In the local dialect, sporcamuss means ‘dirty mouth’. The unusual name highlightsthe fact that it’s pretty much impossible to bite into one without getting cream and sugar all over your mouth and face. Don’t forget to grab a napkin! Yes, Garlic should be in your Italian pantry as well, as it’s an essential ingredient for many recipes, especially the ones from Central and Southern Italy. Rarely garlic is cooked together with onions, but there are exceptions, especially in the U.S. Keep the garlic well aerated and in a cool place. Onion Everyone knows some of the best wines out there come from Italian vineyards! Our wines range all the way from Tuscany and Veneto, down to Puglia, Sicily and many more regions. Ask us for help with food pairings and tasting information to find the perfect red, white or rosé for you. Of course we offer the classic delight of a warm, fruity Amarone, waiting for you in store! Pan roasted Sea bream fillet with Datterini tomatoes, capers, Taggiasche olives with Swiss chard and slow roasted Sicilian red peppers 380kcal

My family’s Italian pantry. Growing up in a small Italian seaside town, I was often asked by my mother or grand-mother to get on my bicycle and go shopping at their favorite Alimentari, a grocery store located 3 miles away.Hot Dinners Best Cookbooks of 2022The Times Best Food Books of 2022"I love this book, full of joyfully simple, scrumptious, honest cooking - Theo has created the most delicious dishes. Every list of Italian pastries has to include the classic cannoli. Arguably Italy’s most famous dessert, cannoli can be eaten at any time of day, even for breakfast. Sfogliatella is a shell-shaped layered pastry, with a sweet custard-like filling made with semolina, ricotta, and candied citrus fruit. You can also find versions with other fillings such as a simple whipped cream, almond paste, or chocolate cream.

Quality breadcrumbs are another key ingredient in Italian cooking. Italians love using Italian style breadcrumbs. These breadcrumbs contain all kinds of dry herbs and spices. They work best for dredging meat and always provide an additional flavor and crispy finish to your recipes. Marinated Lake District lamb rump with slow-cooked potato, green beans, aubergine, tomatoes, grilled red peppers and lamb jus The king of hard cheeses, Parmigiano-Reggiano takes its special place in Italian cooking. Rich, sharp and intense flavor with a granular texture make Parmigiano-Reggiano an inevitable part of any recipe. Aceto balsamico has a variety of uses in the Italian kitchen, the most common being as a condiment for salads (along with olive oil and a pinch of salt); but that would be restrictive. Balsamic vinegar is also used on chunks of Parmigiano Reggiano, on risotto, on scaloppini, and even strawberries and gelato! Just make sure you buy traditional balsamic vinegar, which is only made in Modena and Reggio Emilia (it must be labeled Aceto Balsamico Tradizionale and carry a D.O.P. -Denominazione di Origine Protetta- stamp). Mixed leaf salad with fresh goat’s cheese, datterini tomatoes, cucumber, mint, basil and aged balsamic vinegar 98kcalAvailable for tables of up to six people. Please speak to a member of the team if you have any dietary allergies or intolerances. All prices include VAT at the current prevailing rate. A discretionary 12.5% service charge will be added to the final bill. Unlimited Prosecco, Negroni or Aperol Spritz are available for 1 hour and a half from time of arrival. Fennel Seeds: I think this is my favourite spice ever I just LOVE the flavour and it's often found in a lot of seasonings for sausages and pork roasts. I use it in pasta sauces too, it adds a really special flavour!

Pappardelle con ragù di manzo - Fresh pasta with slow cooked beef in Chianti and Marzano tomatoes 373kcal If I cannot make my own tomato sauce from scratch using fresh tomatoes, I will buy canned organic tomatoes, preferably San Marzano, whole and peeled, a can or two of tomato puree, and tomato paste in a tube, if available, it’ll last longer than the one in the can.

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Please note that the Regional Tasting menu is created by Chef Theo to represent one particular Italian region with carefully selected unique products and wines. Due to this, we are not able to offer vegetarian and vegan alternatives and may not be able to accommodate other dietary needs. Extra virgin olive oil, the king of all condiments, is by all means the most easily digested vegetable fat, and therefore suitable for people of all ages. Always go for extra virgin: it is the highest quality and most natural - virgin means the oil was made by simply pressing olives and extracting the juice. It is the only cooking oil that is made without the use of chemicals and industrial refining. Along with onion and garlic, extra virgin olive oil is the basis of sauces in Italian cuisine and often replaces animal fats of butter or lard. Its fruity, bitter, pungent taste add a delicious flavor to any dish, from pasta to meats, from seafood to vegetables. Roasted Cornish monkfish with charlotte potatoes, fennel, thyme, garlic and crispy prosciutto with white wine, capers and parsley Probably the most essential ingredient of Italian recipes, Olive Oil is used to for frying, baking, marinating as well as dressing salads. Search for the quality Extra Virgin Olive Oil, it has the most flavor. Here are some good tips to help you choose the best olive oil for your cooking.