSP extra virgin olive oil

Baci Perugina for the top of the cake as a topic
For the filling:
1/2 cup pumpkin puree
3 Eggs
1/2 cup packed light brown sugar
2 TBSP heavy cream
1 TSP Vanilla
1 TBSP Bourbon
1/2 Cup
Granulated sugar
1 TBSP Cornstarch
1/2 TSP cinnamon
1/2 TSP freshly grated nutmeg
1/2 TSP ground ginger
3 packages of cream cheese
1.- Mix all the ingredients for the crust specified previously
2.- Press the mixed on the bottom of the springform pans
3.- Preheat the oven to about 350 F
4.- Add the rest of the ingredients for the filling in a bowl, except the cream cheese.
5.- Include the cream cheese with an electric mixer at high speed for about 3 minutes.
6.- Add the result of the filling to the pans and bake it in the oven for 50 to 60 minutes.
7.- Leave it to get cool for 5 minutes and add Baci Perugina on the top of the cakes as a crunchy

Did you get curious about it? Try yourself!
Get Baci Perugina

Peroni red beer, just the perfect match for beer lovers!

Peroni is the best seller in Italy with Peroni red, as an innovative variation with crisp and refreshing

Certainly, we know a lot about beer, but there are always those little curiosities that leave us amazed. For example, if we told you that red beer doesn’t exist, what would you think?
First of all, you must know that red beer does not exist, or rather, it is not the correct term to refer to this type of beer. The right word is amber beer but for convenience, we continue to call them all red beers! The important thing is that they are good and artisanal.

The one thing that most strikes you about red or amber beers is the color. A myriad of shades ranging from yellow to red to dark red certainly does not go unnoticed.

Peroni production beers existed from 1846 by Giovanni Peroni, an engineer who owned a tavern and who won the gold award of American Tasting Institute.

What is the difference between Peroni and Peroni red?

The classic Peroni has a sweet/bitter flavour. Peroni red is more intense, based upon the classic version and with a fruity and floral taste.  Some clients verify that the flavour is similar but much more intense as well as smooth, being even for some a better version than the classic one for those beer lovers.

Peroni red is darker in colour and then more full-bodied. This beer is made from malted barley, hop pellets, hop extra and corn. The aroma is similar to other brown beers with a citrus touch.

Is Peroni red a good beer?

Peroni red when it comes to quality is well-recognised for fine ingredients and craftsmanship.

This beer was first produced in 1963, improving the flavour and aromas since then.
Difford’s guide describes Peroni red beer as the most popular Italian claim. Additionally, it says that it offers malty and hoppy characteristics.

peroni red beer in a glass

Peroni red beer in a glass

How strong is Peroni red beer?

Peroni red beer is part of the average in alcohol (4.7%). The strong reputation it has is because of
its flavour and aromas, are much more intense than the regular Peroni.

What is more recommended to consume with Peroni red beer?

For a dinner, as it is classified as a semi-brown beer, it is suitable to share with foods with
strong flavours in tradition such as roasted pork, smoked sausages, nutty foods, peanuts, and
beef pies. In general, is more recommended for meaty options. However, it perfectly matches with roasted vegetables too.

On the other hand, as it comes from Italian traditional production, it just makes a perfect combination with antipasto, (better known as starters in English) options such as Italian sausages and olives, as well as pizza.

Get Peroni red delivered to you and enjoy with friends and family!

Peroni Red Beer 33cl 


Caciocavallo, what is it and why you’ll love it!

A typical product of Southern Italy, Caciocavallo is a well-known stretched curd cheese, both in Italy and abroad, both for its full-bodied taste (sweet or spicy depending on the rennet used) and for the characteristic oval-rounded shape that recalls that of a bag or flask.

Caciocavallo is a distinguished Italian cheese that originally means “horse cheese”, due to the fact that during the maturation process two Caciocavallo kinds of cheese are bound together with a rope in a horizontal way on a wood surface, called in Italian “ a cavallo”, then “horse”. It is an ancient traditional cheese, the first time mentioned in history was 500 BC by Hippocrates, being one of the oldest cheeses in the word when it comes to its production as well as its recognition. There are other kinds of Caciocavallo cheese based upon their origins as well as the type of milk. The most famous is made with cow’s milk from the southern areas of Italy (Apulia, Basilicata, Calabria, Campania, and Molise), with geographical protection status from 1993.

What does Caciocavallo taste like?

Caciocavallo is a soft cheese with high consistency, as well as stringy and elastic texture.
It tastes slightly salty, semi-strong flavour, spicy and a bit tangy, which make it perfect for cheese lovers looking for different flavours, as well as for those who doesn’t like too sharp cheeses. Even you can eat its rind as it is completely natural, adding an extra texture.
As much maturation process (ageing), caciocavallo gets sharper and spicier (from the second month on ahead). To identify ageing period, colours changes from white milky colour to dark yellow.

What is caciocavallo cheese good for?

Caciocavallo is suitable for those who keep a healthy diet, due to the fact that is rich in minerals and vitamins, as well as calcium. Additionally, it contains healthy fats and is high in proteins (50%), necessary for a healthy lifestyle. As any other cheese, is healthy, however, it’s not recommended to have it in excess, but it’s perfect to enjoy it about three times per week combined with a healthy diet and lifestyle.

How do you eat caciocavallo cheese?

