Easter Breakfast (at night)

Supperclubs & Popups | Italian | Supperclub

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hosted by The Backdoor Kitchen

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As we have a new Pope how can we forget about our beloved hometown Rome?
In April, well past the Easter break, we celebrate one year of our most popular nights: the Roman supperclubs. As true Romans in Bermondsey we offer you an experience to die for: a traditional Roman Easter breakfast at night.
As usual, you will get to try traditional produces directly shipped from Rome and original twists on classic recipes.

Since prices all increasing all around we decided we just want you folks to celebrate with us so we kept the price of this night same as one year ago and we'll give you an additional course. Yes you can tell it: "Habemus Papam!"

COMPLIMENTARY GLASS OF FRASCATI WINE | i mean a real proper Frascati wine from Rome not a supermarket cheap "Simply Crap something" you might be thinking of right now;

| CORALLINA E PECORINO MARINATO | A traditonal board with homemade preserved Pecorino Romano cheese marinated in herbs and Corallina salame, a must on each Roman table during Easter time;

| MUFFIN FAVE E PECORINO | Broadbean and Pecorino cheese are a classic for Romans to be consumed during springtime when you go outdoor with family and friends. Chef gives his twist serving warm mini broadbean and Pecorino muffins laced with Coppa di Testa, one of Roman quintessential cured meat delicacies;

| PIZZA E FICHI | Homemade thin Roman style pizza filled with Mortadella and fresh figs. A must as much as posing gladiators outside the Coliseum nowadays;

| MILLEFOGLIE DI PROVATURA E ALICI | Provatura is the Roman version of Mozzarella, usually perfect partner to anchovies. Shipped directly from Rome it is served on a potato millefeuille topped with cherry tomato, anchovy and black olives. A feast for Ceasars;

| CARBONARA 2.0 | Carbonara is not a sauce, it’s more of a lifestyle. Usually the Carbonara Sauce is made out of cheese, beaten eggs and pasta starch. It is an incredible balance of textures and it cannot be jarred...just saying, IT CANNOT BE JARRED! We offer an inside out of this recipe making Giant Ravioli pasta stuffed Cacio e Pepe style (ricotta, Parmesan and Pecorino) with an egg yolk n the middle and served with crispy guanciale and onion. The idea is that when you cut through it you will feel as Janet Leigh in Psycho;

| BROCCOLO INCOPPATO| King of the Roman table from Autumn to early Spring, the Romanescoo cauliflower is a supertasty, versatile veggie friend. We stew Roman style in Red wine and spices to accompany the next course;

| ABBACCHIO ALLA MENTA | One of chef’s signature dishes. Lamb is something huge in Rome during Easter and Roman style roasted lamb is something quite popular all over our peninsula. We like to twist on this: in fact the lamb is roasted in two varieties of mint that only grow in the surroundings of the Eternal City. Russel Crowe would be crying right now. Probably he is ;

| SECRET DESSET - ? | We take no prisoners, we just create new Romans;

I came, I saw, I booked

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