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Polara | Antica Ricetta Siciliana | 6 x 275 ml | CHINOTTO

£9.9£99Clearance
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Ciccio Sultano, owner and executive chef of two-Michelin-starred Il Duomo in Ragusa, pays homage to the herbaceous citrus that’s commonly found in Sicily but lesser-known throughout other parts of Italy. One of his signature dishes, “Pisci d’ uovo”-style red mullet with crispy fishbone, is a tribute to his home. Pizza Hut in the UK is known for its wide variety of pizza options, including the iconic Pan and Stuffed Crust pizzas. Their menu also features pasta, sides, and desserts. With numerous branches across the country, Pizza Hut caters to a diverse range of tastes and preferences. Papa John's (UK) Create your perfect pizza with the Build Your Own 12" Pizza, though the price is not mentioned. Customize your crust, sauce, cheese, and toppings for a personalized pizza. King Pepperoni

PizzaExpress is a beloved Italian restaurant chain in the UK, renowned for its wood-fired pizzas, classic dough balls, and a variety of pasta dishes. With a focus on authentic Italian cuisine, PizzaExpress combines a relaxed dining experience with high-quality ingredients and a wide selection of pizza and non-pizza options. Caspian Pizza (UK)The traditional Polara chinotto recipe uses organic chinotto, a typical Sicilian citrus fruit, and its natural extract, which recalls the ancient Sicilian drinking tradition. The drink is characterized by its pleasant sour and bittersweet note, which blends into a harmony full of fragrances and naturalness. The classic 12" Margherita is the most liked pizza, featuring tomato sauce, mozzarella cheese, and fresh basil. It's known for its simplicity and timeless taste. Firestarter

Caspian Pizza specializes in a fusion of Mediterranean and Persian flavors. They offer a diverse range of pizzas, kebabs, and sides, making it a go-to option for those seeking unique and tasty combinations inspired by Middle Eastern and Mediterranean cuisine. Domino's (UK) The use of candied fruit in Sicilian cuisine, and generally speaking all over Italian cuisine, is widespread,” explains the chef. “For my Palermo-style Scaccia, for example, I wanted to replace the raisins (which are more traditional) with the chinotto, pushing the citrus notes as the primary catalyst, being [that] Arabs [are] masters of candied fruits. In the recipe for this dish, one of my signatures from Sicilian Dominations, the Chinotto is the citric element that enhances all the other flavors." Chinotto Polara is an iconic drink that embodies the authentic essence of Sicilian flavours, offering a unique and unforgettable taste experience. Made with high quality, organic ingredients, Chinotto Polara stands out for its intense aromatic spectrum and the perfect balance between sweet and bitter. Yes, Fireaway Designer Pizza (UK) caters to both vegetarian and vegan customers. They offer a variety of vegetarian and vegan pizza options, featuring plant-based cheese and a wide selection of vegetable toppings, ensuring there are delicious choices for everyone. Do they offer gluten-free crust options at Fireaway Designer Pizza (UK)? Water, sugar, carbon dioxide, extract of natural aromas of chinotto, acidifier: citric acid, orthophosphoric acid, preservative: sodium benzoate, colouring E150d. More info AllergensFireaway Designer Pizza (UK) understands dietary restrictions, and they do provide gluten-free crust options. You can enjoy your favorite pizzas with a gluten-free base while still enjoying a delightful dining experience. How can I customize my own pizza at Fireaway Designer Pizza (UK)? Begin by squeezing the juice from the chinottos into a jug. Remove all the pulp, pith, and pips as you go and place them on a square of muslin or cheesecloth laid over a bowl; this contains the pectin which will enable your marmalade to set. Now cut the peel into shreds and add it to the juice. I like mine fine cut, but you may prefer a chunkier, more manly ‘lade. As you go, add any lingering pith or pips to the muslin. The lemon juice is added to the pan with the sugar, not before. When you’re done, add 3 pints (6 cups) of water to the juice and peel, tie up the muslin to form a small bag – make sure nothing will escape – and add that too. Leave in a cool place overnight. The emphasis on weight rather than individual oranges helps keep the ratios balanced, but always taste as you go. I often add three-quarters of the warmed sugar to the juice and taste, then add some more, taking it bit by bit; only you know your sweetness threshold.

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