This weekend I went to my first ever supper club, and what an absolutely delightful experience. I first found out about Pranzo Delitalia on Twitter, they called themselves the Secret Supper Club – very intriguing indeed. I had made contact with Valerio (one of the two fine hosts,) who told me that after their recent trip to Italy to visit family they were coming back to Manchester with new recipes, authentic Italian ingredients and a desire to cook up a storm in the kitchen for some hungry food bloggers. Excited and armed with a bottle of Italian red for the hosts, off I went…
Pranzo Delitalia is run by a cool and trendy young couple, living in Manchester city centre. On arrival we were greeted by Valerio, who met us at the door and escorted us up to their very stylish first floor apartment. Our coats were hung and we were seated. A charming yet modern, open-plan kitchen and living area – with a table in the middle set with beautiful white crockery, fresh flowers and cute little napkins hand-wrapped with strands of wicker. An apt playlist of Italian music was playing through the speakers and we were offered soft drinks to accompany our meal (they don’t have a licence to serve alcohol, but if you do wish to drink it you’re welcome to take along your own.)
Cooking for us on the night was Nadia – Valerio’s other half who’s joined him on his trips back to Italy to attend cooking courses there and pick up all the insider tips from the experts – Valerio’s mother and Grandmother. Nadia does all the cooking for their Supper Clubs, and what a talented lady she is.
Antipasto – Melanzane alla Parmigiana
Cooked aubergine and caciocavallo cheese covered in Nonna’s passata
I am a real fan of aubergine because of it’s versatility, so to image it cooked with cheese and tomato passata sounded wonderful. The aubergine itself had more bite than I had expected, but this ‘al dente’ style served the dish really well, as sometimes when overcooked aubergine can by soggy. It was thinly sliced and lightly covered in a rich, beautifully seasoned homemade passata. The cheese was a finely grated dusting on top – a sharpness to it that cut through the rich tomato really well. Portion size was perfect, as there was also a fresh baked loaf, soft butter and olive oil to accompany.
Primo – Tortellini alla Panna
Meat-filled parcels of tender pasta prepared in a rich cream sauce
After a short wait, allowing some time for us to properly acquaint ourselves with the other guests, it was onto the next course. This time we were treated to homemade pasta – light, yet rich in colour and the flavour the pasta itself was absolutely beautiful, as good as I have eaten in some top Italian restaurants. Gently filled with soft Prosciutto, this has got to be the ultimate Italian combination. The rich cream sauce was just a very, very light coating – apparently exactly how it is supposed to be served the authentic Italian way in Emilia-Romagna. And just how Valerio’s mother serves it. So delicious and well executed I could have eaten the whole thing three times over.
Filetto di Maiale – Emilia-Romagna pork fillet cooked in a rosemary and white wine sauce served with potatoes
Our plates were cleared and after another break we were suitably ready for the next delight. Thin and tender pork loin wrapped with the most delicious stuffing, including sage and other herbs. The sage was pungent but went well with the light rosemary and white wine sauce. The sauce itself was a delicate accompaniment and not too heavy at all. The potatoes were served mashed – creamy and buttery and very well seasoned. As a second course I thought this dish was perfectly balanced between the natural saltiness of the meat, the fragrance of the fresh sage and the rich and creamy potatoes. Lovely portion size too.
Dolce – Panna Cotta alla Vaniglia
Vanilla seed and passion fruit panna cotta
After our tastebuds had been relished to a wealth of savoury delights – it was time for something sweet. As my sweet-tooth isn’t as finely tuned as others, I was very pleased to see there was passionfruit involved in the dessert course, as it adds a slightly tart sharpness. Some of the other guests, whom which confirmed their sweet-tooths are well exercised on a regular basis (naming no names), confirmed this dish also hit the spot for the sugar-lovers. Served with a lovely homemade ginger biscuit and a dollop of fresh cream. The Panna Cotta was light, creamy and the vanilla came through nicely which balanced well with the tart of the passion fruit. Five completely empty dishes (and the same can be said for all of the courses) confirmed this was a winning dessert for all. Delicious.
Overall the menu, cooking, setting and ambiance of the whole night was really enjoyable. I would highly recommend Pranzo Delitalia Supper Club to anyone in the area who is looking for a dining experience a little bit different to the usual restaurant dining. Both Nadia and Valerio were welcoming and friendly, making us feel right at home from the outset. I think they did a fantastic job of the whole evening and would certainly consider returning for more Supper Clubs at their place in the future. Thanks very much to them both for all their efforts.
I was invited to Pranzo Delitalia on a complimentary basis as they were looking for a critique on their food from a food blogger’s perspective. I can however honestly say that I would love to return to one of their Supper Clubs in the future as a regular guest.