Entertain with an Italian flavour this winter with Okemoor’s new speciality range

Warm up on a cold winter’s evening with a taste of Italy, fresh from Okemoor’s Devon-based kitchen. From traditional Babà al Rum cakes, West Country ricotta filled Cannoli to Nduja spreadable salami, this new mouth-watering range of Italian sweet and savoury delights are individually hand-cooked and can be tasted at Okemoor’s stand at the renowned Dartmouth Food Festival (23rd – 25th October).

Freshly cooked using the finest fresh West Country produce, Okemoor’s irresistible Italian cakes, pastries and tarts reflect head chef Fortunato Malerba’s passion for the spirit of Italian cuisine. Trained in both classic Italian and French cuisine, Fort has also gained experience in some of the best restaurants in the country including Maze restaurant by Gordon Ramsay and Gidleigh Park. Now he brings an Italian slant to his wizardry in the Okemoor kitchen, giving classic recipes his own contemporary twist.

Using classic local ingredients to give an Okemoor flavour to traditional Italian recipes, the new range includes Cannoli (RRP £1.20 each). These popular Sicilian pastry desserts are made with tube-shaped shells filled with a sweet, creamy filling containing either Devon’s Langage Farm clotted cream or award-winning ricotta from Westcombe Farm in Somerset. Also filled with Westcombe ricotta, Okemoor’s Riccia are shell-shaped pastries native to Campania (RRP £1.60). Another delicacy, Babà al Rum (RRP 75p each), are alcohol-infused spongy syrupy cakes associated with the southern Italian port city of Naples. These rum-spiked treats are an ideal winter warmer to enjoy with friends and family.

Another product now available from the Okehampton-based kitchen is Nduja, a spreadable salami from Calabria, the region that forms the toe of Italy’s boot. Made with pork, sun-dried Calabrian chilli and salt, it is then smoked and brings a range of wonderful new flavours to simple sauces or soups. This soft salami adds a little heat and works brilliantly on pizzas or just melted in a pan with pasta. (RRP £12.80/kg, 180g Jars £3.35). Made with shortcrust pastry and a festive hint of lemons and oranges, Okemoor’s Westcombe Ricotta Tart (Crostata di Ricotta, RRP £19.50 each) is a wonderful dessert to impress your dinner party guests.

On the weekend of Dartmouth Food Festival, Okemoor will further their Italian theme and join forces with South Devon based Devon Distillery. Creators of the first and only grape-marc-spirit in the UK, DAPPA, Devon Distillery hand distills in authentic Italian copper stills, producing Devon’s answer to Grappa. Festival goers will have the chance to taste this delicious digestif whilst snacking on the Italian treats served by Okemoor.

Click on www.okemoor.co.uk to order artisan Italian food served with a slice of the West Country. For further information email mail@okemoor.co.uk / call 01837 53601. You can also follow Okemoor on Twitter, ‘Like’ them on Facebook and pin their boards on Pinterest.