This menu features some of our very favourite dishes– tagliatelle, tagliata & cannoli have rarely left the restaurant menu since our inception so many years ago. This is a superlative choice; a regional tour from Emilia-Romagna, through Tuscany, and down to Sicily - exactly what we have always strived for in the restaurant, and now available in your home – with the addition of a whole native lobster adding a little whiff of decadence. Mare e monti – the sea & the mountains – is the Italian surf n’ turf. And very good it is too.  

 Mare & Monti
Tagliatelle with ragu bolognese
Tagliata (aged beef sirloin) with rocket, parmesan, rosemary & balsamic
A whole native lobster & sorrento lemon
Tomato & basil salad
Cannoli siciliani



For your meal you will need:

  • A large pan for boiling water for the pasta
  • A frying pan or wide saucepan for the sauce
  • A bbq, griddle pan, or heavy cast iron pan for the beef 


Tagliatelle with ragù bolognese

Ragù Bolognese is the meat sauce that begat spag bol. And in honesty, it isn’t so very different – I use a mixture of beef, veal and pork for a lighter flavour. And it ought to be braised, slow and long, with lots of milk, white wine (though this is subject to some debate), and a small amount of tomato for a blushing, rather than red, sauce. Bolognesi will indignantly tell you that the correct pasta is tagliatelle – and they should know…

 (nb: this is a recipe for pasta with sauce – there should be little enough sauce that you can really taste the pasta. Sometimes, less is more.)

Your pack serves two as a starter and contains:

  • Fresh tagliatelle
  • Some ragù alla bolognese
  • A little grated parmesan


  • Bring a large pan of well-salted water (10g/lt) to the boil
  • Warm the ragù on a medium heat
  • Add the pasta to the water, and cook for 2-3 minutes
  • Drain the pasta, reserving a little of its cooking water, and add both to the sauce
  • Cook together for a minute or two, until the sauce is glossy and clings to the pasta
  • Heap onto plates, and top with the parmesan.



Tagliata just means ‘sliced’ – a steak which is sliced when grilled. Sometimes, they are served plain – other times, with porcini mushrooms, or asparagus, or butter and sage, or rocket & tomato, or…

At any rate, at Bocca di Lupo we buy whole sirloins of 28-day aged British ex-dairy cows, and cut them into whopping 800g steaks ‘for 2’, though they are big enough probably for 3. We serve these behemoths with rocket salad on the side, everything garnished with rosemary oil, balsamic vinegar and parmesan shavings.

The trick with steak is to get great, deep browning all over the outside, and cook the inside to an even temperature. Most cooks like to cook all the way then rest. I like to cook a little, rest a little, cook a little, rest a little

For a 2.5-3cm thick steak, you get to blue in 2 minutes on each side (high heat), then 2 mins rest. Subsequent stages (rare, mid-rare, medium, etc) are each about 1 min each side & 1 min rest. I like to cook to blue and rest, then cook to rare and rest, then cook to mid-rare and rest. Then I serve it, cos I like my steak medium rare – but if you like it more cooked, continue in the same manner. For a steak twice as thick (5-6cm), double all the cook and rest times.

If you have a meat thermometer, internal temperatures are

How do you like it

Before resting

















Well Done




Your pack serves 2 as a main, and contains

  • A bone-in slab of sirloin
  • Wild Rocket
  • 24 month aged Parmesan shavings
  • Rosemary oil mixed with balsamic vinegar

You can cook the steak on a BBQ, on a griddle pan, in a frying pan or under an overhead grill (high up, and on high)


