Cured Meat

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£2.00 — £6.00

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Beef Bresaola – 100g Freshly Sliced

£4.90
Capocollo Calabrese

Capocollo Calabrese – 100g Freshly Sliced

£3.90
Capocollo Toscano

Capocollo Toscano – 100g Freshly Sliced

£3.90

Coppa di Parma – 100g Freshly Sliced

£3.40

Guanciale Toscano – 200g Freshly Sliced

£4.80
Lard from Arnad

Lard d’Arnad – 100g Freshly Sliced

£2.31
Lard from Siena, Tuscany

Lard from Siena – 100g Freshly Sliced

£2.62
Mortadella with Pistachio from Bologna

Mortadella with Pistachio – 100g Freshly Sliced

£3.40
Mortadella with Truffle

Mortadella with Truffle – 100g Freshly Sliced

£3.90
Mortadella without Pistachio

Mortadella without Pistachio – 100g Freshly Sliced

£3.25
Pancetta Tesa Toscana, Seasoned Pork Belly from Tuscany

Pancetta Tesa Toscana – 200g Piece – Freshly Cut

£5.25
Porchetta, Stuffed Roasted Pork Loin

Porchetta – 100g Freshly Sliced

£2.90

Prosciutto Cotto – Cooked Ham, Della Rocca – 100g Freshly Sliced

£3.50
Cooked Ham with herbs

Roasted Ham with Herbs – 100g Freshly Sliced

£4.20
Speck del Trentino

Speck Alto Adige PGI – 100g Freshly Sliced

£3.50

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Lasagna with Pumpkin & Mushrooms

Lasagna with Pumpkin & Mushrooms Ingredients – Serves 8 Method

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A glass plate of raw cannelloni pasta with garlic and oil on a dark surface

Ricotta and Spinach Cannelloni

Ricotta and Spinach Cannelloni Ingredients – Serves 2 Method Making the ricotta and spinach cannelloni requires, first of all, careful washing of the spinach. Sauté them in a pan for a few minutes with a clove of garlic and let them cool. In a small…

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Sausage Ragu Cannelloni

Sausage Ragu Cannelloni

Sausage Ragu Cannelloni Ingredients – Serves 4 Method Start with making the filling. Dry-fry the beef in a non-stick pan on medium-high heat, breaking it up with a wooden spoon until browned – about 8 mins. Remove and set aside. Add the oil and cook…

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