SIMPLY BETTER ITALIAN COLLECTION NOW IN STORE

ITALIAN EDITION 2017FREE COPY, ENJOY

With Neven Maguire

A Taste of ItalyA Selection of Neven's Favourite Italian Recipes for you to Enjoy

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SUPPLIER SPOTLIGHT

Neven travelled to Italy to meet our Award Winning Parmigiano Reggiano producer, Caseficio Boiardo.

Our award winning Simply Better Parmigiano Reggiano is matured for a minimum of 30 months. This age profile delivers a wonderful aromatic, hard crumbly cheese bursting with flavour. Neven travelled to Italy earlier this year to meet our producer Caseficio Boiardo, in the Reggio Emilia region of Northern Italy to learn more about how our award winning cheese is produced.

Parmesan cheese can only be produced in four regions of Northern Italy. The production methods for our Parmigiano Reggiano date back 70 years and these methods are still employed today. The strict rules set out by the Parmigiano Reggiano Consortium state the cheese can only be produced in the morning time, using evening milk from the day previous and morning milk from the same day.

The cheese must only be made in copper vats and stirred with wooden paddles, all Parmesan Cheese is handmade and only milk from the four regions can be used to make the cheese.

Hello and welcome to the third edition of our Simply Better Cook with Neven Maguire Magazine.This magazine contains a range of my favourite Italian recipes using a selection of products from the Simply Better Italian Collection.

I was delighted to have the opportunity to travel to Italy earlier this year to meet some of the fantastic producers who supply their products to the Simply Better Italian Collection. Their passion and commitment for creating these delicious products has inspired me to create the selection of recipes in this magazine.

We hope you enjoy the recipes and if you would like to cook along with me, you can follow the steps from my Simply Better recipe videos which will be available on www.dunnesstores.com. You can also follow some of my travels around Italy by tuning in to watch my new TV show on RTÉ from Thursday 5th October at 7pm.

Enjoy these recipes and let me know how you get on by following us on social media and use the hashtag #COOKwithNeven.

Happy Cooking!

From Neven Maguire & The Simply Better team.

Spaghetti with Porcini, Artichokes and Parmesan CreamSee page 12 for this recipe.

Simply Better Award Winning Parmigiano Reggiano 150g | €4.49

Welcome

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ITALIANALa cucina

RECIPE

Ingredients (Serves 4-6)2 Ripe Beef Tomatoes, thinly sliced

4 Ripe Tomatoes, cut into wedges

100g Sungold or Baby Plum Cherry Tomatoes, halved

1 Shallot, very thinly sliced

Handful of Fresh Basil Leaves, shredded

Dressing 1 Tbsp Simply Better Balsamic Vinegar of Modena

1/2 Tsp Simply Better Spanish Orange Blossom Honey

4 Tbsp Simply Better Sicilian DOP Val Di Mazara Extra Virgin Olive Oil

1 Small Garlic Clove, crushed

Sea Salt and Freshly Ground Black Pepper

Method 1. To make the dressing, place the vinegar in a screw-top jar and add the

honey and a good pinch of salt, then shake until the salt is dissolved. Add the oil to the jar with garlic and shake again until you have formed a thick emulsion. Season to taste with pepper and chill until needed.

2. To serve, arrange the beef tomatoes in a single layer on the base of a large plate, then scatter over the tomato wedges and finish with a pile of the cherry tomatoes. Sprinkle over the shallot and basil and drizzle the balsamic and honey dressing on top. Add a good grinding of black pepper and leave at room temperature for up to 1 hour.

Three-Tomato Salad with Basil

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RECIPE

Classic Bruschetta

Ingredients (Serves 4-6)

2 Tbsp Simply Better Sicilian DOP Val Di Mazara Extra Virgin Olive Oil

6 Thick Slices of Country Bread, preferably Sourdough

1 Garlic Clove, halved

Method  1. Preheat the grill or a griddle pan and use it to toast

the bread on both sides. Remove from the heat and immediately rub one side with the cut garlic clove.

2. To serve, drizzle over the olive oil and either have on its own or with one of the following delicious toppings, arranged on large serving platters or trays.

