Story

 La Nonna of my father, Nonna Teresa was very popular in the Bitonto Bari province, in the south of Italy where the best olive trees grow, we have the best oil. My father use to own a big company of tractors for farms in Italy and his grandmother had 89 hectares with 18,000 olive trees. She used a lot of ginger in cooking in many ways and always suggested doing this.  

 My Recipe
My Grandmother, Nonna Anna used to cook lasagna honey and ginger often. Everyone in town called Nonna Anna “ Honey and Ginger “I always tried to understand this but I was too young. My Grandmother used to run a business called Salumeria, a Delicatessens. She sold lasagna there daily.  I spent a lot of time watching my Grandmother cook.  After watching hours and hours of cooking, I decided to help out, even though I really wanted to play with my toys. My grandmother decided to share this secret recipe of lasagna ginger & honey so I had to learn how to cook it. 

My vision 

We started this new project in Spain to brand lasagna honey and ginger, which does not exist in the market and we finally opened a big organization in London, so I am happy to be able to support the community with the right food at the right price.I want to share with you the combination of good honey and ginger which gives huge health benefits to boost and strengthen the immune system, which helps to fight against the virus.  I will add details on my website of all the benefits that this recipe provides.As a 49 year old Italian man, I am devastated to see people eating synthetic food. We only sell real premium Italian food.  I am here to make my grandmother proud and continue her lasting legacy. 

 Many hours of slow cooking old school Italian way. The real authentic Premium Quality Italian tomato sauce cooked in the Barese style. Many hours of slow cooking in an earthenware pan, tasting the sauce very often and carefully, while I create the magical combination between very expensive honey and the incredible medical nutritional properties of ginger that significantly increases the immune system for a fight any virus 🦠 around us ... 😅🌶 

 The magically combined antiviral combination of 🍯 honey and ginger and all the benefits.
The combined combination of honey and Ginger (type 1) facilitates the elimination of toxins from the body, produces ANTIOXIDANT actions of extreme level and structural strength, extremely effective for any type of virological bacterial hyperinfection. Honey 🍯 and Ginger the revolution of authentic Italian lasagna without insidious creams and saturatedly harmful and bad taste fats. Those who eat well are not afraid of the virus 🦠... Italian lasagna honey 🍯 and Ginger...
Everyone at the table !! let's learn to eat Italian for real ... finally !!! A secret recipe from southern Italy .. from Bari😍 If I don't say the truth I will refund The double! Eat a portion of lasagna Honey & ginger., if you don't like it, i refund double the amount you paid If you like it very much, write it on our Instagram and you will get 20% off! .. cooked and delivered wherever you are, hot just out of the oven for you! Lasagna Italiana Honey and ginger home made the first time in England Dr Michele Radicchio  

 We use Manuka South UMF 28+ (MGO 1482+) Limited Reserve Manuka Honey in Roasted Oak Timber Case with Rose Gold Plating 

 With 20 years of experience cooking in the finest Italian restaurants after training with the Italian grand mum .our chef is excited to present their vision to you and all our guests. Our caring and committed staff make sure you have a fantastic experience with us. 

Recently we purchased this beautiful vintage trailer to go and make a promotion around London and Brighton. We have received amazing feedback from folks who tried our Lasagna honey and ginger. The whole of August we were outside providing an amazing experience to the people. 

