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Mozzarella in carozza
Spaghetti alle vongole
Roman lettuce and lemon dressing
Burnt ricotta pie


I grew up, since before memory, holidaying in Sperlonga – and still do. It is a small fishing village halfway between Rome and Naples, and over my 40 years grown into a boisterous summer resort for Roman and Neapolitan youth, who strut the streets and beaches like peacocks in an overcrowded enclosure. The rest of the year it is an oasis of tranquility, with sweeping views over the Ulysses coastline – the landscape, archaeology and culture tell of the earliest roots of our modern civilisation. The food speaks of land and sea – the dishes in this menu are for me the most evocative: spaghetti alle vongole (lunch almost every day at a beach shack, normally Bazzano resort or Il Selvaggio, each worth the very beautiful beach hike to get to); mozzarella paired with salted anchovies and encased in a fine crust of bread; and salads for my mum, who loves them and taught me to love them and to make them with equal relish 

For your meal you will need:

A baking tray

Some Olive Oil

A large saute pan

A large pot for the pasta

Not strictly necessary, but a pair of tongs are near invaluable when cooking pasta

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

  • Preheat your oven, oil your carrozze, and bake them at high temperature
  • Place on a pan of water for the spaghetti
  • Eat the carrozze
  • Cook the spaghetti
  • While the spaghetti is cooking, cook also the clams
  • Eat the pasta then dress the salad, or vice versa, then eat one followed by the other
  • Let your pie come up to room temperature, then eat 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.