Sud Forno Labour Day Meal (September 2020)
We took a small break from our weekly meal boxes, but we are back just in time for the Labour Day long weekend! This week Sud Forno's Executive Chef Giovanna Alonzi has prepared a BBQ meal that includes Terroni Calabrese Sausage, Ontario corn on the cob with 'nduja butter, mini pizza stirata with gorgonzola, figs, walnuts, DOP Prosciutto Ruliano and more!
We'll have fresh Sud Forno francesina buns for your panini made by our Head Baker Luca and we'll end the meal off with mini chocolate and raspberry tarts from our Head Pastry Chef Armando Palmieri.
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 4th, SATURDAY 5th, SUNDAY 6th OR MONDAY 7th 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 2-4 PEOPLE*
Included in the box:
Mini Pizza Stirata: stirata (white flour, semolina flour, soy lecithin, dry yeast, salt, EVO, water), mozzarella, gorgonzola, figs, walnuts, EVO, salt & Pepper
Prosciutto: DOP Prosciutto Ruliano (24 months)
Panino con la Salamella: Terroni Calabrese Sausage (pork shoulder, chili, paprika, salt, pepper, wine) roasted peppers (bell peppers, parsley, garlic, salt), scamorza (smoked cow’s milk mozzarella), francesina bun (semolina flour, manitaly flour, malt, flour, sugar, dry yeast, salt, EVO, mother yeast, water)
Pannocchia (Ontario Corn with ‘Nduja Butter): ‘nduja (pork, serrano pepper, smoked paprika, roasted red peppers, salt), butter
Insalata Russa: yellow yukon gold potatoes, peas, carrots, egg, celery, red onion, mayo, EVO, salt, pepper, Terroni hot peppers
Insalatina Verde: Edwin County greens, heirloom tomatoes, cucumber, carrots, radishes, red wine vinaigrette
Tartina al Cioccolato e Lamponi: tart (flour, sugar, butter, eggs, vanilla) ganache (dark chocolate, cream, glucose syrup), raspberries
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.
2017 Vertis Verdicchio di Matelica DOC: Golden yellow with intense floral and apple aromas. Balanced, sapid and persistent. “Vertis” comes from the Latin vertere (“to turn”) a reference to this superior expression of the varietal.
2019 Bonavita Rosato Terre Siciliane IGT: Medium garnet with aromas of pomegranate, blood orange and damp forest floor. A palate balanced by dried herb flavours, this thirst-quenching rosato drinks like a red, with beautiful texture and depth. 4000 bottles made.
Mini Pizza Stirata: Preheat oven to 450F. Bake the pizza for 8-10 minutes until the crust becomes golden and cheese bubbles. Arrange the prosciutto on a salumi platter and serve with pizza.
Panino con la Salamella: Grill the sausages over medium BBQ heat for 12-15 minutes, rotating them until juices run clear and internal temperature is 68C. Cut the buns in half, distribute the cheese and red peppers between each bun. Toast the buns over indirect heat until the cheese has melted. Place one sausage in each toasted bun and serve.
Pannocchia: Grill corn over medium high heat, rotating it for 4-5 min.
Insalata Russa: Ready to serve.
Insalatina Verde: Toss salad with vinaigrette and serve.
Tartina al Cioccolato e Lamponi: Ready to serve.