Add this kit for a mint + parsley vinaigrette, zucchini, pine nut, kalamata olives, and pickled onions to make a Summer Squash Pasta Salad. Use this kit with fresh Creste Di Gallo pasta.

- 150ml Mint + Parsley Vinaigrette

- 250g Zucchini Squash

- Pickled Onions

- Castelvetrano Olives

- 40g toasted pine nuts

- Delivers with your August Pasta Club order

Located in Central Italy on the borders of Tuscany, Lazio and Le Marche, Umbria is home to Medieval hill towns, dense forests, and rich cuisines. The picturesque vineyard of Villa Barbi is seated amongst rolling hills, open terrain, and full sun exposure.

The Villa Barbi Umbria Rosso is comprised of Cabernet Sauvignon, Merlot, and Sangiovese grapes. Notes of cherry, plum, and clove with earthy tones give this full-bodied red a wonderful depth that will stand up with the bright acid of San Marzano tomatoes and punchy charred fennel heads. 

– 750 ml Bottle / 13.5% alcohol

– Must provide 18+ ID at the time of delivery

An all-time favourite from our Pasta Club collection — Bucatini All'Amatriciana. This kit includes everything you need: locally cured Guanciale,  La Mano Pomodoro sauce, Calabrian chilies, garlic, grated Grana Padano cheese, and of course fresh Bucatini pasta.

- Serves two people

- Includes pork

- Cook or freeze product within 5 days

Method:

Bring a pot of salted water to a boil. In a separate pan add guanciale and heat over medium until very crisp. Remove pieces of meat and set aside, leaving the rendered fat in the pan. Add thinly sliced chilies and garlic, allowing the garlic to soften for a few seconds before adding Pomodoro sauce. 

While your sauce is simmering on low, add Bucatini to boiling water for 2-3 minutes until just cooked. Use small spoons of pasta water in your sauce for consistency. Add bucatini to the sauce. Toss to coat evenly, then plate. 

Garnish with crisp Guanciale and parmesan. Finish with fresh cracked black pepper as desired.

Such a big hit we had to jar this sauce – Rigatoni Vodka & Burrata is a forever favorite at La Mano. Our Vodka sauce is made with San Marzano tomatoes, chilies, cream, and of course Vodka. Pair this up with fresh Italian Burrata, micro basil, and our Rigatoni pasta and you have yourself a wonderful and easy to make kit!

- Serves two people

- Vegetarian friendly

- Cook or freeze product within 4 days

Method:

Bring a pot of salted water to a boil. In a separate pan pre-heat some cooking oil over medium. Our Vodka Sauce has minimal heat, so feel free to add some chilies or flakes, or punch it up even more with extra garlic. Add the jar of Vodka Sauce and bring up to a simmer.

Cook the fresh Rigatoni for 2-3 minutes, then finish cooking by transferring to sauce pan. Season with salt to taste then plate. Finish with half a ball of fresh burrata per plate, garnish with micro basil and cracked black pepper.

Provincial Spirits creates craft cocktails in Port Coquitlam BC. House-made, premium gin blended with the fresh grapefruit juice.  Macerated peels and bitters add a layer of complexity and tart zing to this nuanced yet crushable cocktail.

– 341 ml Bottle,  6.9% Alcohol

– Must provide 18+ ID at the time of delivery

Provincial Spirits creates craft cocktails in Port Coquitlam BC. Apricot Lemon Almond Sour is an award winning small batch cocktail made using real ingredients. Sour lemon and vodka kick up this citrus-forward cocktail featuring fresh apricot juice. Apricots are a small unassuming stone fruit that has a subtle wine-like flavor. Adding a unique hint of almond brings balance to the final concoction.

– 341 ml Bottle,  6.9% Alcohol

– Must provide 18+ ID at the time of delivery

Provincial Spirits creates craft cocktails in Port Coquitlam BC. Specially sourced Kenyan Black Tea meets smooth house made vodka meets tart, refreshing lemonade for your new favourite.

– 341 ml Bottle,  6.9% Alcohol

– Must provide 18+ ID at the time of delivery