Nonna's uses local produce to launch summer menu

24th June 2009, 12:33pm

Nonna's Italian restaurant in Sheffield has teamed up with Tim and Joanne Morrell at their Roche Abbey Farm to launch their new summer menu.

Starters include steamed clams, chilli and lemon butter with a garlic crostini, and a beetroot carpaccio with cured swordfish, crisp capers and soured cream.

For a risotto, treats include an Italian classic, risotto nero- squid ink risotto with chargrilled squid.

And for a real summer's dish, grilled seabass with mussels, crayfish and a tomato brood is also available.

And those with a sweet tooth can indulge in a twist on a classic, "Tuscan Mess" –   an aniseed meringue, berries and vin- santo custard.

A spokesperson for the establishment explained: "Our team have been busy sourcing some great ingredients for you…and we are now receiving straight from the field, (picked that morning) produce including strawberrys, potatoes, carrots and peas."

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