Neapolitan family-run deli and restaurant in the Corn Exchange. Packed with imported Italian goods โ cured meats, mozzarella, fresh cannoli, and rare wines. Direct imports from the streets of Naples. A Manchester institution.
Italian deli and wine bar run by Davide from Friuli. Shelves stacked with 'nduja, Italian craft beers, olive oil on tap, and cheeses. Also serves pinsa Romana with 'nduja topping. Like visiting an Italian family home.
Italian restaurant and deli in Didsbury with a growing online shop. Fresh mozzarella, burrata, 'nduja, cannoli, and imported Italian groceries. Also delivers across Greater Manchester and UK-wide via their online deli.
Tiny but mighty deli packed to the rafters with speciality cheeses, unusual charcuterie, and artisan bakes. Hidden behind the Great Northern Warehouse. Incredible toasties draw queues down the lane. 'Nduja features heavily on the menu.
Chorlton institution with a massive cheese and charcuterie counter. Stocks imports and local goods โ Italian sausages, honeys, and specialty items you won't find in supermarkets. Try-before-you-buy policy on the deli counter.
Fresh 'nduja in casing should be kept refrigerated at 2-8ยฐC and consumed within 7 days once opened. Jarred 'nduja paste typically lasts longer โ check the label but usually 30 days once opened if refrigerated. 'Nduja also freezes well for up to 3 months.
What's the best way to use 'nduja in cooking? +
The classic way is spread on crusty bread, but 'nduja is incredibly versatile. Stir a tablespoon into pasta sauce for depth, dot across pizza before baking, fold into risotto at the end, add to scrambled eggs, or melt into butter for 'nduja toast. A little goes a long way โ start with a teaspoon and adjust.