A STORY ABOUT TASTE.
A STORY ABOUT TASTE.
At Dell’Ugo, we’ve been obsessed with creating exciting and innovative Italian-inspired dishes since 1929. We’re a family of passionate foodies, who are totally committed to creating sensational food using the finest, freshest ingredients and absolutely nothing else.
We bring true Italian provenance and know-how and blend it with award-winning innovation so that you can enjoy a taste experience that is delicious and unrivalled. We know you’ll be delighted by our taste obsession.
Our commitment to Italian conservation
Show You Care, Save A Bear
We are really proud to be partnering with the visionary conservationists at The European Nature Trust and Salviamo l’Orso, in joining their mission to save the Marsican brown bear – the world’s most endangered bear.
BRITISH FREE-RANGE EGGS
To make our fresh egg pasta, we only use British free-range eggs laid by hens on a varied and nutrient-rich diet.
Fresh Basil
Our Fresh Basil Pesto uses Genovese Basil D.O.P, which is exclusively grown in a small area of Liguria, Italy and is renowned for its unique perfume, small oval leaves and delicate colour.
British Cromer crab
British Cromer crab is caught off the Norfolk coast. The chalk rich nutrient waters make this crab flavoursome and tender.
OUR SEMOLINA
BETTER FOR YOU
We use only the finest semolina sourced from the wheat fields around Altamura in Puglia, known for producing the highest quality durum wheat in the world. For years we have been working exclusively with our family miller whose expertise dates back to 1877.
OUR HERITAGE
MEET LUIGI UGO
When Luigi Ugo left his home in Tortona, at the age of 14, for the bright lights of London in 1921, we’re sure he didn’t expect to become a household name nearly 100 years later.
Working in a grocery store, with a wage of only flour, eggs, board and lodgings, it wasn’t long before Luigi started making fresh pasta and selling it to London’s hotels and restaurants, giving Londoner’s their first taste of fresh pasta.
Demand for Luigi's fresh pasta soon grew, and in 1929, he opened his first Delicatessen on Gerrard St, Soho. Over the next 20 years, Luigi continued to make pasta in his shop window, much to the crowd’s delight!
Once World War II ended, Luigi moved to larger premises in Holloway, London, and started making pasta for an increasing demand outside of London. From there, Luigi and his son, Leo, grew Ugo Foods and brought many firsts to the UK, including fresh pasta, Gnocchi, Organic & Wholewheat and wheat-free pasta.
Now a 4th generation company, Ugo foods, based in Hertfordshire, continues to pride itself on being innovators and never compromising on quality. Pasta runs through the Ugo family veins and Dell’Ugo is a brand Luigi himself would be proud of.
MEET SOME OF OUR TEAM
PAUL
The Ugo behind Dell’Ugo. Luigi’s grandson and equally as passionate in ensuring Dell’Ugo delivers exciting and high-quality dishes to your table.
SOPHIA
Our CEO and leader of our Taste Obsession. Sophia’s high energy and vision ensures we stay innovative and true to our values.
CHARLIE
In charge of logistics and warehouse, ensuring your Direct by Dell’Ugo orders are perfectly packed and ready for delivery.
ALEX
The king of planning. Alex ensures we’re making the right pasta on the right day to keep those shelves stocked up, so you can get hold of your favourite meal.
CHRISTIAN
Benn’s helping hand, ensuring that the dishes are nutritionally balanced.
BENN
Our master of flavours. Benn develops our recipes, whether new or improving existing dishes.
