Nduja paste is a combination of pork from Calabrian pigs in the southern tip of Italy, spicy red peppers and locally-sourced extra virgin olive oil.
Made by UK-based Italian importer Lupetta, the paste can be used as a dip on its own or added to mayonnaise, as a stir-through sauce for pasta, as a topper for pizzas, paninis, bruschettas and burgers, or as a marinade for different meats.
Brakes claimed the paste helps caterers to capitalise on the consumer demand for authentic, spicy, Italian flavour profiles.
Heidi Easby, category director for Brakes, added that such products provide caterers with an easy-to-execute way to add variety, provenance, premiumisation and standout to menus.
She said: “The introduction of Nduja paste enables caterers to meet consumer demand for the latest flavour trends, and add variety, interest and excitement to menus through a range of easy-to-deliver dishes that can be offered at a premium price point to maximise profits.”
Nduja paste was originally developed by Calabrian farmers during the Second World War as a way of using up surplus pork.
Matthew Algie is aiming to spice up lattes this Christmas with a new gingerbread-flavoured syrup.
The company’s DaVinci Gingerbread Syrup is available in one-litre containers for £6.75. To make the lattes, Matthew Algie advised using three ‘pumps’ of the syrup for every 12oz double espresso, and then topping it with flat milk.
The lattes can be stamped with one of three different designs – a star, a tree or a snowflake.
Also new are Gingerbread Penguins (£19.95 for 30) and a set of double-walled Christmas-themed takeaway cups (£45 for 60).