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Pizza Our garlic bread dough is made as Neapolitan tradition teaches us. Ask if you prefer to add garlic oil. Our pizza dough is prepared respecting the Neapolitan tradition. For any add is 0.50 Pane all’aglio Pizza marinara(no cheese) 8.95 Tomato base, anchovis, cappers, garlic, oregano and olives. (for gluten free base extra 1.50 ) Pizza margherita 7.95 All’Aglio: garlic bread plain 4.25 Tomato base and mozzarella. Rosmarino e cipolla: garlic bread with rosemary, 4.25 Pizza calabrese 10.25 onions and salt. Tomato base, nduja, peppers, fresch chilli, salame Formaggio: garlic bread with mozzarella cheese. 4.95 and mozzarella. Pomodoro: garlic bread with tomato sauce and 4.95 Pizza diavola 8.95 oregano. Tomato base ,spicy salami and mozzarella. BBQ: garlic bread with homemade BBQ sauce. 4.95 Pizza capricciosa 9.50 Tricolore: garlic bread with homemade pesto, 5.25 Tomato base, crumble goat cheese, mushroom, mozzarella and tomato sauce. olives and mozzarella. Pizza picante 9.95 Roast Peppers, house chilly, guanciale, tomato Stuzzichini sauce and mozzarella. Pizza vegetariana 8.75 Bruschetta Pomodoro: Tomato bruschetta is a very 4.25 Tomato base, onions, homemade roast peppers in oil, simple but tasty dish, directly from the poorer homemade melanzane a funghetto olives and mushrooms. Neapolitan cuisine. Chop fresh tomato seasoned Pizza vulcano 9.95 with garlic, olive oil, a pinch of salt and oregano Tomato base and mozzarella, when ready the pizza all served on homemade toasted bread will come with bocconcini cheese and parma ham. Pane e olive: Bread and butter with marinated olives 3.95 Pizza prosciutto e funghi 9.50 Bruschetta ai funghi: Variation of traditional tomato 5.25 Tomato base, mushrooms ,ham and mozzarella. bruschetta for mushrooms lovers. Sautéed of champignon Pizza salsiccia e patate 9.95 mushrooms cooked with garlic parsley and white wine Tomato base , neapolitan sausage , smash potato served on homemade toasted bread and cream. and mozzarella. Bruschetta Calabrese: Variation of traditional 5.25 Pizza calzone 10.95 tomato bruschetta we offer you the taste of Calabria. Choose any pizza or make it the way you like. Toasted bread with nduja (nduja- Calabrian sausage, Pizza sorpresa ??? soft consistency, more or less spicy) The chef will surprise you with a tasty pizza and surprise ingredients. Pizza Mare 10.25 Tomato sauce, mozzarella, mussles, prawns and anchovies. Pizza Carnivora 10.25 Salami, salsiccia, nduja, ham, guanciale, tomato sauce and mozzarella. “Join Ciao Restaurant “Birthday club” (Must be at least 12 year’s old to qualify) RULES: Very simple…….. On your birthday show a proof of identity to establish how much discount you can get… “BIRTHDAY DISCOUNT” 13-15 Park Ln, Poynton, Stockport SK12 1RD For every year old you are, you will receive a 1% discount off your meal +44 162 587 7707 For example: If you are 12 year old you will receive 12% discount Follow us on instagram: @ciaorestaurant_ 50 Year old- 50% discount 100 year old=FREE……… The older you www.ciaoristorantepoynton.co.uk Vegetarian Vegan Gluten free get the more you are worth Starter Pasta Pasta Al Forno Insalate (Ask The Waiter For Gluteen Free Pasta) All the starter portion is 6.95 3.25 Arancini: From the Palermo tradition a handmade 6.50 Insalata mista: Mix sald saffron rice ball, breaded and fried with a All The Starter Portion Is 6.95 Lasagna: Lasagna is one of the oldest pasta 9.25 Tomato Tonno e cipolla: Tomato onions salad 4.25 filling of homemade Bolognese and peas ragu. Tagliatelle Bolognese: meat ragù served over 8.95 shapes in Italy and is one of the known dishes of seasoned with salt ,oregano, and olive oil Polpette di casa: Tasty handmade beef meatballs 5.95 silken egg pasta — is one of the signature dishes Emilia cuisine. The tradition of this recipe included Caprese: Tomato and mozzarella seasoned 6.25 with traditional Italian recipe, served in homemade of Bologna. few ingredients, Bolognese Sause béchamel and with salt, olive oil, oregano and basil. Bolognese sauce and a touch of parmesan on Penne Napoli: Pasta al pomodoro is an Italian 8.50 top. egg pasta. Insalata di rucola: Rocket, tomato slice and 4.95 food typically prepared with pasta, olive oil, fresh Cannelloni: Stuffed pancake with homemade Pate della casa: Homemade Tuscan chicken liver 6.25 tomatoes, it is intended to be a quick light dish, 9.25 pecorino shave. pate is now a great classic of the Italian tradition, rather than a dish in a heavy sauce. ragù sauce, spinach in tomato sauce, béchamel served with homemade toasted bread, it becomes and mozzarella. a delicious and appetizing appetizer. Spaghetti alla amatriciana: Alla matriciana, 9.25 Contorni Mozzarella in carozza: A typical appetizer from 6.75 also known as salsa all'amatriciana, is a traditional Crespelle: The ricotta and spinach crepes are 8.95 Campania cuisine. The dish consists of mozzarella Italian pasta sauce based on guanciale, pecorino simple but tasty savory stuffed crepes.