Traditional

Mediterranean

Italian

Delita was born from the idea that the UK market was missing out on delicious, authentic and accessible Italian cuisine, with the desire to invite food lovers to rediscover traditional flavours, introduce them to hidden, regional gems and seasonal specialities. Delita offers the perfect solution, with its indulgent four course Italian menu of deliciously authentic dishes, crafted by renowned chefs and delivered directly to your door, all at the click of a button. 
From Antipasti, Primi, Secondi to Contorni, Delita offers a traditional Italian culinary experience, elevated by modern cooking techniques. With Italian art de vivre at its heart, the selection of quality and fresh ingredients and banning the use of additives or conservatives, Delita creates a flavoursome menu, featuring well-loved Italian classics and hidden local specialities. All delivered in sustainable and reusable packaging.

Discovery Bundles

<h2>Caponata alla siciliana</h2>

The dish consists of soft aubergines with Sicilian capers and oregano scented olives, stewed with a light base of onion, celery and cherry tomatoes. Caponata has about 40 variations only in Sicily and is widespread throughout the Mediterranean. Its origins date back to a remote past, as suggested by the meaning of the word caponata, which derives from the Greek &quot;captos&quot;, (cut), and refers to the cutting of the vegetables used to make it. It is proposed as an appetizer, side dish or also as a single dish, accompanied by bread.

<h2>Tagliatelle con rag&ugrave; di verdura</h2>

Our egg tagliatelle is typical of the Emilia Romagna region. In our version they&rsquo;re accompanied by a perfectly balanced vegetable sauce and sweet, ripened cherry tomatoes. No matter the season, this dish is perfect for adults and of course children.

THE INDULGENT VEGETARIAN BUNDLE

<h2>Garganelli con salsa di pomodorini arrostiti e olive</h2>

A traditional Italian dish from the Emilia Romagna region, this Garganelli pasta is simplistic, wonderfully rich and completely full of flavour. In this version, the Garganelli are accompanied by a cherry tomato sauce, made by roasting them with aromatic herbs before being enriched with olives.

<h2>Verza brasata</h2>

Cabbage is a well-used vegetable in classic Italian cuisine, especially in the Northern region. In this version the cabbage is braised then accompanied by raisins and pine nuts.

THE COUNTRYSIDE VEGETARIAN BUNDLE

<h2>Guancia di manzo in lenta cottura al vino rosso e purea di sedano rapa</h2>

This is a typical braised beef dish from Northern Italy, slow cooked with vegetables, red wine and aromatic herbs. The meat is marinated in red wine before being slow cooked with vegetables, spices and aromatic herbs. This dish would go wonderfully well with our celeriac puree.

<h2>Tagliatelle con rag&ugrave; di verdura</h2>

Our egg tagliatelle is typical of the Emilia Romagna region. In our version they&rsquo;re accompanied by a perfectly balanced vegetable sauce and sweet, ripened cherry tomatoes. No matter the season, this dish is perfect for adults and of course children.

THE BALANCED MEAT BUNDLE

<h2>Seppie in guazzetto di spinaci e pomodoro</h2>

This dish is inspired by &lsquo;cuttlefish in zimino&rsquo;, a style of preparation typical of the Liguria region of Italy. Combining tomatoes and spinach, our version of this seafood dish represents everything that the Italian Riviera has to offer on one single plate.

<h2>Polpo con pomodorini arrostiti con crema di patate allo zafferano</h2>

This dish combines the traditional and classic ingredients of Mediterranean cuisine. The octopus is slow cooked and accompanied with a saffron-scented, potato cream, alongside sun-dried tomatoes and Sicilian oregano. This represents the Mediterranean in one single dish

THE INDULGENT FISH BUNDLE

<h2>Guancia di manzo in lenta cottura al vino rosso e purea di sedano rapa</h2>

This is a typical braised beef dish from Northern Italy, slow cooked with vegetables, red wine and aromatic herbs. The meat is marinated in red wine before being slow cooked with vegetables, spices and aromatic herbs. This dish would go wonderfully well with our celeriac puree.

<h2>Faraona al marsala farcita alle castagne con verza brasata</h2>

The guinea fowl is boned first before being slow cooked, blended with Marsala wine and carefully stuffed with meat and chestnuts. When combined with a perfectly braised cabbage this dish is incredible.

<h2>Coppa di maiale farcita di albicocca con giardiniera di verdure</h2>

This particularly tasty part of the animal is stuffed with a filling of dried apricots before being further flavoured with rosemary and white wine. Our recommendation is that this dish is accompanied by our Italian-style vegetable giardiniera. You won&rsquo;t be disappointed.