Bruschetta Toppings  Parma Ham with Italian Basil Pesto Spread a thick layer of Simply Better Italian Basil Pesto over the bruschetta, then arrange slices of Simply Better 24 Month Matured Italian Prosciutto Di Parma on top.

Tip: Remove the Prosciutto Di Parma from the packaging at least ten minutes before serving.

Cherry Tomato and Mozzarella Drain and cut two balls of Simply Better Italian Mozzarella Di Bufala Campana into small chunks or cubes. Mix 3 tablespoons of Simply Better Extra Virgin Olive Oil with 1 teaspoon of Simply Better Balsamic Vinegar in a bowl and season to taste. Stir in the Simply Better Mozzarella with 175g halved cherry or baby plum tomatoes with a handful of torn fresh basil leaves. Arrange wild rocket leaves on the bruschetta and spoon over the mozzarella and tomato mixture to serve.

SIMPLY BETTER

ORGANIC

SEASONINGS

STORY TO

BE SUPPLIED

Balsamic Vinegar of Modena

Dunnes Stores were delighted to work with

Anna Coleman from Del Gusto to source our Simply Better Balsamic

Vinegar of Modena.

Our Simply Better Balsamic Vinegar of Modena is produced by Antica Acetaia Dodi, a small family business established in 1989. Their company is located in the hills of the Emilia Romagna region, surrounded by vineyards growing a variety of grapes including lambrusco, sangiovese and trebbiano. These grapes are used to produce our award winning balsamic vinegar which is aged in the family’s collection of wooden barrels that have been passed down through the generations.

SUPPLIER SPOTLIGHT

Simply Better Aceto Balsamico Di Modena IGP Balsamic Vinegar of Modena 250ml | €8.99

SIMPLY BETTER

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SIMPLY BETTER COOK | W ITH NEV EN M AGUIR E

Italian Antipasti Range

Italian Meats

Dunnes Stores were delighted to work with

the Fiordelisi family from the Apulian plane in

Southern Italy to source our Simply Better range

of Italian Antipasti.

Based in the Province of Foggia in the Apulia region of southern Italy, the company began in 1954 with Antonio Fiordelisi (fore father of the family), who has dedicated his life to growing and producing vegetables. His passion and commitment have been passed down to his four sons who joined the business in 1978.

Dunnes Stores were delighted to work with Tanara Giancarlo in

Northern Italy to source our Simply Better

Italian Meats.

Tanara Giancarlo was established in 1968 with traditions being passed down from generation to generation with all products now produced under the watchful eye of Paolo Tanara of the family’s 3rd generation. The Tanara Giancarlo estate is perfectly located in the heart of the Langhirano Region taking advantage of the air coming from the Apennine Mountains meeting the air from the Tyrrhenian Sea to deliver a naturally cured sweet flavoured ham.

SUPPLIER SPOTLIGHT

SUPPLIER SPOTLIGHT

Neven's Top TipFor the perfect Antipasti platter, remove the Italian meats and cheese from their packaging and allow to stand at room temperature for 10-20 minutes before serving.

ANTIPASTIBuoni

Simply Better Italian Charcuterie Selection 120g | €7.49 Simply Better Italian Prosciutto Di Parma 24 Month Matured 90g | €5.99 Simply Better Italian Bresaola P.G.I. 100g | €5.99 Simply Better Italian Salame Felino PGI 80g | €4.49 Simply Better Italian Coppa Di Parma PGI 90g | €4.49

