Italian ingredients

Ideariso – Rice Handpicked from the Fields of Italy

Ideariso truly understands that the best Italian rice dishes are best prepared with authentic Italian rice. The taste of risottos, arancini and orzo can be instantly enrichened with the flavours of rice from Vercelli, Pavia and Novara. The company acknowledge that what may work for one recipe, may not for another, so their rice fields are grown in the…

Villa Sandi – Internationally Acclaimed Prosecco

Filled with the romance of Venice, the traditional and best Prosecco produced by the Moretti Polegato family of Veneto have worked tirelessly for generations in the hills of Marca Trevigiana, to provide the most beautiful and delicate flavours of prosecco. The family believe strongly in promoting a wine culture that strives to excellence, precision and attention to detail.…

At a Glance: Eating Italian in Warsaw

Bellavita Expo will be providing a platform for artisan Italian food and drink at WorldFood Warsaw in April 11th-13th. However, should you find yourself in Warsaw, why not sample the delicious flavours of Italy currently available in the heart of Poland's capital. Senses  One of only two restaurants in Poland to be awarded a prestigious and highly…

A LESSON IN: BALSAMIC VINEGAR

Costing more than many wines, real, Italian balsamic vinegar is distinctively glossy and viscous - a similar consistency to syrup. With a dark brown colour that captures light beautifully and a velvety texture on the tongue which releases a rich, complex sweetness that explodes in the mouth with notes that it picked up from the barrels it…

INGREDIENT OF THE WEEK

PENNE PASTA One of the most popular pasta shapes, although most of us are saying it wrong Pronounced "penn-nay", meaning ‘quill’ in Latin, due to its famous tube shape with angled ends which resemble a quill or pen point. A speciality of the Campania region in Southern Italy, it is traditionally cooked al dente and…

TRADITIONAL ITALIAN GNOCCHI RECIPE

In Rome it’s traditional to eat gnocchi on Thursdays. Press your nose up against any misty restaurant window, on any given Thursday, and you can bet good money that gnocchi di palate or gnocchi del Giovedi will be written on the specials board. Gnocchi, meaning “little knots" are comforting, thick and soft, and a versatile blank canvas for all types of sauces.…

FAMOUS DISHES OF ITALY’S REGIONS

Abruzzo: Lamb with egg Considering the region's long history as shepherds, it's unsurprising that the culinary traditions of Abruzzo are centred around agnello - lamb. This dish also goes well with the most common wine of the region - Montepulciano D'Abruzzo, a medium-bodied red. When we say we are your piece of #Abruzzo we mean…

Weird untraditional Italian foods

As you've probably heard, E-commerce is the fastest growing retail market in the world right now, and its sales are set to double in the next decade. So what will shopping in the future look like? Will we buy everything online or in high-tech modern supermarkets like this one? Although we can't predict the future, we can…

How to Italianise your larder

Turn into a true Italian cook simply by stocking up your larder with these Italian staples and enjoy simple, healthy food, without the worry of it going bad or losing its taste. Pasta Of course, no Italian larder is complete without pasta. In Italy, fresh pasta is not seen as superior to dried pasta, they are…

What does Italy eat at Christmas?

Roast Turkey, potatoes and those dreaded sprouts, followed by Christmas pudding and trifle are pretty much the norm across UK tables at Christmas time. In Germany people go for goose and along the coast of Spain it’s fish. But what about Italy where regional dishes abound? The Bellavita team reveals what they and their families…

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