Contino Foods

Contino Foods The Contino family brings you the highest quality Italian foods, delivered to your doorstep🍝

That “Italian” balsamic you’ve been buying? It was probably made in a factory in Germany from industrial grape must.We’r...
15/05/2026

That “Italian” balsamic you’ve been buying? It was probably made in a factory in Germany from industrial grape must.

We’re not being dramatic. Under EU labelling rules, “balsamic vinegar” with no certification can be produced anywhere, from anything.

The two letters that actually protect you: IGP and DOP.

IGP (Indicazione Geografica Protetta) means the product is legally tied to a specific region and independently audited. DOP goes further, every single stage of production must happen there.

We only stock products that earned those letters.

→ Aceto Balsamico di Modena IGP: aged in Modena oak barrels
→ Leoncini Cotechino di Modena IGP: centuries-old Modenese recipe, batch audited

Link in bio. Both in stock now.

A Slice of Contino | Pizza Capricciosa 🍕- Prosciutto CottoThis is where the slice softens.Prosciutto cotto brings balanc...
08/05/2026

A Slice of Contino | Pizza Capricciosa 🍕- Prosciutto Cotto

This is where the slice softens.

Prosciutto cotto brings balance.
Gentle, delicate, almost melting into the warmth of the pizza.

It doesn’t overpower the ingredients around it.
It allows everything else to settle together.

Olives become sharper.
Artichokes feel lighter.
The whole slice becomes smoother.

Sometimes the ingredient that speaks the softest changes the structure the most.

A Slice of Contino | Pizza ’Nduja 🍕 - Mozzarella Di Bufala Campana D.O.PThis is where it softens.Mozzarella doesn’t comp...
04/05/2026

A Slice of Contino | Pizza ’Nduja 🍕 - Mozzarella Di Bufala Campana D.O.P

This is where it softens.

Mozzarella doesn’t compete.
It balances.

It melts into the base,
rounding the sharpness of tomato
and carrying the heat of ’nduja.

Nothing stands out too much.
Everything starts to come together.

A slice of Contino | Pizza NoDuja 🍕- San Marzano DOPIt doesn’t start with the topping.It starts with the base.San Marzan...
01/05/2026

A slice of Contino | Pizza NoDuja 🍕- San Marzano DOP

It doesn’t start with the topping.
It starts with the base.

San Marzano DOP are what give the pizza its depth - naturally sweet, balanced, and clean.

Once you use them, everything else changes.

Explore the ingredient behind the slice.

A Slice of Contino | Pizza Pistacchiosa 🍕 — PistachioThis is where contrast comes in.Pistachio adds texture.A gentle cru...
28/04/2026

A Slice of Contino | Pizza Pistacchiosa 🍕 — Pistachio

This is where contrast comes in.

Pistachio adds texture.
A gentle crunch that cuts through the softness.

It shifts the balance of the slice.
Breaking through the richness with every bite.

Smooth meets structure.

This is where everything starts to come together.

A Slice of Contino | Pizza Pistacchiosa 🍕 - MortadellaMortadella is one of those Italian products people often misunders...
27/04/2026

A Slice of Contino | Pizza Pistacchiosa 🍕 - Mortadella

Mortadella is one of those Italian products people often misunderstand.

It is not just “fancy ham”.
The good stuff is soft, delicate, slightly savoury, gently aromatic and best enjoyed very simply.

In Italy, you do not need to overcomplicate it.

Slice it paper-thin.
Let it come to room temperature.
Serve it with good bread, focaccia, burrata, olives, or just eat it as it is.

Our Mortadella with Pistachio is the kind of thing you put on the table “just to try” and suddenly everyone is going back for more.

Available now from Contino Foods.

Shop online via the link in bio.

A Slice of Contino | Pizza Tricolore 🍕This is where it changes when you take a bite.Burrata softens everything.Creamy, d...
16/04/2026

A Slice of Contino | Pizza Tricolore 🍕

This is where it changes when you take a bite.

Burrata softens everything.
Creamy, delicate, it melts into the warmth of the slice.

A drizzle of extra virgin olive oil does something quieter.
It lifts, it rounds, it brings everything together.

Same pizza.
Different experience.

What happens to Easter leftovers in Italy?Easter at an Italian table never really ends.What’s left becomes something new...
09/04/2026

What happens to Easter leftovers in Italy?
Easter at an Italian table never really ends.

What’s left becomes something new.
Chocolate turns into salame al cioccolato.
Easter eggs are broken, shared, transformed.
Colomba becomes layered, filled, enjoyed again.

Not out of creativity.
But because this is how Italian kitchens work.

Nothing wasted.
Everything enjoyed twice.

Welcome to the family way of cooking.

And if you missed Easter…
our Colombe and Easter eggs are now on offer, while they last.





Address

Unit C Penfold Trading Estate
Watford
WD244YY

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm

Telephone

+441707261800

Website

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