Opera Atelier Holiday Meal Box


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Presenting the Opera Atelier Holiday Meal Box curated by Sud Forno's Executive Chef Giovanna Alonzi. The multi-course meal features a variety of Terroni staples and a classic holiday sweet from Executive Pastry Chef Armando Palmieri. Included you will also find fresh Sud Forno Pugliese bread made by Head Baker Luca Rotatori of Terroni and Sud Forno's commissary kitchen, Spaccio.

Choose the multi-course meal on its own or pair it with a selection of wines from Terroni's wine agency Cavinona. A red wine is the ideal pairing, but for those who prefer sparkling, the Alta Langa Brut is also suitable. There is also a selection of white wines to meet everyone's tastes and preferences. 

Order Information

Orders need to be placed before 12pm on Sunday, December 6th. Please contact info@terroni.com if you require assistance with your order. 

Local Delivery

Local delivery is now available 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 11am-9pm. For questions about your delivery, please contact Spaccio 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 is available at Spaccio (22 Sackville St.) on Saturday, December 12th from 9am to 6:30pm.




Included in the box:

Pane Pugliese: mother yeast (white flour and water), semola rimacinata from Altamura, salt

Tagliere Mezzo e Mezzo: selection of Italian cured meat and cheese, olive di Cerignola, crostini

Funghi Assoluti: oyster mushrooms, arugula, bread crumbs, grana, salt, black pepper, garlic, balsamic vinegar

Spaghetti alla Norcina: spaghetti alla chitarra (eggs, semolina, flour), Terroni sausage (pork shoulder, paprika, chili, salt, pepper) red onion, white wine, EVOO, truffle

Costole Brasate: boneless beef ribs, tomato, red wine, carrots, celery, red onion, bay leaf, juniper, polenta (corn flour, salt, butter, parmigiano), rapini (rapini, EVOO, garlic, chili)

Chef Armando’s Dolce di Natale: tiramisu’ (mascarpone, eggs, sugar, marsala, flour, sugar, yolk, egg whites, corn starch, espresso)

Allergy/Dietary Restriction Substitutions:

Rigatoni Arcobaleno: homemade rigatoni (flour, semolina, eggs, water) mozzarella di bufala, zucchini, light cherry tomato sauce, parmigiano, basil

Branzino con Erbe e Verdure: European sea bass fillet, lemon, leeks, beans, dandelion and rapini, EVOO, garlic, chili, salt, pepper


2018 Rosso di Montalcino DOC, Castello Tricerchi: Deep ruby with notes of red fruit and spicy black pepper. Balanced acidity, polished tannins ending in a long savoury, mineral finish.

2016 Carema Classico DOC, Cantina Produttori di Carema: Only a handful of producers populate the tiny DOC of Carema in Piemonte and the Nebbiolo here offers a fresher, livelier expression of the grape. Medium ruby red with garnet highlights. Spicy notes of cinnamon, nutmeg and stewed fruit. Soft on the palate, good tannins, and acidity complimented by the sweet notes coming from ageing in wood.
2017 Barbaresco Morassino DOCG Cascina Morassino di Bianco Roberto: Bright, lifted aromas of red berry, boxwood and spice. Sleek and fresh entry with juicy, fine acidity and mineral-driven tannins. Delicious, fine and elegant with wonderful equilibrium and complexity from one of the oldest producers of Barbaresco.

2015 Barolo Serralunga DOCG, Ettore Germano: Garnet red with classic notes of red fruits, liquorice and violet. Powerful and precise on the palate with perfect balance; memorable longevity. Made from a blend of three Grand Cru vineyards.

2016 Alta Langa Brut DOCG, Brandini: Scents of bread crust are perfectly blended with floral notes and hints of candied fruit. The very low sugar residue enhances elegance and finesse, character and persistence.

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.

2017 Massifitti Bianco Veronese IGT, Suavia: A brilliant straw yellow with golden highlights; the nose reveals white floral notes, tree fruit and a flinty minerality. The palate is creamy and savoury alongside a crisp acidity. This vineyard was created in collaboration with the Agriculture Faculty University of Milan and is entirely dedicated to this interesting but little known grape varietal.


Tagliere Mezzo e Mezzo: Arrange everything on a serving board or platter and serve.

Funghi Assoluti: Preheat oven to 425 F. Place the oyster mushroom tray in the oven for 8-10 minutes. Turn broil on for an additional 1-2 minutes or until mushrooms are crisp, set aside.  Place each arugula portion on a plate. Separate mushrooms into two portions and place over the arugula. Shake the balsamic vinegar dressing well and pour over mushrooms, sprinkle additional parmigiano and serve

Spaghetti alla Norcina: Bring a large pot of salted water to a boil. In a pan heat the sausage ragu’, bring to a boil and simmer. Cook the pasta for 4 minutes, Drain it and add it to the pan with the sausage ragu. Add half the pecorino, the butter and toss for 2 more minutes. Divide the pasta into two potions, sprinkle the remaining pecorino, add the truffle shavings and serve.

Allergy/Dietary Restriction Substitution
Rigatoni Arcobaleno: Bring a large pot of water to a boil. In a pan, heat the arcobaleno sauce. Cook the rigatoni for three minutes in the boiling water. Strain the pasta and add to the pan with the sauce. Cook for 2 more minutes. Add parmigiano and basil. Plate the pasta, finish with hand torn pieces of the mozzarella di bufala and serve. 

Costole Brasate: Preheat oven to 350 F. Remove the plastic bag from the braised ribs, cover with foil paper and reheat for 20 minutes. Remove the plastic from the polenta and reheat for 10 minutes. Remove the plastic from the rapini and reheat covered for 5 minutes. Plate each of the polenta pieces on a plate. Stir the rapini in its baking tray and distribute between the two dishes. Divide the ribs on the two polenta slices and top with their braising liquid and serve.

Allergy/Dietary Restriction Substitution
Branzino con Erbe e VerdurePreheat oven to 350 F. Open the package of “beans and greens”, remove the plastic and bake for 12 minutes in the oven. Heat a 10” skillet. Open the sea bass package and place the bass and the parchment paper on which it was packed directly in the pan. Cook over medium heat for 8 minutes. Put the lemon halves in the oven to reheat with the beans and greens. Flip each fillet skin side up and cook one more minute. Remove the “beans and greens” and lemon from the oven. Divide these between two plates, top with the sea bass served skin side up, drizzle with olive oil and serve.

Chef Armando's Dolce di Natale: Ready to serve.