 THE MEAT DINNER BUNDLE (FULL MEAL FOR TWO)

<h2>What&#39;s included?</h2>

Braised cabbage

Cheese anolini with aubergines sauce

Pumpkin ravioli with sausage sauce and fava beans

Aubergines and courgettes Parmigiana style

Slow cooked beef cheek in red wine with celeriac puree

THE CLASSIC DINNER BUNDLE (FULL MEAL FOR TWO)

<h2>What&#39;s included?</h2>

Seppie in guazzetto di spinaci e pomodoro

Sarde in carpione con verdure, uvetta e pinoli

Anolini al formaggio con salsa di melanzane

Polpo con pomodorini arrostiti con crema di patate allo zafferano

Garganelli con salsa di pomodorini arrostiti e olive

THE DINNER BY THE SEA BUNDLE (FULL MEAL FOR TWO)

Antipasti / Starters

<h2>Caponata alla siciliana</h2>

The dish consists of soft aubergines with Sicilian capers and oregano scented olives, stewed with a light base of onion, celery and cherry tomatoes. Caponata has about 40 variations only in Sicily and is widespread throughout the Mediterranean. Its origins date back to a remote past, as suggested by the meaning of the word caponata, which derives from the Greek &quot;captos&quot;, (cut), and refers to the cutting of the vegetables used to make it. It is proposed as an appetizer, side dish or also as a single dish, accompanied by bread.

Nutrition facts: Average values for 100g

Cals: 210 / Fat: 20g / Carbs: 3.2g /&nbsp;Protein: 2.7g

Allergens: SULPHITES, CELERY

Total Net Weight: 150g

Sicilian style Caponata

<h2>Seppie in guazzetto di spinaci e pomodoro</h2>

This dish is inspired by &lsquo;cuttlefish in zimino&rsquo;, a style of preparation typical of the Liguria region of Italy. Combining tomatoes and spinach, our version of this seafood dish represents everything that the Italian Riviera has to offer on one single plate.

<h3>Nutrition facts: average values for 100g</h3>

Cals: 128 / Fat: 7.4g /&nbsp;Carbs: 2.7g / Protein: 12.5g

Allergens: MOLLUSCS

Total Net Weight: 150g

Cuttlefish in a spinach and tomato stew

<h2>Sarde in carpione con verdure, uvetta e pinoli</h2>

These sardines are gently pan-fried and coated in a marinade of wine vinegar, vegetables and pine nuts. &lsquo;Carpione&rsquo; is a traditional method of food preparation that dates back years and is well known across Northern Italy in several variations.

Nutrition facts: average values for 100g

Cals: 291 / Fat: 5.2g /&nbsp;Carbohydrates: 8.6g /&nbsp;Protein: 11g

Allergens: FISH, CELERY, SULPHITES, GLUTEN

Total Net Weight: 200g

Sardines carpione with vegetables, raisins and pine nuts

Primi / First Courses

<h2>Lasagne alla bolognese</h2>

This classic dish from the Emilia Romagna region, has got to be one of the world&rsquo;s favourite Italian dishes. Layers of pasta alternating with perfectly seasoned, meat sauce, b&eacute;chamel and Parmigiano Reggiano. In our lasagne, it&rsquo;s slightly more decadent with the addition of mozzarella.

Nutrition facts: average values for 100g

Cals: 211 / Fat: 13g / Carbs: 12g / Protein: 12g

Allergens: CELERY, SULPHITES, MILK, EGGS, GLUTEN

Total Net Weight: 300g

Bolognese Lasagna (Lasagne)

<h2>Tagliatelle con rag&ugrave; di verdura</h2>

Our egg tagliatelle is typical of the Emilia Romagna region. In our version they&rsquo;re accompanied by a perfectly balanced vegetable sauce and sweet, ripened cherry tomatoes. No matter the season, this dish is perfect for adults and of course children.

Nutrition facts: average values for 100g (Tagliatella)

Cals: 294 / Fat: 3.5g / Carbs: 53g /&nbsp;Protein: 12g

Nutrition facts: average values for 100g (Vegetable ragout)

Cals: 146&nbsp;/ Fat: 5.6g / Carbs: 19g /&nbsp;Protein: 4.4g

Allergens: GLUTEN, EGGS

Net weight Tagliatelle: 130 GRAMS / Net weight Vegetable sauce: 170 GRAMS

Total net Weight: 300 GRAMS

Tagliatelle with vegetable ragout

<h2>Tortino di riso alla parmigiana con crema di carciofi</h2>

The Italian &lsquo;riso al salto&rsquo; (Italian baked rice) was originally created to make use of the leftover rice, but throughout the years it has become a much loved, Italian classic dish. Accompanied by an artichoke sauce this simple dish combines flavour and texture to create stunning results.

