Using up contents of our freezer and this Diana Henry recipe is very comforting
Italian fennel sausage from Umberto and Red Chicory replace what should probably be Radicchio.
Hi Coming to England from his native Italy, Umberto Della Valle found employment with award-winning baker, Dan Schickentanz in 1995. It wasn’t long before Umberto became the manager of the shop, (Degustibus) a post that he held for the next 18 months. The Italian Deli was originally founded by Tony Hazelton who now own What’s Cooking in Thame. It was renamed Degustibus when Dan took it on. In 1997 when his employer expanded, Italian food retailer, Umberto’s, was launched in Thame.
He has won the “Best Italian Pasta Shop” award from the Pizza and Pasta Association in 1999 and more recently Parma Ham Specialist Deli of the Year 2019!
He markets his own brand “Fior d’Olio”: extra virgin olive oil produced from the first cold pressing of hand-picked “Coratina” olives from south-east Italy.
The sausages were from Salsicciamo. Italian sausages made in the UK, by Italians in the traditional Italian way; Salsicciamo, a Slow Food UK endorsed brand and winner of the prestigious British Sausage Week Gold Award in 2015, followed by a Two Star Great Taste Award in 2016 for the fennel-flavoured Sicilian style sausages. Its Sicilian founder, Giuseppe Roberti, a skilled butcher in his own right was born in the UK, He went back to Sicily when he was 10, where he started to learn more about the production and preparation of meat products. The Salsicciamo range is also characterised by the use of organic Sicilian sea salt, natural casings, a reduced fat content and 100% selected british pork cuts, all additive-free.
