THE SOCIAL

Ingredients Beef, spaghettone (durum wheat semolina), San Marzano tomatoes, ricotta, Parmigiano Reggiano, onion, water, red wine, milk, butter, carrot, celery, extra-virgin olive oil, tomato paste, cream, sea salt, basil, garlic, lemon juice, black pepper, Pecorino Romano, lemon zest, bay leaf, nutmeg.

Arrives chilled: keep it in the fridge (40°F or below) until you reheat it, and eat it within 2 days. Reheat with the lid off and foil on, 80 ml (Small) or 160 ml (Large) of water sprinkled over, in a 350°F oven, Small 30 to 35 minutes, Large 40 to 50 minutes, until the centre is 165°F. Add what is in the cups after heating. Serve with tongs: the tray is portioned in nests or folded portions, ready to lift out.

Ingredients Potatoes, San Marzano tomatoes, wheat flour, cream, ricotta, extra-virgin olive oil, Parmigiano Reggiano, onion, butter, egg yolk, sea salt, basil, garlic, parsley, lemon juice, Pecorino Romano, lemon zest, black pepper.

Arrives chilled: keep it in the fridge (40°F or below) until you reheat it, and eat it within 2 days. Reheat with the lid off and foil on, 80 ml (Small) or 160 ml (Large) of water sprinkled over, in a 350°F oven, Small 30 to 35 minutes, Large 40 to 50 minutes, until the centre is 165°F. Add what is in the cups after heating. Serve with tongs: the tray is portioned in nests or folded portions, ready to lift out.

Ingredients Mild: San Marzano tomatoes, rigatoni (durum wheat semolina), cream, Parmigiano Reggiano, shallot, tomato paste, butter, vodka, extra-virgin olive oil, onion, garlic, sea salt, basil, black pepper.

Ingredients Spicy: San Marzano tomatoes, rigatoni (durum wheat semolina), cream, Parmigiano Reggiano, shallot, tomato paste, butter, vodka, Calabrian chillies, onion, extra-virgin olive oil, garlic, sea salt, basil, black pepper.

Arrives chilled: keep it in the fridge (40°F or below) until you reheat it, and eat it within 2 days. Reheat with the lid off and foil on, 80 ml (Small) or 160 ml (Large) of water sprinkled over, in a 350°F oven, Small 30 to 35 minutes, Large 40 to 50 minutes, until the centre is 165°F. Serve with tongs: the tray is portioned in nests or folded portions, ready to lift out.

Ingredients San Marzano tomatoes, ziti (durum wheat semolina), ricotta, mozzarella, provolone, onion, Parmigiano Reggiano, extra-virgin olive oil, Pecorino Romano, eggs, garlic, sea salt, basil, parsley, black pepper, lemon zest, nutmeg.

Arrives chilled: keep it in the fridge (40°F or below) until you reheat it, and eat it within 2 days. Reheat with the lid off and foil on in a 375°F oven, Small 35 to 40 minutes, Large 45 to 55 minutes, until the centre is 165°F; foil off for the last 10 minutes. Let it stand 5 minutes and serve with a serving spatula.

Ingredients San Marzano tomatoes, rigatoni (durum wheat semolina), Italian sausage (pork, fennel), ricotta, mozzarella, beef, pork, veal, water, Parmigiano Reggiano, extra-virgin olive oil, onion, milk, eggs, garlic, wheat flour, tomato paste, sea salt, basil, cream, Pecorino Romano, parsley, black pepper, whole wheat flour, wheat gluten, sugar, yeast.

Arrives chilled: keep it in the fridge (40°F or below) until you reheat it, and eat it within 2 days. Reheat with the lid off and foil on, 80 ml (Small) or 160 ml (Large) of water sprinkled over, in a 350°F oven, Small 30 to 35 minutes, Large 40 to 50 minutes, until the centre is 165°F. Add what is in the cups after heating. Serve with tongs: the tray is portioned in nests or folded portions, ready to lift out.

Ingredients Egg fettuccine (durum wheat semolina, eggs), milk, cream, Parmigiano Reggiano, garlic, butter, lemon juice, rice flour, Pecorino Romano, lemon zest, extra-virgin olive oil, parsley, sea salt, black pepper, bay leaf, nutmeg.

Arrives chilled: keep it in the fridge (40°F or below) until you reheat it, and eat it within 2 days. Reheat with the lid off and foil on, 80 ml (Small) or 160 ml (Large) of water sprinkled over, in a 350°F oven, Small 30 to 35 minutes, Large 40 to 50 minutes, until the centre is 165°F. Serve with tongs: the tray is portioned in nests or folded portions, ready to lift out.

Ingredients Milk, cavatappi (durum wheat semolina), white cheddar, mozzarella, cream, Parmigiano Reggiano, garlic, wheat flour, water, butter, extra-virgin olive oil, rice flour, Pecorino Romano, sea salt, whole wheat flour, wheat gluten, black pepper, lemon zest, sugar, bay leaf, thyme, nutmeg, yeast.

