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DiGusti Italian Quality Products

  • Digusti now offers Babà Limoncello

    DiGusti recently started offering traditional Babà. This authentic Italian 'dunking cake' has a spongy texture. Italians enjoy dunking their Babà liberally in Limoncello, a delicious liqueur that takes its flavour from the rinds of fragrant Italian lemons. Place your orders now for our traditional Babà Limoncello.

    Baba Limoncello Italian Culinary Products Order OnlineDid you know: We also have Limoncello and Limonciòccolat in our stock. Besides traditionally baked Babà, DiGusti also offers Limoncello of surpassing quality. It meets the quality standards set for the EKO hallmark and is entirely free of artificial colorants. The IGP hallmark certifies that only lemons from the Amalfi coast were used in its production.

    Limoncello Italian Culinary Products Order Online

  • Rigatoni with ricotta and spinach (feeds 6)

    500 gr. (18 oz) DiGusti rigatoni, 400 gr. (14 oz) aubergine, 350 gr. (12.5 oz) beef sausage, 150 gr. (6 oz) ricotta, 70 gr. (3 oz) fresh leaf spinach, grated Parmigiano Reggiano, butter, dash of DiGusti extra virgin olive oil, salt.


    • Finely cube the aubergine
    • Sprinkle salt on the aubergine cubes and put them between two layers of paper towel with a heavy weight on top (like a cutting board and some books). This takes away some of the bitterness.
    • After 20 to 30 minutes, dry the cubes well and fry them in olive oil
    • Finely chop the spinach and fry it in some butter
    • Chop up and fry off the beef sausage
    • Boil the rigatoni al dente
    • While cooking the pasta, add some of the moisture from the pan to the ricotta to make it go slightly runny
    • Drain the pasta and mix it with the ricotta
    • Stir in the rest of the ingredients
    • Serve with lots of Parmesan cheese

    Buon appetito!

  • Gnocchi with pears (feeds 4)

    350 gr. (12.5 oz) DiGusti gnocchi, 100 gr. (4 oz) fresh sheep's cheese, 1 unripe pear, untoasted pine nuts, butter, salt and pepper.


    • Boil the gnocchi al dente with a little salt
    • Slice the unripe pear
    • Heat the butter in a pan and fry the slices of pear until golden brown, turning them regularly
    • Add half a tablespoon of pine nuts and allow these to brown
    • Take the pan from the heat
    • Meanwhile, drain the pasta (and save a little of the moisture)
    • Put the sheep's cheese on the fried pear and let it soften slowly
    • Add a little of the gnocchi cooking moisture to the pear mixture
    • Stir the mixture through the gnocchi
    • Serve with a little freshly ground pepper

    Buon appetito!

  • Trofie with shrimp and courgette (feeds 4)

    400 gr. (14 oz) DiGusti trofie, 500 gr. (18 oz) of shrimp, 2 courgettes, parsley, 400 gr. (14 oz) of fresh, peeled tomatoes, ½ red pepper, 2 cloves of garlic, 1 dl. (3 fl oz) DiGusti extra virgin olive oil, salt and pepper.


    • Sauté the garlic in a pan with olive oil
    • Cut the courgette into thin slices (about a fifth of an inch) and fry these with the garlic until golden brown
    • Add to this the shrimp, peeled tomatoes, sliced red pepper and salt and pepper
    • Leave to simmer
    • Meanwhile, boil the pasta al dente and drain well
    • Gently stir the pasta into the sauce
    • Finish the dish off with the finely chopped parsley

    Buon appetito!

  • Strascinati with smoked swordfish and aubergine (feeds 5)

    500 gr. (18 oz) DiGusti strascinati, 300 gr. (11 oz) smoked swordfish, 2 cloves of garlic, 10 leaves of mint, 1 aubergine, 2 peeled tomatoes, 1 dl. (3 fl oz) DiGusti extra virgin olive oil, bunch of fresh parsley, ½ glass of white wine, salt and pepper.


    • Fry the garlic and peeled tomatoes in a pan with some olive oil
    • Season with salt, pepper and chopped parsley
    • Cut the swordfish into strips, put the strips into the pan and add the white wine
    • Leave to simmer for about twenty minutes
    • Meanwhile boil the pasta al dente
    • Cube the aubergine and fry it in olive oil on a high heat
    • Add the aubergine and the mint leaves to the swordfish mixture
    • Drain the pasta and carefully stir it into the sauce

    Buon appetito!

  • Cavatelli with kidney beans and mussels (feeds 5)

    400 gr. (14 oz.) DiGusti cavatelli, 400 gr. (14 oz.) mussels in the shell, 650 gr. (23oz.) kidney beans, 1 dl. (3 fl oz) DiGusti extra virgin olive oil, 1 tablespoon tomato paste, 1 clove of garlic, 1 chopped clove of garlic, 1 onion cut into rings, shallot, bay leaf, thyme, salt and pepper.


    • Cook the beans with the garlic and the shallot
    • Purée a third of this mixture with a hand blender. Put the rest of the beans aside.
    • Wash the mussels well
    • Boil the cavatelli as described on the package. Drain well.
    • Meanwhile, sauté the sliced onion rings and chopped garlic in olive oil
    • Add the mussels and boil for about 5 minutes on high heat with the lid on (the mussels are done when all the shells have opened)
    • Pour the puréed beans into a separate pan
    • Add to this a little of the moisture from the mussels, a tablespoon of tomato paste, salt and pepper to taste, thyme and a dash of olive oil
    • Bring the mixture to a boil and add the cavatelli and remaining beans.
    • Boil until the mixture goes smooth.
    • Finally, ladle the mussels on top and garnish with a dash of extra virgin olive oil

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