Sud Forno Bollito Meal (January 2021)


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Buon Anno! Happy New Year! We are back for 2021 with a new meal box from Sud Forno's Executive Chef Giovanna Alonzi! It's getting colder so Giovanna knew it was only right to cook up a delicious bollito! A bollito is essentially a boiled meat broth with cuts of meat such as brisket, chicken, beef blade, veal shank and tongue! It is accompanied by a variety of sauces like salsa verde and mostarda di frutta and mixed vegetables such as cauliflower, carrots and peppers. Bollito is traditional to the north of Italy and is a perfect dish to stay warm during these winter months! 

Like always we'll have fresh Sud Forno bread made by our Head Baker Luca Rotatori and we'll end the meal off with a creme caramel dessert 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

*See menu below for preparation instructions of each dish*

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-7pm. 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 15th, Saturday the 16th or Sunday the 17th. Choose your pickup date and time on the checkout page. 

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.  



Included in the box:

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

Tagliolini in Brodo: fresh egg yolks, flour

Brodo: water, beef, veal and hen bones, parmigiano rind, carrot, onion, celery, clove, bay leaf, salt, pepper

Il Bollito: chicken, brisket, beef blade, veal shank, tongue, brodo, salt, pepper

Salsa Verde: bread, parsley, egg, anchovy, vinegar, EVOO

Mostarda di Frutta: candied fruit, glucose, mustard, sugar

Salsa di Fichi: figs, sugar, mustard

Giardiniera: cauliflower, carrots, shallot, peppers, celery, vinegar, evo, salt, sugar, bay leaf

Insalatina di Radicchio: grilled radicchio travisano, endive, parmigiano reggiano, aged balsamic, EVOO, salt, pepper

Creme Caramel: eggs, sugar, milk, cream, vanilla, cantuccini (eggs, sugar,, butter, honey, flour, almonds, fennel seeds, baking powder, salt) |


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.

2019 Coste Della Sesia DOC: Bright ruby with a nose of red berry fruits, aromatic herbs and spice. The palate is consistent, offering a beautiful balance. Produced according to natural philosophy; indigenous yeasts, no fining and no filtration. The perfect introduction to Northern Piemontese Nebbiolo. 4500 bottles made; a great value.

2018 Fumin Valle d'Aosta DOC: From a rare and indigenous varietal, the Fumin shows deep ruby ​​with violet reflections and characteristic fruity-balsamic notes. Structured and balanced palate of dusty black fruit, spice and tobacco. 2,550 bottles made.


*Serve the tagliolini first, but be sure to prepare the bollito before the tagliolini as you will need some of the broth to finish the tagliolini in brodo.

Il Bollito: Bring the broth to a gentle boil, add the meat with its stock and simmer everything for 15-20 minutes. Add the vegetables and simmer for 7 minutes. Serve the meat hot from the broth with the vegetables, finishing both with some maldon salt and the sauces can be dipped into as desired. The vegetables can be eaten smashed into the hot broth (just pour a ladle of hot broth over them and smash with a fork) or as they are drizzled with EVOO and a sprinkle of maldon salt. 

Tagliolini in Brodo: Bring 2L of salted water to a boil. Cook the tagliolini for 2 minutes. Strain the tagliolini out of the water and divide onto 2 plates, cover the pasta with hot broth. Serve the tagliolini in the broth with parmigiano.

Salsa Verde, Mostarda di Frutta and Giardiniera: Serve as they are with meat.

Insalatina di Radicchio: Arrange radicchio and endive in a bowl or a platter, add EVOO, aged balsamic, maldon salt and serve.

Creme Caramel: Using a small knife, carve the sides of the container and tilt the container upside down right onto a plate allowing the caramel to pour over the creme caramel and serve. Cantuccini are ready to serve.