Nutrition facts: average values for 100g (parmesan rice pie)

Cals: 235 / Fat: 12g / Carbohydrates: 26g / Protein: 6g

Nutrition facts: average values for 100g (Artichokes cream)

Cals: 106&nbsp;/ Fat: 7.6g / Carbohydrates: 3.1g / Protein: 3.3g

Allergens: CELERY, MILK, SULPHITES

Net weight Rice pie: 110g

Net weight Artichokes cream: 80g

Total net Weight: 190g

Parmesan rice pie with artichoke cream and a crust top

<h2>Ravioli di zucca con rag&ugrave; di salsicce e fave</h2>

Pumpkin ravioli is a typical Mantua dish from the Lombardy region. In our recipe they are accompanied by a slowed cooked sausage ragout and shelled broad beans. Mantua is famous for producing some of the world&rsquo;s finest pumpkins which are a perfect base ingredient for dishes such as ravioli, risotto and gnocchi.

Nutrition facts: average values for 100g (Pumokin ravioli)

Cals: 215 / Fat: 5.5g /&nbsp;Carbs: 31g / Protein: 9.7g

Nutrition facts: average values for 100g (Sausage and fava beans sauce)

Cals: 260 / Fat: 20g /&nbsp;Carbs: 8.6g / Protein: 11g

Total net Weight: 250g

Allergens: SULPHITES, MILK, GLUTEN, EGGS, NUTS

Pumpkin ravioli with sausage sauce and fava beans

<h2>Anolini al formaggio con salsa di melanzane</h2>

Filled with Parmigiano Reggiano, this Anolini pasta is simply stunning. Accompanied by a sauce which is prepared with saut&eacute;ed aubergines, this dish dates back to 13th century and was rumoured to be the chosen dish of Italian royalty and even Popes before later becoming popular in households across the whole of Italy.

Nutrition facts: average values for 100g (Anolino)

Cals: 283 / Fat: 11g /&nbsp;Carbohydrates: 29g /&nbsp;Protein: 15g

Nutrition facts: average values for 100g (Aubergine Sauce)

Cals: 95g / Fat: 8.6g /&nbsp;Carbs: 2.7g / Protein: 1g

Allergens: MILK, GLUTEN, EGGS, CELERY

Calories per serving: 482 kCal

Total net Weight: 250g

Cheese anolini with aubergines sauce

<h2>Garganelli con salsa di pomodorini arrostiti e olive</h2>

A traditional Italian dish from the Emilia Romagna region, this Garganelli pasta is simplistic, wonderfully rich and completely full of flavour. In this version, the Garganelli are accompanied by a cherry tomato sauce, made by roasting them with aromatic herbs before being enriched with olives.

Nutrition facts: average values for 100g (Garganello)

Cals: 376 / Fat: 5.6g / Carbs: 65g /&nbsp;Protein: 16g

Nutrition facts: average values for 100g (Tomatoes and Olives sauce)

Cals: 260 / Fat: 9.1g /&nbsp;Carbs: 35g /&nbsp;Protein: 8.5g

Allergens: EGGS, GLUTEN

Calories per serving: 801 kCal

Total Net Weight: 250g

Garganelli pasta with roasted cherry tomatoes and olives

<h2>Crema di zucca e castagne</h2>

The soup is started with a leek base and then enriched with chestnuts. The bread crostini add a crunchy, textured note to the dish, which is traditionally served pipping hot in winter but only just warmed gently in all of the other three seasons.

Nutrition facts: average values for 100g

Cals: 175 / Fat: 14g /&nbsp;Carbohydrates: 9.8g /&nbsp;Protein: 1.5g

Allergens: CELERY

Calories per serving: 403 kCal

Total Net Weight: 230g

Pumpkin soup with chestnuts

<h2>Cannelloni di ricotta ai peperoni</h2>

Rolled egg pasta filled with ricotta cheese, peppers and Sicilian oregano, coated lovingly in b&eacute;chamel sauce and baked au gratin. Traditional cannelloni dates back to the first half of the nineteenth century in Naples and is believed to be the early evolution of &lsquo;paccheri&rsquo;, large pasta tubes. Today&rsquo;s cannelloni are cylindrical and hugely versatile in many aspect of Italian cooking.

