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Real Italian food was never complicated. A handful of good ingredients, someone who knows exactly what they're doing with them, and time. It's the last one that's the problem, isn't it. Nobody has three hours for a ragù on a Tuesday, and the sad truth is that most of us have stood in front of the fridge at half past six and given up.
That's the whole idea behind our Italian range. Every dish here is handmade in small batches by one of our local home cooks, following authentic Italian recipes the traditional way, with no shortcuts taken because they wouldn't take one at home either.
Davide's lasagne is the lasagne he makes for his own family, layered with a slow-cooked bolognese and a silky béchamel, the same way he's always made it. Gavin's fettuccine boscaiola is the one he's been perfecting for years. These aren't recipes written by a product team, they're recipes somebody grew up with.
You choose your meals, pick a delivery day that suits you, and they arrive freshly frozen. Meals can be heated quickly, and what lands on your plate tastes like someone actually cooked it, because someone actually did. Their name is on it, and they'd be delighted to hear you enjoyed it.
Every meal is handmade by an accredited local cook, with love, using their own family recipe.
We don’t use additives or shortcuts, just real healthy food, made from scratch just the way you would at home.
Keeps for months, heats quickly. Sydney, Melbourne, Brisbane, Adelaide, Central Coast, Newcastle
Makes meals from his heritage, recipes that come from his Mum or Nonna... Slow-cooked beef cheeks with porcini orzotto, Sicilian arancini, milk-braised pork, chicken cacciatore with truffle mash, Tuscan spinach and ricotta gnudi, and a classic tiramisuthat tastes the way tiramisu is supposed to.
Handles the pizza, and takes it very seriously. He has worked on perfecting his pizza recipe over the years - with 48 hour fermented dough. Margherita, capricciosa, salami and olive, eggplant parmigiana, garlic-infused olive oil and cheese.
Cooks a great range of meals and desserts from his Italian background. Creamy chicken alfredo, pumpkin ricotta and Italian sausage cannelloni, beef parmesan and ricotta meatballs, and a strawberry cream charlotte.
Ask an Italian what traditional Italian food is and you won't get one answer, you'll get a regional one, probably delivered with some feeling. Italy didn't unify until 1861, and its cooking never really did at all. What people call Italian food is actually about twenty different cuisines that happen to share a flag.
In the north it's butter, rice and polenta country. Think slow-braised meats, risotto, and the orzotto Davide serves with his beef cheeks. Gnocchi belongs here too,born of cold winters and the need for something that sticks to your ribs.
In the centre,through Tuscany, Umbria and Lazio, the cooking is bread, beans, olive oil and simply grilled meat.
Gnudi, the naked ravioli filling served without its pasta ,is a Tuscan invention born of thrift, and it's a lovely example of how the best Italian dishes usually come from making do.
In the south and Sicily,everything gets warmer and brighter. Tomatoes, eggplant, seafood and heat. Arancini, , puttanesca, eggplant parmigiana, and the salted ricotta and basil cooking that makes Sicilian food taste like nowhere else.
What connects all of it isn't a recipe. It's an approach, few ingredients, good ones, and absolutely no rushing. That's the bit our cooks hold onto.
Ask an Italian what traditional Italian food is and you won't get one answer, you'll get a regional one, probably delivered with some feeling. Italy didn't unify until 1861, and its cooking never really did at all. What people call Italian food is actually about twenty different cuisines that happen to share a flag.
In the north it's butter, rice and polenta country. Think slow-braised meats, risotto, and the orzotto Davide serves with his beef cheeks. Gnocchi belongs here too,born of cold winters and the need for something that sticks to your ribs.
In the centre,through Tuscany, Umbria and Lazio, the cooking is bread, beans, olive oil and simply grilled meat.
Gnudi, the naked ravioli filling served without its pasta ,is a Tuscan invention born of thrift, and it's a lovely example of how the best Italian dishes usually come from making do.
In the south and Sicily,everything gets warmer and brighter. Tomatoes, eggplant, seafood and heat. Arancini, , puttanesca, eggplant parmigiana, and the salted ricotta and basil cooking that makes Sicilian food taste like nowhere else.
What connects all of it isn't a recipe. It's an approach, few ingredients, good ones, and absolutely no rushing. That's the bit our cooks hold onto.
