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creste di gallo with romanesco broccoli pesto & leccino olives

Posted by James French on

creste di gallo with romanesco broccoli pesto & leccino olives

INGREDIENTS (allergens in bold)

Cresto pasta 300g - Semolina flour (wheat), water, free range egg. Romanesco broccoli pesto 300g - Romanesco broccoli, garlic, gran kinara cheese (milk), almonds (nuts), pinenuts (nuts), olive oil, salt, pepper, parsley, leccino olives. Garnish - Gran kinara cheese (milk)

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tortiglioni carbonara with pancetta tesa

Posted by James French on

tortiglioni carbonara with pancetta tesa

INGREDIENTS (allergens in bold)

Tortiglioni pasta 320g – semolina wheat flour, free range egg, water.  Carbonara sauce 300g - Pasteurised egg yolk, pecorino romano cheese (milk), gran kinara cheese (milk), pepper, pork pancetta tesa . Garnish - Gran kinara cheese (milk) 

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beef & savoy cabbage ravioli

Posted by James French on

beef & savoy cabbage ravioli

INGREDIENTS (allergens in bold)

Beef & savoy cabbage ravioli 450g - Beef chuck, savoy cabbage, ricotta (milk), grana padano (milk), nutmeg (seeds), salt, pepper, olive oil, red wine (sulphites), breadcrumbs (wheat).  Sauce - Beef stock, celery, carrots, onions, garlic, red wine (sulphites). Garnish - gran kinara cheese (milk)

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tagliatelle with pesto trapanese

Posted by James French on

tagliatelle with pesto trapanese

INGREDIENTS (allergens in bold)

Tagliatelle 300g - 00 wheat flour, Cacklebean farm free range egg. Pesto Trapanese 300g - Datterino tomato, roasted red pepper, olive oil, gran kinara cheese (milk), almonds (nuts), pine nuts (nuts), salt, pepper. Garnish - Gran kinara cheese (milk)

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ziti alla puttanesca

Posted by James French on

ziti alla puttanesca

INGREDIENTS (allergens in bold)

Ziti pasta 300g - Semolina wheat flour, free range cackelbean egg, water. Puttanesca sauce 300g - Tomato, leccino olives, garlic, red chilli, capers, salt, pepper, basil. Garnish - Gran kinara cheese (milk) 

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