Sud Forno/Spaccio Thanksgiving Meal (October 2020)
In the spirit of Thanksgiving we've prepared a special box for you in collaboration with our central kitchen, Spaccio! Sud Forno's Executive Chef Giovanna Alonzi teamed up with the chefs at Spaccio to bring you a feast filled with dishes like Thanksgiving Belly Roast with Stuffing, Squash Cannelloni, Roasted Squash and Sweet Potatoes, Corn on the Cob with 'Nduja and more!
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 Pumpkin and Marzipan Pie from our Head Pastry Chef Armando Palmieri. Choose the multi-course meal on its own or pair it with a prosecco, red, or white wine or save by getting them all together in our Cavinona wine boxes!
*Current issue with Shopify where UPS will display as a shipping option, but we do not ship our meal boxes with UPS. Please select "Store Pickup".
LOCAL DELIVERY COMING SOON! ENTER YOUR POSTAL CODE WHEN YOU CHECKOUT TO CHECK IF YOU ARE ELIGIBLE FOR DELIVERY (20KM RADIUS FROM SPACCIO AT 22 SACKVILLE ST.)
PICK-UP AT SUD FORNO QUEEN (716 QUEEN ST. W.) OR AT SPACCIO (22 SACKVILLE ST.) ON FRIDAY 9th, SATURDAY 10th, SUNDAY 11th OR MONDAY 12th.
CHOOSE YOUR PICKUP LOCATION, DATE AND TIME ON THE CHECKOUT PAGE.
*NOTE* - THIS IS A PICK-UP ITEM AND CANNOT BE CHECKED OUT WITH OTHER ITEMS. PLEASE MAKE A SEPARATE ORDER FOR ITEMS TO BE SHIPPED.
*ONE BOX SERVES 4 PEOPLE*
Included in the box:
Large Pane Pugliese: mother yeast (white flour and water), semola rimacinata from Altamura, salt
Squash Cannelloni: spinach pasta (eggs, spinach, semolina, flour, water) butternut squash, mushrooms, bechamel (flour, butter, milk), parsley, pork bacon, smoked ricotta, fresh ricotta, garlic, salt, pepper, parmigiano, EVO
Thanksgiving Belly Roast with Stuffing: pork belly, bread crumbs, walnuts, eggs, milk, rum, herbs, cranberry, raisins, hazelnut, garlic, salt
Cranberry Sauce: cranberries, sugar, lemon, chilli, bay leaves
Gravy: cremini mushrooms, demi-glace (veal bones), cloves, salt, pepper
Roasted Squash and Sweet Potatoes: butternut squash, sweet potato, red onion, EVO, rosemary, sage, thyme, black pepper
Creamed Collard Greens: collards, swiss chard, cream, salt, parmigiano, eggs, black pepper, aromatic bread crumbs
Brussel Sprouts and Kale Salad: brussel sprouts, Ontario black kale, pears, onion, pecorino, pecans, lemon juice, EVO
Corn on the Cob with 'Nduja: sweet corn on the cob, ‘nduja (spicy sausage), butter
Crostata di Zucca e Marzapane: butternut squash, summer squash, flour, butter, sugar, eggs, cloves, cinnamon, vanilla, almond marzipan, chocolate, cream
Le Monde Prosecco DOC Brut: Pale straw yellow with delicate aromas of baked golden apple, wisteria, and toasted bread. Bright and fresh with a delicate mousse.
2019 Cataldi Madonna Giulia Pecorino IGT: Brilliant greenish yellow colour; elegant bouquet of white flowers, grapefruit, lime and fresh herbs. Fresh and juicy on the palate; balanced with a long lemon finish.
2016 Agostino Pavia Barbera d'Asti Moliss DOCG: Intense ruby red with violet reflections. Bouquet of raspberries with a hint of herbs. On the palate the wine is broad and well-structured with good acidity, and a long persistent finish. An immensely versatile food wine.
Squash Cannelloni: Preheat Oven to 350F and bake for 25 minutes. Container is oven proof.
Thanksgiving Belly Roast with Stuffing: Preheat Oven 375F. Slice as desired and warm for 10 minutes. Please note that the pork roast is fully cooked.
Gravy: Warm in a pot over medium high heat for 5 minutes.
Roasted Squash and Sweet Potatoes: Preheat oven to 375F. Reheat for 10-15 minutes.
Creamed Collard Greens: Preheat oven to 375F. Reheat for 10-15 minutes.
Brussel Sprouts and Kale Salad: Simply toss in citronette dressing.
Corn on the Cob with 'Nduja: Bring a pot of water to a boil. Reduce heat to a simmer. Drop the bag of corn in hot water for 5 minutes. Serve with ‘nduja butter.
Crostata di Zucca e Marzapane: Ready to serve.