Serves 2-4

Doria Doriano crackers 2-4 portion packs
200g Cooked beetroot
30g Toasted Walnuts
1 Tbsp Lemon juice
½ clove Garlic
2 Tbsp Cream cheese
2 Tbsp Extra virgin olive oil
Couple of sprigs of fresh dill
Salt and pepper


  • Place the beetroot, walnuts, lemon juice, garlic, cream cheese and extra virgin olive oil in a food processor and blend until smooth and silky. Season with salt and pepper to taste.
  • Spoon into a bowl and sprinkle over some chopped dill to serve. Spread or dip using the Doria Doriano crackers.

Our traditional methods

Throughout the winding streets and the enchanting stone steps carved into the hillsides, the bakers get to work as the sun rises. This is rural Italy, and this is where our traditional methods originate.

Our time honoured natural leavening process requires skill, patience and integrity. Folding and rolling the dough creates many fine layers that enrich its flavour and texture. The ancient slow-rise sourdough recipe we use is delicately nurtured with water and flour over 3 days and nights to produce delicious dough that needs no additives or preservatives. And our authentic way of baking with fire and air creates a golden crisp crunch. Whilst we cook with happiness in our hearts, we take our ingredients very seriously, sourcing only the best from trusted suppliers and producers across the land.