We are Seriously Italian and we love making Italian dishes using the finest ingredients that are local, seasonal and ethical. Our mission is to make it easy for people to try delicious Italian food and support the amazing growers of this country - blending the best of British and Italian heritage. We are also starting to stock other small independent UK brands on our online shop that would pair well with the pasta we make #SupportSmallBusinesses.
The company was born in 2008 when we first started to sell our fresh pesto at London Farmers Markets. We loved interacting with the other vendors and farmers so much that we started making fresh pasta, lasagne, ravioli and gnocchi using seasonal British produce sourced from them (“field to fork”). This resulted in the first British fresh pasta that not only tasted amazing but had total traceability and low food miles.
And of course our pasta is made by hand in small batches using traditional methods and bronze dye – we are Seriously Italians after all. Want to know more? Watch our story on BBC.
Food tastes much better when it is fresh, and it’s difficult to find local aubergines in winter. Seasons give us variety, the joy of expectation and something to look forward to. Food would be boring otherwise.
Being local is very important to us, so much so that everything we make was inspired by British growers and farmers trading next to us at Farmers Markets. Most of our ingredients are pretty much field to fork. The lovely vegetables and herbs we use to make pesto, lasagne, ravioli fillings and gnocchi are delivered to us directly from a family farm www.tedsveg.co.uk. They grow all their produce free of chemicals and are proud participants in Planzhero’s plight to eradicate wastage.
Sustainability is very important to us which is why all our packaging is 100% recyclable, our production is run on 100% renewable green energy and for deliveries we’ve partnered up with brilliant zero emissions ZED couriers. We only use free-range beef from Woodwards farm and our eggs come from free-range hens in Sussex.
Our food carries our culture, our knowledge and heritage that we bring to our cooking – that is what truly makes it Italian. And, yes, a sprinkle of Parmigiano Reggiano on top, just to avoid confusion.
MEET THE TEAM
Without Claudio there will be no food, as simple as that. The heart of our kitchen, he is the one that makes sure everything is as good as gold, just like he is.
Seriously restless creative force and forward thinker, Gio is always busy making plans and thinking of something new to do. A modern hopeless food romantic.
The voice of reason and our operational guru. Nothing would probably get in or out of our kitchen if not for Nat’s tight grip on the stirring wheel.