THE BOYS ARE BACK

SATURDAY 23/04/16 8pm

In our first new menu we are bringing you to Mantua, city where we come from in the North of Italy. 

This menu is inspired to what we usually eat over special occasions worth celebrating or when we wake up and we have got that little something going on that makes us crave for some treat, something  from the usual pasta. 
I (Leo) am  really looking forward to this night because for some dishes we will use my mum's original recipes and...YUMMY...

In this secret dinner you will find other food lovers around the table in our nice living room. 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 :-)

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

MENU:      

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LET'S START WITH A COMPLIMENTARY

GLASS OF PROSECCO....

!!YEAHHHH WE ARE BACK!! 

   

BRANZINO IN SALSA

Seabass stew accompanied by a really tasty sauce made with caper, parsley, salted Anchovies, garlic and onion, an amazing combination!

CAPUNSEI Classic distinctive Mantuan dish. PDO status

Bread dumplings served in butter and sage sauce with parmesan 

500 years ago people couldn't afford the luxury of throwing away the leftover from previous meals and everything would find a place in the days after dinner table,maybe in a different shape or serving a different purpose and here is where CAPUNSEI come from invented by some Tylorean emigrands in Mantua.

RISOTTO alla PILOTA col PUNTEL

Vialone Nano rice with pork sausage and pork chop on top :-/ 

It sounds strange but guys every time I go home for holiday, the dish I usually find and "ordered in advance" is this and tonight we're using my (LEO) mum's recipe for this dish. It is a popular traditional dish of Mantua, which owes its name to the workers who were involved in the rice-husking called "riders."

The special feature of this dish is its cooking, which is all played on the right ratio of water and rice, on cooking time using the cover and on an accurate focus resting time off. 

The end result is not as creamy as a normal risotto  but here is it is so special: dry and especially "grainy."

DESSERT

EHEH HERE STEF AND I ARE STILL DECIDING...TO MANY TO CHOOSE WITH...LET’S SEE....

SUGGESTED DONATION £33

- BRING YOUR OWN BOTTLE IS THE POLICY AT OUR SUPPER CLUB,- DON'T FORGET TO TELL US IF YOU HAVE ANY ALLERGIES 


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