Simply Better Italian La Bella Della Daunia DOP Green Olives 300g | €4.99

Simply Better Italian Grilled Peppers 290g | €4.99

Simply Better Italian Grilled Artichokes 290g | €4.99

Simply Better Italian Sun Dried Tomatoes 290g | €4.79

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RECIPE

Ingredients (Serves 2)2 Packs of Simply Better Warm Water Black Tiger Prawns

2 Tbsp Simply Better Sicilian DOP Val Di Mazara Extra Virgin Olive Oil

Half Pack of Simply Better Italian Bronze Die Fusilli Lunghi

2 Tbsp Simply Better Italian Sundried Tomato & Chilli Pesto

1 Tbsp of grated Simply Better Award Winning Parmigiano Reggiano

Simply Better Atlantic Sea Salt & Organic Herbs

50g Fresh Baby Spinach Leaves

Handful of Fresh Basil Leaves

Zest of One Lemon

Juice of Half a Lemon

Freshly Ground Black Pepper

Method 1. Bring a large pot of salted water to the boil. Once the water is boiling add the Italian

bronze die fusilli lunghi, stir once and then cook for 10-12 minutes until ‘al dente’.2. Meanwhile, heat the extra virgin olive oil in a heavy-based frying pan and add the

warm water black tiger prawns.3. Sauté the prawns on one side for about 30 seconds until lightly golden. Then turn the

prawns over and sauté for another minute or so until just sealed.4. Add the baby spinach, and stir in the sundried tomato & chilli pesto and cook slightly.5. Add the lemon zest and juice and tear the fresh basil leaves before adding to the

pan. Season to taste and allow to just warm through.6. Drain the pasta and then return to the pan with the seafood and fold together until

well combined.7. Finish with some grated Simply Better Parmigiano Reggiano before dividing among

warmed bowls and serve at once.

Sundried Tomato & Chilli Pasta with Prawns

EXCELLENCEItalian

Italian Buffalo Milk Ricotta

& Spinach Ravioli

Dunnes Stores were delighted to work with

Bertagni, based in the Veneto region of

Northern Italy, to source our Simply Better Italian

Buffalo Milk Ricotta & Spinach Ravioli.

Legend holds that Bertagni is the oldest tortellini producer in the world. Luigi Bertagni opened his tortellini workshop in 1882 in Bologna and the company today is still run by the family with the pasta being made according to the classic recipes of the region using the very best of ingredients. The classic filling in this pasta is made using a blend of Italian Buffalo Ricotta cheese and Grana Padano PDO combined with Italian spinach, gently cooked with butter and a touch of fresh garlic. Perfect to enjoy with your favourite Simply Better Italian Pasta Sauce or Pesto.

SUPPLIER SPOTLIGHT

RECIPE

Roasted Cod with Cherry Tomatoes, Basil and Mozzarella

Ingredients (Serves 4)

4 Simply Better Fresh Wild Atlantic Cod Loins

125g Simply Better Italian Mozzarella Di Bufala Campana

2 Tbsp Simply Better Italian Basil Pesto

12 Cherry Tomatoes, thinly sliced

Small Handful of Fresh Basil Leaves, roughly torn

Sea Salt and Freshly Ground Black Pepper

Lightly Dressed Green Salad, to serve

Butter Baby Boiled Potatoes, tossed in snipped fresh chives, to serve

Method  1. Preheat the oven to 200°C (400°F/Gas Mark 6).

2. Place the cod on a baking sheet, skin side down, and season the flesh. Arrange the tomato slices on top and tuck in the basil leaves. Cover with mozzarella and drizzle over the pesto.

3. Place the cod in the oven and bake for 12-15 minutes, until the cod is cooked through and the mozzarella is bubbling and lightly golden. Transfer the cod with cherry tomatoes, basil and mozzarella to warmed plates and have bowls of green salad and buttered baby boiled potatoes to hand around separately.

RECIPE

Spinach and Ricotta Lasagne with Mozzarella

Ingredients (Serves 4)

2 x 250g packets of Simply Better Italian Buffalo Milk Ricotta & Spinach Ravioli

1 Jar of Simply Better Italian Tomato & Basil Pasta Sauce

6 Slices of Simply Better Italian Prosciutto Di Parma

125g Simply Better Italian Mozzarella Di Bufala Campana

15g Simply Better Award Winning Parmigiano Reggiano, grated

Lightly Dressed Mixed Salad, to serve

Handful of Fresh Basil Leaves, to garnish

Method  1. Preheat the oven to 200°C (400°F/Gas Mark 6).

