Fill up your freezer! | Marco Tamagnone
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Fill up your freezer!

Whether you are on holiday at the seaside, or in the mountains for a week’s skiing, whether you are expecting hordes of relatives to descend for the Christmas or Easter holidays, or you simply would rather spend time with your loved ones rather than spend hours in the kitchen, I can help.

Together we can plan your meals – whether winter warmers to satisfy a large hungry family, or more elegant dishes for Christmas dinner, Easter or Ferragosto lunch. I will shop for the freshest ingredients, prepare the meals and store them either in vaccum packed storage bags for the fridge or in freezer containers, ready for you to heat and serve.

Some of my most popular dishes include:


  • Courgette, courgette flower, emmental cheese and confit tomato quiche.
  • Salmon fillet marinaded with fennel (herb) and star anise and served with confit fennel (vegetable).
  • Seafood salad and crunchy vegetables on a black olive biscuit
  • Pistachio nut and foie gras terrine served with toasted brioche and apple jam
  • Pea, mint and buffalo mozzerella purée served on a large rye bread crouton

First course dishes:

A selection of fresh, hand-made pasta such as, egg pasta taglioni, potato gnocchi, pumpkin gnocchi, and guitar spaghetti, with a choice of freshly-made pasta sauces and baked lasagne and cannelloni dishes.

La pasta fresca, fatta a mano da Marco Tamagnone

Pasta seasonings

  • gnocchetti with aubergine, raisins, pine nuts and sweet percorino cheese
  • tagliolini with langoustine and lime
  • troffie with a white ragù of rabbit, taggiasche olives and fresh thyme
  • orecchiette with squid, cherry tomatoes and oregano
  • guitar spaghetti with clams and a crunchy sun-dried tomato and lemon balm breadcrumb topping
  • Cannelloni filled with broccoli, anchovy, hazlenuts and goats milk ricotta
  • Cream of carrot, coconut milk and ginger soup
  • Green lentil and prawn soup
  • Leek, cereal and sour cream minestrone soup

Main courses:

  • Slow-cooked veal shin with potato and thyme gratin
  • Duck leg confit with apple and citrus fruit compôte
  • Stuffed squid with a seafood filling served on a large crouton and with a Pachino tomato gazpacho
  • Fillet of steamed ombrina in a light clam, mussell and shrimp stew

Cakes and biscuits:

  • For breakfast or afternoon tea a selection of hand-made cakes and biscuits:
  • Chocolate and ginger cake, carrot, nut, honey and cinnamon cake, chocolate brownies, wholemeal apple
  • cake, muffins, chocolate and almond cookies, candied lemon and pineapple biscotti


  • Honey and lavander semifreddo
  • Dark chocolate tarte
  • Three chocolate mousse
  • Lemon pie
  • Saffron flavoured crème brûlée with vanilla ice-cream
  • Babba with chantilly cream and pistachio ice-cream