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The Linguine are flavoured with squid ink
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Fresh pasta made with Italian milled flours & free-range eggs. Linguine is traditionally served with sauces such as pesto, tomato and shellfish. 160 grams is a normal sized main course portion or two first course portions.
We make our Bolognese Ragu with chuck steak, free-range pork, smoked pancetta and fresh vegetables. This is all slowly cooked in our own beef stock, red wine and tomato passata.
This amazing looking pasta is perfect for stronger tasting sauces such as game and beef. 160 grams is a normal sized main course portion or two first course portions.
Fresh pasta made with Italian milled flours & free-range eggs. 160 grams is a normal sized main course portion or two first course portions.
A robust sauce from Naples with a bit of a spicy kick. Made with salted anchovies, garlic, olives, capers and chilli.
Colatura di Alici – this is a traditional Italian anchovy extract that has its roots going back to the Roman condiment garum. It is a slow process making this anchovy extract. Anchovies, fished in spring, are layered in casks with sea salt. The salting process and the maturation can last 24-36 months. During the pressing and maturation phase of the anchovies in salt, the liquid that emerges on the surface is progressively extracted and subjected to a natural concentration process. Strong and full bodied flavour that preserves the aroma of the raw material and has a real umami kick.
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