JUNE 

LIGURIA, VENETO & MORE

3 COURSE FEASTS FOR 2

LIGURIA CAMPO for 2
Potatoes, green beans, pesto genovese & pine nuts
Pansotti alle noci
Merinda tomatoes, olive oil & basil

Camogliesi al rhum

 

 

 

 

 

For your meal you will need:

  • A large pot for boiling water for the green beans & pasta, and a frying pan for the sauce
  • A wooden spoon

 The detailed recipes for the dishes are here, but in essence:

  • Let all the ingredients come up to room temperature
  • Mix together the potatoes & green beans, then dress with the thinned pesto and top with pine nuts
  • Boil the pasta, warm the sauce, then mix the two
  • Serve with the walnuts crumbled atop
  • Chop the tomatoes and dress them
  • Scoff this & the pasta, then the pud

ENJOY

£45.00
VENETO MARE for 2
(serves 2)
Baked scallops with parmesan, lemon & thyme
Risotto nero, with cuttlefish & gremolata 
Merinda tomato & agretti salad

Tiramisù

 

 

 

For your meal you will need:

  • A tray for baking the scallops
  • A wide saucepan or deep frying pan for the risotto

The detailed recipes for the dishes are here, but in essence: 

  • Pop the scallops on a baking tray, dot with butter & crumbs, and slip into a hot oven for 6-10 minutes, until golden and crisp, then eat
  • Warm the cuttlefish stew, then add the rice, and cook the two together until delicious, then sprinkle with gremolata
  • Dress the tomatoes & agretti with salt & oil, then eat these and the risotto
  • Decide you’re too full for dessert, then change your mind and scoff the tiramisù
      ENJOY!
      £68.00
      AT HOME CLASSIC for 2
      (serves 2)
      Orecchiette with ‘nduja, tomato & rocket
      Tagliata (aged beef sirloin) with rocket, parmesan, rosemary & balsamic
      Grilled potatoes & asparagus
      Tiramisù

       

       

      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, potatoes & asparagus

          The detailed recipes for the dishes are here, but in essence: 

          • Bring the steak to room temperature
          • Bring a large pan of water to the boil, and warm the pasta sauce
          • Cook the pasta, add to the sauce, top with pecorino
          • Grill the steak
          • Grill the potatoes & asparagus
          • Slice the steak & dress with rocket & parmesan
          • Eat steak, salad & potatoes
          • Decide you’re too full for dessert, then change your mind and delight in the tiramisù
          ENJOY!
          £70.00
          LIGURIA TRUFFLE for 2
          (serves 2)
          Potatoes, green beans, pesto Genovese & pine nuts
          Trofie with black truffle, butter & sage
          Merinda tomatoes, olive oil & basil

          Camogliesi al rhum (Choco-coated choux buns stuffed with rummy chocolate ganache)

           

           

          For your meal you will need:

          • A large pot for boiling water for the green beans & pasta, and a frying pan for the sauce
          • A wooden spoon

          The detailed recipes for the dishes are here, but in essence:

          • Let all the ingredients come up to room temperature
          • Mix together the potatoes & green beans, then dress with the thinned pesto and top with pine nuts
          • Bring a large pan of water to the boil
          • Cook the pasta, and make the sauce
          • Mix the two together
          • Chop the tomatoes and dress them
          • Scoff this & the pasta, then the pud

          ‘We will be using summer truffles (enormous ones) for the first week of June, until Australian winter season begins, at which point we will swap to Australian black truffles’

            ENJOY!
            £95.00
            VENETO LOBSTER for 2
            (serves 2)
            Baked scallops with parmesan, lemon & thyme
            Risotto nero, with cuttlefish & gremolata
            Native lobster with Merinda tomato & agretti salad

            Tiramisù

             

             

             

            For your meal you will need:

            • A tray for baking the scallops
            • A wide saucepan or deep frying pan for the risotto
            • A bbq or griddle pan or hot oven for the lobster

            The detailed recipes for the dishes are here, but in essence:

            • Pop the scallops on a baking tray, dot with butter & crumbs, and slip into a hot oven for 6-10 minutes, until golden and crisp, then eat
            • Warm the cuttlefish stew, then add the rice, and cook the two together until delicious, then sprinkle with gremolata and eat
            • Preheat a barbecue, griddle pan or overhead grill till smoking hot
            • Grill the lobster
            • Meanwhile, dress the tomatoes & agretti with salt & oil, then plate and eat with the lobster
            • Decide you’re too full for dessert, then change your mind and delight in the tiramisù
            ENJOY!
            £112.00
            MARE & MONTI for 2
            (serves 2)
            Orecchiette with ‘nduja, tomato & rocket
            Tagliata (aged beef sirloin) with rocket, parmesan, rosemary & balsamic
            A whole native lobster & Sorrento lemon 
            Grilled potatoes & asparagus
            Tiramisù