2. Cook the ravioli for 3-4 minutes in a large pot of boiling salted water, then drain well. Arrange half of the ravioli in the bottom of an ovenproof dish and cover with half the tomato & basil pasta sauce. Add a layer of prosciutto slices and then repeat with the remaining ravioli, tomato sauce and prosciutto. Cover with the mozzarella and sprinkle the parmesan on top.

3. Bake the lasagne in the oven for 15 minutes, then quickly flash under the grill until the mozzarella and parmesan are bubbling and golden. Garnish with a few basil sprigs and serve straight to the table with a separate bowl of salad.

Simply Better Italian Buffalo Milk Ricotta & Spinach Ravioli

250g | €3.99

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Italian Pasta Sauces

Dunnes Stores were delighted to work with Franco Pastore from Taste with Gusto to

source our Simply Better Italian Pasta Sauces.

Produced in the heart of Salento, Puglia, our sauces are produced using locally grown herbs, vegetables and juicy tomatoes to help bring an authentic taste of Italy to your table. Choose from a variety of flavours including our PLMA award winning Puttanesca Pasta Sauce, perfect for any seafood pasta dish. Our Tomato & Basil and Tomato & Sweet Garlic Pasta Sauces help create the perfect Beef Ragu recipe. Tomato & Porcini or Arrabiata Pasta Sauce work perfectly with any chicken and pasta dish or try our Tomato & Mascarpone Pasta Sauce when making Neven's recipe for Italian Stuffed Conchiglioni.

SUPPLIER SPOTLIGHT

RECIPE RECIPE

Italian Beef Ragu

Italian Stuffed Conchiglioni

Ingredients (Serves 4-6)

2 Packs of Simply Better Irish Beef Steak Mince

2 Jars of Simply Better Italian Tomato & Sweet Garlic Pasta Sauce

2 Tsp Simply Better Organic Garlic & Herb Seasoning

Simply Better Sicilian DOP Val di Mazara Extra Virgin Olive Oil

1 Onion, diced

Ingredients (Serves 4-6)

Simply Better Italian Beef Ragu

1 Pack of Simply Better Italian Bronze Die Conchiglioni

2 Jars of Simply Better Italian Tomato & Mascarpone Pasta Sauce

80g Simply Better Italian Gorgonzola Piccante DOP, crumbled

20g Simply Better 30 Month Matured Parmigiano Reggiano, grated

Simply Better Sicilian DOP Val di Mazara Extra Virgin Olive Oil

Lightly Dressed Mixed Salad, to serve

Method  1. Add a splash of the extra virgin olive oil to a

saucepan and sweat the onions over a low heat for 10 minutes.

2. Add both packs of the beef steak mince and 2 teaspoons of the the garlic & herb seasoning, sauté on medium until browned, breaking up any lumps with a wooden spoon.

3. Pour in both jars of Italian tomato & sweet garlic pasta sauce, bring to the boil and reduce heat to its lowest setting and simmer for 1 - 2 hours, stirring regularly. Check seasoning and adjust as necessary.

Method  1. Preheat the oven to 180°C (350°F/ Gas Mark 4).

2. Bring a pot of boiling salted water to the boil and add the Conchiglioni, return to the boil and allow to cook for 2-3 minutes. Remove from the heat and drain the pasta in a colander before allowing to cool.

3. To assemble, pour one jar of tomato & mascarpone pasta sauce into the base of an ovenproof baking dish. Fill each pasta shell, allow 6 per person, with some of the beef ragu and arrange the shells in the baking dish, filled side facing up. Pour over the final jar of the pasta sauce before topping with the crumbled Gorgonzola and grated Parmesan. Drizzle the shells with some of the extra virgin olive oil before transferring to the oven to cook for 20 minutes until the cheese has melted and become golden in colour.