There are different ways to eat this remarkable cheese. It’s versatile as it can be combined with a wide range of dishes: salads (added fresh cut in pieces), pasta ( for serving as grated cheese on the top), antipasti option (sharing with other italian sausages, olives and a good red wine), risotto ( to be added at the end of the cooking) We are going to share one of the most famous recipe to eat Caciovallalo that fits any style to impress your guest with an authentic ancient cheese!

We are going to share one of the most famous recipes to eat Caciovallo that fits any style to impress your guest with an authentic ancient cheese!

Penne with basil and Caciocavallo recipe


  • Fresh basil
  • 2 garlic cloves (peeled and crushed)
  • One glass of penne (per person)
  • 1 piece of caciocavallo cheese (per person)

To begin with, mix garlic with basil in olive oil and leave it standing from 30 minutes to one hour.
In the meantime, cook your pasta with a bit of salt and olive oil until it gets al dente.

Leave a bit of water from the pasta, add the cheese grated with pepper and the previous mixed
(garlic, basil, and olive oil).
Cook everything until all ingredients are fully integrated shaping a homogeneous texture.
You can add some more fresh basil on the top, as well as serve it with some truffle oil, which
highlights all aromas.


Are you now a caciocavallo lover? Get some now and buon appetito!

Pappardelle slow-cooked beef & pancetta ragu

Perfect as a main or part of an Italian-style feast, this hearty slow-cooked ragu can be made ahead of time, so there’s no need to stress on the night. Buonissimo!

List of ingredients required

  • 2 tablespoons extra virgin olive oil

  • 1.25kg gravy beef, trimmed, cut into 3cm pieces

  • 1 large brown onion, chopped

  • 2 medium carrots, finely chopped

  • 2 celery stalks, finely chopped

  • 1 red capsicum, finely chopped

  • 100g pancetta, finely chopped

  • 3 sprigs fresh rosemary

  • 4 sprigs fresh thyme
  • 2 garlic cloves, crushed


  • 2 tablespoons plain flour

  • 3/4 cup red wine

  • 1/3 cup tomato paste

  • 410g can crushed tomatoes

  • 1 cup of beef style liquid stock

  • 750g dried pappardelle pasta
  • 50g butter, chopped
  • Grated parmesan, to serve

  • Flat-leaf parsley leaves, to serve

    The Recipe


    1. Heat 1/2 the oil in a large heavy-based flameproof casserole dish over medium-high heat. Cook the beef, in 3 batches, for 6 minutes or until browned all over. Transfer to a bowl.

    2. Reduce heat to medium. Heat remaining oil in same dish. Add onion, carrot, celery, capsicum, pancetta, rosemary and thyme. Cook, stirring occasionally, for 10 minutes or until vegetables just begin to soften.
    3. Add garlic. Cook for 1 minute or until fragrant. Add flour. Cook, stirring, for 1 minute or until vegetables are coated. Stir in wine. Bring to a simmer. Simmer for 1 minute or until reduced slightly. Add tomato paste, stock and tomatoes. Stir to combine.

    4. Return beef to dish. Stir to combine. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 3 hours, or until meat is very tender and sauce thickens. Use the back of a spoon to break up meat 

    5. Cook pasta following packet directions. Drain well. Return to pan. Add butter. Toss to coat. Season with salt and pepper. Serve ragu on pasta, sprinkled with parmesan and parsley.

    How to Make the Perfect Carbonara

    Pasta alla carbonara” in its original Italian name, is a tasty main course known and loved all over the world. A pride of the traditional Italian cuisine.

    It’s a simple and very tasty sauce but to the perfect, it needs to be made following to some rules. This is a typical dish particularly in the Roman cuisine, and it’s made with simple ingredients such as eggs, pecorino cheese and guanciale.

    For a perfect carbonara sauce, the fundamental rule is to use the right ingredients: always remember that carbonara is made with guanciale, and not with bacon. 

    The use of the guanciale actually makes the carbonara less fat and most important, it gives a much more delicate flavor. The result is very different.

    However, for the perfect carbonara sauce, another important rule must be acknowledged: the dressing must be a cream. That’s why eggs should not be fully cooked, but remain well mixed and creamy around the pasta, becoming a real sauce.

    List of ingredients required

    • 6 eggs

    • 400g of pasta, spaghetti are a popular choice but it can be any.

    • 50G of grated Roman pecorino cheese

    • 30g of grated parmesan cheese

    • 1 high slice of guanciale

    • Freshly ground black pepper

    • Extra virgin olive oil

    • Salt

    You will need large pan, a large bowl and a whisk or mixer to prepare everything.

    The Recipe

    1. Grab the guanciale and cut it into small cubes

    2. In a pan with a little oil, fry it until it turns golden, then turn off and set aside

    3. In a large bowl, break the eggs, add a pinch of salt, and beat them with a whisk until frothy

    4. Little by little add all the pecorino cheese, while keep beating and then add the parmesan

    5. Keep beating until you get a thick and homogeneous cream

    6. Add the fryed guanciale, a generous amount of pepper and mix again with the whisk or the mixer

    7. Now transfer the cream into a large saucepan

    8. Cook the pasta in salted boiling water, take 1 ladle of water and add it to the cream in the saucepan

    9. Stir the cream with a quickly movement

    10. Drain the pasta ‘al dente’ and pour it into the saucepan and turn on the heat immediately after draining the pasta

    11. Stir the pasta with the cream, stirring fast with a wooden spoon or fork

    12. Serve immediately, with a handful of grated pecorino cheese and a sprinkling of pepper.

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