             

            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, potatoes & asparagus

              The detailed recipes for the dishes are here, but in essence: 

              • Bring the steak to room temperature
              • Bring a large pan of water to the boil, and warm the pasta sauce
              • Cook the pasta, add to the sauce, top with pecorino
              • Grill the steak
              • Grill the lobster, potatoes & asparagus
              • Slice the steak & dress with rocket & parmesan
              • Eat steak, lobster, salad & potatoes
              • Decide you’re too full for dessert, then change your mind and delight in the tiramisù
              ENJOY!
              £115.00
              MARE, MONTI & TRUFFLE for 2
              (serves 2)
              Orecchiette with ‘nduja, tomato & rocket
              Tagliata (aged beef sirloin) with rocket, parmesan, rosemary, balsamic & truffle 
              A whole native lobster & black truffle
              Grilled potatoes & asparagus & truffle
              Tiramisù

               

               

              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, lobster, potatoes & asparagus
              • A truffle slicer, mandolin or grater for the truffle

                The detailed recipes for the dishes are here, but in essence: 

                • Bring the steak to room temperature
                • Bring a large pan of water to the boil, and warm the pasta sauce
                • Cook the pasta, add to the sauce, top with pecorino & eat
                • Grill the steak
                • Grill the lobster, potatoes & asparagus
                • Slice the steak & dress with rocket & parmesan
                • Shave black truffle over everything
                • Eat steak, lobster, salad & potatoes, the lot showered in black truffle
                • Decide you’re too full for dessert, then change your mind and delight in the tiramisù

                ‘We will be using summer truffles (enormous ones) for the first week of June, until Australian winter season begins, at which point we will swap to Australian black truffles’

                ENJOY!

                £158.00
                trofie al pesto
                (serves 2 as a main course)
                ONLY AVAILABLE AS AN EXTRA


                 

                Your pack serves two and contains:

                • Fresh trofie
                • Pesto Genovese
                • Green beans
                • Sliced new potatoes
                • A little grated parmesan

                Directions: 

                • Bring a large pan of well-salted (10g/lt) water to the boil
                • Put the trofie into the boiling water. They will take about 10 minutes to cook
                • After the trofie have been cooking for 3-4 minutes, add the potatoes and green beans. Most likely, the potato will take the longest to cook if anything does– but as you near the end of the cooking time start tasting all three components and make sure none are raw
                • At some point in the process, decant the pesto into a bowl and set it above the pasta water for just a moment – not to warm the pesto, but to gently soften it
                • When ready, drain the trofie, potatoes and beans, reserving a little of the water. Add them to the pesto bowl and stir to mix, tasting for seasoning and adding just enough of the pasta water to moisten the dish and emulsify the sauce
                • Serve with a little grated parmesan on top
                  £16.00
                  Tagliatellebolognese
                  (serves 2 as a main course)
                  ONLY AVAILABLE AS AN EXTRA
                   

                  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.)

                  £16.00
                  SPAGHETTI AL POMODORO
                  (serves 2 as a main course)
                  ONLY AVAILABLE AS AN EXTRA
                   

                   

                  Pasta with tomato sauce has to be the most humble – and the proudest – dish to bring to the table. I imagine there are as many ways of preparing it as there are souls in Italy – and indeed, the soul of Italy is in the dish. I make mine in a way that makes most Italians shudder when I describe it, but they seem to like it as much as I do when they eat it. I mix a very cooked-down tomato sauce (so thick you can stand a spoon in it) with raw tomatoes – to play counterpoint between the fresh aroma of raw against the intense acidity and caramel richness of the more ristretto sauce. Sometimes I put basil in it, sometimes not. Sometimes I serve it with cheese, and sometimes not. But if you are going to put cheese with tomato sauce, please use Pecorino Romano - the salty tang and animal pungency is symphonic with the sweetness and acidity of tomato. 

                  You will need:

                  • A large pot of boiling, well-salted water
                  • A colander
                  • A large frying pan or wide casserole

                  Your pack serves 2 as a main and contains:

                  • A bundle of spaghetti, made by Gentile in Gragnano
                  • Raw tomatoes and cooked down tomato sauce
                  • Grated pecorino romano, and whole basil leaves

                  Directions:

                  • Bring a large pot of well salted (10g/lt) water to the boil
                  • Add the pasta – it takes 12 minutes, you might drain it after 10-11
                  • Add half a ladleful of the pasta water to your frying pan or casserole, along with all the tomatoes and tomato sauce
                  • When the pasta is just a fraction less cooked than you like to eat it, add it to the sauce with a splash more water, and cook in the pan until the pasta is done, and the sauce just dry enough to coat the pasta
                  • Decide if you want to put basil in your pasta. If you do, chop coarsely or tear the leaves and stir them through as you plate. Similarly, decide if you want to serve with the pecorino romano on top – if you do, sprinkle it on.
                  £20.00

