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Crespelle Pistacchio and mascarpone

Posted on March 5th, 2019

Crespelle are the Italian version of crepes: thin pancakes made with a simple and versatile batter. While they aren’t a common occurrence in the Italian household kitchen, they are a staple street-food treat. If you take a leisurely stroll along the Italian coastline, eager groups of children and adults will be flocking around kiosks to…

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Risotto red wine, radicchio and taleggio

Posted on March 4th, 2019

Pears poached in red wine? Taleggio and pears? Classics. Poached pears and red wine risotto with taleggio? A new classic. This stunning dish is full of delightful surprises. The rich and deep flavour of the red wine reduction complements the sweet poached pears. The Pere Williams by Greci are ready to use, an elegant and…

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Insalatona al Salame

Posted on March 2nd, 2019

Looking for a salad that will woo and wow a crowd? Our insalatona al salame is the one. Insalatone – large salads that are often served as a main – can be both delicious and indulgent while packing in the vitamin count. Our insalatona celebrates Salame Rovagnati by using it in multiple, innovative ways. Firstly, it…

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Pasta Casareccia alla Crudaiola

Posted on March 1st, 2019

Our pasta Casareccia alla Crudaiola is a celebration of fresh tomatoes. The word “crudaiola” comes from “crudo,” meaning raw in Italian. What makes this pasta “raw”? Rather than a traditional cooked tomato sauce, it features a bright sauce of blitzed fresh Datterini tomatoes. The result is a fragrant dish that is simple and surprising. The…

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There are food products with a story as compelling and ancient as a historical artefact. There are food products that tell a story so beautiful and unique that we can’t help but experience awe and appreciation for their heritage. These are just some of the emotions experienced during our visit to the “Tricolore” – the…

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Pasta al pesto di pistacchi con burrata

Posted on February 15th, 2019

Pasta al pesto has been a long-standing Italian favourite. Here, Greci consultant chef Carlo Spinetti proposes an innovative variation on the classic. Pistacchio di Bronte DOP is a staple of Sicilian foods. The protected origin of the ingredient identifies its precious value and unique standing. Used both in savoury and sweet applications, pistachio’s unique flavour…

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Risotto Mediterraneo

Posted on February 15th, 2019

The flavours of the mediterranean never disappoint, and this Risotto Mediterraneo exemplifies the statement. While risotto continues to dominate menus around the UK, risotto dishes based in red sauces are far less common. This creative version proposed by Greci consultant chef Carlo Spinetti provides the comfort of well-known flavours in an a fun application. Greci’s…

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Pizza funghi e crema di tartufo

Posted on February 15th, 2019

There are few things as tantalising as the smell of truffle. This elegant and delicious pizza celebrates the full power of mushrooms and truffle to create an indulgent, decadent vegetarian classic. Greci chef Carlo Spinetti has made use of two Greci favourites. First, he has selected their Funghi & Funghi mushroom offering, which contains a…

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Bruschettone Rustico

Posted on February 1st, 2019

Our “Bruschettone Rustico” is a rustic but refined take on the classic bruschetta. We suggest serving it as a standalone appetizer as it is quite substantial. We have chosen a hearty white sourdough that can sustain the number of ingredients and act as the perfect canvas. It is topped with petals of Latteria Sorrentina Fior…

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Tagliolini al Pesto

Posted on February 1st, 2019

Pasta al pesto is one of Italy’s best-known pasta dishes, and with good reason. The fragrant and powerful scent of basil has an unmistakable power over the senses. For our take on this classic, we have blended fresh basil bunches with one of our favourite green pestos from Agnesi. This helps the dish maintain its…

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