£3.75 – £6.95
A robust sauce from Naples with a bit of a spicy kick. Made with salted anchovies, garlic, olives, capers and chilli.
COOKING INSTRUCTIONS:
Tip out contents into a saucepan and heat through. Serve with our fresh pasta and grated Parmesan cheese.
INGREDIENTS:
Crushed tomatoes, olives, ex. Virgin olive oil, capers, garlic, anchovies(fish), chilli flakes.
Allergens in bold.
| Weight | 200 grams, 400 grams |
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Made with chuck steak and cooked in a rich tomato sauce our meatballs make a great family meal.
280 grams
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.
Fresh pasta made with Italian milled flours & free-range eggs. Casarecce is of Southern Italian origin and based on typically Mediterranean ingredients such as aubergine, tomatoes, cheese and basil. 160 grams is a normal sized main course portion or two first course portions.
Porcini mushroom flavoured pasta
This beef stock was made with Westcountry beef bones and free-range chicken carcasses that were simmered for 12 hours with fresh herbs and vegetables. No artificial additives have been added.
Fresh 500 grams.
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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