Sud Forno Piemonte Meal (February 2021)


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We are back this week with a new box from Sud Forno's Executive Chef Giovanna Alonzi! This week Giovanna teamed up with veteran restaurateur, food show host and part of the Terroni family from the very beginning, Carlo Rota! Carlo's family is from Monferrato, Piemonte so naturally this week's menu is all things Piemonte. Starring Bagna Caoda (hot bath), a traditional winter dish from Piemonte that is consumed like a dip or fondue served with raw vegetables and crostini. It's made with salted anchovies, garlic, olive oil and a smidge of butter. We'll also be enjoying boneless beef ribs braised for 36 hours in red wine with a side of polenta and to start a beautiful Toma del Monte Ubriaca (cow’s milk cheese).

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 bonet 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!

To learn more about the menu and wines, check out this overview with Giovanna and Carlo! 




Included in the box:

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

Bagna Caoda: bagna (salted anchovies, garlic, EVOO) verdure (potatoes, green beans, celery, endive, peppers, carrots, radish, fennel, cauliflower) crostini (naturally leavened bread, EVOO, salt)

Toma del Monte Ubriaca: cow’s milk cheese

Brasato: boneless beef ribs (braised 36 hours in red wine), onion, celery, carrots, red wine, tomato sauce, butter, EVOO, dark chocolate, butter, bay leaf, clove, juniper, cinnamon, salt, pepper

Polenta: corn flour, milk, butter, parmigiano, salt

Bonet: milk, eggs, sugar, rum, amaretti (almond cookies) cocoa


Bagna Caoda: Heat the bagna caoda over very low heat until hot, but without bringing it to a boil. Stir and serve hot with the vegetables and crostini.

Brasato and Polenta: Bring a large pot of water to a boil then reduce heat to a simmer. Immerse a sealed bag of ribs in the hot water bath for 20 minutes. Add sealed polenta and leave everything immersed for 10 more minutes. Remove all the bags from the hot water bath.  Prepare two serving plates and serve everything by dividing the polenta onto two plates, add a tsp of butter on the polenta and serve with the meal and its sauce. Please exercise extreme caution as contents will be VERY HOT.

Bonet: Score around the sides of the foil container with a knife and tilt the bonet over in a plate letting all of its sauce trickle over it.



2019 Langhe Nebbiolo DOC, Marco Porello: Ruby red, medium bodied with a nose of berries, violets and spices. Typical of the Nebbiolo grape that is grown in the sandy terrain of Roero; very elegant.

2019 Erbaluce di Caluso DOCG La Torrazza, Ferrando: The aromas and flavors are bright and complex, with notes of peach, pear, bitter almond, lemon peel, and citrus blossom weaving together nicely. Long on the palate and on the juicy, mouthwatering, finish where notes of crushed slate and anise linger nicely.

2017 Barbaresco Morassino DOCG, Cascina Morassino: 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.

2013 Barolo del Comune di La Morra DOCG, Brandini: The nose is aromatic and fine with notes of strawberry, spice and roses. Good body and exceptionally smooth; young tannins with and elegant and clean finish.



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. 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 19th, Saturday the 20th or Sunday the 21st (Spaccio only). Choose your pickup date and time on the checkout page.



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.