Sud Forno Osteria Ciceri e Tria Meal (January 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 down memory lane to one of Terroni's first restaurants, Osteria Ciceri e Tria, which has now become home to La Bettola di Terroni located in the downtown core at 106 Victoria Street. The Osteria came about when Cosimo Mammoliti's wife and Terroni co-owner, Elena di Maria, dreamed of bringing a little piece of Italy to her Canadian city. She was inspired by the desire to have a typical osteria with quality daily specials at an affordable price in her adoptive home. 

This restaurant followed the same tradition as Terroni: simple food, an informal and easygoing atmosphere with a Pugliese influence. Expert gastronomists, who came directly from Puglia to showcase their regional traditions, created the menu. Once seated, guests are greeted with assaggini (small appetizers) just like they do it in Bari (Puglia, Italy).

Even the name of this osteria is 100% Pugliese. Ciceri e Tria is a typical Pugliese dish made up of chickpeas (ciceri) and handmade, hand cut pasta (tria) which you will be enjoying in this meal box alongside other classic assaggini from Puglia.

Like always we'll have fresh Sud Forno bread made by our Head Baker Luca Rotatori and we'll end the meal off with biscottini Pugliesi 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

Eggplant Parmigiana: eggplant, flour, tomato sauce, parmigiano, mozzarella, basil, tomato sauce, salt, pepper, EVOO

Mozzarella di Bufala: buffalo milk mozzarella

Cacciatore, Olive e Taralli: spicy pork salamino, taralli, olives

Olive Ascolane: olives, pork, parmigiano, pecorino, lemon zest, bread crumbs

Insalatina di Mare: octopus, mussels, peppers, celery, garlic, parsley, vinegar, salt, pepper oregano

Ciceri e Tria: ciceri (chickpeas, carrot, celery, onion, bay leaf, rosemary, tomato sauce, garlic) tria (semolina, water, salt, sunflower oil for fried tria)

Brasciole: brasciole (veal, pecorino, parsley, lard, garlic), tomato sauce (onion, garlic tomato sauce, bay leaf), wine, salt, pepper

Verdura: dandelion, swiss chard, garlic, chili, EVOO

Biscottini Pugliesi: almonds, hazelnuts, sugar, flour, eggs, baking powder, vanilla, honey, fennel seeds, butter, berry jam, salt 


Eggplant Parmigiana & Olive Ascolane: Preheat oven to 350F. Heat olives for 10 minutes and eggplant parmigiana for 15. Serve along with the “cacciatore, olive e taralli,” “mozzarella di bufala” and “insalatina di mare” all in small plates. 

Ciceri e Tria: Bring a small pot of salted water to a boil. In a separate pan heat the ciceri e tria soup bringing it to a boil and then simmer. Cook the raw pasta in the boiling water for one minute. Strain the pasta from the water and add to the chickpea base. Cook everything together in the pan for 2 minutes longer. Divide the pasta onto two plates and top with the fried pasta and a generous drizzle of EVOO.

Brasciole: Remove the plastic from the tray, cover and heat in the oven at 350F for 15 minutes.

Verdure: Remove the plastic from the tray, cover and heat in the oven at 350F for 7 minutes

Biscottini Pugliesi: Ready to serve and ideally pairs with sweet wine or coffee and tea.



Malvasia Rubigalia DOC: A wine dedicated to the end of meals, characterized by a perfectly balanced sugar residue. Straw yellow with golden reflections. Delicately scented with orange blossom and honey with a generous hazelnut finish on the palate. First year of production: 1939.

2018 Montepulciano d'Abruzzo DOC, Torre dei Beati: Deep, violet shaded ruby red. Good density, typical and elegant nose with clean and complex fruit, spicy hints and balsamic notes. Well structured with evolved tannins; long finish. An elegant interpretation of Montepulciano.

2018 Carovigno Salento Rosso IGT, Carvinea: 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.

2018 Allegracore Etna Rosso DOC, Fattorie Romeo del Castello: Grown in the ancient volcanic soils on the hillsides of Mount Etna in Sicily. Full-bodied and elegant with deep flavors of fruit and earth. Well balanced and complex with fine tannins and vibrant acidity. Simply stunning.



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 22nd, Saturday the 23rd or Sunday the 24th (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.