Nutrition facts: average values for 100g

Cals: 241 / Fat: 16g /&nbsp;Carbohydrates: 15g /&nbsp;Protein: 9.5g

Allergens: MILK, EGGS, GLUTEN

Calories per serving: 723 kCal

Total Net Weight: 300g

Cannelloni with ricotta and peppers

A true Italian classic featuring fresh egg pasta accompanied by a beautiful sauce alongside saut&eacute;ed, porcini mushrooms. Very few ingredients and a very simple process somehow results in an incredible dish. This style of pasta shares a history with ancient Rome, even mentioned by the poet Horace in Satires. 8mm tagliatelle has become the benchmark worldwide for pasta and is recorded as such in Bologna&rsquo;s, Palazzo della Mercanzia which preserves and protects the traditions of Bolognese cuisine.

Nutrition facts: average values (g) for 100g (Tagliatelle)

Fat: 2.0 / Of which saturated: 0.6 / Carbohydrates: 37.3 / Of which sugars: 0.4 / Protein: 8.6 / Salt: 0.07

Nutrition facts: average values (g) for 100g (Funghi porcini sauce)

Fat: 1.11 / Of which saturated: 0.44 / Carbohydrates: 4.74 / Of which sugars: 2.38 / Protein: 3.87 / Salt: 0.57

Allergens:&nbsp;CELERY, EGGS, GLUTEN, SOY, MILK, MUSTARD, NUTS

Calories per serving:&nbsp;325 kCal

Total net Weight: 260 g

&nbsp;

Porcini mushrooms tagliatelle

A triumph of the best Italian flavours: the white truffles combined with the most selected champignon mushrooms. Here a new version of our rice pie, for the Fall flavours&#39; lovers!

Nutrition fact: average values (g) for 100g (Parmesan rice pie)

Fat: 4.03 / Of which saturated: 2.56 / Carbohydrates: 17.08 / Of which sugars: 0.55 / Protein: 3.64 / Salt: 0.66

Nutrition fact: average values (g) for 100g (Champignons mushrooms)

Fat: 0.33 / Of which saturated: 0.05 / Carbohydrates: 3.55 / Of which sugars: 0.96 / Protein: 2.99 / Salt: 0.36

Allergens:&nbsp;MILK, CELERY, NUTS, EGGS

Total net Weight: 190 GRAMS

Calories&nbsp;per serving: 154 kCal

Parmesan rice pie with champignons and truffles

Secondi / Second Courses

<h2>Parmigiana di melanzane e zucchine</h2>

Aubergine Parmigiana is a &lsquo;once eaten, never forgotten&rsquo; dish and is ever present across the whole of Italy. Although many regions claim ownership of this famous dish, it&rsquo;s become synonymous with the country itself and not just one single region. Our version of this dish has a Neapolitan flavour, featuring fior di latte mozzarella and it&rsquo;s simply stunning.

Nutrition facts: average values for 100g

Cals: 240 / Fat: 21g /&nbsp;Carbs: 3.2g / Protein: 9.5g

Allergens: MILK

Calories per serving: 792 kCal

Total Net Weight: 330g

Aubergines and courgettes Parmigiana

<h2>Faraona al marsala farcita alle castagne con verza brasata</h2>

The guinea fowl is boned first before being slow cooked, blended with Marsala wine and carefully stuffed with meat and chestnuts. When combined with a perfectly braised cabbage this dish is incredible.

Nutrition facts: average values for 100g (Chestnuts-stuffed Guinea Fowl)

Cals: 224 / Fat: 12g /&nbsp;Carbohydrates: 3g /&nbsp;Protein: 26g

Nutrition facts: average values for 100g (Braised Cabbage)

Cals: 207 / Fat: 14.5g /&nbsp;Carbs: 13g / Protein: 4.4g

Allergens: SULPHITES, MILK

Calories per serving: 541 Kcal

Net weight Guinea Fowl: 140g / Net weight Braised cabbage: 110g: Total Net Weight: 250g

Chestnuts-stuffed Guinea Fowl in Marsala wine with Braised Cabbage

<h2>Coppa di maiale farcita di albicocca con giardiniera di verdure</h2>

This particularly tasty part of the animal is stuffed with a filling of dried apricots before being further flavoured with rosemary and white wine. Our recommendation is that this dish is accompanied by our Italian-style vegetable giardiniera. You won&rsquo;t be disappointed.