 Olive oil is the only oil that is extracted from a fruit, all others we use come from seeds or nuts which must be extracted using chemicals, solvents or heat. This is one of the reasons extra virgin olive oil is so healthy : it is unadulterated. But there are several different terms around it that are important to understand to know what you are buying and eating.First things first, extra virgin olive oil from the first cold press is the highest quality olive oil you can get. No exceptions. But what do these terms really mean? Here they are, plus a few more to watch out for.First cold press' refers to the way the olives are treated at the mill.Cold pressing is the traditional method of producing olive oil where the oil is extracted without using any heat. In the cold press, they are pressed solely with the mechanical force of the press to extract the oil from the olives, without the aid of heat or chemicals. Using heat or chemicals can extract more oil from the olives, but it degrades so has a much lower quality.The reason that the 'first in the first cold press is important is that some producers will re-press the olive paste (called pomace which we will explain below) after this first press to make a second or even third press oil which will produce more oil but of a lower grade oil. Our oil is from the first cold press.'Extra Virgin' is when the olives go through this press within 24 hours of being picked which maintains the lowest possible acidity. To be classified as extra virgin olive oil the acidity level must be less than 0.8%. This also means there is the highest proportion of polyphenols which are the anti-oxidants in the oil that are so beneficial to health.So not only is extra virgin olive oil the highest-grade oil with the best flavour, but it is also the healthiest. extra virgin first cold press olive oil is the freshest, purest, and highest quality oil you can get. Virgin' olive oil is the next grade down from extra virgin and refers to oil with an acidity of less than 1.5%. Some of it is ok but you’re on the downhill slope.'Olive oil' is the lowest of the heap and contain partially refined oil. You’re probably better off using sunflower oil. While conversationally extra virgin olive oil can be shortened to olive oil, in terms of buying a tin, avoid anything labelled simply 'olive oil'.If you choose this lower quality oil, sometimes misleadingly called 'Pure olive oil', this is where you need to start being very careful with reading your labels. Not only is this already lower quality - multiple presses or pomace oil - it can often be blended with other oils such a nut or seed oils.Polyphenols' are the main antioxidants in extra virgin olive oil which make it so healthy and a key reason why you should ensure you are using extra virgin and not simply olive oil which doesn't contain the same polyphenols. Polyphenols degrade over time which is why it is crucial that the olives are pressed within 24 hours of picking and why extra virgin olive oil is best fresh. 'Acidity level' refers to amount of fatty acids the oil contains, in extra virgin olive oil it must be below 0.8%. A lower acidity level means a higher quality oil; the fatty acids are released as the olives damage and age, so a lower acidity level means the olives were high-quality fruit that was pressed fresh soon after picking. The acidity level of oil is not something you can taste test, it must be checked by scientific testing in a lab.FILTERED & UNFILTERED OILWhen extra virgin olive oil is produced the whole olives are crushed in the mill to separate the oil from the fruit's flesh. Unfiltered oil is bottled straight after it is pressed so it is oil in its most fresh and raw state. With olive sediment remaining suspended in the oil from the press process, these tiny flavour packed particles deliver the vibrant and robust flavour character and give it its iconic cloudy green appearance unique to this oil. This is Olio Nuovo, bottled and delivered as immediately after harvest, it is the freshest oil you can get and is a real seasonal treat.The majority of extra virgin olive oils are filtered before bottling to remove the olive sediment which remains in the oil after this process. Filtering leaves a translucent oil to be bottled which some consumers prefer in look and it also lasts longer as there is less organic material to degrade in it. As filtering takes some time as the first step is to allow the particles to naturally settle to the bottom on the vat, this takes a month or so and it is then filtered through cotton to remove most of the remaining sediment leaving the clear oil which is bottled. This is why the oil From Your Tree is delivered in April, we send it out as soon as possible after it produced and bottled to enjoy its freshest state. 'DOP' is the other term worth knowing as you have likely seen this on many labels. Though it applies only to European olive oil, it is still a well recognised and important term. DOP stands for Denominazione di Origine Protetta and is an accolade given to a quality product made in a specific local area. It is the European Union’s way of trying to protect great traditional products and methods. DOP is also used for cheeses, prosciutto, wines and many other products.'Pomace' is the pulpy olive flesh creating in the olive press when the olives are crushed to make extra virgin olive oil. The olives are mulched to start to separate the oil from the flesh, then this pomace is pressed to extract the majority of the oil. Remember earlier when we explained the first cold press? Well it is this residue pomace which after this first press can be pressed again in very low-quality oil production. Avoid anything called pomace oil, as further to this last extraction as it will be extracted suing chemicals and certainly mixed with other oils.Dr Michele Radicchio