Sud Forno & Stock T.C Meal (April 2021)


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We are so excited to partner with our family over at STOCK T.C for this week's meal box! STOCK T.C is Terroni, Sud Forno and Cumbrae's joint venture that features a fully integrated food space covering three floors of the Montgomery Square building at 2388 Yonge Street. This week's menu is curated by STOCK T.C Executive Chef Giacomo Pasquini and Sud Forno's Executive Chef Giovanna Alonzi and features staples from STOCK's Grocer and exclusive dishes from Sud Forno and Spaccio. 

Choose the multi-course meal on its own or pair it with a selection of wines from our wine agency, Cavinona!

To order your meal for pickup and delivery in proximity to STOCK T.C at 2388 Yonge Street, click here.  

Visit to learn more about STOCK T.C. 



Included in the box:

Pane Pugliese: semola rimacinata, mother yeast, salt

Pate en Croute: flour, pork, beef, chicken, eggs, dried fruit, salt, pepper, butter, mustard, gherkins 

Chicken Liver Pate: chicken livers, salt, pepper, cream, butter, spices

Giardiniera: shishito, heirloom carrots, celery, green beans, sunflower oil, pickling liquid (white wine vinegar, wine, water, sugar, salt)

Crostini: flour, salt, olive oil, pepper 

Ravioli di Cicoria e Cacio: pasta (eggs, water, semolina, flour) filling (dandelion, ricotta, pecorino, grana, garlic, chili, EVOO) sauce (guanciale, onion, peas, grana)

Pork Chop Brine: salt, herbs, lemon, sugar 

Bietola e Taccole: Swiss chard, snow peas, garlic chili, EVOO, salt and pepper, vinegar

Banoffee Pie: flour, egg, sugar, banana, dulce de leche, whipping cream, milk chocolate.


Pate en Croute: Ready to serve.

Chicken Liver Pate: Ready to serve.

Giardiniera: Ready to serve. 

Ravioli di Cicoria e Cacio: Bring a small pot with 4L of salted water to a boil. In a skillet add 1 tblsp. of EVOO and fry the guanciale until crisp. Add the caramelized onion and peas, cook for 1 minute and turn off heat. Boil the ravioli for 4 minutes. Strain from the water and add to the pan with ¼ cup of the cooking water. Toss in the pan for 2 minutes, add grana and serve.

Pork Chop Brine: Preheat a frying pan to medium/high heat. Pat pork chop dry with a paper towel, lightly season with salt and pepper. Put a teaspoon of olive oil in a pan and sear the pork chop for 3-4 minutes each side for medium, medium/well (internal temp 144-155F). Let rest for 3-5 minutes and enjoy.

Bietole e Taccole: Heat a skillet over medium heat. Add 1 tblsp. of EVOO, add the chard and snow peas. Toss in the pan for two minutes. Season with salt and serve.

Banoffee Pie: Ready to serve.





2020 Vermentino Di Gallura DOCG, Piero Mancini: Pale straw yellow with greenish glints. Elegant and aromatic with floral notes alongside fresh herbs and yellow apple. Clean and bright with a balanced palate and crisp acidity. Granite soil provides a unique layered minerality. From the only DOCG in Sardinia: a source of Gallura pride all over the world.


2019 Monrosé Terrazze Retiche Sondrio IGT, Mamete Prevostini: Light brick red with notes of red fruit, apricot undertones and a deep mineral streak. A splendid, well-balanced palate with fresh overtones and a finish of raspberry and wild rose. An ethereal expression of the Nebbiolo grape backed by acidity from the unique alpine terroir.


2018 Rocche Del Santo Barbera d'Alba Superiore, Brandini: Deep ruby red with notes of red fruit, baking spice and licorice. Concentrated palate with characteristic acidity, exceptional structure and elegance.




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, but usually on the earlier side. 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 23rd, Saturday the 24th or Sunday the 25th (Spaccio only). Choose your pickup date and time on the checkout page.

To order your meal for pickup and delivery in proximity to STOCK T.C at 2388 Yonge Street, click here.



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.