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 9th Sep 2020
Updated 9 th Aug 2023

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.

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)

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· 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.

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Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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