Sud Forno Easter Meal (April 2021)


Sold Out

Happy Easter! We know how important it is to celebrate Easter with good people and good food so Sud Forno’s Executive Chef Giovanna Alonzi has prepared a traditional Italian Easter feast for you and your family to enjoy this weekend! 

Like always we'll have fresh Sud Forno bread made by our Head Baker Luca Rotatori and we'll end the meal off with a traditional pastiera Napoletana from our Executive Pastry Chef Armando Palmieri.

Choose the multi-course meal on its own or pair it with a selection of wines from our wine agency Cavinona!




Included in the box:

Pane Pugliese: mother yeast (white flour and water), semola rimacinata from Altamura, salt

Insalatina di Primavera: heirloom carrots, fennel, zucchini, candy beets, asparagus, watermelon radishes, shallot, mint, citronette, hazelnuts

Tortelloni di Ricotta e Spinaci: pasta dough (00 flour, eggs) filling (ricotta, spinach, pecorino, parmigiano, egg, EVOO, sage, parmigiano, lemon zest, salt, pepper, butter)

Casatiello: mother yeast, semolina, lard, egg, salame, emmental, mortadella, pecorino, grana, salt, prosciutto cotto, salame piccante

Lombo D’Agnello: lamb saddle, rosemary, garlic, salt, pepper

Contorni: asparagi (butter, parmigiano), patatine (fingerling potatoes, shallot, rosemary, shallot, salt, pepper)

Pastiera: sugar, wheat kernel, ricotta, vanilla, candied orange, eggs, milk, flour, butter


Insalatina di Primavera: Toss all ingredients in a bowl with dressing, add candied lemon, crushed hazelnuts and serve.

Casatiello: Heat casatiello in a preheated oven at 350F for 5 minutes.

Tortelloni di Ricotta e Spinaci: Bring a pot with 4L of salted water to a boil. Add the tortelloni from frozen and boil for 3 minutes. In a pan melt the butter, strain the tortelloni from the water and add to the pan along with the parmigiano. Cook in the pan for 2-3 minutes longer, adding a bit of the pasta cooking water if needed. Divide into two plates and serve.

Lombo D’agnello e Contorni: Preheat oven to 400F. Bake the potatoes for 17-20 minutes, stirring them through once until golden. Leave the lamb loin sitting at room temperature for about an hour. Heat a cast iron skillet over medium heat. Season the lamb with olive oil, salt and pepper. Add a tblsp. of oil to the pan and sear the lamb all around, about 1 minute per side. In the meantime, heat the asparagus in the oven for 3 minutes. Serve the lamb with the potatoes and asparagus.

Pastiera: Ready to serve.





2016 Spumante Brut Rosé, Carvinea: 
Softly sparkling with fine and persistent perlage. The colour is an onion peel pink with copper hints. The aromas are complex, dominated by fruity and flowery notes, enriched with pleasant hints of bread crust. It expresses unique elegance, pleasant freshness and the smoothness of the bubble.


2019 Preta Falanghina Campania IGT: Pale yellow with green reflections. On the nose there are floral notes with Mediterranean maquis, white and green fruit. Round, balanced, with fresh acidity and persistent fruit taste.


2018 Montefalco Rosso DOC, Antonelli: Ruby red in colour, olfactory impact is intense and fruity with hints of cherry and wild berries. On the palate it is dry, balanced and well structured. The freshness provided by the Sangiovese makes this a wine that can be consumed immediately, and will continue to age in the bottle for several years.

2018 San Nicoló Etna Rosso DOC, Vini Biondi: This luminous, ruby coloured wine opens with a lovely bouquet of violet, rose, new leather, woodland berry and baking spice. The bright palate is loaded with finesse and smooth tannins, delivering crushed red cherry and wild strawberry accented by clove and cinnamon. From ungrafted vines found on the hills of a crater, 1000 bottles made.

Easter Dessert

Our homemade Colomba Artigianale Classica (traditional Italian artisanal Easter cake) is made with flours from a small mill in the Marche region of Italy with fresh free-range eggs, butter, vanilla beans and NO PRESERVATIVES of any kind.

We make our colomba with mother yeast and allow each loaf to leaven over a period of 36 hours enabling all of its flavours to mature and bind slowly. The result is a sweet buttery, fragrant Easter offering.

Fun fact: traditionally, the bread is shaped like a flying dove to represent peace and resurrection.




Delivery & Pickup 

Local Delivery

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 12pm-8pm, but usually on the earlier side. For questions about your delivery, please contact Spaccio directly at (416) 368-4248. 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

Store pickup for this item is available at Sud Forno Queen (716 Queen St. W.) or at Spaccio (22 Sackville St.) on Friday the 2nd, Saturday the 3rd, Sunday the 4th or Monday the 5th (Spaccio only). Choose your pickup date and time on the checkout page.



Please note this meal box requires minimal preparation and some items do not come fully cooked. See the "menu" tab for preparation instructions of each dish.

For allergy concerns/questions, please contact or contact Spaccio directly at (416) 368-4248

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.