Our new Sous Chef, Emilio Arciello, has devised a rather lovely Southern Italian four course supper. The menu borrows from the Neapolitan tradition of using ingredients from one dish to form both the Pasta and Seconde courses. All you have to decide is if you’d like the meat menu or the vegetarian menu. There are antipasti nibbles to start and a choice of puddings to finish. Bellissimo!
Antipasti for Everyone
Cannelli bean bruschetta
This two part cooking process involves a slow roasted joint of rolled beef cooked with braised and caramelised onions and Campania white wine.
The delicious rich juices are mixed with a penne pasta and covered with Italian flat leaf parsley and lots of aged Parmesan
Pan fried waxy potatoes with wilted spinach and the caramelised onions from the roasting. Topped with the slow cooked beef.
Using vine ripened Italian plum tomatoes, aubergines, fresh basil and chilli. Small slices used in a delicious sauce to create a baked pasta dish with chunky cuts used for the main course
Pasta al forno using rigatoni pasta melted mozzarella and the dishes key ingredients then over baked.
Parmigiana di Melenzane with layers of roasted aubergine and the intense tomato sauce topped with a bechamel with Parmesan and topped with roasted seeds
Frutta e Formaggio with Caciocavallo, fresh pecorino, roasted fruit and a warm apple and cinnamon bread
Neapolitan meringue, (green pistachio ice cream, white chewy meringue and red berry fruit compote)
Tiramisu brownie with honeyed mascarpone