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Catering - With the Pickled Fork

By Natalaigh Taylor
22nd Aug 2018

Together with The Pickled Fork we have hosted supperlcubs and wine tastings. We have catered internal and external events such as Roberto Cavalli at London Design Week.

Vallebona's carefully selected range of high quality and interesting ingredients are brought to life by The Pickled Fork's creativity and presentation.

Together, we have launched a seasonal menu of hot and cold canapes and bowl food. So for your next event, let Vallebona & The Pickled Fork provide food worth remembering.

To enquire contact Natalaigh at Parties@vallebona.co.uk


Canapes

Hot

Tuscan sausages with pesto Genovese

Lamb pizzette with smoked sheep’s ricotta, beetroot relish & shaved fennel

Sea urchin arancini with truffle ketchup

Octopus skewers with tomato & basil sauce

Black olive & spinach calzone with Scarmorza Affumicata, rocket pesto & truffle oil

Taleggio & sun-dried tomato arancini with artichoke pesto

Cold

San Danielle cannelloni with fig marmalade, Toma Rossa, walnut & rocket

Wild boar crostini with artichoke, black olive pate & Ligurian bread

Bresaola, salsa verde, truffle & pecorino crisp

Smoked tuna, music bread, spicy anchovy aioli & parsley cress

Smoked swordfish, bottarga, grissini & olive pate

Tuna bottarga, fregola, sourdough, tomato & basil

Gorgonzola, music bread, walnut pesto, radicchio, balsamic & berry glaze

Wild thistle pate, sun dried tomatoes, Ligurian bread & basil



Bowl food

Hot

Porchetta with a warm salad of olives, sundried tomatoes, fregola & herbs

Tuscan sausage stew with gorgonzola polenta & tomato ragu

Truffle & wild mushroom risotto with pecorino cream & rosemary

Orecchiette, sea urchin cream, capers, tomato & gremolata

BBQ octopus with cannellini beans, aioli, rocket, & Pesto Genovese

Cassulli spinach, tomato & basil ragu with truffle pecorino

Cold

Penne pasta salad with mortadella, tomato & basil sauce, pistachios & olives

Coppa, potato & onion salad and shaved Parmigianino Reggiano

Smoked swordfish, shaved fennel, blood orange, dill & lemon dressing

Marinated octopus salad with, EVOO, cucumber, lemon, parsley, oregano & chilli

Fig, Robiola 3 Latti, truffle honey, rocket, hazelnuts & radicchio

Panzanella salad with fregola, sourdough, capers, roasted peppers & basil