Sud Forno Greatest Hits Meal (September 2020)
And just like that, we've made a total of 20 different Sud Forno meal boxes since April! This would not have been possible without your help so we'd like thank you immensely for your ongoing support over these past few months.
For our 21st edition, we've decided to handpick a combination of our greatest hits from our past meals such as our Tortino al Parmigiano, Tortellini in Brodo, Porchetta and our DIY Cannoli!
Like always we'll have fresh Sud Forno bread made by our Head Baker Luca Rotatori and we'll end the meal off with cannoli Siciliani from our Head Pastry Chef Armando Palmieri. Choose the multi-course meal on its own or pair it with a red or white wine from our wine agency, Cavinona!
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 2nd, SATURDAY 3rd OR SUNDAY 4th STARTING AT 10:00AM to 6:00PM.
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:
Pane Pugliese: mother yeast (white flour and water), semola rimacinata from Altamura, salt
Tortino al Parmigiano with Zucchine e Pomodorini: tortino di parmigiano (eggs, cream, parmigiano, pecorino, butter, nutmeg, salt, pepper), zucchini, cherry tomatoes, red onion, garlic, chili, basil
Tortellini in Brodo: pasta (00 flour, eggs) filling (pork loin, mortadella, prosciutto, parmigiano reggiano, salt, pepper, nutmeg) brodo (chicken,veal, carrot, onion, celery, parmigiano reggiano rind, bay leaf)
Porchetta: pork shoulder, fresh bay leaf, rosemary, sage, thyme, lemon zest, extra virgin olive oil, salt, black pepper, anise seeds, fennel seeds, garlic
Insalatina Verde: Edwin County greens, nordic gems, cucumber, carrots, cherry tomatoes, balsamic vinegar, extra virgin olive oil, salt, pepper
Cannoli Siciliani: shell (flour, cocoa powder, sugar, salt, butter, egg whites, vinegar, marsala, water) filling (ricotta and sugar, pistachio candied orange, icing sugar)
2016 Suffragium Marche Rosso IGT: Ruby red with violet and purple flashes, on the nose it expresses berries, black currant, and sour cherry, alongside dried red rose and myrtle. A fine spicy vein blends the fresh flavour, and soft tannins balance the structure.
2018 Ciro 906 Fiano di Avellino DOP: Notes of volcanic basalt, peach, sage and peat with a saline finish. Only produced using the best, cooler vintages. 906 marks the number of this parcel of land on the official map of Avellino. 3500 bottles made.
Tortino al Parmigiano: Preheat oven to 400 degrees. Bake tortino for 7-8 minutes until it begins to souffle. Heat the zucchini and cherry tomatoes in a pan for 3-4 minutes, divide on two plates and arrange as desired. Remove the tortino from the oven and using a small knife, carve the sides of the tin gently and tip the tortino upside down onto the plate. Serve hot.
Tortellini in Brodo: Bring broth to a boil. Set aside 2 cups for serving and keep warm. Boil the tortellini in the broth for 3-5 minutes. Drain tortellini from broth and divide them into two separate ceramic bowls. Pour 1 cup of broth in each plate and serve with parmigiano.
Porchetta: Preheat oven to 350 degrees. Heat porchetta for 10 minutes and serve on a platter with all its juices.
Insalatina Verde: Place salad in a mixing bowl, drizzle with dressing and toss. Plate salad in a ceramic bowl and serve.
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.