Tuscan Supper Club at The Pig & Pastry

This evening I will be taking you away from the February chills of York and into a warm, Italian environment. I will be serving a three and a half course meal of typical Tuscan delights, paired wines and to finish, a very typical digestivo. Here is the menu you can look forward to:

To Start:

Ribollita - A Tuscan cavolo nero, white bean and bread soup loaded with garlic. Historically eaten by peasants from the hills, it's now a well served dish in any home and restaurant from Arezzo to Chianti.

Main:

Salsiccia e fagioli - Hearty Italian sausages and cannelini beans in a rich tomato sauce. Served with home made focaccia and dressed winter leaves.

Or

Crespelle alla Loretta - A dish I learned to cook from a very traditional nonna. Thin pancakes filled with mozzarella and spinach, baked in a tomato sauce and topped with grana padano cheese. Served with home made focaccia and dressed winter leaves.

Dessert:

Crostata - A fruit tart typical of many Italian regions and normally served to round off Sunday lunch. Served with thyme infused zuppa inglese.

To Finish:

Digestivo