Arrives chilled: keep it in the fridge (40°F or below) until you reheat it, and eat it within 2 days. Stir 120 ml (Small) or 240 ml (Large) of milk through first (the pasta drinks its sauce overnight), then reheat with the lid off and foil on in a 375°F oven, Small 35 to 40 minutes, Large 45 to 55 minutes, until the centre is 165°F; foil off for the last 10 minutes. Let it stand 5 minutes and serve with a serving spatula.

Ingredients Beef, egg lasagna sheets (durum wheat semolina, eggs), milk, San Marzano tomatoes, ricotta, mozzarella, Parmigiano Reggiano, cream, onion, water, red wine, garlic, carrot, celery, butter, tomato paste, Pecorino Romano, rice flour, extra-virgin olive oil, sea salt, eggs, basil, parsley, black pepper, bay leaf, lemon zest, nutmeg.

Arrives chilled: keep it in the fridge (40°F or below) until you reheat it, and eat it within 2 days. Reheat with the lid off and foil on in a 375°F oven, Small 35 to 40 minutes, Large 45 to 55 minutes, until the centre is 165°F; foil off for the last 10 minutes. Let it stand 5 minutes and serve with a serving spatula.

Ingredients No chilli: Rapini, Italian sausage (pork, fennel), orecchiette (durum wheat semolina), extra-virgin olive oil, Pecorino Romano, wheat flour, garlic, water, sea salt, lemon zest, whole wheat flour, wheat gluten, sugar, thyme, black pepper, yeast.

Ingredients With chilli: Rapini, Italian sausage (pork, fennel), orecchiette (durum wheat semolina), extra-virgin olive oil, Pecorino Romano, wheat flour, garlic, water, sea salt, Calabrian chillies, lemon zest, whole wheat flour, wheat gluten, sugar, thyme, black pepper, yeast.

Arrives chilled: keep it in the fridge (40°F or below) until you reheat it, and eat it within 2 days. Reheat with the lid off and foil on, 80 ml (Small) or 160 ml (Large) of water sprinkled over, in a 350°F oven, Small 30 to 35 minutes, Large 40 to 50 minutes, until the centre is 165°F. Add what is in the cups after heating. Serve with tongs: the tray is portioned in nests or folded portions, ready to lift out.

Ingredients Kale, Parmigiano Reggiano, lemon, canola oil, water, wheat flour, extra-virgin olive oil, lemon juice, egg yolk, anchovies, Dijon mustard, black pepper, garlic, sea salt, whole wheat flour, wheat gluten, sugar, yeast.

Arrives cold: keep at 40°F or below until serving and eat within 2 days. Dress and toss just before serving; crunchy toppings go on last. Serves 4 (Small) or 8 (Large) as a main.

Ingredients Water, romaine, cherry tomatoes, cucumber, extra-virgin olive oil, aged provolone, kale, chickpeas, Castelvetrano olives, radicchio, red wine vinegar, red onion, pepperoncini, sea salt, garlic, oregano, black pepper, baking soda, bay leaf.

Arrives cold: keep at 40°F or below until serving and eat within 2 days. Dress and toss just before serving; crunchy toppings go on last. Serves 4 (Small) or 8 (Large) as a main.

Ingredients Tomatoes, cherry tomatoes, fresh mozzarella, extra-virgin olive oil, red wine vinegar, red onion, basil, garlic, sea salt, oregano, flaky sea salt, black pepper, sugar, thyme.

Arrives cold: keep at 40°F or below until serving and eat within 2 days. Shake the dressing (the flaky salt is in it), dress and toss just before serving; crunchy toppings go on last. Serves 4 (Small) or 8 (Large) as a main.

Ingredients Red pepper, water, aged provolone, bocconcini, mortadella, Genoa salami, cooked ham, artichokes, vinegar, Castelvetrano olives, extra-virgin olive oil, cauliflower, Gaeta olives, carrot, celery, sea salt, garlic, sugar, oregano, basil, parsley, black pepper, lemon zest, celery seed, bay leaf.

Arrives cold: keep at 40°F or below; take it out 20 minutes before serving so the meats and cheeses open up. Eat within 2 days. Serves 4 (Small) or 8 (Large) as a main.

Ingredients San Marzano tomatoes, chicken, wheat flour, water, mozzarella, canola oil, extra-virgin olive oil, eggs, Parmigiano Reggiano, onion, whole wheat flour, sea salt, milk, basil, Pecorino Romano, wheat gluten, garlic, sugar, flaky sea salt, black pepper, parsley, oregano, yeast, cream, shallot, tomato paste, vodka, butter, veal, eggplant, beef, ricotta, pork, Italian sausage (pork, fennel), white cheddar, lettuce, carrot, cider vinegar, red onion, honey, lemon juice, molasses, lemon zest, paprika, smoked paprika, celery seed, onion powder, fennel, fennel seed, rosemary, cooked ham, mortadella, provolone, Genoa salami, tomatoes, pepperoncini, red wine vinegar, hot cherry peppers, red pepper, zucchini, fresh mozzarella, cherry tomatoes, thyme.

