Posts tagged #Food

Some of our favourite foods . . .

This year sees us Polis hitting our 20th anniversary . . .20 years since we opened the doors at 9 Station Street and 12 since we opened at 88 Main Street!!

Favourite dishes have come and gone, but there are some that have remained firmly on the menu over the years . . .

From Firenze followers there was always a clamouring for our home-made pastas.  In particular, I recall the spinach and ricotta “Raviolo”, one big ravioli stuffed with spinach and ricotta with a perfect, softly cooked egg yolk perched in the middle that kinda flooded out as you cut through the delicious fresh pasta . . . heavenly!

Similar interpretations have made their way on Boboli’s menu . . . Rotoli, rolled pasta sheets stuffed with spinach and ricotta; Crespelle, pancakes, which take the same stuffing very well; and recently the large pasta shells have become a new vehicle too . . . all very Italian and delicious.

Our, now popular, Lasagne della Nonna had a shaky start when we first launched Boboli, (the Nonna bit is a thin layer of cooked ham added to the pasta layers . . . an inspirational addition by Lino’s Mumma) but now it is top of the pops, so much so that we can hardly keep up with it!!

And of course, our Pizzas, striking gold on a regular basis too.  The dough is made every day from scratch with the fabulous Sharpham Park spelt flour and the variety of toppings will keep everyone satisfied.

Our lovely little “pick me up” Tiramisu, (that’s the exact translation by the way!!) has never been removed from the menu either!

 At The Lighthouse, we have enjoyed such encouraging responses to many of our dishes that we have found a fairly regular pattern to our menus here as well.

Scallops and Prawns always feature with a stunning garnish of the season; Fish (always haddock) and Chips, batter made with Langton Breweries beer from up the road, and the Smoked Haddock and Spinach Cheese Soufflé are both without doubt the most popular dishes on the menu.  We’ve dared to change the accompaniment with the Soufflé once or twice, but honestly, why change it when it is so universally loved.  We often drop the haddock and add some extra greens to make it veggie friendly too!

Ciao for now!

Sarah x

20th Anniversary Quiz

Question 1: What do you think has been the most permanent feature on all our menus over the past 20 years?

Just answer in the comments below and we’ll enter you into our prize draw celebrating our 20th anniversary! (Please be sure to put your email address on your comment so that we can contact you if you’re one of our lucky winners)

Look out for other 20th anniversary quiz questions on our future blog posts.  Prize draw winners to be announced on 1st January 2020.

Cheesy ponderings. Part one.

Parmigiano Reggiano or Parmesan?

Parmigiano Reggiano is one of the best known hard cheeses of northern Italy, but did you know that production dates back at least nine centuries?  In recent years it has been strictly regulated and the process closely controlled, earning it the approval stamp on its golden rind to confirm it is DOP, that is Protected Denomination of Origin, much as in the classification and controls of wine production.

As with all good things there will be cheeky imitations trying to take the glory, and often the name Parmesan is used for cheeses that bear no resemblance nor heritage to the genuine article.  So whilst you can argue, perhaps, that parmesan is a straight translation of the word Parmigiano, aficionados would argue that it is the not the same things at all!

‘Potayto’ . . . ‘Potahto’ you might say. 

But if we are to be truly representational of Lino’s beloved homeland and boast that we are an authentic Italian Ristorante then we must do our best to honour the traditions, and endeavour to bring the best and most authentic of foodie goodies to your table as we are able to source.

Lino’s social media post a few weeks ago showed these lovely chunks for Parmigano with the caption, “No words needed” and there you have it . . . perfetto!

Ciao for now

Sarah x

 

Posted on May 31, 2019 .

A BRIDGE TO FARM . . .

In our quest to keep it as local as we are able, despite our Italian origins, and our desire to play our part in reducing carbon footprints, and actually, just because some things local really are the very best you can get; we have worked with John and Jill Vickers of Bridge 67 for some years now,  initially with a view to being involved in the cookery school but more recently Lino has enjoyed learning more about the origins of the cattle, the care extended to the livestock at Binley Bridge Farm, and the fantastic quality of the meat we are subsequently able to serve at both The Lighthouse and Boboli.

 The Vickers family have been farming in Kibworth since the 1930s and their enthusiasm for rearing their cattle and lambs in the best possible environment has had a massive impact on the local environs, not only tending to the fields for pasture but also tending to true conservation. 

Planting trees and hedgerows and enhancing watercourses all impacts on the flourishing wildlife and general beauty of our canal paths and the many beautiful public walks in our local countryside . . .  watch out for John’s rant on wildlife, conservation, limitations and bureaucracy . . . he has a point and makes it so passionately you cannot help but admire the family’s commitment.

It is a joy to work with them, supporting their endeavours and serving some of the best beef and lamb for miles around.

 A presto,

 Sarah x

Posted on May 17, 2019 .