Sharing food is our passion, so here are some cooking tips so that you can enjoy our products at best 

 

Cooking

Pasta: Cook in salted boiling water as long as specified on the package. Cooking time is for serving al dente, cook for bit a longer if you prefer a softer result. Tip: If serving with tomato sauce, our advice is to heat the sauce in a pan for a couple of minutes and then stir the pasta in the pan too for one extra minute. Pesto or walnuts cream instead do not need to be heated - just pour the sauce in a bowl and temper with two table spoons of the cooking water, then add the pasta and stir.

Tortelli: Cook in salted boiling water for 5 or 6 mins (check with a fork if the pasta border is soft enough before draining). Tip: Tortelli are delicate, so directly draining in the colander may brake them. We suggest to take them out with a skimmer, put them in the colander and then gently shake - get rid of as much water as possible before adding the sauce to ensure a richer taste.

Reheating

Focaccia and farinata are freshly made on the day of delivery, but you can re-heat them in the oven if you like  (we recommend it for farinata, which gives its best when very warm!)

 

Preserving

Pasta lasts for a month in the cupboard

Tortelli (frozen) last in the freezer for up to a month
Tortelli
 (fresh) must be kept outside of the fridge and eaten by the end of the day

Focaccia and farinata taste best in the first 2 days but can last up to 3
(no need to put them in the fridge)

Gelato lasts in the freezer for up to a week

Contact
Tel: 07305 181 559 

E-mail: info@cibomattobristol.co.uk