“fregula`é s`ortu” £7.45 Veg
fregula saltata with artichokes, sun-dried tomatoes, spinach, garlic and vegetable stock
melanzane alla Parmigiana £6.95 Veg
layered slices of tender aubergine oven-baked in a juicy tomato sauce and topped with provolone cheese
casserole salsiccie £7.95
fresh Italian sausage casserole with potatoes. onions, peppers, borlotti beans, a touch of white wine, polenta and a hint of tomato
crespelle con ricotta e spinaci £5.95 Veg
the lightest crepes filled with a delicious combination of ricotta cheese, spinach, mozzarella and tomato
Pani's risotto £7.25 Veg
rice cooked with a colourful mix of vegetables in a spicy tomato sauce
spada £11.45
fresh swordfish loin char-grilled then served on a bed of mixed herb leaf and sun-dried tomato salad, drizzled with balsamic crème
spigola £11.95
two sea-bass fillets dipped in seasoned flour, pan-fried, served on a bed of black tagliolini pasta tossed with lemon grass and butter jus
maiale "su nuraghe" £12.95
three medallions of pork fillet pan-fried with garlic, mixed herbs, lemon juice & white wine. served on a bed of spicy rustic lentils with celery, carrots & onions
ravioli con scamorza £8.15 Veg
fresh pasta parcels filled with aubergines and scamorza cheese in a butter and olive oil sauce topped with pecorino cheese
fregula arrabbiata mare £7.95
fregula (typical Sardinian durum wheat balls)mixed with a spicy plum tomato, baby octopus, baby squid and white wine sauce
fregula Sarda e`gambaredda £8.15
fregula with chopped tiger prawns, baby prawns, chilli, garlic, fresh rocket and prawn stock
fregula e` s'ortu £7.45 Veg
fregula saltata with artichokes, sun-dried tomatoes, spinach, garlic and vegetable stock
"Fregula"? £
What is "Fregula"? Also called "fregola", it is short dry pasta made of wheat (just like semolina). "Fregula", a typical Sardinian product, is made wetting with water the bran contained in a basket; moving the hand in a circular way. Following this process little quantities of pasta with a spherical shape are obtained; they are sifted and selected in small, medium and large size and finally toasted in the oven where they assume their burnish colour