Traditional Ready Meals

Cannelloni filled with creamy ricotta and spinach, baked under a golden veil of béchamel and cheese.

The traditional savoury pie: a crisp golden crust filled with spinach, chard and cheese.

Semolina gnocchi baked with butter and cheese until golden, crowned with crispy sage leaves.

Farro with feta, Kalamata olives, sun-dried tomatoes, cucumber and red onion — Mediterranean freshness

Nutty farro grains with cherry tomatoes, courgette, peppers and garden herbs — light, colourful and satisfying.

A fresh, colourful rice salad with peas, sweetcorn, peppers, carrots and courgette — the taste of summer.

Tender squid rings and steamed potatoes dressed with extra virgin olive oil, parsley and black pepper.

A comforting medley of seasonal vegetables and legumes, slowly simmered the traditional Italian way.

Golden saffron rice with prawns, mussels and squid, brightened with peas, peppers and a wedge of lemon.

Layers of roasted aubergine, tomato sauce and melted cheese, baked until golden

Penne coated in a sun-dried tomato red pesto, finished with grated cheese and fresh basil.

Penne in a lively tomato sauce with garlic, chilli and parsley — bold, spicy

Soft, home-style meatballs gently simmered in tomato sauce with fresh basil.

Fresh egg ravioli with a creamy Parmesan filling, finished with butter, grated cheese and black pepper.

A pure, elegant risotto mantecato with aged Parmesan and a touch of black pepper.

Wholegrain spaghetti wrapped in a velvety walnut pesto, finished with fresh basil and crunchy walnut kernels.

Fresh egg tagliatelle folded into a slow-simmered Bolognese-style meat ragù, dusted with aged cheese.

Silky egg tagliatelle in a delicate cream sauce with tender morsels of salmon and fresh dill.

Hand-twisted Ligurian trofie tossed in fragrant Genoese basil pesto with pine nuts.