News & Events (all restaurants)

Weekend tastings 25-26 February 2012

25-02-2012

CHARCUTERIE: CHORIZO A highly seasoned, coarsely ground pork sausage flavored with garlic, chili powder and other spices. It's widely used in both Mexican and Spanish cookery. Chorizo makes a tasty addition to many dishes including casseroles, soups and stews.   CHEESE: ASIAGO   Asiago is made from full cream milk, with ...
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Weekend tastings 18-19 February 2012

18-02-2012

CHARCUTERIE: SALAME DI CINGIALE (WILD BOAR SALAME) 4.50 PER 100G Wild boar salami undergoes the same processes as pork meats however since wild boar meat often contains less fat, the final product tends to have a drier texture and stronger flavour.  Best to be enjoyed with a full-bodied red wine.   CHEESE: PARMIGIANO ...
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Weekend tastings 11-12 February 2012

11-02-2012

 CHARCUTERIE: SALAME DI CINGIALE (WILD BOAR SALAME) 4.50 PER 100G Wild boar salami undergoes the same processes as pork meats however since wild boar meat often contains less fat, the final product tends to have a drier texture and stronger flavour.  Best to be enjoyed with a full-bodied red ...
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Weekend tastings 4 to 5 February 2012

05-02-2012

CHARCUTERIE SALAME DI CINGIALE (WILD BOAR SALAME) 4.50 PER 100G Wild boar salami undergoes the same processes as pork meats however since wild boar meat often contains less fat, the final product tends to have a drier texture and stronger flavour.  Best to be enjoyed with a full-bodied red wine.   CHEESE PARMIGIANO ...
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