Sud Forno Christmas Meal
Buone Feste! Happy Holidays!
We are back once again for the holiday season with a new meal box from Sud Forno's Executive Chef Giovanna Alonzi! With the spotlight on Christmas and all its festivities, Giovanna has prepared traditional dishes such as Lasagna alla Bolognese, Arrosto d’Agnello and much more. To end things off on the sweetest of notes, Executive Pastry Chef Armando Palmieri made a delicious Tiramisu’ al Panettone!
Like always we'll have fresh Sud Forno bread made by our Head Baker Luca Rotatori and you'll be able to choose the multi-course meal on its own or pair it with a selection of wines from our wine agency Cavinona!
*Minimal prep required
*Orders are available for delivery/pickup 48 hours after order is placed
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). Due to the high volume of orders this holiday season, deliveries arrive between 12pm-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 for this item is available at Sud Forno Queen (716 Queen St. W.) on Tuesday the 22nd and Wednesday the 23rd or at Spaccio (22 Sackville St.) on Tuesday the 22nd, Wednesday the 23rd or Thursday the 24th. 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.
*ONE BOX SERVES 2 PEOPLE*
Included in the box:
Tomino alla Griglia: radicchio and endive, tomino (cow’s milk), speck, radicchio, endive, aged balsamic, EVOO, salt, pepper
Coppa di Chef Boris: pork capocollo, salt, pepper
Lasagna alla Bolognese: pasta dough (flour, eggs, spinach) ragu alla Bolognese (pork belly, onion, carrots, celery, prosciutto, beef, red wine, tomato, salt, pepper, butter), parmigiano, béchamel (butter, flour, milk, nutmeg, salt, pepper)
Arrosto d’Agnello: lamb saddle, rosemary, garlic,pepper, salt
Patatine al Forno: potatoes, shallot, rosemary, EVOO, salt, pepper
Insalata d’Arance e Finocchio: oranges, fennel, black olives, EVOO, red wine vinegar salt, pepper
Tiramisu’ al Panettone: mascarpone, eggs, sugar, cream, panettone (flour, water, natural yeast, sugar, brown sugar, malt, butter, salt, honey, raisins, candied fruit, vanilla bean, orange zest, egg whites, almonds, hazelnuts, rock sugar) marsala, cocoa.
2018 Cornalin Institut Agricole Regional Valle d'Aosta: Ruby red colour, typically spicy bouquet with hints of cloves, pepper and small red fruits. With good freshness and body, it presents a soft and discreet tannin. 1500 bottles made.
2016 Carema Classico DOC 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.
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.
2017 Langhe Nebbiolo Cavallotto: Sweet cherry and wild herbs merge with vitality and power. The wine is silky and clean with bright menthol end notes. Excellent structure with aromas typical of the Bricco Boschis: red fruits and flowers, with spices, all open and intense. Excellent ageing potential; this comes from Barolo vineyards.
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.
2017 Passobianco Terre Siciliane IGP Vini Franchetti: A rich and lush body signal the heat of the vintage, yet it is brightened by its characteristic minerality and acidity.
2016 Alta Langa Brut DOCG, Brandini, Piemonte: 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.
Tomino alla Griglia: Preheat oven to 350F. In a pan over medium low heat, grill the tomino for 3-4 minutes on each side. Heat the grilled vegetables in the oven for 5 minutes. Arrange on a plate, drizzle EVOO and aged balsamic, sprinkle with maldon salt.
Coppa di Chef Boris: Serve on plate with warm bread slices.
Lasagna alla Bolognese: Bake lasagna in the oven at 350F for 30 minutes. Cut the lasagna in half, return to the oven with the broiler on low, until lasagne is crisp.
Arrosto d’Agnello: Bring a pot of 4L water to a boil, reduce heat and place the sealed bag of lamb in the hot water for 20 minutes.
Patatine al Forno: Preheat oven to 400F, roast potatoes for 15-20 minutes turning them a couple of times to ensure they are crisp
Insalata d’Arance e Finocchio: Drain fennel from its water and lightly dry. Toss oranges and fennel in a bowl, add vinaigrette, salt and pepper and serve.
Tiramisu’ al Panettone: Ready to serve.