                  COCKTAILS

                  NIGHT NEGRONI FOR 2 OR MORE
                  £12.00
                  SAKURA NEGRONI (serves 2)
                  £13.50
                  DACAPIRAC (serves 2)
                  £13.60
                  GRAPPARITA (serves 2)
                  £12.00
                  ESPRESSO MARTINI (serves 2)
                  £12.00
                  BELLINI KIT (serves 6)
                  £26.00

                  SPUMANTI - SPARKLING WINES

                  PROSECCO SUPERIORE

                  Region: VENETO
                  Grape: GLERA
                  Vintage: NV
                  Main characteristics: DRY, ORCHARD FRUITS

                  Dry and surprisingly textured for Prosecco, this is a cut above. Persistently fizzy with classic pear notes and just a hint of bread. Can be mixed for a Bellini or Spritz of course, but we prefer to let it shine unescorted.

                   

                   

                  £15.90
                  FRANCIACORTA BRUT ROSÉ

                  Region: LOMBARDY

                  Grape: PINOT NOIR

                  Vintage: NV

                  Main characteristic: DRY WITH STRAWBERRY HINTS

                  Pale copper rosé Franciacorta, made  just like Champagne. This gives the French a run for their money. Delicate and dry, perfect with Parma ham.

                  £28.80
                  LAMBRUSCO SECCO

                  Region: EMILIA ROMAGNA

                  Style: DRY SPARKLING RED

                  Grape: LAMBRUSCO 

                  Vintage: NV

                  Main characteristic: FRUITY, EARTHY & FUN

                  Joyful fizz with a lovely earthly depth. Blackcurrants and roses; enjoy with salami and hard cheese. Not to be taken at all seriously!

                  £15.05

                  BIANCHI - WHITES

                  TREBBIANO D'ABRUZZO

                  Region: ABRUZZO 

                  Style: DRY WHITE

                  Grape: TREBBIANO

                  Vintage: 2019

                  Main characteristic: SAVOURY & GREEN

                   

                  Selected vineyards are hand picked to make this deliciously savoury drop from the rolling hills of Abruzzo. Green and mineral, this would be smashing with asparagus, fennel, and green salads. Cracking value too!
                  £12.20
                  VERDICCHIO CLASSICO

                  Region: MARCHE

                  Grape: VERDICCHIO

                  Vintage: 2019

                  Main characteristics: DRY, CLEAN & MINERAL

                  Fresh, zingy, mineral Verdicchio. Green apple and a touch of elderflower on the nose, this is a seriously good dry as a bone white from a master.

                  £17.45
                  PINOT GRIGIO

                  Region: FRIULI

                  Style: DRY WHITE

                  Grape: PINOT GRIGIO

                  Vintage: 2019

                  Main characteristic: FRESH AND PEACHY

                  A great summer wine, full of zest and zing. This is a Pinot Grigio to give the grape a good name! Lime and blossom on the nose, mingling with white peach and apricots. Just the right side side of mouthwatering to make this the perfect partner to all things green. Or a partner to another glass of the same...

                  £18.25
                  GRECO DI TUFO

                  Region: CAMPANIA

                  Style: DRY WHITE

                  Grape: GRECO

                  Vintage: 2019

                  Main characteristic: MOUTH-WATERING & ORCHARD FRUITS

                  Down to the land of volcanoes, tomatoes and mozzarella for this smashing Greco di Tufo. Pale yellow, with an intense nose of bitter almonds and briused apple, this zips along to a mineral finish.

                  Perfect with burrata, mozzarella di bufala, or our grilled panzanella, this is in danger of becoming a wine to chill by the case!

                  £22.40
                  SAUVIGNON BLANC

                  Region: TRENTINO-ALTO ADIGE

                  Style: DRY WHITE

                  Grape: SAUVIGNON BLANC

                  Vintage: 2018

                  A stunning Sauvignon from the far northern mountains of Italy. Bursting with gooseberry and verdant freshness, but with enough weight and rock-licking minerality to help it along nicely. Intense and mouth-watering, this is very much a food wine, crying out for seafood or fresh cheeses. 

                  £29.25
                  ETNA BIANCO 'A PUDDARA'

                  Region: SICILY

                  Style: COMPLEX WHITE

                  Grape: CARRICANTE

                  Vintage: 2017

                  Main characteristic: MINERAL & SAPID

                  A powerful, complex wine with a fine mineral backbone. The nose is rather heady, with preserved lemon and mountain herbs, leading to depth on the palate and a deliciously marine finish. A beautiful wine which we have the pleasure of returning to every year.

