Pockets of Ciabatta filled with traditional Italian Recipes
Pollo Alla Cacciatora/Rosemary Chicken Thighs
Chicken thighs cooked in our home-made stock with rosemary and a blend of spices
Maiale e Funghi/Pork and Porcini
Pork shoulder and ribs slow cooked with a mix of mushrooms in our home-made stocks and red wine.
Seppia Rossa/The Cuttlefish Sugo
Cuttlefish cooked with our homeade tomato passata and peas and topped with parsley.
Broccolone/Just Broccoli (Vegetarian)
Broccoli cooked down to a sauce with garlic, pepperoncino, lemon thyme and Parmigiano-Reggiano and topped with toasted pine nuts.
Sugo Di Agnello/Lamb Ragu
Shoulder and leg of lamb marinated for 48 hours and slow cooked for 8 hours in our home-made stocks, red wine and tomato passata.
Caponata/Sicilian Vegetable Stew (Vegan)
A traditional Sicilian recipe with fresh vegetables. Grilled eggplant and zucchini topped with olives, sultanas and pine nuts.
Polpette Al Sugo/Meatball Marinara
Hand rolled pork and beef meatballs cooked in our tomato passata.
Calamaro Nero/Black Squid Ink
Calamari rings and tentacles cooked in a thick squid ink sauce, topped with peas and parsely.
Ragu Della Nonna/Nonna's Ragu
A traditional Roman ragu recipe with a blend of pork and beef, slow cooked in our home-made tomato passata.