Sud Forno Emilia-Romagna Meal
*Current issue with UPS where UPS delivery will display as a shipping option, but we do not ship our meal boxes with UPS. Please select "Local Delivery" or "Store Pickup.*
We are back this week with a new box from Sud Forno's Executive Chef Giovanna Alonzi! This week Giovanna teamed up with life partner and Terroni Queen Chef Fabio Moro to bring you a meal box from Fabio's home region of Emilia-Romagna! Fabio comes from a lineage of pasta makers in Bologna where his mother won the "Mattarello d'Oro" or golden rolling pin which is an award given to the best pasta maker in the region. As a result, Fabio's Bolognese sauce is one of the best around! As a bonus to go with Fabio's Bolognese, Giovanna has hand-rolled the tagliatelle so you're in for a real homemade treat.
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 sweet Italian rice cake from our Head Pastry Chef Armando Palmieri.
Choose the multi-course meal on its own or pair it with a selection of wines and bags from our wine agency Cavinona!
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 3pm-6pm. 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.) or at Spaccio (22 Sackville St.) on Friday the 13th, Saturday the 14th or Sunday the 15th. 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:
Pane Pugliese: mother yeast (white flour and water), semola rimacinata from Altamura, salt
Antipasto Emiliano: tigelle e crescentine (flour, milk, water, lard, yeast, sugar, salt), mortadella, friggione (onion, tomato, EVOO, lard, basil, salt & pepper), pesto Modenese (pancetta, lardo di colonnata, rosemary, garlic),
Tagliatelle Alla Bolognese: tagliatelle al mattarello (eggs flour), ragu alla Bolognese (pork belly, onion, carrots, celery, prosciutto, beef, red wine, tomato, salt, pepper, butter), parmigiano
Cotoletta alla Bolognese: veal, prosciutto, parmigiano reggiano, bread crumbs, pork demi glace, sunflower oil
Pinzimonio: carrots, cucumber, celery, radishes, cherry tomatoes, Terroni extra virgin olive oil, maldon salt, pepper
Torta di Riso: milk, rice, sugar, candied orange, amaretto, almonds, amaretti
Remigio 101 Lambrusco Di Sorbara DOC: Lively rosè colour with a fruity and sour taste. The Sorbara is regarded as the highest-quality Lambrusco clone; the grapes provide a more concentrated flavour. Refreshing and vibrant, best consumed young.
2018 Aulente Rosso Rubicone IGT: This intense red-ruby wine develops fruity and floral notes. The nose reveals hints of rose, cherry and sweet spices. It is a full-bodied wine of quick and easy approach which demonstrates how the Sangiovese can also be soft and pleasant, far from any roughness and aggressiveness.
2018 Fiorile Romagna Albana DOCG: Amber yellow with copper tinges. Broad to the nose, it has notes of pine resin, citrus fruits, apricot and mineral hints that come from the muddy limestone soil. Fresh with a tactile element that comes from the tannins in the skins.
Antipasto Emiliano (Crescentine e Tigelle): Preheat oven to 300F and heat the crescentine and tigelle for 5-7 minutes. Slice the tigelle in half (the round little breads), spread pesto Modenese and serve warm. Crescentine and tigelle can both be served with friggione and mortadella.
Tagliatelle alla Bolognese: Bring a pot of salted water to a boil. In a pan heat the bolognese ragu until it boils, reduce heat to a simmer. Cook the tagliatelle in the boiling water for 4 minutes. Strain and add to the ragu. Cook for two more minutes adding some parmigiano and butter. Divide the tagliatelle in two plates, finish with some more parmigiano and serve.
Pinzimonio: Plate all vegetables on a platter and serve with olive oil and maldon salt.
Cotoletta alla Bolognese: Preheat oven to 350F. Remove plastic cover and drizzle demi glace over cutlet. Bake for 10-12 minutes or until cheese has melted and begins to bubble.
Torta di Riso: Ready to serve.