Gino D'Acampo introduces some of the classic Italian comfort food in his new range at Asda

“When I’m at home, you will often find me in the kitchen creating my favourite Italian meals, many of which are featured in my cookbooks and television shows.

"Using the same recipes, ingredients and methods, I am proud to have created a range of classic meals, for you to enjoy at home just like my family do. Buon appetito!

MY MAMMA’S LASAGNE

Slow cooked beef ragu layered between egg pasta sheets, rich tomato sauce and Pecorino cheese

Made to the exact recipe my Mamma taught me, this is the ultimate Italian comfort food. Slow cooked beef ragu layered between the creamy bechamel sauce and egg pasta sheets. Every mouthful takes me back to my childhood in Naples. The favourite of my favourites.

MY NONNO’S CANNELLONI

Baked stuffed cannelloni pasta with creamy ricotta cheese, spinach and rocket leaves

This was my grandfather’s favourite dish. Baked pasta filled with peppery rocket leaves, spinach and sweet ricotta cheese. 20 years on and Nonno Giovanni’s cannelloni is still a firm family favourite.

CANNELLONI RAGU

Slow cooked beef ragu wrapped in egg pasta, baked in a creamy bechamel sauce with plenty of pecorino cheese

A great baked pasta dish that has been in my family for generations. My mother first showed me how to make it when I was about 10 years old and today remains a family favourite in the D’Acampo’s household. Fantastic served with a cheeky glass of Italian red wine.

ITALIAN MEATBALLS

Succulent beef and pork meatballs with Pecorino cheese in a classic tomato sauce

This is a family favourite in the D’Acampo household. My daughter Mia loves them so much that now she prefers meatballs to chocolate. Yes that’s my girl!!!

Delicious served with plain boiled rice or simply use warm crusty bread to dunky dunky the sauce.

AUBERGINE PARMIGIANA

Thinly sliced aubergines layered with oozing mozzarella, Pecorino cheese and succulent tomato and basil sauce

Aubergine Parmigiana is one of the most iconic Italian dishes that everybody should try. The ultimate vegetarian dish prepared with fried aubergine slices, just the way my mother used to do it. Traditionally cooked in the oven so the mozzarella oozes from the layers with Pecorino cheese sprinkled over.

MAMMA’S CHICKEN RISOTTO

Tomato risotto with succulent pieces of chicken breast and Pecorino cheese

My mother used to cook this risotto for my sister and me every week, as it’s so tasty and we loved it. This risotto says so much about Italian cooking – simple ingredients that balance each other perfectly and punchy flavours. Perfect on its own, to share as a starter or as a main course, even better served with a good bottle of full-bodied Italian red wine.

MACCHERONI CHEESE

The ultimate pasta bake with delicious cheeses

My son Rocco doesn’t really like milk, so when making a traditional maccheroni cheese, I add in as much calcium as possible with many different cheeses. The result? A fantastic rich sauce loved by the whole family.

MY NONNA’S PIZZA MARGHERITA

Inspired by her kitchen and Campania’s famous sweet tomatoes and milky buffalo mozzarella

Made to the recipe my Nonna Flora taught me, this classic Neapolitan pizza takes me straight back to her kitchen, where I first fell in love with cooking real Italian food. Wood fired Neapolitan pizza hand topped with tomato sauce, mozzarella pearls from buffalo milk and sweet cherry tomatoes. Simply Fantastico!

I grew up in Naples, the birthplace of the iconic pizza. As a young boy I learned the art of making pizza from my grandmother, Nonna Flora. 30 years on, using the same methods and ingredients, I am proud to have created a range of pizzas, for you to enjoy at home just like my family do.

SPICY PIZZA

Inspired by Calabria, the home of spicy ‘Nduja sausage

Inspired by the southern region of Calabria, the home of spicy ‘Nduja sausage. This is the pizza I like to serve when the boys come over to watch the football. Pizza, beer and football, you can’t get more Italian than that! Wood-fired Neapolitan pizza hand topped with ‘Nduja Sausage, buffalo mozzarella pearls, spicy salami androasted pepperstrips.

CAPRICCIOSA PIZZA

With Ligurian Taggiasca olives, with prosciutto and oozing buffalo mozzarella

Inspired by the famous Ligurian Taggiasca olives and their mellow creamy taste, hand topped with finely sliced cooked ham and buffalo mozzarella pearls. Fantastic combination.

RAVIOLI SPINACH & RICOTTA

Fresh pasta parcels filled with spinach, and creamy ricotta cheese seasoned with Pecorino cheese

Ravioli are popular all over Italy, stuffed with a variety of different ingredients depending on the region and the season. Spinach & ricotta ravioli is the most traditional and well known of all, I have never met anyone who doesn’t like this dish. What’s more it definitely gets a thumbs up from my children.

RAVIOLI BOLOGNESE

Fresh pasta parcels filled with slow cooked Bolognese sauce

“When I’m at home, you will often find me in the kitchen creating my favourite Italian meals, many of which are featured in my cookbooks and television shows.

Using the same recipes, ingredients and methods, I am proud to have created a range of classic meal for you to enjoy at home just like my family do…… Buon Appetito.”

“In the D’Acampo family we adore making fresh filled pasta and this recipe is one of our top ten must have meals. This is a really delicious ravioli that offers you all that you are expecting and more. Buon Appetito!”

ANTIPASTI PLATTER

A selection of the best Italian ingredients

A selection of the best Italian ingredients. My prosciutto, salami and provolone piccante are Italian staples and the grilled baby artichokes are a must try – the food of gods!

THE ULTIMATE PASTA BAKE

Five cheeses, peas and spinach

For all cheese-lovers out there, this is the best-ever comfort food. It has a wickedly creamy, rich texture, yet isn’t too heavy, and the peas, spinach and parsley really lift the dish. Serve with a crispy salad on the side and plenty of fresh bread.

CHICKEN, GNOCCHI & WILD MUSHROOMS

Gnocchi are an Italian staple particularly in northern Italy.

Gnocchi (small dumplings) are an Italian staple, particularly in northern Italy. They’re usually made with potato as in this recipe. Wild mushrooms are also extremely popular and make a great pairing with the chicken in a white wine creamy sauce.

RISOTTO WITH CHICKEN & MUSHROOMS

Mushrooms make a great pairing with the chicken in this creamy risotto

This risotto is perfect for a midweek lunch, dinner or late night supper. For me, this wonderful risotto signals the end of summer and the start of autumn, a sophisticated risotto with a rich flavour - serve with a glass of chilled Pinot Grigio.