Chef’s Table – Farm to Table Dinner

Antipasto

Bruschetta con burrata e caponata
Bruschetta con ‘nduja
Piadina e friggione
Salumi e formaggio

Primo

Tortelloni di ricotta al burro e salvia
Ricotta stuffed tortelloni, served with butter and sage, and a very special surprise
Filet con sugo di carne
Typical Calabrese “maccheroni” with braised beef sauce

Secondo

Guancia di manzo in umido
Stewed beef cheeks

As is the tradition of the Cucina Povera in Calabria, the meat is served as a main, while the sauce is used to season the pasta of the first course. Two tasty meals from one pot.

Contorni

Peperonata
Summer on a plate: incredibly flavorsome slow-cooked bell peppers

Patate mbacchiuse
A very humble, very delicious peasant-style potato side dish from Calabria

Dolci

Panna cotta con frutta fresca
Tiramisù