Giacomo has been busy in the Mr Pook’s kitchen anyone passing would be forgiven for thinking they were witnessing a scene from a kitchen in Bologna, The Amalfi Coast or Rome.
He has been hand making various delicious fresh pastas for our guests. Lovingly kneading the dough and preparing mouthwatering fillings for the tortellini.
Tortellini is a type of pasta that originated in the region of Emilia-Romagna in Italy. The exact origins of tortellini are somewhat disputed, but it is generally believed to have originated in the city of Bologna.
Legend has it that tortellini was inspired by the navel of Venus, the goddess of love, beauty, and fertility in Roman mythology. According to the story, a famous innkeeper in Bologna caught a glimpse of Venus through a keyhole and was so captivated by her beauty that he created a pasta shape in its likeness. The innkeeper then moulded the pasta into a small, ring-shaped form resembling Venus’s navel.
Among the delicious pastas masterfully created we have a stunning crab and dill tortellini with crabs brought to us fresh from West Coast Seafood.
A fresh vegan red wine and pea mezzaluna.
Individual ribbons of tagliatelle and pappardelle.
Tagliatelle is traditionally made with a simple combination of eggs and flour. The dough is rolled out thin and then cut into long, narrow
ribbons. The width of the tagliatelle can vary, but it is typically wider than spaghetti and narrower than fettuccine.
The name “pappardelle” comes from the Tuscan verb “pappare,” which means “to gobble up” or “to eat hungrily.” The name reflects the hearty and satisfying nature of this pasta shape, which is known for its wide and flat ribbons.
In addition, we have a stunning indulgent Lobster risotto.
Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and Parmigiano-Reggiano. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its signature yellow colour.
Here are just some of the beautiful, fresh seasonal Italian dishes we are introducing to our late spring/ summer menu.
Menus and dishes are regularly evolving to incorporate the freshest quality local produce from our fantastic suppliers right here in Dumfries and Galloway.