Sud Forno Napoli-Torino Meal (February 2021)


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We are back this week with a new box from Sud Forno's Executive Chef Giovanna Alonzi! This week Giovanna takes us on a journey from Napoli to enjoy some fresh mozzarella di bufala and scarola alla Napoletana all the way up to Torino to enjoy some ravioli di brasato! Like always we'll have fresh Sud Forno bread made by our Head Baker Luca Rotatori and we'll end the meal off with chocolate eclairs 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: semola rimacinata di altamura, mother yeast (white flour and water), salt

Scarola alla Napoletana: escarole, olives, anchovy, raisins, pinenuts, chili, EVOO

Mozzarella di Bufala Campana DOP

Ravioli di Brasato: pasta (flour, semolina, eggs) brasato filling (beef, wine, tomato concentrate, onion, carrot, celery, spices and herbs, dark chocolate, ricotta, pecorino, grana, butter, sage)

Eclair al Cioccolato: choux paste (flour, salt, butter, eggs, water), icing sugar, cream 35%, mirror glaze, pastry cream (eggs, sugar, milk, vanilla, corn starch, flour, butter), dark chocolate


Scarola alla Napoletana: Gently heat over medium heat, should be served warm.

Mozzarella di Bufala: Serve at room temperature.

Ravioli di Brasato: Bring 4 litres of salted water to a boil. Cook the ravioli for 3-4 minutes. In the meantime melt the butter in a pan over medium low heat, add the sage. Drain the pasta from the boiling water adding it to the pan with the butter and sage, add the parmigiano. Toss in the pan for 1 more minute, divide into 2 plates and serve.

Chocolate Eclair: Ready to serve.



2018 Botonero Terrazze Retiche Di Sondrio IGT, Mamete Prevostini: 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.

2016 Vento Sannio Greco DOC, Capolino Perlingieri: Gold yellow, just like its berries when ripe. Acidity and minerality, the main characteristics of Greco when young. Honey, apricot, almond, petrol notes when aged. Somebody says it’s a red in a white disguise. 4000 bottles made.

2019 Vigorosa Etna Rosato DOC, Fattorie Romeo del Castello: A rose with the character of a red! Notes of cherry and wildflowers, ripe citrus and mint. Bright, mineral acidity with soft tannins and texture. Made from a selection of the estate's oldest vines. A real show stopper.

2015 Vegis Gattinara DOCG, Stefano Vegis: Ruby red with fine perfume of small red fruit and sweet tobacco. Intense palate softened by tannins and an incredible mineral finish. From Gattinara's historically most famous cru.



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. 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 26th, Saturday the 27th or Sunday the 28th (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.