Lasagne with radicchio, Fontina and Gorgonzola
Fontina cheese has been made in the beautiful alpine region of Valle D’Aosta since 1477. This robust PDO cheese, which is aged for a minimum of 80 days, is made with milk that comes from the Valdaostan Red Spotted cows. Gorgonzola cheese dates back to 879AD. It is a veined blue cheese made from unskimmed milk that can only be produced in some provinces of Piemonte and Lombardia. Veining takes place during its three to four-month ageing period when rods are quickly inserted and removed, creating air channels that allow mold spores to grow. Radicchio di Chioggia was first grown in Europe in the 15th Century. By the 1900s it began to assume its distinctively round shape and it now holds PGI status. Chioggia enjoys a unique terroir that gives Radicchio di Chioggia its original features: a mild winter close to the sea while the northern winds contribute to keeping humidity low.
£7.50 per meal
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