05 Apr 2014
April 5, 2014

Italian Food Establishments

Italian cuisine has changed throughout the centuries and this has resulted in many different types of establishment opening  to serve the needs of the Italian population. Each type of establishment has a defined role and they all tend to stick to tradition. Agriturismo are working farms recognised by a green and gold sign with a.. read more →

20 Mar 2014
March 20, 2014

The Right Pasta Shape with the Right Sauce

People are astonished when you tell them how important it is to have the right pasta shape with the right sauce. The shapes consist of the same main ingredients and taste very similar but it does make a huge difference. The right shape can make a good sauce great and the wrong shape can dampen.. read more →

12 Mar 2014
March 12, 2014

Baccalà alla Vesuviana Recipe

Baccalà alla Vesuviana   Print Prep time 20 mins Cook time 15 mins Total time 35 mins   In Italy, this recipe is a classic holiday dish. For Christmas Eve, it would generally be served at room temperature, as part of a buffet. Author: Mario Batali Recipe type: main-course Cuisine: Italian Serves: 4 Ingredients 2.. read more →

11 Mar 2014
March 11, 2014

Are frozen herbs better than fresh?

Are you sick of throwing away fresh herbs and wasting money? Working with Daregal Gourmet we have found the perfect solution, frozen herbs. Why use Frozen over fresh? With more flavour it means there is no need for excessive additional seasoning. The herbs used are processed within 3 hours of being harvested making them fresher.. read more →

28 Feb 2014
February 28, 2014

10 Good Value Italian Wines

There are many great Italian wines, here are ten good value wines from G&O to get you started. If any take your fancy, please call us for a quote.   Bardolino Chiaretto Campagnola – Light pink in colour, this rosé has a fresh, fruity bouquet with hints of cherries. It is dry, harmonious and lively.. read more →

27 Feb 2014
February 27, 2014

Caputo Flour – The Best for Pizza Dough

Making a Neapolitan-style pizza which is thin in the middle and puffs up around the rim needs a good quality flour such as Caputo ’00′ flour. The “00” refers to the texture of the flour: ’00′ is the finest grind you can get, 0 is the middle, and 1 is the roughest. (Click the image.. read more →

20 Feb 2014
February 20, 2014

DS Pizza Point – The Gluten Free Solution

G&O Are proud to be partners with Dr Schar, the manufacturer of DS-Gluten Free, a gluten and wheat-free brand. In addition to stocking Gluten Free Pizza Bases, Pastas, Breads and Flour from the DS range we also offer our customers the opportunity to benefit from Dr Schar’s knowledge and years of experience in developing Italian.. read more →

Gnochi with Chicken, Pesto and Biancolatte Mozzarella   Print Prep time 10 mins Cook time 25 mins Total time 35 mins   A simple recipe to for a quick meal Author: slocatelli Recipe type: Pasta dish Cuisine: Italian Serves: 4 Ingredients 1 tablespoon olive oil 1 skinless, boneless chicken breast half – cut into 1½-inch.. read more →

16 Feb 2014
February 16, 2014

G&O Foods on Coronation Street

Driver Rob making a cameo appearance in last nights Coronation Street. read more →