Shots of food from some of our clients
Casarecce Noni

Casarecce ‘Gentile di Gragnano’, braised oxtail, pancetta, broad beans – by Jonathan Brincat, chef patron of Noni, Valletta.


Aged Acquerello parmesan risotto, seared scallops and balsamic pearls – by Damian Ciappara of Commando restaurant.


Tagliatelle di Campofilone with fresh Scottish Blue Lobster and Tarragon – by Andrew Vella of Rebekah’s.

Lardo R.Vella Web version

Pan seared prawns wrapped with Mafalda Lardo di Colonnata- by Roderick Vella of Grand Hotel Excelsior.


Aged Acquerello Carnaroli rice with spinach and garlic – by Carl Zahra of The Fork & Cork.


‘Gentile’ Scialatielli with slow cooked tomatoes, peas and pecorino – by Andrew Borg of Black Pig.