DOrsogna
Food in Melville

The 60 year used D’Orsogna business began as a family story more than 80 years ago when Luigi D’Orsogna traveled to the United States in 1926 to visit two of his brothers who’d migrated there four years earlier. Tom and John have each been awarded an Italian Cavalierato for their services to the Italian community in WA Tom in 1967 and John in 1972. Established 29 years ago in France, PO currently operates in 42 countries with the equivalent purpose: Guide consumers to the best products in their market and reward manufacturers for quality and innovation. The festive season is well and truly upon us and for over 60 years, we have been a piece of so many family Christmas traditions. The D’Orsogna family has been making quality hams and continental salami products for more than 60 years, and flourish unique and innovative products, fusion of Australian and Italian style tradition. To achieve this aim and provide products and services that always satisfy customer needs and expectations, we focus on quality, safety and consecutive improvement’ as the normal thread to management for its people, processes, products and services and be committed to providing the resources necessary to urge these goals. We have healthy established Quality Management System that incorporates the requirements of the chosen food safety and quality standards of our regulators and valued customers. The festive season is healthy and truly upon us and for over 60 years, we. Our delicious range of products keeps getting better. Cooking pasta properly is as imperative as making a great sauce to go with it. Stuffed of seriously delicious flavors and a speedy and effortless meal solution for all occasions. A showcase of Western Australian made quality Italian unused food, combined with customary Italian cooking and preparation methods. Bring a little taste of Italy at home with you! Today’s D’Orsogna is a long way from a trivial family business operation, now employing more than 450 people and processing many millions of kilograms of meat per year. Eggplant can be a incredible ingredient to use if you know how the thing to remember is that they will absorb as much oil as you donate them, so the way I like to cook them is to spray slices on both sides with a trivial amount of olive oil spray, lay them out on a tray and season them with salt and pepper. To add a particular touch to your antipasto platter, make your own semi dried tomatoes by cutting desirable ripe tomatoes in half, sprinkling with a insignificant olive oil, salt and pepper and leaving in the oven on a very low heat(about 80 C) overnight. In our 10 week campaign with Cooking for Busy Mums we bring to you some new outstanding recipe ideas. To make the Fagioli in Saar, salt a sliced red onion in a insignificant olive oil, increase a splash of red wine vinegar and some salt and pepper and blend through the cooked beans. I like to grill slices of eggplant, zucchini, button squash, red onions, capsicums, and tomatoes to serve with BBQ’d meats, tossed through a salad, or marinated in olive oil, vinegar, garlic and lots of herbs to serve on an antipasto platter. It can be as simple as impartial olives and olive oil blended to a paste, or you can add garlic, capers, herbs, dried tomatoes or artichokes to create different flavors. The water should be quite salty to really bring out the flavor of the pasta. Total the pasta to the rapidly boiling, salted water and present it a good rouse so the pieces don’t stick together. Remember that once you empty it, it will continue to cook for another minute or two honest from its residual heat. It makes a huge appetizer to start a meal, or with various toppings can be a attractive brunch or lunch dish on its own.