Following the regional Italian cuisine journey, chef will make up a supperclub inspired to the flavours and colours of the Calabria region!
Complimentary glass of prosecco
Supplì di zucca, pepe rosa, ‘nduja e mozzarella- deep-fried rice balls filled with butternut squash cream, pink pepper, soft spicy Calabrian salame and mozzarella.
Peperoni ripieni con mousse “alla Calabrese” – Mini sweet peppers stuffed with a tuna, caper, anchovy mousse.
Gnocchi di ricotta, melanzane, salsiccia piccante, pomodoro e basilico – Ricotta and flour dumplings with an aubergine, tomato, basil and spicy sausage sauce.
Polenta verde con cozze e pecorino – Green broccoli polenta with sauteed mussels and Pecorino cheese.
Polpette al vino con pecorino e finocchi – pork meatballs slowly cooked in white wine, topped with Pecorino Sardo cheese and served with braised fennel.
Secret dessert – Chef will decide
Suggested donation: £25
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08 Apr 12 by jadorais
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