News you can trust since 1817

A new Gino D’Acampo range has just launched in Iceland stores - here's what dishes are available

New dishes have been added to Iceland's Gino D’Acampo range.

Published: September 9, 2020
Categories: ,

TV chef, Gino D’Acampo has extended his exclusive authentic Italian frozen food range with Iceland to include six new pasta and rice dishes.

New dishes include cannelloni ragu and spinach and ricotta ravioli, and with prices at £3, they're ideal for affordable family dining.

Available from 7 September, customers can enjoy Gino’s brand new maccheroni cheese with pancetta and peas and the maccheroni four cheeses - a classic pasta bake for cheese fans or vegetarians.

Customers can also enjoy ravioli spinach and ricotta, fresh pasta parcels filled with spinach and creamy Ricotta cheese baked in pecorino sauce.

There’s also a tomato twist on the creamy ravioli spinach and ricotta with Gino’s ravioli bolognese, a meal of fresh pasta parcels filled with slow cooked authentic Italian bolognese sauce and then baked in a rich tomato sauce with mozzarella cheese.

The range also features a cannelloni ragu, a slow cooked beef ragu wrapped in egg pasta, baked in a creamy béchamel sauce with pecorino cheese. This dish has been in Gino’s family for generations, with Gino's mother teaching him how to cook it when he was only ten years old.

  Wild About Argyll launches Taste of Place Trails where visitors can ‘eat the view’

All dishes can be cooked straight from frozen in around twenty-five minutes, saving customers time and money on classic Italian fare that can often take hours to cook from scratch.

The full range

· Arancine Al Forno (£3.00, 380g)

· Maccheroni Cheese with Pancetta & Peas (£3.00, 380g)

· Maccheroni Four Cheeses (£3.00, 380g)

· Ravioli Spinach & Ricotta (£3.00, 310g)

· Ravioli Bolognese (£3.00, 360g)

· Cannelloni Ragu (£3.00, 450g)

For more information about Iceland’s exclusive Gino D’Acampo range, please visit Iceland's website.

Italian private chef to offer weekly deliveries for Edinburgh residents

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

Let us know what you think


©JPIMedia Publishing Ltd. All rights reserved.
Cookie SettingsTerms and ConditionsPrivacy Policy
crossmenu linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram