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A kitchen from the Italian Riviera

LEVANTE

pasta fresca - sughi - torte salate

100% HAND MADE

WITH THE FRESHEST INGREDIENTS

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WHAT WE ARE MAKING THIS WEEK:

 

fresh pasta

TAGLIATELLE/TAGLIOLINI/TRENETTE

Our fresh pasta is freshly made to order using organic stoneground flour, durum semolina flour and organic, free range eggs; delicious with any of our sauces or pestos.

Size matters! TRENETTE are similar to tagliatelle, only thinner (about 3-4 mm wide), whilst TAGLIOLINI are about 2mm wide and slight thicker than tagliatelle (we like to think of them as 'squared spaghetti'). 

Minimum order is for 2 people; net weight approx. 250g (generous adult portion)

LASAGNE SHEETS

If you have treated your lasagne sheets almost as an afterthought thinking that the supermarket bought are just fine, we are about to change that! We make our sheets with the same high quality stone ground flour and eggs we use for all our fresh pasta. Trust us on this, a real game changer.

 

Sheets are supplied raw and must be cooked in hot water for approx. 3 minutes before use.

Sheets measure 18x13cm; net weight approx.350g

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RAVIOLI DI ZUCCA

Pumpkin ravioli

Ravioli filled with organic roasted pumpkins, curd cheese and fresh marjoram. Serve with some good quality melted butter or our walnut sauce.

PANSOTTI

chards, wild rocket, ricotta and Parmesan cheese

The Ligurian name refers to the 'bellied' pasta shape which is very similar to large tortellini; a true classic from Liguria when paired with our walnut pesto.

TAGLIATELLE VERDI 'VECCHIA MANIERA'

Green tagliatelle 'old style'

Usually made using the bits of pasta dough 'stained' with the filling when making ravioli genovese, they are so delicious we believe they deserve their own place at the table! We mix in the dough fresh chards, fresh marjoram/oregano and Parmesan cheese to give this hearty tagliatelle bags of flavour. Delicious served with tomato based sauces or our creamy walnut sauce.

LASAGNE AL PESTO

Lasagne with pesto Genovese

An unmissable classic from Liguria: layers of freshly made lasagne sheets, creamy béchamel sauce, basil pesto and extra cheese on top.

SQUID INK TAGLIOLINI

Squid ink lends a pleasant, subtle brininess to this pasta, pairing nicely with our fresh mussel sauce.

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WEEKLY SPECIALS

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SPINACH TAGLIATELLE

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GASSE

pasta sauces + pesto

SALSA DI NOCI

Walnut pesto

walnuts, milk, garlic; creamy and rich, perfect with all kinds of pasta, but particularly good with pansotti.

PESTO ALLA GENOVESE

Known the world over, basil pesto needs little introduction. For our fragrant pesto we use the young leaves from Italian basil bouquets (as small bunches of basil plants with still their roots attached are called) and ITALIAN pine nuts.

SUGO ALLA MARINARA

olives, capers, anchovies sauce

Black olives, wild capers, anchovies and fresh parsley.

SUGO DI MUSCOLI

olives, capers, anchovies sauce

Fresh British mussels, tomatoes, white wine and fresh parsley.

THE BEST TOMATO SAUCE

Simple does it! Only Tomatoes, locally grown onions and a touch of basil go into this deliciously sweet and rich sauce. Just add parmesan (highly recommend it!).

AUBERGINE RAGU'

A beautiful, glossy and rich sauce made by slowly cooking charred aubergines, lentils and tomatoes. Perfect with tagliatelle or other short pasta, but also served as a main with some polenta or toasted bread.

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PIE SHOP

 

TORTE SALATE

savoury vegetable pies

The Italian Riviera is well known for its traditional savoury pies: vegetable-based fillings, which vary according to season and often enriched with eggs, cheese and fresh herbs, are encased in crisp unleavened pastry made with just flour, olive oil and water. The renowned Torta Pasqualina is a very fine example of this quintessential Ligurian dish.

One small pie will feed 1 person as a lunch option - when paired with a fresh salad or other vegetables -  or 2 people as a starter.

 

Our current selection includes:

TORTA DI ZUCCA

Seasonal squash, chestnut mushrooms, curd cheese

filling of seasonal squash, chestnut mushrooms and curd cheese wrapped in a rustic multi-grain olive oil pastry

TORTA DI CAVOLI

Sweet cabbage, garlic, salted lemon

filling of sweet cabbage, garlic and salted lemons wrapped in spelt olive oil pastry

GO TO SHOP

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HOW TO ORDER

01

BROWSE OUR menu FOR YOUR FAVOURITE PASTA and SAUCES

Our menu changes regularly, according to availability, seasonality and creativity!
 
So make sure you check our website to see what we are cooking. Even better, subscribe to our newsletter below.



 

02

SELECT YOUR PREFERRED DELIVERY DAY

Orders are available for

PICK UP ONLY ON FRIDAY from

Meadows Cambridge, 31b Eltisley Avenue

CB3 9JG

As our food is prepared fresh to order, we ask for all orders to be placed by WEDNESDAY 6pm of the same week of delivery at the latest.

 

For further details, please contact us at info@levante.com

 

 

03

ENJOY WITH YOUR FAMILY AND FRIENDS

Your order will be ready for pick-up between 2-5pm on your chosen dates. 


48hrs notice is required for any changes or cancellations.



buon appetito!

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© 2020 by LEVANTE
 

NOTE: Our kitchen handles ALL allergens included in government guidelines; whilst we are happy to cater for guests with specific dietary requirements whenever possible, we cannot guarantee that there will be no traces of an allergen in your order. For any questions about allergens or any of the ingredients in our recipes, please email us and we'll get back to you as soon as possible.