Lasagne - layered pasta, ragù and béchamel, baked until the edges catch. Ours comes several ways: traditional, vegetarian, Maurice's, Rebecca's chicken pesto version, Davide's and Michelle's. So many lasagnes to choose from!
Gnocchi - potato dumplings, light when made properly and heavy when not. Choose from Davide's ricotta gnocchi with mushrooms and burnt sage butter, gnocchi with zucchini and almonds or his ragù bolognese version. Or, you can also try Rebecca's very moreish sweet potato gnocchi boscaiola.
Arancini - the perfect hand food! Sicilian rice balls with a filling in the centre, made with a risotto rice, crumbed and fried. Davide makes a classic Sicilian and a mushroom, spinach and smoked mozzarella, you can cook both in the oven -no frying needed!
Eggplant parmigiana - a delicious bake made from layered eggplant, tomato and cheese. Davide has a classic baked version, and Simone makes a fantastic eggplant parmigiana pizza.
Boscaiola - means "woodsman's sauce" and you can see why. Made from a very delicious combination of mushrooms, cream and bacon. Gavin's fettuccine boscaiola is one of our most ordered dishes.
Lasagne - layered pasta, ragù and béchamel, baked until the edges catch. Ours comes several ways: traditional, vegetarian, Maurice's, Rebecca's chicken pesto version, Davide's and Michelle's. So many lasagnes to choose from!
Gnocchi - potato dumplings, light when made properly and heavy when not. Choose from Davide's ricotta gnocchi with mushrooms and burnt sage butter, gnocchi with zucchini and almonds or his ragù bolognese version. Or, you can also try Rebecca's very moreish sweet potato gnocchi boscaiola.
Arancini - the perfect hand food! Sicilian rice balls with a filling in the centre, made with a risotto rice, crumbed and fried. Davide makes a classic Sicilian and a mushroom, spinach and smoked mozzarella, you can cook both in the oven -no frying needed!
Eggplant parmigiana - a delicious bake made from layered eggplant, tomato and cheese. Davide has a classic baked version, and Simone makes a fantastic eggplant parmigiana pizza.
Boscaiola - means "woodsman's sauce" and you can see why. Made from a very delicious combination of mushrooms, cream and bacon. Gavin's fettuccine boscaiola is one of our most ordered dishes.
Italians don't do one Christmas meal, they do several, starting with a seafood feast on Christmas Eve and carrying on well into Boxing Day. If you're feeding a crowd this year, an Italian Christmas travels beautifully, arancini and ciabatta to start, a lasagne or cannelloni that feeds ten without anybody standing over a stove in the heat, and tiramisu to finish. Best of all, it can be made ahead, which is really the whole point.
Read more aboutHow Italians Do Christmas, or browse theChristmas Menu here.
Italians don't do one Christmas meal, they do several, starting with a seafood feast on Christmas Eve and carrying on well into Boxing Day. If you're feeding a crowd this year, an Italian Christmas travels beautifully, arancini and ciabatta to start, a lasagne or cannelloni that feeds ten without anybody standing over a stove in the heat, and tiramisu to finish. Best of all, it can be made ahead, which is really the whole point.
Read more aboutHow Italians Do Christmas, or browse theChristmas Menu here.
Order online, choose the delivery date and time that suits you, and your meals arrive freshly frozen with reheating instructions on every label. Nothing needs defrosting overnight or any planning on your part, meals can be heated quickly and go from freezer to table without much fuss at all.
Keep a few in the freezer and you've got a proper dinner waiting on the nights you'd otherwise be scrolling a delivery app at seven o'clock, which we've all done and none of us feel great about.
We deliver across Sydney, Melbourne, Brisbane, Adelaide, the Central Coast and Newcastle.
Not sure if we reach you? Pop your postcode into the checker at the top of the page.
Order online, choose the delivery date and time that suits you, and your meals arrive freshly frozen with reheating instructions on every label. Nothing needs defrosting overnight or any planning on your part, meals can be heated quickly and go from freezer to table without much fuss at all.
Keep a few in the freezer and you've got a proper dinner waiting on the nights you'd otherwise be scrolling a delivery app at seven o'clock, which we've all done and none of us feel great about.
We deliver across Sydney, Melbourne, Brisbane, Adelaide, the Central Coast and Newcastle.
Not sure if we reach you? Pop your postcode into the checker at the top of the page.
