THE BOYS ARE BACK with...

WILD STUFF

SATURDAY 09th NOVEMBER 8pm @ Stairway Kitchen

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November in Italy is very famous for its specialties. It is time to eat Chestnut at Calliera (village where we come from) Nearly everybody  has a Chestnut tree  or a Caki fruit tree, one of the most famous fruit of the season in Italy. It is also time to collect grapes in order to make our delicious  “Lambrusco” sparkly red wine. These are just a few of the  specialties of this month.

So..The winter is coming very soon  and in this dinner Stefano and I would like to bring you into some of these flavours that are characteristic of our home town, like "Pearà". 
Leo's mum is a specialist in making this amazing dish. "Pearà" is oryginally  made in Veneto region where Leo's father come from. It is a special, delicious sauce made with bread crumb, Grana Padan cheese, broth and a generous amount of pepper.
In order to make Giuseppe (Leo's father) happy Leo's mum year after year has improved her receipe and in our dinner we are going to use Gabriella's (Leo's mum) receipe.

In this secret dinner you will find other food lovers around the table in our nice living room in the hearth of Soho. 
Come along to our extravaganza food dinner and you will be amazed by our menu lovingly prepared by the talented chef Stefano and the sidekick Leo which is me J…

Remember our policy is BYO…in other words…the more wine you bring the more you will be drinking.

 Let’s now introduce you our menu:

ROSTI' DI PATATE WITH ROASTED QUAIL IN A TRUFFLE SAUCE

When Leo's mother used to  make Rostì di patate at home it was immediately party.They are potato cooked in such way that you can bite the crunchy outside and suddenly feel the soft inside melting in your mouth. This is the best company to our slowly roasted Quail topped with Stef's secret truffle sauce.

COD AND COURGETTE INVOLTINI ON A BED OF SWEET PEPPER SAUCE
Pan-fried cod wrapped in thin courgette slices served on a luscious bed of sweet pepper sauce.

HOME MADE RAVIOLI STUFFED WITH DUCK AND MASCARPONE CHEESE
Nonna  Teresa's old recipe never gets it wrong! Lambrusco based pasta dough is used to make some sinfully delicious homemade Ravioli stuffed with roasted Duck and Mascarpone cheese.

GUINEA FOWL SERVED WITH PEARA' 

 Roasted Guinea Fowl served with Peara', the most famous dish of the Veneto region.

Peara' is a delicious puree made from bread crumbs, beef bone marrow broth Parmsan Cheese and a generous pinch of black pepper to add to this classic a distinctive kick.

CHESTNUT SEMIFREDDO WITH CAKI SAUCE

Chestnut parfait served with a refreshing "CAKI" sauce. The Caki is a Chinese born fruit but European for adoption. Since 1800 Caki, with its sweet and slightly tangy flavour and its soft melting texture, delighted the tables of Northern Italian courts first and less noble, in titles but certainly not in taste for good food, palates afterwards.

 COFFEE

SUGGESTED DONATION £30
- BRING YOUR OWN BOTTLE IS THE POLICY AT OUR SUPPER CLUB,
   IN OTHER WORDS:THE MORE YOU BRING AT OUR  EVENT,

   THE MORE YOU’LL BE DRINKING.
- DON'T FORGET TO TELL US IF YOU HAVE ANY ALLERGIES 
- DINNER START AT 8PM