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(serves 2)

Pumpkin in saor (soused)

Spinach & ricotta malfatti (dumplings), with brown butter and sage

Castelfranco & tardivo salad



The Veneto spans much of north-east Italy, from Venice itself on the shores of the Adriatic all the way to the foothills of the Dolomites. The vegetables here are exquisite; particularly the various types of radicchio, each named after the towns and cities of the region; a kind of salad-y badge of honour; Treviso, Chioggia, Verona, Castelfranco et al. In Venice itself, vegetables come from the island of St Erasmo in the lagoon, while the wider region features fertile plains leading to the mountains, themselves a rich pastureland for cows to produce fat alpine cheeses, and delicate ricotta. Here we bring them together, and hope very much that you enjoy the result!

For your meal you will need:

A pan for boiling water

A frying pan for the brown butter

A bowl for dressing the salad

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

  • Let the pumpkin come to room temperature, then arrange prettily on a plate, and scatter with the wild fennel
  • Eat it, with some grilled bread if desired
  • Drop the malfatti into the boiling water, and cook for 2 minutes or so
  • Meanwhile brown the butter with the sage, then add the malfatti and eat
  • Dress the bitter leaves with sweet vinegar and oil
  • Decide you’re too full for dessert, then change your mind and scoff the tiramisu


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.