  • Heat your grill smoking hot. You should be able to hold your hand 5cm above it for 5 seconds without burning yourself (don’t touch it, obviously)
  • Take the steak from the fridge at least 30 minutes before cooking
  • Season well with salt on both sides
  • Warm your serving platter
  • Grill the steak on 1 side for 2 minutes. Move it only if it starts to flare. Grill the other side, the same.
  • Then rest 2 minutes and the steak is blue.
  • Cook a further 1 minute each side and 1 minute rest for rare
  • Same again for medium rare
  • DO NOT BE AFRAID to carve your steak too raw – if it looks too bloody when you cut it, you can cook it more before or even after cutting
  • DO BE AFRAID of overcooking it. There is no ‘wrong’ in liking your steak well done – but if you cook it more than you like, there is no going back…
  • Carve the steak off the bone then slice thinly. If the bone is configured to permit standing it up in priapic glory, go for it. Arrange the meat slices carefully around.
  • Mound the rocket up next to the carved steak. Sprinkle some salt over the rocket (and maybe a bit over the carved beef)
  • Scatter the parmesan shavings, drizzle the rosemary oil and balsamic vinegar.

ENJOY! Steak isn’t cooked piping hot, so should be eaten soon after cooking, before it gets too cold


Native lobster & Sorrento lemon

Few things are more suited to the grill than a lobster, plump and succulent inside its rigid carapace. We blanch it, which loosens the flesh from the shell a little, and crack the claws. In the head of the lobster you will find some brownish gunk (the tomalley – the equivalent of brown meat in a crab), and in some cases (female lobsters at some times of year) a very deep blue-green sludge (unformed eggs, which become bright orange coral when cooked). Both are delicious and we/I eat them, but if you don’t like the look or sound of them you can rinse them out under running water before cooking. You then halve it, grill it, nestle it alongside the steak, then eat them both. Buon appetito!

 Your pack contains:

  • A native lobster, blanched and claws cracked
  • Some fine olive oil


  • Heat your barbecue until the flames have died and the embers are white hot – or alternatively, heat a griddle pan until smoking.
  • Sit the lobster on a chopping board, head facing you
  • Take a large, heavy bladed knife, and insert it point down in the the indent (marked by a pale natural cross) at the back of the lobsters head
  • Push down until you have cut to the base of the lobsters head, and bring the base of the blade down to cut right through
  • Turn the lobster around so the tail faces you, and repeat with the back end
  • Use a touch of the oil to lubricate the flesh, then season lightly with salt & pepper.
  • Grill, cut side down, for 2 minutes over a high heat, until the flesh is golden, then turn over and cook for a further 2-3 minutes until the flesh feels just firm to the touch, and the liquid inside the shell is bubbling a little.
  • Remove from the heat, douse with oil, and serve

*if cooking under an overhead grill, just grill the lobster cut-side up for 6-8 minutes or until starting to brown


Tomato & basil salad

Tomatoes peak in late summer & early Autumn – imbued with the taste of the sun, they are ripe, fleshy, explosively juicy, and fragrant of holidays. Doused with fine oil and a little basil, they form the finest of salads.

Your pack serves two and contains:

  • Cuore del Vesuvio tomatoes
  • A little basil


  • Remove the tomatoes from the fridge at least half an hour before you plan on eating them
  • Slice into fat wedges, and season generously with coarse salt, and olive oil
  • Tear over the basil leaves
  • Enjoy!


Cannoli Siciliani

Cannoli – fried tubular biscuits of Marsala-infused pastry, filled with sweetened ricotta and spiked with candied orange, bittersweet chocolate and fine Bronte pistachio, are man playing God with your palate. We make ours too thin, and sweeten the ricotta too little, which is revelatory to eat but less robust: fill them at the last minute, or even at the table for a DIY dessert.

Your pack makes 2 cannoli, and contains:

  • 2 freshly fried cannoli tubes
  • Enough sweetened ricotta (studded with dark chocolate and candied orange peel) to fill them
  • Finely chopped Bronte pistachios


  • You can fill these before you start cooking your meal - they keep fine for a few hours - or the moment before serving. Or you can do as we do in Bocca - decant the ricotta into a small bowl, and DIY the filling at the table.
  • Hold a cannolo tube ever-so-gently
  • Snip a corner from the bag of filling, and pipe the filling into each tube
  • Use the spoon to scrape the filling level to the slanted open ends of the cannolo
  • Dip both ends in the pistachio, to render them a perfect green