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Poached asparagus served with a bolzanina sauce, egg yolk, chives, Italian mustard, olive oil and a touch of balsamic vinegar.
A classic Piedmontese cheese wrap melted in seasoned speck prosciutto. Served on a bed of warm red radicchio, cooked in garlic and balsamic vinegar.
A classic summer seafood salad of squids, prawns, mussels and octopus. Marinated in a lemon, garlic and olive oil dressing.
A classic summer salad of marinated octopus and new potatoes in a lemon, garlic and olive oil dressing.
A classic full of flavour spaghetti and clams, cooked in white wine and garlic.
Artisan toasted bread served with different toppings:
The Classic – Mozzarella, tomato, fresh basil and olive oil.La Torinese – Stewed peppers with...
A classic seafood mix of calamari, prawns, mussels and cuttlefish, deep-fried in light butter tempura.
A classic vegetable mix of broccoli, cauliflower, carrots, pepper and leeks. Deep-fried in light butter tempura.
Pan-fried sea bass served on pepper sauce, capers, anchovies and black olives. Served with baby broccoli and new potatoes.