Sud Forno Calabrese Meal (November 2020)
We are back this week with a new box from Sud Forno's Executive Chef Giovanna Alonzi! This week Giovanna teamed up with Chef Marco Bruno from Terroni Queen to bring us an all Calabrese meal. You will be enjoying classics like peperoni e patate, an antipasto with Calabrian staples like nduja and sopressata, maccarruni pasta in a 36 hour braised lamb sauce and more!
To give us that Calabrian spice, our Head Baker Luca Rotatori put a spin on our classic pane Pugliese by adding olives and Terroni's hot peppers! To end things off, Head Pastry Chef Armando Palmieri made a sweet ricotta, honey and walnut crostata.
Choose the multi-course meal on its own or pair it with a selection of award winning wines and bags from our wine agency Cavinona!
We now deliver our meal boxes with Trexity! Enter your postal code when you checkout to see if you are eligible for local delivery (20km radius from Spaccio at 22 Sackville Street). Deliveries arrive between 3pm-6pm. You will receive same day delivery if you order before 3pm. Orders placed after 3pm will arrive next day. Deliveries with Trexity can be tracked from the moment your order is being prepared up until you receive your order.
Store pickup for this item is available at Sud Forno Queen (716 Queen St. W.) or at Spaccio (22 Sackville St.) on Friday the 30th, Saturday the 31st or Sunday the 1st. Choose your pickup date and time on the checkout page.
Please note this is a local delivery/pickup item and cannot be checked out with other items unless they are eligible for local delivery/pickup. Please make a separate order for items to be shipped.
*ONE BOX SERVES 2 PEOPLE*
Included in the box:
Pane al Peperoncino e Olive: mother yeast (white flour and water), semola rimacinata from Altamura, salt, olives, Terroni hot peppers
Antipasto Calabrese: nduja (pork, hot serrano peppers, scotch bonnets, paprika, bell peppers, salt, pepper), spianata Calabrese, mortadella, grilled artichokes, sun dried tomatoes, pickled eggplant, olive verdi di Cerignola, olive taggiasche, Crotonese
Maccarruni al Sugo D’agnello: maccarruni (semolina rimacinata & water), sugo d’agnello (lamb shoulder, tomato sauce, onion, bay leaf, chili, EVOO), pecorino
Peperoni, Melanzane e Patate: bell peppers, eggplant, potatoes, red onion, EVOO, salt, pepper, chili pepper, garlic
Crostata Di Ricotta al Miele e Noci: pasta frolla (flour, sugar, butter, eggs, salt, vanilla) filling (ricotta, pastry cream, honey, walnuts)
2017 Istine Chianti Classico DOCG: Aromatic nose carries scents of balsamic and dried herbs with a note of ripe plum. Black raspberry, cherry, and white pepper on the palate with good structure and a mineral driven finish.
2017 - 91 Points Vinous
2017 - 93 Points Wine Enthusiast
2017 - 91 Points James Suckling
2017 Monte Carbonare Soave Classico DOC: Straw yellow with brilliant highlights. On the nose it shows yellow flowers, exotic fruit and white peach together with smoky and peaty notes. A juicy fruit palate accented with mineral, aromatic herbs and almond alongside crisp acidity. The finish is dry and very persistent.
3 bicchieri : VINI D'ITALIA 2020 GAMBERO ROSSO
4 VITI VITAE : ASSOCIAZIONE ITALIANA SOMMELIER
Grande vino : SLOW WINE 2020 SLOW FOOD
93 pts : WINE ADVOCATE
Antipasto Calabrese: Arrange everything on a platter and enjoy!
Maccarruni Al Sugo D’Agnello: Bring a large pot of salted water to a boil. In a separate bowl bring the lamb ragu to a gentle boil and simmer. Cook the Pasta in the boiling water for 4 minutes, strain and add to the pan with the sauce. Cook for 2 more minutes. Plate the pasta in two plates, serving the meat on top, sprinkle with pecorino.
Peperoni, Melanzane e Patate: Heat in a pan and serve.
Crostata Di Ricotta al Miele e Noci: Drizzle each slice with honey and serve.