Featured Articles by Profood - Profood Limited
The Profood Christmas Gift Guide for Foodies

The Profood Christmas Gift Guide for Foodies

November 27, 2017

It’s the most wonderful time of the year… if you love all things indulgent, that is! Christmas time is all about treating yourself and your loved ones, and we think that the way to...

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Baked Carrots With Organic Parmigiano Reggiano

Baked Carrots With Organic Parmigiano Reggiano

September 22, 2017

A delicate and light appetiser with beautiful flavour combinations - the sweetness of the carrots, the juiciness of the tomatoes, and the texture...

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3 Great Kitchen Hacks with Anchovies

3 Great Kitchen Hacks with Anchovies

September 21, 2017

Anchovies are a much-loved staple for many different reasons – for one, they add an instant punch of umami to the very plainest of dishes. However, I love...

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Beef Skewers With Organic Parmigiano Reggiano Fondue

Beef Skewers With Organic Parmigiano Reggiano Fondue

September 18, 2017

A quick and easy appetiser to impress your guests before dinner. Try it with our Organic Parmesan Cheese by Montanari & Gruzza...

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GRANNY'S SPECIAL PAPPARDELLE WITH BALSAMIC VINEGAR

GRANNY'S SPECIAL PAPPARDELLE WITH BALSAMIC VINEGAR

September 09, 2017

We fight grey rainy days with flavour! Try this traditional recipe with a sophisticated touch from our vinegars by Acetaia Leonardi...

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Chia Pudding With Avocado and Don Bocarte Anchovies

Chia Pudding With Avocado and Don Bocarte Anchovies

September 05, 2017

A refined recipe by one of the 50 top chefs in the world, Otello Moser! It is a perfect appetiser with two superfood ingredients and anchovies...

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Affogato Al Caffè

Affogato Al Caffè

August 24, 2017

The ultimate after-dinner indulgence! This gelato and espresso-based dessert-in-a-cup is a match made in coffee heaven. Prepare your short...

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Alfredo Tomato, Chicken & Mushroom Teff Pasta

Alfredo Tomato, Chicken & Mushroom Teff Pasta

May 23, 2017

Usually with pasta, it’s either a tomato sauce or a mushroom one – but what’s life without a little rebellion? Inspired by a Southern rendition a chef once made me...

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