Squid ink not only provides a unique colour for our tagliolini, but also adds a salty and somewhat sweet flavour that is complemented beautifully by the saltiness of our pesto and the sweetness of our fresh, Pachino tomatoes. Tagliolini is a traditional pasta hailing from the Emilia-Romagna region of Italy, and comes from the Italian word tagliare, which means to cut. We use Sicilian grown almonds in our pesto and as a garnish, which are characteristically slightly bitter taste, providing an added depth and crunch to this dish. We then top our tagliolini with Pachino tomatoes, hailing from the south east end of Sicily. Pachino tomatoes are the sweetest possible, mostly due to the amount of sunlight they receive. The Pachino region has the largest amount of daylight out of any European region, ensuring the tomatoes that grow there are perfect.
(Allergens in bold): Fresh pasta, (Egg, Durum wheat flour, Squid ink), Basil, Olive oil, Salt, Almonds, Parmesan cheese
GARNISH INGREDIENTS: Pachino tomatoes, Toasted almonds
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