4. Serve straight to the table with the mixed salad.Simply Better Italian Pasta Sauces

428g | €2.90

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ITALIANOClassico

RECIPE

Ingredients (Serves 4-6)Simply Better Italian Beef Ragu (recipe on page 10)

1 Pack of Simply Better Italian Egg Bronze Die Lasagne Sheets

5g Simply Better 30 Month Matured Parmigiano Reggiano, grated

20g Simply Better 30 Month Matured Vintage Irish Cheddar, grated

White Sauce 65g Simply Better 30 Month Matured Irish Cheddar Cheese, grated

15g Simply Better 30 Month Matured Parmigiano Reggiano, grated

1 Fresh Bay Leaf

50g Plain Flour

50g Butter

900ml Fresh Milk

Pinch of Nutmeg

Method 1. Preheat the oven to 180°C (350°F/ Gas Mark 4).2. To make the white sauce, melt the butter in a saucepan over a low heat with

a pinch of nutmeg. Stir in the plain flour and cook, stirring continuously, for 1 minute. Remove from the heat and slowly whisk in the milk, add the bay leaf and bring to the boil stirring continuously. Reduce the heat, add the cheese and simmer for a further 3 - 5 minutes or until the sauce begins to thicken, coating the back of a wooden spoon. Season to taste.

3. To assemble the lasagne, lightly oil a rectangle oven proof dish approximately the same size as the lasagne sheets. Line the dish with a layer of lasagne sheets. Add half of the beef ragu and spread it into an even layer.

4. Spread over half of the white sauce. Cover with another layer of the remaining lasagne sheets. Use the rest of the beef ragu to make another layer and then pour over the remaining white sauce.

5. Scatter the Cheddar cheese and Parmesan on top and bake for 1 hour or until the lasagne is bubbling and lightly golden.

Italian Beef Lasagne

Neven's Top TipSlow cooking the beef ragu for a couple of hours helps to deliver an incredible depth of flavour. If the ragu looks a little dry during cooking add a little chicken or beef stock and continue cooking.

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RECIPE RECIPE

Chicken, Rocket and Pine Nut Pasta

Pesto-Stuffed Chicken Breasts with Rustic Mixed Potatoes

Ingredients (Serves 4)

450g Simply Better Italian Egg Penne Pasta

2 Tbsp Simply Better Sicilian DOP Val Di Mazara Extra Virgin Olive Oil

4 Simply Better Fresh Irish Corn Fed Chicken Breast Fillets, sliced lengthways into thin strips

1 Tbsp Simply Better Handmade Wholegrain Mustard

Simply Better Award Winning Parmigiano Reggiano, shavings to garnish

6 Tbsp Pine Nuts

1 Large Onion, thinly sliced

2 Garlic Cloves, crushed

1 Tsp Fresh Thyme Leaves

4 Tbsp Crème Fraiche

100g Rocket or Watercress, tough stalks removed

4 Tsp Chilli Oil (optional)

Sea Salt and Freshly Ground Black Pepper

Ingredients (Serves 4)

125g Simply Better Italian Mozzarella Di Bufala Campana, torn into small pieces

4 Tbsp Simply Better Italian Basil Pesto

4 Simply Better Fresh Irish Corn Fed Chicken Breast Fillets

8 Simply Better Italian Sun Dried Tomatoes, roughly chopped

8 Simply Better Dry Cured Whiskey Smoked Irish Streaky Rashers or 1 pack of Simply Better Italian Prosciutto Di Parma

Sea Salt and Freshly Ground Black Pepper

French Green Beans, to serve

Rustic mixed potatoes:

450g Rooster Potatoes, scrubbed

225g Sweet Potatoes, scrubbed

1 Fresh Rosemary Sprig, broken into tiny sprigs

Simply Better Atlantic Sea Salt & Organic Herbs

2 Tbsp Simply Better Sicilian DOP Val Di Mazara Extra Virgin Olive Oil

Method  1. Plunge the penne into a large pot of boiling salted water and cooked for

8-10 minutes or according to the packet instructions, until al dente (tender but firm to bite).

2. Heat a frying pan over a medium heat and add the pine nuts. Cook for a few minutes, until lightly toasted, tossing occasionally to prevent them from burning. Tip into a bowl and set aside.

3. Add 1 tablespoon of the oil to the frying pan and sauté the onion, garlic and thyme for 2-3 minutes, until softened and just beginning to colour. Tip into a bowl and set aside.