(Tuscany Patatine fritte: Home made hand cut chips. 3.50 slices enclosed in slices of loaf bread, which are cheese from Amatrice, tomato, and, in some tradition) Zucchini: Zucchini in homemade batter. 4.25 covered in egg and milk and then fried. Served variations, onion. Gnocchi Sorrentina: Traditional Mediterranean 8.95 Peperoni della casa: Homemade fried peppers 3.25 with homemade mustard mayo. Penne salmone: Cream tomato sauce with 8.95 recipe Sorrento-style, gnocchi are a very tasty and in oil seasoned with a pinch of salt, parsley and garlic. Suppli al telefono: The suppli on the phone are 6.50 smoked salmon a typical dish of the Rome cuisine. Handmade rice simple dish. Deriving from the composition of Pizza Vegetali e patate: Vegetables of day with 2.95 croquettes with tomato has a stringy heart of Tagliatelle Adriatico: Cream tomato sauce with 12.95 Margherita, the potato gnocchi with tomato sauce potato. scallops, prawns, chopped tomato and spinach, mozzarella hidden inside. and mozzarella cheese baked in the oven. Costolette della casa: Delicious spare ribs, slow 7.50 butter white wine and a touch of parsley Pesci cooked in homemade BBQ sauce. Spaghetti carbonara: Carbonara is an Italian pasta 9.25 Parmigiana: Parmigiana is a typical dish of 8.95 Frittura gamberi, calamari e zucchini: Delicate king 8.25 dish from Rome made with egg, hard cheese, cured southern Italy , breaded and fried aubergine sliced Two sides are included with your main courses. prawns and calamari ring lightly fried and zucchini pork, black pepper and guanciale. The dish arrived topped with tomato sauce , mozzarella a pinch of Please choose between in batter served with homemade tartar sauce at its modern form, with its current name, in the oregano and basil .baked in the oven. Mix salad –Vegetables – Potato - Chips Mozzarella melone e prosciutto: Seasonal melon 7.25 middle of the 20th century. The cheese is usually served with Parma ham and mozzarella cheese, If you want extra pasta 1.0 a light and fresh starter. Pecorino Romano, Parmigiano-Reggiano, or a Special Pasta Branzino (sea bass) 14.95 Antipasto della casa: A mix of 1x 11.95 2x 20.95 combination of the two. Salmone (salmon) 13.95 typical Italian dry meat, homemade vegetables Tagliatelle funghi porcini: Pasta with porcini 9.25 (If matched with “Set Menu” 2.50) Pancasio (pegasus) in oil, a piece of nduja bruschetta and a mix of mushrooms and a touch of cream, it is something All The Starter Portion Are 7.95 13.95 typical Italian dairy. amazing for mushroom lovers Choose your sauce Involtini di salmone: Smoke salmon roulade, stuffed 7.95 Penne Puttanesca: A dish from the Salerno 9.25 Penne mare e Monti: In the dish the lands meet 10.25 Alla grliglia : Plain grilled with prawns covered with homemade Maria tradition consist in a Pasta dish with tomato sauce, the sea a set of clams and mussels that with porcini Vino bianco : White wine sauce Rosa sauce - a fresh and light starter cappers, anchovis , oninions fresh chop tomato, mushrooms creating a tasty dish all stir fried with Limone: White wine, lemon sauce and knob Gamberoni piccanti: King prawns beautifully cooked 8.25 with peppers, garlic, chilli flakes, homemade chilli garlic , a pinch of oregano and chilli garlic , knob of butter , parsley and white wine. of butter, finish with parsley oil, white wine, a pinch o oregano and tomato sauce. Spaghetti ai frutti di mare: The spaghetti with 10.25 Ravioli all’aragosta: Ravioli with a filling of 14.95 Fulmine: Light sautéed cappers, onion’s, olives Gamberoni liomone: King prawns beautifully 8.25 seafood is an evergreen dish of Italian cuisine lobster served with a cream tomato and smoke a touch of oregano and white wine sauce cooked with a knob of butter and white wine; that manages to get everyone from north to salmon sauce. all finish with some fresh chop parsley. south to agree. A simple spaghetti mixed with Gnocchi di patate: Homemade potato gnocchi Carni Cozze al Pomodoro: Mussels in tomato sauce, 6.75 seafood and soiled with tomato sauce. 9.95 garlic, onions chop tomato oregano and white Penne Norma: Pasta alla Norma is one of the 9.25 served with a typical Italian cheese sauce. Two sides are included with your main courses. wine served with homemade bread most well known Italian pasta dishes. It is typical Penne broccoli e salsiccia: Broccoli and sausage 9.95 Please choose between Caprine: Goat’s cheese breaded and delicately 6.50 pasta is a full-bodied first course, perfect for the fried accompanied by homemade basil pesto. of the Sicilian cuisine created originally in Catania, Mix salad –Vegetables – Potato - Chips Sicily, Italy.
