Pockets of Ciabatta filled with traditional Italian Recipes 

The Sugos 
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.