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Salvo's Evenings : Campania Regional Dinner

Experience wall to wall Italian Hospitality! Our Regional Italian Dinners are exclusively available every Saturday evening in Salvo's Salumeria, just a few doors down from the restaurant.

 

CAMPANIA - Every Saturday from 21st January until Saturday 19th May 2012 - MENU COMING SOON

 

 

 

NU NU PIATTO E SALAME
nu'Neapolitan country salame and Capocollo is supplied by our man in Naples, Mario Macaluso.
MUZZARELL CA PUMMAROLA E ACCHIUGH
Caprese salad, only mozzarella produced in Caserta (ours),Benevento, Salerno, Napoli and have protected origin (D.O.P) status and is hand made using 100% fresh buffalo milk, ours is delivered fresh weekly from Italy along with the tomatoes and aubergines. The anchovies are cured to order for us in Cetara, the centre of excellence for anchovies in the World (according to the locals of course! Cetara, on the Amalfi coast, has been an important fishing Town specializing in 'pesce azzuro' - blue fish like anchovies, tuna and mackerel - since Roman times. Another great ingredient made here is the 'collatura d'alici', an anchovy elixir and descendent of the ancient 'garum' used on pretty much everything during the time of the Caesars, often to mask rotting food!
SASICCIA CU E' FRIAÈLL
Stuffed tomato with tuna, anchovies and capers
PANZANELLA
Bitter greens are beloved of many Italians, these Neapolitain greens are served sauté with garlic and red chilli and served with a spicy 100% pork sausage
NA' FETTÀ E' PIZZÀ MARINÀR
The original pizza,it was cheap and tasty and common fare for the seamen (marinari) fishermen and dock workers of the Bay of Naples. Baked only with San Marzano tomatoes, wild oregano, garlic and olive oil
PARMIGIÀN E' MULIGNAN'
Aubergines, in the past, were known as the meat of the people and ubiquitous in the South when we lived there, served in a 100 different ways both sweet and savoury. The layered and baked dish here is served Salerno style when the aubergines are shallow fried in egg and pecorino before baking. A Dammone family favourite.
INSALÀT RO' MAR
Poached seafood salad with roasted peppers and Gaeta olives
PASTÀ E FASULE CU E' COZZÈ
'Mussels are the death of pasta and beans' intone the Napoli contingent in Leeds so this is for them. Death, in this instance, is a good thing apparently! This is the first of 2 pasta dishes because Campanians are very much maccheronàr, or pasta lovers. A typical Campania dish, this is soupy pasta and beans with mussels, drizzled with raw olive oil and chilli if desired.
PACCHÈR CU O' RAGÙ E' ZI' PINÀ
Large pasta tubes dressed with a rich San Marzano tomato ragu flavoured with 7 hour braised beef and pork made to Auntie Pina's recipe. The pasta we use is made in Torre Annunziata by Francesco Avvisato and is widely regarded as the best pasta di semola money can buy and also used by many Michelin chefs in Italy, this artisan, bronze die pasta costs a little more and is often known in Campania as 'Pasta della Domenica' or Sunday pasta when people would spend a little more on this daily staple and give their family a weekend treat! We order this pasta from Italy well in advance as Francesco produces small batches and usually makes it on receipt of our order.
A' BRACIÒL SALERNITÀN
Beef and pork slowly braised for, er...7 hours, the resultant deep, rich tomato ragu is used to dress the pasta.The meat is rolled and tied with flat parsley, prosciutto, garlic and a little grated pecorino
DOLCÌ TIPICÌ RA' ZONÀ
A plate of little sweet things beloved of the area

 

Menu may change according to deliveries and availability from Italy

 

A deposit of £10 per guest is required. 10% optional service charge will be added for parties of 6 or more.

 

 

 

 
 
 
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