Trays arrive chilled with reheating instructions. Hot delivery is available on request. Cold focaccia sandwiches are ready to eat (take them out 15 minutes before). Hot sandwiches: unwrap, heat on a tray in a 400°F oven 10 to 14 minutes until the centre reaches 165°F, then add any cold pots. Eat the day it arrives. Cookies stay at room temperature, away from the hot food.

Ingredients Wheat flour, water, extra-virgin olive oil, San Marzano tomatoes, whole wheat flour, butter, wheat gluten, sea salt, garlic, Parmigiano Reggiano, sugar, rosemary, onion, flaky sea salt, parsley, yeast, basil, beef, spaghettone (durum wheat semolina), ricotta, red wine, milk, carrot, celery, tomato paste, cream, lemon juice, black pepper, Pecorino Romano, lemon zest, bay leaf, nutmeg, potatoes, egg yolk, rigatoni (durum wheat semolina), shallot, vodka, Calabrian chillies, ziti (durum wheat semolina), mozzarella, provolone, eggs, Italian sausage (pork, fennel), pork, veal, egg fettuccine (durum wheat semolina, eggs), rice flour, cavatappi (durum wheat semolina), white cheddar, thyme, egg lasagna sheets (durum wheat semolina, eggs), rapini, orecchiette (durum wheat semolina), kale, lemon, canola oil, anchovies, Dijon mustard, romaine, cherry tomatoes, cucumber, aged provolone, chickpeas, Castelvetrano olives, radicchio, red wine vinegar, red onion, pepperoncini, oregano, baking soda, tomatoes, fresh mozzarella.

Trays arrive chilled: keep them in the fridge (40°F or below) and eat within 2 days. Hot delivery is available on request. The salad stays cold: dress and toss it just before serving. Pasta tray: lid off and foil on, 80 ml of water sprinkled over, in a 350°F oven for 30 to 35 minutes until the centre is 165°F (a baked ziti or cavatappi tray: no water, 375°F for 35 to 40 minutes, foil off for the last 10; the cavatappi takes 120 ml of milk stirred through first); add what is in the cups after heating. Garlic knots: 350°F on a baking sheet for 4 to 5 minutes; heat the marinara until steaming (165°F). Focaccia: 375°F on a baking sheet for 6 to 8 minutes. Each part carries its own label, which says the same.

Ingredients Wheat flour, water, San Marzano tomatoes, extra-virgin olive oil, butter, whole wheat flour, wheat gluten, sea salt, garlic, Parmigiano Reggiano, onion, sugar, parsley, rosemary, flaky sea salt, yeast, basil, beef, spaghettone (durum wheat semolina), ricotta, red wine, milk, carrot, celery, tomato paste, cream, lemon juice, black pepper, Pecorino Romano, lemon zest, bay leaf, nutmeg, potatoes, egg yolk, rigatoni (durum wheat semolina), shallot, vodka, Calabrian chillies, ziti (durum wheat semolina), mozzarella, provolone, eggs, Italian sausage (pork, fennel), pork, veal, egg fettuccine (durum wheat semolina, eggs), rice flour, cavatappi (durum wheat semolina), white cheddar, thyme, egg lasagna sheets (durum wheat semolina, eggs), rapini, orecchiette (durum wheat semolina), dark chocolate, brown sugar, milk chocolate, cornstarch, vanilla, baking soda, baking powder, pistachios, orange, icing sugar, skim milk powder, egg white, orange zest, turbinado sugar, cinnamon, cocoa, espresso, oats, apple, strawberries, dried strawberries.

Trays arrive chilled: keep them in the fridge (40°F or below) and eat within 2 days. Hot delivery is available on request. Pasta trays: lid off and foil on, 80 ml (Small) or 160 ml (Large) of water sprinkled over, in a 350°F oven, Small 30 to 35 minutes, Large 40 to 50 minutes, until the centre is 165°F (a baked ziti or cavatappi tray: no water, 375°F, Small 35 to 40 minutes, Large 45 to 55 minutes, foil off for the last 10; the cavatappi takes 120 ml (Small) or 240 ml (Large) of milk stirred through first); add what is in the cups after heating. Garlic knots: 350°F on a baking sheet for 4 to 5 minutes; heat the marinara until steaming (165°F). Focaccia: 375°F on a baking sheet for 6 to 8 minutes. Cookies: keep the box closed at room temperature. Each part carries its own label, which says the same.

Ingredients Water, wheat flour, red pepper, aged provolone, bocconcini, mortadella, Genoa salami, cooked ham, extra-virgin olive oil, artichokes, vinegar, Castelvetrano olives, cauliflower, Gaeta olives, carrot, celery, sea salt, whole wheat flour, wheat gluten, sugar, garlic, rosemary, flaky sea salt, oregano, basil, parsley, black pepper, lemon zest, yeast, celery seed, bay leaf, kale, Parmigiano Reggiano, lemon, canola oil, lemon juice, egg yolk, anchovies, Dijon mustard, romaine, cherry tomatoes, cucumber, chickpeas, radicchio, red wine vinegar, red onion, pepperoncini, baking soda, tomatoes, fresh mozzarella, thyme.

Arrives cold (the focaccia at room temperature): keep the antipasto and salad at 40°F or below until serving and eat within 2 days; dress the salad just before serving.