 
...setting new style standards in Whalley Range... (more)
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 A-B | C-F | G-O | P-Z Grappa Stefano’s firewater, 40-50% by volume, made from the skins of grapes pressed for wine. Now sold by wine makers all over Italy, as a by-product of their vats, it is traditionally a hills and alps thing, especially from Bassano di Grappa in the Dolomites. It comes in anything from gallon bidons through to hand-blown perfume bottles, and in multiple flavours or single grape varieties in the spirit of fine malt whiskies. A recent trend is for prestige producers and names like Poli to sell single grape grappas like Muscat and Chardonnay… Gremolata Garlic and fresh herbs, chopped fine and preserved in olive oil. Gorgonzola Semi-hard cow’s milk cheese, which has been pierced with copper wire to set off veins of blue mould. Used melted with polenta, pasta or potatoes. Lardo Your eh-up whippet favourite lard. Served in paper thin slices with good bread or grissini. Purified, it is used to fry, roast or baste meats. Mascarpone A classic ingredient in the pudding Tiramisu, or spooned out alongside cakes. Basically a smooth cream cheese from Lombardy or Piedmont. Mostarda di Cremona The good ones are candied fruits in a mustard, white wine and honey sauce, slow cooked in flat vats. We made our own fresh fruity mostarda, then switch to the airmailed mostarda original to match the classic Bollito Misto. Mozzarella From breeze-blocks of Danish plastic to islands of Neapolitan buffalo milk, floating in buttermilk. There’s a world of difference in quality and pricing, as only the best mozzarella is made from buffalo milk and packed in buttermilk. This rips into silken strips and changes texture and taste as you peel it away. Olives We serve a mix of pitted black and green, and whole purple jumbo, all rinsed then preserved in oil with sliced garlic, herbs, chilli and whole pepper. Olive Oil It is used in salads, dressing the plate and pan cooking, but is too heavy for deep-frying. Next> |