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allotment Manchester Lupo

Ciao. Thanks to everyone that came down for last month's lunch club and apologies that I wasn't there, I hear it went very well without me : ) I was very sad to be stuck at home while you all enjoyed the sun with a vermouth on ice. Anyway, I will be there this time with a starter called Involtino di Peperoni - my mum makes this during the summer months when we have family or friends over. Add some crusty bread and a glass of chilled white wine and you are close to heaven.

The summery tiramisu with strawberries and is also a personal family favourite. For some reason strawberries were always seen as a treat in our house - we were always excited to have them. We use a dash of limoncello in our recipe - it takes it up another level : )

LUNCH CLUB MENU – 27 July 2019


Bruschetta (v) - fresh sourdough bread lightly toasted then topped with a trio of seasonal toppings.


Involtino di Peperoni– small sweet peppers stuffed then roasted with buzzonaglia tuna, capers, pane raffermo (soaked breadcrumbs) onion and fresh parsley from the allotment. Served at room temperature with fresh sourdough.


Lasagna con mortadella e pistacchi

Home-made lasagne with mortadella (Bologna), pistacchio pesto, toasted pistacchi, fior di latte mozzarella, béchamel and parmesan cheese (24-months aged). Served with leaves.


Cannelloni, gorgonzola, noci and Radicchio

Durum wheat pasta tubes with gorgonzola (DOP), toasted walnuts, raddicchio, béchamel and parmesan cheese (24-months aged). Served with leaves.

3. Tiramisu di fragole – a light, summery take on our famous tiramisu made with strawberries (from our allotment) and limoncello.

(if you would like a table for more than four people please email or pop in)

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