4. Add the remaining tablespoon of oil to the frying pan, and then add the chicken strips. Cook for 2-3 minutes and season lightly, then turn over and cook for another 2-3 minutes, until cooked through and lightly golden. Return the onion mixture to the frying pan, stirring until well combined. Stir in the crème fraiche and mustard, then bring to a gentle simmer but do not allow the mixture to boil.

5. Drain the pasta and return it to the pan. Pour in the creamy chicken mixture and add the rocket or watercress. Toss lightly together to combine and season to taste.

6. Divide among warmed bowls and sprinkle over the toasted pine nuts. Drizzle over the chilli oil, if using and garnish with the Parmesan shavings to serve.

Method  1. Preheat the oven to 200°C (400°F/Gas Mark 6). Mix together the

mozzarella, pesto and sundried tomatoes. Cut a slit into the side of each chicken breast and then stuff with the pesto - covered cheese. Wrap each stuffed chicken breast with 2 bacon rashers or slices of prosciutto di parma, not too tightly, but enough to hold the chicken together. Season with salt and pepper.

2. To make the rustic mixed potatoes, cut the potatoes and sweet potatoes into 5mm (¼in) slices - a Japanese mandolin is perfect for doing this - and arrange in a single layer on a large roasting tray lined with parchment paper. Add the garlic and rosemary and season with salt. Drizzle over the oil and toss until evenly coated. Nestle the pesto-stuffed chicken breasts in the potatoes and roast for 20 - 25 minutes, until the chicken is cooked through and the bacon is crispy. Remove the chicken from the oven and rest in a warm place for 5 minutes. Return the potatoes to the oven in that time for a final crisp-up.

3. To serve, arrange the pesto-stuffed chicken breasts on warmed serving plates with steamed French green beans and the rustic mixed potatoes.

RECIPE

Ingredients (Serves 4)450g Simply Better Italian Egg Spaghetti

1 Jar of Simply Better Italian Grilled Artichokes, drained and halved

50g Simply Better Award Winning Parmigiano Reggiano

2 Tbsp Simply Better Sicilian DOP Val Di Mazara Extra Virgin Olive Oil

25g Dried Porcini Mushrooms

1 Onion, diced

2 Garlic Cloves, crushed

1 Tsp Chopped Fresh Thyme

150ml Dry White Wine

Freshly Grated Rind and Juice of Lemon

200ml Cream

50g Wild Rocket

1 Tbsp Chopped Fresh Flat-Leaf Parsley

Sea Salt and Freshly Ground Black Pepper

Method 1. Soak the porcini mushrooms in a bowl of just-boiled water for 10 minutes.2. Meanwhile, heat the olive oil in a heavy-based pan over a medium heat. Tip in the

onion and garlic and sauté for about 3 minutes, until softened but not coloured. Stir in the thyme, then pour in the wine and lemon juice and cook for 5 minutes, until slightly reduced, stirring occasionally.

3. Drain the soaked porcini mushrooms, reserving the liquid, and then finely chop. Add to the wine mixture with the reserved soaking liquid and simmer for 5-6 minutes, or until reduced by half.

4. Meanwhile, cook the spaghetti in a large pot of boiling salted water for 10-12 minutes, until al dente, or according to the packet instructions.

5. Stir the cream into the reduced porcini and then fold in the artichokes hearts and Parmesan. Simmer very gently for 5-6 minutes, until slightly thickened and heated through. Stir in the rocket, parsley and lemon rind and cook for another 1-2 minutes, until the rocket is just wilted. Season to taste.

6. Drain the pasta and shake well to remove any excess water, then stir in the porcini and artichoke sauce and divide among warmed pasta bowls. Scatter over a little extra Parmesan to garnish and serve immediately.

