Celebrating the change in season to awaken the taste buds
After a windy, cold winter, Enoteca Turi is celebrating spring with a new menu showcasing the wonderful new ingredients in season in central and southern Italy.
Asparagus on potato cake
These include the barba di frate (monk's beard) - a spinach related vegetable from central Italy, resembling grass and rich in minerals, the fresh peas, broad beans and cipollotti (large spring onion) as well as asparagus.
English asparagus comes into season at the end of April. Delicious Marinda tomatoes from Sicily are firm and tart, perfect for side salads on the menu; Salad Blue potatoes sourced from Carrolls Heritage Potatoes.
Ravioli with Salad blue potatoes
A few winter vegetables such as puntarelle (asparagus chicory), cime di rape (turnips tops broccoli) and fennel are delicious for a few more weeks, and best of all artichokes, perfect for the next two months are included in some dishes.
Head Chef, Michele, sources artisan cured meats and cheeses from small producers in Italy. Also on the menu, is some amazing organic pork and spring lamb from the Rhug Estate in Wales and fish from the Cornish day boats in East Looe, Cornwall.
April 2, 2015