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    AL BANCO DALLA CUCINA (FROM THE COUNTER) (FROM THE KITCHEN) V Arancino Cacio e Pepe VG Minestrone Soup Arancino with Cacio and Pepper sauce 4.7 Proper Italian style Minestrone, with Fresh Vegetable 8 Arancino Prosciutto e formaggio V Penne alla Norma Arancino with ham and cheese 4.5 Penne with Tomato sauce, Ricotta cheese and Aubergine 9.5 V Arancino agli Spinaci V Bigoli Cacio e Pepe Balls of rice and Spinach 4.5 Bigoli with Cacio and Pepper 10 Arancino al Sugo V Trofie al Pesto Balls of rice and Beef ragout 4.8 Trofie with Basil Pesto 9 Burrata Pugliese con la scelta di: Pomodorini o Prosciutto di Gnocchi al forno con broccoli, salsiccia e scamorza affumicata V Parma o Verdure Grigliate. V 10 Burrata with the choice of: fresh baby tomatoes or Parma Ham or Mix Oven baked gnocchi, with broccoli, sausages and smoked Scamorza grilled vegetable 8 / 8.5 / 8.3 Lasagne di Carne Tagliatelle al Ragù Beef Lasagna 10.5 Tagliatelle with Beef ragout 12 VG Lasagna di Carne ( Vegana) VG Raviolo Vegano con piselli e menta Vegan Lasagna, with Soya based Ragu sauce, with a side of mix leaf salad Vegan Raviolo, filled with peas and mint, on creamy peas and potatoes sauce. 11 9 V Cannelloni Vegetariani Penne Arrabbiata Fresh Canneloni, with fresh vegetable's besciamel sauce 11 VG Penne with spicy Arrabbiata Sasuce 8.5 V Parmigiana di Melanzane Risotto Ai funghi Aubergine Parmigiana 8.5 Risotto with Chestnut and Champignon Mushrooms and caramelized onion 12 V - VG Caponata di verdure V Pasta al Pomodoro Aubergine, peppers, red Onion, green Olives, Celery, Peanuts, Raisin 4.5 Pasta with Fresh Tomato Sauce 8 Tagliere Misto Linguine al Granchio Charcuterie and Cheese Board SM - LG 12/16 Linguine with Tomatoes fillets, Crab and courgette 12 Tagliere di Salumi Rigatoni alla Carbonara Charcuterie Board 8 Rigatoni with Carbonara sauce 10 V Tagliere di Formaggi Coda di Rospo 'all'acqua pazza' Cheese Board 8 Monkfish with baby plum tomatoes, capers,sun dried tomatoes, olives and fresh 13 V - VG Bruschetta al Pomodoro Anatraherbs laccata al miele con riduzione di arancia e soya.
  • Sicilian Culinary Adventure Spring 2018 Brochure.Indd

    Sicilian Culinary Adventure Spring 2018 Brochure.Indd

    LIFE IN SICILY An off the beaten path food & wine adventure with Chef Linda Sarris MAY 5-12, 2018 Chef Linda Sarris Join e Cheeky Chef, Linda Sarris, in the Sicilian countryside for an unforgettable culinary adventure. Linda’s unparalleled love for Sicily and food, and her insider access to the best food and wine producers, makers and shakers in Sicily, make her the perfect leader for exploring all the best things about Sicilian life, culture and cuisine. This week long journey will immerse you in the joys of Sicilian cuisine, introduce you to new techniques and ingredients, and inspire your cooking for years to come. Raised in a big Greek-American family with a Chef grandfather and a fisherman dad, Linda has been in love with food her whole life. She’s traveled to over 25 countries in search of caipirinhas, fresh octopus and oysters, volcanic wines + hardcore street food. After the French Culinary Institute and a few stints in restaurants, Linda took off to sharpen her culinary skills in her own adventurous way - working on a farm-to-table cooking school and wine estate in Sicily, spending two summers private-cheffing in Tuscany and consulting for restaurants in Bucharest, Romania and Bogota, Columbia. Linda has spent the last few years researching and gathering insider information on Sicilan food tourism, in preparation of her new venture,SNACK sicily! SNACK sicily is a printed mini magazine with down to earth recipes, interviews with her favorite Sicilians, and the best tips for travelers. SNACK sicily will be a perfect companion for travel groups, wine tours and those family trips to find the long-lost village where your Nonna grew up.