A little holiday Coppa Di Testa  

on the menu today! Made from some lovely locally raised, hazelnut fed pigs

pork terrine

dotted with mirepoix, boiled chestnuts and dried apricots.

Its pretty much what yo wish your co-workers were bringing to this weekends holiday party.

And for the pasta today:

Pappardelle, Alla Bolognese

Spaghettini, with roasted Maria di Chioggia Squash puree

Baked Lasagne, with tomato, smoked mozzarella, cauliflower and chilies.