Nutrition facts: average values for 100g (Pork Cup)

Cals: 332 / Fat:22 /&nbsp;Carbs: 12g /&nbsp;Protein: 20g

Nutrition facts: average values for 100g (&quot;Giardiniera&quot; picked vegetables)

Cals: 36 / Fat: 0g /&nbsp;Carbs: 8.3g /&nbsp;Protein: 1.4g&nbsp;

Allergens: SULPHITES

Calories per serving: 693 Kcal

Net weight Pork Cup: 200g / Net weight &quot;Giardiniera&quot;: 80g / Total net Weight: 280g

Pork collar stuffed with apricot with “giardiniera” picked vegetables

<h2>Guancia di manzo in lenta cottura al vino rosso e purea di sedano rapa</h2>

This is a typical braised beef dish from Northern Italy, slow cooked with vegetables, red wine and aromatic herbs. The meat is marinated in red wine before being slow cooked with vegetables, spices and aromatic herbs. This dish would go wonderfully well with our celeriac puree.

Nutrition facts: average values for 100g (Slow cooked beef)

Cals: 144 / Fat: 6.6g /&nbsp;Carbs: 2g /&nbsp;Protein: 11g

Nutrition facts: average values for 100g (Celeriac puree)

Cals: 117 / Fat: 11g /&nbsp;Carbs: 2.2g /&nbsp;Protein: 1g

Allergens: SULPHITES, CELERY, MILK

Calories per serving: 405 Kcal

Net weight Beef Cheek: 200g / Net weight Celeriac Puree: 100g / Total Net Weight: 300g

&nbsp;

Slow cooked beef cheek in red wine with celeriac puree

<h2>Polpo con pomodorini arrostiti con crema di patate allo zafferano</h2>

This dish combines the traditional and classic ingredients of Mediterranean cuisine. The octopus is slow cooked and accompanied with a saffron-scented, potato cream, alongside sun-dried tomatoes and Sicilian oregano. This represents the Mediterranean in one single dish.

Nutrition facts: average values for 100g (Octopus)

Cals: 143 / Fat: 4.8g /&nbsp;Carbs: 1g /&nbsp;Protein: 40g

Nutrition facts: average values for 100g (Saffron potato cream)

Cals: 79 / Fat: 4.2g&nbsp;/&nbsp;Carbs: 8.9g /&nbsp;Protein: 1.2g

Allergens: MOLLUSCS, CELERY

Calories per serving: 87 Kcal

Net weight Octopus: 140g / Net weight Saffron potato cream: 110g / Total Net Weight: 250g

Octopus with roasted cherry tomatoes in saffron potato cream

Contorni / Sides

<h2>Giardiniera di verdure</h2>

The vegetable giardiniera is very common in Piemonte. It is essentially made with blanched vegetables in water and vinegar. It pairs perfectly with our pork cup and the typical Italian cold cuts.

Nutrition facts: average values for 100g

Cals: 36 / Fat: 0 /&nbsp;Carbs: 8.3g /&nbsp;Protein: 1.4g&nbsp;

Allergens: SULPHITES

Calories per serving: 29 kCal

Total Net Weight: 80g

“Giardiniera” pickled vegetables

<h2>Verza brasata</h2>

Cabbage is a well-used vegetable in classic Italian cuisine, especially in the Northern region. In this version the cabbage is braised then accompanied by raisins and pine nuts.

Nutrition facts: average values for 100g

Cals: 207 / Fat: 14.5g /&nbsp;Carbohydrates: 13g /&nbsp;Protein: 4.4g

Allergens: SULPHITES

Calories per serving: 228 kCal

Total Net Weight: 110g

Braised cabbage

<h2>Purea di sedano rapa</h2>

It is a classic puree, but in this case with a very unusual ingredient, celeriac which gives a very distinctive taste.

Nutrition facts: average values for 100g

Cals: 117 / Fat: 11g / Carbs: 2.2g /&nbsp;Protein: 1g

Allergens: CELERY, MILK

Calories per serving: 117 Kcal

Total Net Weight: 100g

Celeriac puree

Dolci / Desserts

<h2>Delitamis&uacute;</h2>

Discover our fantastic Delitamis&uacute;, our Tiramis&uacute;&nbsp;done with fresh pasteurised eggs and delicious Savoiardi biscuits dipped in espresso coffee, covered by a smooth cocoa powder...the yummy conclusion of a fabulous Delita dinner.

Nutrition facts: average values for 100g (Tiramisu&#39;)

Cals: 377 / Fat: 21g /&nbsp;Carbs: 40g /&nbsp;Protein: 6g

Allergens: EGGS, GLUTEN, MILK

Calories per serving: 302

Total Net Weight: 80G