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Cassarecce - short twists of pasta originating from Sicily which appear rolled up in themselves.


Malfadine - are long wide flat pasta ribbons similar to pappardelle.


Rigatoni - Pasta in the form of short hollow fluted tubes.



All’Aragosta - translates to lobster.

Bisque - the classic French Bisque is a thick, creamy soup made with shellfish.

Burrata - is an Italian cow milk cheese made from mozzarella and cream. The outer casing is solid cheese, while the inside contains stracciatella and clotted cream.

Guanciale - is an Italian cured meat product prepared from pork jowl. It’s name is derived from guancia, the Italian word for ‘cheek’.

Insalata - translates to salad.


Katsuobushi - Katsuobushi is simmered, smoked and fermented bonito flakes.


Kombu - is made from the kelp sea plant, which is harvested, cut and laid to dry. 

Pecorino - a hard Italian cheese made from sheep’s milk. Derives from pecora which means ‘sheep’ in Italian. 

Porcini - A mushroom with a meaty mushrooms with a nutty and earthy flavour.


Reggiano - a high quality Parmesan cheese that is aged for at least 12 months.  It is named after the two areas which produce it, the provinces of Parma and Reggio Emilia.


Rucola - translates to roquette.


Tomato Sugo - Sugo meaning sauce in Italian, is a traditional tomato sauce. 

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