Gregg Wallace delves into pasta production at Dell’Ugo Factory

On an ordinary day in Hertsmere Industrial Park, the Dell’Ugo pasta factory hums with the activity of 180 staff members, producing a staggering 500 million stuffed pasta parcels annually. Recently, the factory was graced by the visit of celebrity TV chef Gregg Wallace, known for his inquisitive nature and love for food.

The occasion was the filming of his acclaimed documentary series, a deep dive into the production processes of popular products. Wallace’s exploration of the factory was far from a cursory tour. He delved into the operations, tracing the journey of one of Dell’Ugo’s best-sellers, the crab and crayfish ravioli, from the intake of frozen crayfish tails to the final packaging process. The special ravioli, filled with crayfish and crab sourced from Cromer, Norfolk, is a testament to the factory’s use of local ingredients.

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