Sud Forno Festa del Papà Meal
Buona Festa del Papà! Celebrate Father's Day this Sunday with a special meal prepared by Sud Forno's Executive Chef Giovanna Alonzi. This weekend we'll be making porchetta sandwiches and building our own cannoli! We'll start with a light salad and a cheese board and as always we'll have fresh Sud Forno bread made by our Head Baker Luca.
THIS IS A PICK-UP ITEM AND CANNOT BE CHECKED OUT WITH OTHER ITEMS. PLEASE MAKE A SEPARATE ORDER FOR ITEMS TO BE SHIPPED.
PICK-UP ONLY AT SUD FORNO QUEEN (716 QUEEN ST. W.) ON FRIDAY 19th, SATURDAY 20th OR SUNDAY 21st STARTING AT 10:30AM to 4:30PM.
CHOOSE YOUR PICKUP DATE AND TIME ON THE CHECKOUT PAGE AND PICK UP YOUR ORDER FROM THE FRONT WINDOW AT SUD FORNO.
IF YOU WOULD LIKE TO ADD ANYTHING TO YOUR ORDER FROM SUD FORNO, PLEASE USE THE REGULAR LINE.
*ONE BOX SERVES 2 PEOPLE*
Included in the box:
Panino Francesina: semolina rimacinata, water, dry yeast, mother yeast, salt, extra virgin olive oil
Porchetta: pork shoulder, fresh bay leaf, rosemary, sage, thyme, lemon zest, extra virgin olive oil, salt, black pepper, anise seeds, fennel seeds, garlic
Porchetta Dressings: Peperoncini Mayo: egg yolk, lemon juice, salt, Terroni hot peppers, sunflower oil, smoked paprika / Cipolle al Balsamico: red onion, extra virgin olive oil, salt, balsamic vinegar / Pecorino Crotonese: shavings of pecorino / Arugula
Insalatina Croccante: Ontario romaine lettuces, rainbow radish, chocolate mint, spring mix, cherry tomatoes, cucumber, carrots, evo, red wine vinegar, salt, black pepper
Gateau di Patate: Yukon gold potatoes, parmigiano, pecorino, fontina, egg, bread crumbs
Peperonata: red peppers, red onion, tomato sauce, olive oil, salt, pepper, chili, basil
Caciottina di Pecora e Capra: goat and sheep milk cheese, honey, hazelnut, crostini
Cannoli Siciliani: Cannoli Shell: flour, cocoa powder, sugar, salt, butter, egg whites, vinegar, marsala, water / Filling: ricotta and sugar, pistachio candied orange, icing sugar
Father's Day Wine Gift Bag includes:
2017 Carovigno Salento Rosso IGT: Ruby red wine with purplish reflections. The nose is delicate with notes of ripe berries and violets. The palate is fresh and exuberant with well-integrated tannins and a warm spice note on the finish.
2017 Merula Salento IGT: From the local dialect “Merula” meaning blackbird, this is a tribute to the birds that appear every year on the vineyards at the end of the harvest. A deep ruby red wine with notes of berries, licorice, and dark chocolate. Slight minerality on the nose with a firm and persistent structure, enriched by a fresh peppermint finish.
2016 Aglianico Irpinia DOC: Deep ruby red colour; on the nose the wine is strong and elegant with notes of morello cherry, blackberry and a vast range of spices (above all black pepper). On the palate, the Irpinia is dry and harmonic with fresh acidity and soft but clear tannins.
2018 Botonero Terrazze Retiche Di Sondrio IGT: Bright ruby red colour, moderate transparency, medium body. Fresh and fruity aromas of cherry and berries; floral notes of rose and violet. In the mouth the taste is fresh and dry, denoting a wine with a light but interesting body.
2018 La Vigna Terrazze Bianchello del Matauro DOC: This fresh, lively white offers a creamy edge to its bright apple, melon and light herb notes, which carry the zesty finish.
2018 Indi Gavi Del Commune Del Gavi DOCG: A deep straw-yellow colour with scents of apricot, peach and wild flowers. The taste is well balanced and elegant, corresponding to the sense of smell and long persistence. "Indi" as indigenous yeasts, but "Indi" also as a viticulture that respects the environment and ecosystem.
Porchetta and Gateau di Patate: Preheat oven to 350 F. Heat the “gateau di patate’ for 15 minutes. Heat porchetta for 10 minutes and serve on a wooden board or carving platter surrounded by all the porchetta dressings and buns.
Insalatina Croccante: Toss salad with dressing in a salad bowl and serve.
Peperonata: Serve at room temperature.
Caciottina di Pecora e Capra: Arrange on a board with nuts, honey and crostini.
Cannoli Siciliani: Fill each Cannolo shell with the ricotta filling. Decorate one end of each cannolo with the toasted crushed pistachio and the other end with candied orange. Dust with icing sugar.