De­bashine Thangevelo

Saturday Star - - SPORT -

come in op­tions of plain sea salt; red pesto and pancetta; wild oregano, onion and parme­san; and rose­mary and gar­lic,which I tried. It was soft and sea­soned to per­fec­tion.

Aside from dunk­ing the bread in olive oil and bal­samic vine­gar, I stuffed it with pan­elle (chick­pea fries). I have to warn you, it’s damn ad­dic­tive.

For the mains, I tried the chicken (red) as well as the Fly­ing Chicken Fo­cac­cia sand­wich, which was a hand­ful to hold on to as it was stuffed with let­tuce, tomato, sauces and a gen­er­ous amount of chicken. Yes, it was fo­cac­cia overkill at this stage, but I couldn’t help my­self.

How­ever, for those crav­ing some­thing other than chicken, you can try the baked lasagne or the re­cently added porchetta (suc­cu­lent roast pork in an ap­ple bal­samic and Marsala re­duc­tion). I nib­bled on a few pieces that came out of the oven and they weren’t kid­ding about the mouth­wa­ter­ing part.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.