Spaghetti with Porcini, Artichokes and Parmesan Cream

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APPETITOBuon

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AMOREThat's

RECIPE

Ingredients (Serves 6)1 Tub Simply Better Fresh Irish Madagascan Vanilla Bean Custard

300ml Simply Better Irish Raspberry & Wexford Rhubarb Cordial

100g Simply Better Irish Handmade Wild Raspberry Belgian White Chocolate Bar (grated)

24 Simply Better Cantuccini Toscani PGI Biscuits

1 Cinnamon Stick

1 Tsp Vanilla Extract

350g Raspberries (plus extra to decorate)

100ml Whipping Cream

250g Mascarpone Cheese (at room temperature)

Sprigs of Mint, to decorate

Method 1. To poach the raspberries, place the cordial in a medium-sized saucepan with the

cinnamon stick and vanilla extract and bring to the boil. Turn down the heat and simmer for 5-10 minutes until reduced by half and slightly thickened. Allow the cordial mixture to cool, then place the raspberries in a bowl and pour the cordial mixture over them through a fine sieve, discarding the cinnamon stick. Stir to combine and set aside.

2. Whip the cream in a bowl until it forms soft peaks. Place the custard in a bowl, whisk in the mascarpone cheese until completely smooth and then fold in the grated white chocolate and the whipped cream until evenly mixed.

3. Spoon the poached raspberries, reserving the liquid, into the base of six glass bowls or martini glasses, then arrange three Cantuccini biscuits in each glass, breaking them up as necessary to fit. Pour the raspberry liquid over and then spoon the white chocolate mixture on top to cover completely. Chill for 1 hour until set.

4. Garnish each tiramisu with grated white chocolate and the extra raspberries and sprigs of mint.

White Chocolate and Raspberry Tiramisu

SIMPLY BETTER

Simply Better Chianti Classico DOCG Riserva Campomaggio750ml | €20.00Always Drink Responsibly

Simply Better Prosecco DOC Extra Dry750ml | €19.00Always Drink Responsibly

Simply Better Chianti Classico DOCG Campomaggio750ml | €16.50Always Drink Responsibly

Simply Better Principesco Pinot Grigio IGT750ml | €12.50Always Drink Responsibly

Our Exclusively Selected Simply Better Chianti Classico DOCG Riserva Campomaggio is produced by the Castellani family in the Chianti region of Tuscany.

This Chianti Classico Riserva is produced using Sangiovese grapes and is aged in oak casks for 24 months and refined in bottles for a further 3 months. It has a ruby red colour with a bouquet of cedar, sandalwood and a sweet dustiness on the nose. With cherry and toasted oak on the palate, the finish has fine-grained tannins and a lovely back-end bouquet.

A perfect choice to impress your guests and the perfect accompaniment to an Antipasti Platter.

Our Exclusively Selected Simply Better Prosecco DOC Extra Dry is produced by the Sacchetto family in the Veneto region of Northern Italy, where the provinces of Treviso, Padua and Venice meet.

This Prosecco DOC Extra Dry Vino Spumante is pale straw yellow in colour and delivers an intense fruity aroma with notes of peach, green apple and citrus. It is mellow and full-bodied in flavour, yet dry thanks to its refreshing acidity.

A perfect accompaniment to our Simply Better Charcuterie Selection.

Our Exclusively Selected Simply Better Chianti Classico DOCG Campomaggio is produced by the Castellani family in the Chianti region of Tuscany.

This Chianti Classico is aged in oak casks for 12 months. It has a ruby red colour with a bouquet full of ripe red and black fruits with balsamic overtones. Full-bodied, with a very smooth palate, silky tannins and round finish with a long fruity dominance.

A perfect accompaniment to our Italian Beef Ragu.

Our Exclusively Selected Simply Better Principesco Pinot Grigio IGT is produced by the Castellani Family in Le Venezie, an area that covers the regions of Veneto and Friuli.

This wine is made from 100% pinot grigio grapes selected from the hilly vineyards of the Venezie region giving a straw yellow colour with greenish reflections. Its balanced bouquet with notes of apple, peach and hawthorn is fresh and harmonious on the palate.

A perfect accompaniment to our Roasted Cod with Cherry Tomatoes, Basil & Mozzarella.

FROM AROUND ITALY...Wines

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Selected stores only. All lines subject to availability. Not available to buy online. Always drink responsibly. All prices correct at time of going to print.

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