Centotre Antipasto for 2-3 Option:With Prosciutto tomato leaf and laurel hints

tomato leaf and laurel hints of aromatic herbs

Homemade pasta (because when we’re cooking in the restaurant we take no shortcuts) using Phantassie organic eggs and Italian pasta flour

Cannonball Gin

Simply pour 100ml of the batch in to a mixing glass and stir with ice Strain into a Martini glass

Centotre Antipasto for 2-3 Option:With Prosciutto tomato leaf and laurel hintsA selection of all your Centotre favourites; Prosciutto di Parma DOP, mozzarella di bufala DOP, Italian roast vegetables, marinated olives and sun dried tomatoes, seasonal leaves and focaccia Serves 2 3 40 We do a vegetarian version too! A selection of all your Centotre favourites; Roast violet aubergine, mozzarella di bufala DOP, Italian roast vegetables, marinated olives and sun dried tomatoes, seasonal leaves and focaccia A perfect platter for the