nu'Neapolitan country salame and Capocollo is supplied by our man in Naples, Mario Macaluso.
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!
Stuffed tomato with tuna, anchovies and capers
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
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
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.Poached seafood salad with roasted peppers and Gaeta olives
'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.
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.
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
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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