Pasta bakes and gratins

Product Information

The Peach Jam by Barbieri is sourced from carefully selected fruit and is prepared with a total respect of tradition, values and flavours of the Oltrepo area in the North of Italy. This recipe is an homage to a magnificent city and its bold flavours that are the perfect complement to the deliciousness of the Marco Aurelio grain. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. As practical as they are delicious, pasta bakes and gratins are compatible with any budget and may be prepared in advance and baked later – the perfect time saving solution.

He then worked for the restaurant Il Trigabolo, in Argenta, Emilia–Romagna, with chef and later friend Igles Corelli, assisted by Giacinto Rossetti and Mauro Gualandi. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook pork sausage, breaking it onto smaller pieces with a wooden spoon, until browned, about 5 minutes.

They have been making fruit mostardas, jams and other sauces for decades, and are especially known for their Mostarda di Voghera which has been awarded the renowned De. Our Italian range includes exclusive and hard to find products such as Bellini, Torrone, Cantuccini, Panettone and more. All our products, whether food, wine or accessories, are carefully chosen for their quality and value.

Put the croutons in four small bowls, pour over the pasta and beans, sprinkle with a drizzle of oil. His father moved to Spain when Barbieri was 7 years old, and remained there for 15 years; his mother worked in the textile industry and transmitted him the passion for fashion, instead his grandmother transmitted him the passion for food and cuisine. Add more oil to the pan and sear the onion, chili and mushrooms for about five minutes on medium heat, then make some space in the middle of the pan and add the tomato puree. After following advanced courses abroad he started working for the restaurant Locanda Solarola, in Castel Guelfo di Bologna. The Barbieri family have been preserving the freshest produce in Northern Italy for decades now – and their plum jam remains one of our all-time favourites.Your consent to the use of cookies other than technical ones is optional and can be withdrawn at any time by setting your cookie preferences. From a rustic carbonara bake to a vibrant spiced lasagna with four-cheese bechamel, from a delicate gnocchi gratin with asparagus to piquant bell peppers stuffed with prosciutto and Fontina cheese, these comforting recipes are guaranteed to satisfy every desire for something rich and creamy in a casserole dish. He is the creator of talent show Bruno Barbieri – 4 hotel, a spin-off of Alessandro Borghese – 4 ristoranti.

Sacla’ was born in Italy in 1939, in the town of Asti, Northwest of Italy and arrived in the UK in 1990, the year of the football World cup in Italy. For the past twenty years, I have been travelling across Asia, Africa and the Americas, collecting amazing impressions on the local foods of so many different cultures. The kitchen is the hub of domestic life where daily routine is dominated by busy preparation and multi-tasking.The Cherry Jam by Barbieri is sourced from carefully selected fruit and is prepared with a total respect of tradition, values and flavours of the Oltrepo area in the North of Italy. In 2002 he opened Arquade, a restaurant in Hotel Villa del Quar-Relais and Châteaux in San Pietro in Cariano, Veneto.

We celebrate it with delicate pasta, Filini, which perfectly accompany a rich fish soup, with some sweet dried tomatoes and a spicy touch. It’s a delicately balanced jam that brings out the natural tartness of Italian plums, alongside their light, sweet flavours.In this restaurant Barbieri cooked for Andy Warhol and during the 1990s the restaurant received two Michelin Stars.