Tomato and Mascarpone- woven together like a match made in Heaven, this combination of flavours works like a dream. A great alternative to more traditional pasta sauces or use blended through dishes such as pasta/potato bakes.
Our products
Giuseppe has four main families of products: pasta, bakery products, sauces and extra virgin olive oil.
Pasta
Our bronze die pasta is made from 100% Durum wheat semolina. We only use traditional methods that have been passed down through the generations.
Available in spaghetti, fussilli, linguine, trine, strozapretti, orecchiette and penne rigate in a 500g bag.
How to prepare
To cook pasta in the correct way is not that difficult, but it is necessary to respect some fundamental principles.
We begin with choosing the correct pot. The pot needs to be large enough and high enough to hold a minimum of 1 Litre of water per 100g of pasta. It is suggested to use more water to keep the temperature constant during cooking. Approximately 10g of salt (a teaspoon nearly) per litre of water needs to be added to the water. The exact cooking times of pasta cannot be established, as it depends on the pasta cut and its thickness. The just point of cooking is caught up when the pasta becomes tender outside, while its inner part is still hard. This point of cooking is ‘ al dente’ in Italian. To keep the gluey starch layer on the pasta don’t run it under cold water unless you want the pasta cold for a salad.
Nutritional properties
Pasta is a healthy food for the body and mind! Pasta is a light and healthy food that introduces an optimal composition of nutritional elements and a very limited content of fats. Its fibres activate the digestion and the elevated percentage of “complex” sugars that makes it an excellent power supply in the long term for both physical and mental jobs. But the true strong point is that pasta makes happy and not only thanks to its good flavour; the sugars and the tryptophan amino acid concur to the production of the hormone of the happiness, the serotonin, that it is famous to contributes to improve humour.
Pasta Sauces
Made with the late harvest tomatoes and slow cooked to Giuseppe’s grandfathers recipe. Puglia is the food bowl of Italy where all the finest tomatoes are grown. It has been a long-standing tradition of the Giuseppe family to produce a sugo to go with their artisan-dried pasta.
Available in fresh basil. Wild rocket and arrabiatta (chilli).
Fusilli pasta is a popular Italian pasta shape. It’s among the most common of the more unusually shaped pastas. Fusilli can be eaten plain as a pasta dish, but it absorbs buckets of pasta sauce it can also be baked into casseroles, used in pasta salad, and added to soups as well. Cooking time 10 minutes in boiling water.
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Priest choker in Italian. There are several legends to explain the name “priest choker”. As legend goes that wives would customarily make the pasta for churchmen as partial payment for land rents (the Catholic Church had extensive land properties rented to farmers), and their husbands would be angered by the priests eating their wives’ food to wish the priests would choke as they stuffed their mouth with it. The name surely reflects the diffuse anticlericalism of the people of Italy. Strozzapreti pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes. Cooking time 12 minutes in boiling water.
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Spaghetti means a length of cord. This would have to be the world’s best known and favourite pasta shape. Spaghetti is the perfect choice for nearly any sauce, or it can be used to make casseroles or stir-fry dishes. Go beyond tomato sauce and see what your favourite becomes. Cooking time 10 minutes in boiling water.
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Orecchiette translates to Little Ears. These “little ears” are commonly served with thick, chunky sauces, soups or in pasta salads. Cooking time 10 to 14 minutes.
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Penne translates to Quills or Feathers. Penne compliment virtually every sauce and is exceptional when paired with a chunky sauce like a beef ragu. Penne Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. This shape is also great for baking dishes. Penne are ridged and ideal to lock-in flavour. Cooking time 10 minutes in boiling water.
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Expanding on our fantastic Giuseppe Pasta, we are pleased to introduce the Giuseppe Sugo range. Using late harvest tomatoes to produce a classic, full flavoured, ‘nonna’ style sugo. Due to the full flavour these sauces are an ideal heat and serve option for dinner, but can also be used as a base of casseroles or on pizzas. Arrabbiata, meaning ‘angry’ is a typical Roman sauce, which is perfect tossed through Giuseppe Penne Rigate and topped with grated parmagiano cheese. 530gm glass jar (12 units per carton)
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Expanding on our fantastic Giuseppe Pasta, we are pleased to introduce the Giuseppe Sugo range. Using late harvest tomatoes to produce a classic, full flavoured, ‘nonna’ style sugo that is a little salty, spicy and fragrant. Perfect on its own tossed through Giuseppe Spaghetti or Linguine, or add a jar of Lolin Yellowfin tuna to make a truly impressive meal. 530gm glass jar (12 units per carton)
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Expanding on our fantastic Giuseppe Pasta, we are pleased to introduce the Giuseppe Sugo range. Using late harvest tomatoes to produce a classic, full flavoured sugo this is an instant, no fuss winner when tossed through Giuseppe Fusilli. Alternatively, slash open some of your favourite pork and fennel sausages, fry off the meat then add a jar of Giuseppe Rocket Pasta Sauce to make a fabulous meal that will even impress your nonna. 530gm glass jar (12 units per carton)
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Expanding on our fantastic Giuseppe Pasta, we are pleased to introduce the Giuseppe Sugo range. Using late harvest tomatoes to produce a classic, full flavoured, ‘nonna’ style sugo. A great quality basic such as this should always be a staple in the pantry. Make an excellent eggplant parmigiana by frying off some salted, crumbed slices of eggplant and layering with Giuseppe Tomato and Basil sauce and grated parmigiano cheese. Bake for 30 minutes and it’s italian night at your place! 530gm glass jar (12 units per carton)
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Giuseppe source sublime Black Summer Truffles from Molise, Italy for their finely diced Black Truffle. Make a delicious risotto by frying celery and onion in RM EVO Oil, Soak some Perla porcini mushrooms. Prepare the risotto with hot MK stock and the liquor for the porcini. When the risotto is cooked, add some butter and minced truffle with some freshly shaved parmesan.
Available in a 80j
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Giuseppe White Truffle oil is a wonderful way of adding to luxurious flavour of truffle without all the expense. Extra Virgin Olive Oil is infused with White Truffles from the highly acclaimed Piedmont region. Just a few drops goes a long way….
Available in a 60ml Bottle
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With White Truffles from the highly acclaimed Piedmont region, this infused Extra Virgin Olive Oil is an exciting addition to the Giuseppe range. Just a few drops, accents egg, pasta and rice dishes.
Available in a 250ml Bottle
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Black Summer Truffles sourced from Molise, Italy are delicately shaved and preserved for a little bit of truffle luxury any day. Team with scrambled eggs or pasta or construct the most elaborate and decedent toasted sandwich… 80g Jar.
Available in a 80g Jar
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Pesto Genovese- back and better than ever, this vibrant and mouth-wateringly fresh basil pesto is Australia’s first authentic Genovese pesto and debatably the most versatile of sauces- Stir through pasta, potato salad, or spread on a crusty ciabatta roll with your favourite sandwich fillers.
Vegan Bolognese- this rich, savoury plant-based sauce is full of flavour. Perfect heated and blended through pasta or add texture by incorporating some vegetables to the mix; impress your friends by using it as a bruschetta base on your antipasto platters.