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 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.

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 HERITAGE

MEET LUIGI UGO

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.

EMILY

In charge of our warehouse and 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.

Questions? Send us an email

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