There's still time to treat yourself to a delicious Italian feast. Our 20% OFF offer on Tortelli (Ricotta and Spinach) and Fior di Latte Mozzarella (Shredded) is still on until this week.
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This amazing deal won't last forever, so grab yours before it's over!
Offer is good up to January 26 only.
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Get ready to tickle your taste buds with our 20% OFF deal on Tortelli (Ricotta and Spinach) and Fior di Latte Mozzarella (Shredded)! Savor a flavor fiesta with creamy ricotta and fresh spinach, all wrapped up in delicate pasta, and the luscious, melt-in-your-mouth goodness of our shredded mozzarella—perfect for pizzas, pasta, and more.
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Stock up now and bring a burst of Italian joy to your kitchen. Buon appetito! 🇮🇹
The deal is valid up to January 26 only.
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Ingredients
1 loaf Olive Oil Ciabatta
1 cup tomato coulis or any tomato-based pasta sauce
1 1/2 cups Fior di Latte Mozzarella (Shredded)
1/4 cup Frozen French Ceps (Porcini Mushrooms), sliced
1/2 cup yellow belle peppers, sliced
1/2 cup tomatoes, sliced
Anchovies(as desired)
2 cloves garlic, minced
1 tbsp olive oil
1 tbsp herbes de Provence
Salt and pepper
Directions
Preheat the oven to 220°C (gas mark 7-8).
Slice the ciabatta loaf in half horizontally to create two large, flat pieces.
Brush the cut sides of the ciabatta with olive oil and sprinkle with minced garlic.
Place the ciabatta halves on a baking sheet and bake in the preheated oven for about 3 minutes to get a slightly crispy base.
Remove from the oven and spread a generous layer of tomato coulis over each half.
Sprinkle with herbes de Provence and season.
Sprinkle the shredded mozzarella evenly over the sauce.
Top with sliced mushrooms, bell peppers, tomatoes, and anchovies.
Season with pepper.
Bake in the oven for 15-20 minutes, or until the cheese is melted and bubbly, and the edges of the ciabatta are golden brown.
Serve piping hot.
Enjoy!
Can't get enough of the celebrations? Our New Year special is still on! Enjoy 20% OFF our top-sellers Salmon Fillet Portions & Smoked Salmon 200g until the end of this week. Delicious and healthy seafood at a fantastic price—don't miss it!
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Check out these rave reviews from our happy customers:
⭐️⭐️⭐️⭐️⭐️ "The quality is outstanding! Fresh to the taste once cooked, meaty, and delicious, of course. I definitely recommend!" - Ives. (Salmon Fillet Portions)
⭐️⭐️⭐️⭐️⭐️ "It's great that there's a smaller pack, which fits better for me. This is my favorite, its tasty and moreish, texture is fantastic and smells smoky nice." - D. (Smoked Salmon 200g)
Offer ends on January 12.
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Kick off 2025 with a splash of luxury and health! Dive into our 20% OFF deal on premium Salmon Fillet Portions & Smoked Salmon 200g. Perfect for your New Year feasts, these delicacies will elevate your celebrations to a whole new level.
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Packed with Omega-3s, our salmon is as nutritious as it is delicious. Ideal for appetizers, main courses, or gourmet salads – endless possibilities await!
🔔 Plus, our 20% OFF deal on USDA Organic & Free-range Chicken and Premium Duck cuts is ending this week! It's the perfect time to stock up for your holiday feasts. Don't miss it!
🎄 USDA Organic Chicken Breasts and Whole Chicken
🎄 Free-range Whole Chicken and Legs
🎄 Premium Duck Breasts, Duck Legs, and Whole Ducks (Head-on & Headless)
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The salmon special is valid up to January 11th.
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Our services will be paused for the Holiday break from December 30 to January 1.
New Year Delivery Cut-Off: Please order by December 28. Orders placed after this date will be delivered after the holidays, starting January 2.
Happy holidays! 🎁✨
Ingredients
150 g pasta ( spaghetti or tagliatelle )
10 tomatoes
400 g Cooked Vannamei Shrimps
200 g Smoked Salmon
Chives
Lemon juice
1 tbsp cream
1 tbsp Salt and pepper
Directions
Cook the pasta in plenty of salted water.
While the pasta is cooking, cut the smoked salmon into thin strips.
Dice the tomatoes and chop the chives.
Drain pasta once cooked then return it to the pan.
Add the shrimp, salmon, lemon juice and cream, then reheat for 1-2 minutes.
At the last minute, add the diced tomatoes and fresh chives.
Bon appétit!
'Tis the season to indulge! Make it extra special with our deal of the week: 20% OFF our USDA Organic & Free-range Chicken range and Premium Duck cuts.
🎄 USDA Organic Chicken Breasts and Whole Chicken
🎄 Free-range Whole Chicken and Legs
🎄 Premium Duck Breasts and Whole Ducks (Head-on & Headless)
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From succulent roasts to flavorful stir-fries, our finest poultry selection is perfect for creating stunning centerpieces and main dishes for your holiday feasts.
And don't forget our Porcini deals for the holidays: 20% OFF Porcini Mushrooms & Tortelli Funghi Porcini until this week only. Perfect addition to your festive meals. Shop them here.May your festivities be abundant with gourmet treats and your heart be full of joy. Merry Christmas and Happy New Year!
The deal on premium poultry is good up to January 4th.
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Holiday break dates: • December 24-25
• December 30-January 1 Our services will be paused during these periods.
Delivery Cut-Off Dates: • Before Christmas: Order by December 22
• Before New Year: Order by December 28 Orders placed after the cut-off will be delivered after the holidays, starting on December 26 and January 2, respectively.
Happy holidays! 🎁✨
*adapted from Villa Germania's recipe
Ingredients2 Duck Legs
2 pears, peeled
400 ml red wine
150 ml demi glace
lemon zest
Rougié Duck Fat
2 cloves garlic, chopped
1/3 bundle thyme
Rosemary sprigs
Coarse salt and pepper to taste
Beetroot leaves, for garnishing
Directions
Season the duck legs with coarse salt, thyme, rosemary, pepper, and garlic.
Leave to marinate in a covered dish for 12 hours.
Rinse the legs to remove all the coarse salt from the marinated legs.
Dry them with paper towels.
Preheat the oven to 225°F (110°C).
Put the duck legs in a deep oven-safe dish and rub them with melted duck fat, cover them completely.
Cook in the oven for 2-3 hours (without boiling) until the meat is tender and easily pulls away from the bone
*To know if it's ready, no blood should come out.
To finish the confit and give it a crispy texture, remove the duck legs from the fat and let them drain.
Heat a skillet over medium-high heat with a small duck fat.
Fry the duck legs skin-side down until the skin is crispy and golden brown.
Pour the red wine with the pears into a deep pan and cook for 15 minutes.
Remove the pears from the pan and set aside.
To make the sauce, reduce the wine in the pan in half and cook it over high heat. Add the demi-glace and set aside.
Assemble the plate by brushing it with sauce, placing a leg on top, and arranging the pear on the side, garnishing with beetroot leaves.
Serve immediately.
