This dish combines the traditional and classic ingredients of Mediterranean cuisine. The octopus is slow cooked and accompanied with a saffron-scented, potato cream, alongside sun-dried tomatoes and Sicilian oregano. This represents the Mediterranean in one single dish.
The guinea fowl is boned first before being slow cooked, blended with Marsala wine and carefully stuffed with meat and chestnuts. When combined with a perfectly braised cabbage this dish is incredible.
This particularly tasty part of the animal is stuffed with a filling of dried apricots before being further flavoured with rosemary and white wine. Our recommendation is that this dish is accompanied by our Italian-style vegetable giardiniera. You won’t be disappointed.
This is a typical braised beef dish from Northern Italy, slow cooked with vegetables, red wine and aromatic herbs. The meat is marinated in red wine before being slow cooked with vegetables, spices and aromatic herbs. This dish would go wonderfully well with our celeriac puree.
Aubergine Parmigiana is a "once eaten, never forgotten" dish and is ever present across the whole of Italy. Although many regions claim ownership of this famous dish, it’s become synonymous with the country itself and not just one single region. Our version of this dish has a Neapolitan flavour, featuring fior di latte mozzarella and it’s simply stunning.
The vegetable giardiniera is very common in Piemonte. It is essentially made with blanched vegetables in water and vinegar. It pairs perfectly with our pork cup and the typical Italian cold cuts.
Cabbage is a well-used vegetable in classic Italian cuisine, especially in the Northern region. In this version the cabbage is braised then accompanied by raisins and pine nuts.
The Italian "riso al salto" (Italian baked rice) was originally created to make use of the leftover rice, but throughout the years it has become a much loved, Italian classic dish. Accompanied by an artichoke sauce this simple dish combines flavour and texture to create stunning results.
The soup is started with a leek base and then enriched with chestnuts. The bread crostini add a crunchy, textured note to the dish, which is traditionally served pipping hot in winter but only just warmed gently in all of the other three seasons.
Pumpkin ravioli is a typical Mantua dish from the Lombardy region. In our recipe they are accompanied by a slowed cooked sausage ragout and shelled broad beans. Mantua is famous for producing some of the world’s finest pumpkins which are a perfect base ingredient for dishes such as ravioli, risotto and gnocchi.
Filled with Parmigiano Reggiano, this Anolini pasta is simply stunning. Accompanied by a sauce which is prepared with sautéed artichokes, this dish dates back to 13th century and was rumoured to be the chosen dish of Italian royalty and even Popes before later becoming popular in households across the whole of Italy.
A traditional Italian dish from the Emilia Romagna region, this Garganelli pasta is simplistic, wonderfully rich and completely full of flavour. In this version, the Garganelli are accompanied by a cherry tomato sauce, made by roasting them with aromatic herbs before being enriched with olives.
Our egg tagliatelle is typical of the Emilia Romagna region. In our version they’re accompanied by a perfectly balanced vegetable sauce and sweet, ripened cherry tomatoes. No matter the season, this dish is perfect for adults and of course children.
Rolled egg pasta filled with ricotta cheese, peppers and Sicilian oregano, coated lovingly in béchamel sauce and baked au gratin. Traditional cannelloni dates back to the first half of the nineteenth century in Naples and is believed to be the early evolution of "paccheri", large pasta tubes. Today’s cannelloni are cylindrical and hugely versatile in many aspect of Italian cooking.
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