                  £39.20

                  ROSÉ & ORANGE

                  CALAFURIA
                  Region: PUGLIA
                  Style: PALE ROSE
                  Grape: NEGROAMARO
                  Vintage: 2019
                  Main characteristic: FRESH & FRUITY

                  Tormaresca, the famed Antinori's Puglian outpost puts this wine together rather excellently every year. The locals drink it by the bucketload, and it really suits Puglia. Strawberry nose, a tingle of acidity, and a pleasingly dry finish makes for a savoury, versatile pink which loves seafood and spice. 
                  £18.25
                  ETNA ROSATO

                  Region: SICILY

                  Style: PALE ROSATO

                  Grape: NERELLO MASCALESE

                  Vintage: 2019

                  Main characteristic: DRY & MINERAL

                  From a single vineyard of old bush vines on Mt. Etna's prized northern slope, this rosé delivers fruit and minerality, giving a sense of the volcanic soil with a pleasing dance on the tongue.

                  £20.55
                  SOAVE 'BUCCIATO' (ORANGE)

                  Region: VENETO

                  Grape: GARGANEGA

                  Vintage: 2019

                  Main characteristic: TEXTURED & INTRIGUING

                  A wine of character and tradition. Later harvest than most in this category, with just 30 hours of skin contact. This is a great way to experience an orange wine which is not all about the method, the wine behind it all is rather good too. An intriguing nose of beeswax, mandarin, fresh rosemary and preserved lemon, with a clean dry mineral finish.

                  £27.60

                  ROSSI - RED WINES

                  PRIMITIVO

                  Region: PUGLIA

                  Grape: PRIMITIVO

                  Vintage: 2018

                  Main characteristics: JUICY, DARK & DELICIOUS

                  A veluptuous, tasty Primitivo; deep and full of plum and black cherry. The Puglian sun gives us ripe sweet fruit and makes this seriously gluggable!

                  £12.85
                  VALPOLICELLA CLASSICO

                  Region: VENETO

                  Style: MEDUIM BODIED RED

                  GRAPE: CORVINA & RONDINELLA

                  Vintage: 2019

                  Main characteristic: BRIGHT & JUICY

                  Refreshing & vibrant, this is a really lovely example of it's type, with life bursting out of the glass. More foody than some, with a touch of maraschino cherries and herbs. 

                  £14.60
                  ADONE ROSSO
                  Region: TUSCANY
                  Style: MEDIUM BODIED RED
                  Grape: SANGIOVESE / MERLOT
                  Vintage: 2019
                  Main characteristic: SOFT AND FRUITY
                  A gluggable, juicy baby from one of our favourite Brunello producers in Montalcino, Tuscany. Sangiovese and Merlot combine to give sweet red fruit with classic Sangiovese lift and tannins.
                  Great with meat, but also really good with a simple pasta with tomato sauce.
                  £16.95
                  NERO D'AVOLA

                  Region: SICILY

                  Style: SOFT RED

                  Grape: NERO D'AVOLA,  NERELLO MASCALESE & NOCERA

                  Vintage: 2015

                  Main characteristic: DEEP & SUPPLE

                  A deep, characterful red from FARO, in the extreme north east of Sicily, overlooking the Messina Strait. Winds whip around this headland where the Mistral & Scirocco meet, hence the name, TERRA DI VENTO, land of wind. The vines here are sturdy, as are the wines. Deep and rich, but soft and juicy. Very easy to enjoy, particularly with a meaty pasta or plate of cheese. 

                  £21.65
                  BRUNELLO DI MONTALCINO

                  Region: TUSCANY

                  Style: FULL BODIED RED

                  Grape: SANGIOVESE

                  Vintage: 2014

                  Main characteristic: SOFT CHERRY & LENGTH

                  A rather lovely Brunello from an early drinking vintage. 2014 Brunello is spot-on, with the right amount of sweet fruit to flesh the wine out and carry those lovely leathery tannins. We first tasted from this house 2 years ago and love what they do! Just the right combination of power and refinement; not too heavy, but tasty enough to do it's job very well. 
                  £38.70
                  BARBARESCO 2016

                  Region: PIEDMONT

                  Style: MEDIUM BODIED RED

                  Grape: NEBBIOLO

                  Vintage: 2016

                  Main characteristic: PRETTY & INVITING

                  Barbaresco is Barolo's prettier sister, and this is a benchmark example from the world's finest co-operative. The cracking 2016 vintage has produced a wine of sheer class and refinement, giving rose petal and raspberry with just a touch of licorice and mint. Everything has aligned to produce a Nebbiolo lover's dream. Buy a truck load!

                  £42.85