Cibomatto menu
Finger food
Sourdough focaccia and more
- FocacciaAncient flat oven-baked bread. In the XIX century it became the food of Genoese dockworkers. It is made with extra virgin olive oil and is great to share with friends. Serves 4 people.
- whole£8
- 1/2 portion (3 pieces)£4
- FarinataBorn as a poor dish in the Mediterranean area ages ago. Made with chickpea flour, water and extra virgin olive oil. Crispy and soft it is as delicious as nutritious. Serves 4.£5
Pasta
A wide rage of homemade pasta: pasta di grano duro, fresh egg pasta, pasta ripiena (filled egg pasta).
- combo pasta al pestoOur special Pasta Matta with delicious homemade pesto and the right quantity of parmesan, the perfect summer meal for two! Add 2 pieces of focaccia for your "scarpetta" for just £3£10
- focaccia£3
- Pasta mattaThis shape of pasta is originally called Maltagliati. Normally made with the left over of Tagliatelle. Our dough is without eggs, best combination with basil or wild garlic pesto.
- 250 gr£3
- 500 gr£5
- Tagliatelle250 gr - Traditional pasta of Emilia-Romagna, Tagliatelle (fresh egg pasta) can be served with a variety of sauces, simple and fresh tomato sauce, delicious ragù (minced meat and tomato sauce), mushrooms, bechamel and herbs.
- 250 gr£3
- 500 gr£5
- Pappardelle250 gr - serves 2 - Pappardelle are a kind of fresh egg pasta from Tuscany and Umbria. They are wide ribbons with rough texture, usually served with strong sauces as special wild game sauce, or, for vegetarians, tomato sauce and dried porcini mushrooms.
- 250 gr£3
- 500 gr£5
- Tortelli ricotta and spinach12 pz./ serves 1 - Tortelli are a traditional type of pasta ripiena (filled egg pasta) of Emilia-Romagna. They are filled with local ricotta cheese and spinach and served with butter, sage, and Parmigiano or with mushrooms tomato sauce. We made Tortelli in different shape.£5
- Frozen
- Agnolotti ricotta and lemon12 pz/ serves 1 - Agnolotti are a traditional type of pasta ripiena (filled egg pasta). Our recipe filled with lemon zest and juice, ricotta and Parmigiano comes from an ancient pasta maker based in Turin. They are served with butter, sage and Parmigiano.£5
- frozen
- PizzoccheriBuckwheat Pasta from Valtellina area, which is a small valley located in the Lombardy region of northern Italy. Normally served with cubes of potato, wilted cabbage and melted local cheese.
- 250 gr£4
- 500 gr£7
- OrecchietteTraditional pasta of Puglia, Orecchiette, literally small hears, (water dough pasta) are typically served with a tasty sauce of early purple sprouting, anchovies and garlic or with a simple and fresh tomato sauce. Made fresh on the delivery day.
- 250 gr£3
- 500 gr£6
- farfalleFarfalle are originally from Northern Italy, probably Lombardia. You can eat them with any sauce but they are delicious with cream and peas. It is a fun shape nice for children!
- 300 gr£3
- 500 gr£5
- Cavatelli250 gr. - serves2/3 - Traditional pasta of Molise and Puglia, Cavatelli, (water dough pasta) are typically can be served with a sauce of purple sprouting, or with tomato sauce and sausages or fish. Made fresh on the delivery day.
- 250 gr - serves 2/3£3
- 500 gr - serves 4/5£6
- Trofie250 gr Traditional pasta of Liguria, Trofie (water dough pasta) are typically eaten with pesto made with basil, pine nuts, extra virgin olive oil and parmigiano cheese. We also propose different kinds of pesto made with locally sourced herbs and ingredients.£3
- 250 gr£4
- 500 gr£7
- Pansotti12 pz/ serves 1 - Stuffed pasta of ancient tradition. Simple and sustainable recipe made with ricotta and borage grownup in Bristol. The pairing sauce is the walnuts pesto available in our menu!£6
- frozen
Sauces
- Pesto180 gr (serves 2) Pesto is a sauce originating in Genoa. It traditionally consists of basil leaves, garlic, pine nuts, and Parmigiano, all blended with extra virgin olive oil. We also propose different kind of pesto made with English wild herbs and local cheese according to the season. Vegan option available.£6
- vegan
- non vegan
- Walnuts and cream sauce200 gr (serves 2) The walnut sauce is a typical recipe from Liguria. It is particularly known for being the perfect condiment for the famous "pansotti alla genovese", but it also matches perfectly with our tortelli stuffed with ricotta or ricotta and spinach or with our tagliatelle.£6
- Tomato sauce300 gr (serves 2) Tomato sauce does not need any presentation. You can add different ingredients to the basic recipe: herbs, vegetables, mushrooms or meat. Our favorite one is with just a few leaves of basil.£5
- ParmesanBest quality Parmigiano Reggiano 12 months old in the right quantity for two people pasta dishes.£2
Dessert
- Strawberry SorbettoEnglish strawberries, water and a touch of sugar. The best one during the summer, so tasting and refreshing! (strawberries-water-sugar)
- 1/2 kg£10
- 1 kg£20
- Pistachio cakePistachio cake Wonderful cake made with real Pistachio that is perfect with a digestif
- whole cake£20
- 3 slice£8
- half cake (4 slice)£10
- 6 slice£16
- Stracciatella gelatoDark chocolate chips in a milky cream, simply delicious. The favorite of our ice cream maker. (eggs-milk-sugar-chocolate)
- 250 gr£6
- 500 gr£12
- 1 kg£24
- Venice Cream gelatoOur vanilla comes from the traditional recipe of the Harry’s Bar in Venice famous for its Martini Cocktail and, of course, Vanilla Cream. Perfect combination with strawberry! (eggs-milk-sugar)
- 250 gr£6
- 500 gr£12
- 1 kg£24
- Aftereight gelatoDark chocolate chips in a milky mint cream. Our special flavor of the week. How to have a fresh and tasting cream. (eggs-milk-sugar-chocolate-mint syrup)
- 250 gr£6
- 500 gr£12
- 1 kg£24
- Jostaberry VariegatoVanilla gelato married with a cream of Jostaberries grown in Bristol!
- 250 gr£6
- 500 gr£12
- 1 kg£24