New wardrobe or Maletti Salumi? What would you choose…

Exciting new products from Salumeria Maletti

A story of great tasting salami recipes that date back over a hundred and fifty years. Maletti Salumeria was born in Casinalbo, in the suburbs of Modena, towards the end of the 19th century, from a small kitchen workshop Francesco Maletti’s passion grew for excellence in Salumeria and his products soon became known for their unique flavour and aroma. Soon after his products were set to be exported all over the world and served the most beautiful delicatessens in Europe.

Maletti cured meats began to be distributed, first in Italy, then also abroad, the kitchen workshop became a small factory and a company store was created for the local consumers from Modena and Bologna where they could purchase direct from the store and chat with the family members about their goods.


Salsiccia di Secondegliano

salsiccia di secondegliano

WEIGHT: 400g.

LENGTH: 34cm.

DIAMETER: 3.5cm.

QUALITY: choice pure pork, belly and shoulder only.

SPICES AND FLAVOURINGS: white wine (Sweet); white wine and crushed chilli pepper (Strong).

FLAVOUR: the mouth watering flavouring is sweetened by the light smoking (Sweet). Quite hot due to the wild chilli pepper, which gives it an unmistakable fragrance and flavour (Strong).

Gluten-free. Dairy-free.

Danilo Cortellini – “4 Grosvenor Square”

Danilo Cortellini

danilo cortellini book 43 grsnover square delitaliaOriginally from Abruzzo, a small region of Italy that is rich in culinary tradition, Danilo Cortellini’s destiny to become a chef was already decided. Inspired by the landscapes and memories of his hometown; a place that stood next to the highest mountain in central Italy, Gran Sasso, the Adriatic coastline, and a thriving farm industry, the ingredients of Danilo’s first experiences in the kitchen were always fresh, abundant and seasonal.

Early memories of cooking hark back to running around the kitchen with his brothers and hiding under the table as his grandmother made fresh pasta, complaining about their noise. Soon, mealtimes became synonymous with family, sharing, and bringing people together, something that turned into the driving force behind Danilo’s pursuit into the culinary world.


Supplying the food for the Italian Embassy

We work close with Danilo with the supply of premium ingredients for many events where he creates the most fantastic dishes for the guests of the Ambassador at the Italian Embassy. These recipes can be found in his book…




Mezzogiorno by Francesco Mazzei

FRANCESCO MAZZEI, DELITALIA, MEZZO GIORNO, BBC, FRANCESCO BOOK Mezzogiorno is my first cookbook and it represents all I love about cooking. Recipes are drawn from the traditions of the southern Italian regions of Abruzzo, Molise, Campania, Puglia, Basilicata, Calabria, Sicily and Sardinia. Inspired by our family’s joy of sitting down around the table to reconnect daily, the book is divided into chapters based on the traditional format of an Italian meal. It is a culinary journey from antipasti, primi, secondi, vegetables all the way through to desserts with a section dedicated to sauces and bread.

The style of cooking is rooted in ‘peasant cooking’, the art of transforming humble ingredients into more than the sum of their parts to create a flavoursome meal. Rustic and hearty but also light and fresh, ideal for the long, balmy Italian summers.

I hope you will enjoy reading this collection of recipes as much as I enjoyed writing it. Buon appetito!


available from delitalia

Please let us know and we can arrange a copy for you and your friends, we could have your book personalised by Francesco!

Call us or email to discuss a price and delivery.


Moscato di Saracena featured on ‘The Wine Show’

Francesco Mazzei cooks with Enzo Barbieri

mazzei barbieri cruschi altomonte delitalia

In the small town of Altomonte above the roof tops sits the fantastic kitchen restaurant of Enzo Barberi, the well known Italian chef from Rai TV. His long time friend Francesco Mazzei takes over his kitchen and creates the most tasty dish of Liver Involtini stuffed with Nduja, finished with Pipi Cruschi…

Claudio Viola, winemaker

moscato mazzei francesco altomonte viola cantina calabria

The Moscato di Saracena is a delicious and refined meditation passito wine that, as it is only produced in this area with a very old procedure, requires a separate vinification of the moscato grape, which is obtained from the local vine and from other grapes. The must obtained from the vinification of the malvasia and guarnaccia grapes is concentrated to increase the sugar content, while the aroma and the particular taste derive from the moscatello grape, picked and dried some weeks before the harvest. The moscatello and adduroca desiccated grapes are selected, manually pressed and then added to the concentrated must (first pressing). After a long and slow fermentation we have an amber yellow passito with gold reflections, with an intense aroma and with a honey, dried figs and exotic fruit flavour.

Pin It on Pinterest