A little holiday Coppa Di Testa
on the menu today! Made from some lovely locally raised, hazelnut fed pigs
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.