Sale price Price £60.00 Regular price Unit price  per 

Tax included.
Mozzarella in carrozza
Suckling pig, fragolino grapes & chestnuts
Cicoria e patate
Burnt ricotta pie


I am not Italian, and thus not tied to any particular region – but if I were, it would be Lazio. For three generations, my family escaped to Sperlonga, on the Lazio coastline, midway between Rome and Naples. Once an obscure fishing village, it is now a popular summer resort. Here, we feast on food directly from Rome – burnt ricotta pie from the Ghetto, and suckling pig that certainly isn’t.  

For your meal you will need:

A baking tray

Some Olive Oil

A large ovenproof frying pan

A second frying pan, of lesser size

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

  • Preheat your oven, oil your carrozze, and bake at high temperature
  • Meanwhile, place the pig in the oven
  • Eat the carrozze
  • Remove the pig from the oven, warm the chestnut sauce
  • Saute the potatoes and cicoria
  • Eat a pig, like a pig
  • Let your pie also come to room temperature, then feast on that too


ALLERGENS: all packs are prepared in a mixed kitchen, we cannot guarantee the absence of ANY allergen. All packs of this dish contain dairy, gluten, alliums, eggs, celery, and nuts.