Sud Forno Seaside Meal
We are back this week with a new box from Sud Forno's Executive Chef Giovanna Alonzi! This week Giovanna has decided to make a seaside inspired meal to go along with the beautiful summer weather. Like always we'll have fresh Sud Forno bread made by our Head Baker Luca and we'll end the meal off with a coppa di mascarpone from our Head Pastry Chef Armando Palmieri.
THIS IS A PICK-UP ITEM AND CANNOT BE CHECKED OUT WITH OTHER ITEMS. PLEASE MAKE A SEPARATE ORDER FOR ITEMS TO BE SHIPPED.
PICK-UP ONLY AT SUD FORNO QUEEN (716 QUEEN ST. W.) ON FRIDAY 26th, SATURDAY 27th OR SUNDAY 28th STARTING AT 10:30AM to 4:30PM.
CHOOSE YOUR PICKUP DATE AND TIME ON THE CHECKOUT PAGE AND PICK UP YOUR ORDER FROM THE FRONT WINDOW AT SUD FORNO.
IF YOU WOULD LIKE TO ADD ANYTHING TO YOUR ORDER FROM SUD FORNO, PLEASE USE THE REGULAR LINE.
*ONE BOX SERVES 2 PEOPLE*
Included in the box:
Pane Pugliese: mother yeast (white flour and water), semola rimacinata from Altamura, salt
Pinzimonio: carrots, cucumber, celery, radishes, cherry tomatoes, Terroni Olive oil, Maldon Salt pepper
Involtini di Melanzana: eggplant, mozzarella di bufala, tomato sauce (tomato, onion, celery, carrot, evo, garlic, salt, pepper, basil), parmigiano, cherry tomatoes, basil
Cartoccio di Pesce: BC snapper, squid, mussels, shrimp, cherry tomatoes, fingerling potatoes garlic, parsley, white wine, EVO, parsley, salt, pepper, chili
Coppa di Mascarpone: Mascarpone Cream: eggs, cream, sugar, mascarpone / Ontario strawberries, sugar, lemon
2018 Merularosa IGT Salento: Bright cherry colour with typical notes of black currant and ripe red fruit with hints of spice. Fresh and sapid with a fruity persistence.
2018 Ribolla Gialla Delle Venezie IGP: From a single plot of 10 year old vines in the Colli Orientali, this Ribolla Gialla is fresh and vibrant. Aromatically subtle, with a nose of lemon zest, palate marked by a refreshing citric acidity combined with a salty, very dry mineral finish.
Pinzimonio: Plate all vegetables on a platter and serve.
Involtini di Melanzana: Preheat oven to 375F. Bake for 8-10 minutes and serve.
Cartoccio di Pesce: Preheat oven to 375 F. Bake for 16-18 minutes or until the mussels have opened up.
Coppa di Mascarpone: Ready to serve.