This month saw our feature menu ‘Giro d’Italia’ (tour of Italy) head south to the sun drenched isle of Sicily, birthplace of our chairman Carlo Ditefano. Available at Cicchetti Manchester, London, Fumo in Birmingham and Flying Pizza at Roundhay, each month the Giro d’Italia menu features a different region of Italy, exploring the culinary specialities unique to its location.

The specials menu comprises several strictly authentic dishes crafted from seasonal ingredients flown in from the featured region.

Outdoor Seating in Leeds at Flying Pizza

This dish really reminds me of my father and early childhood when I lived at a farm where he cured ham in our loft.  After moving to the seaside it quickly became one of his favourite dishes to combine with fish that we caught from the Adriatic Sea.

Red mullet is one of the most under-rated fish with it being so versatile to cook – for this reason I am dedicating the dish to my father this year, I will also be re-creating it at home for my children this Father’s Day.

• Extra Tip – Add zest of orange and some extra virgin oil to enhance the flavour.

Ingredients:

• 20 red mullet or red snapper fillets (with skin)
• Juice of 1 lemon
• 2 garlic cloves
• 1 small onion
• 3 tbsp olive oil, plus extra for greasing
• 2 tbsp finely chopped parsley
• 8 sage leaves, finely chopped
• 10 thin slices raw ham, halved
• 125ml/4fl oz white wine
• 4 tbsp breadcrumbs
• Salt
• Freshly ground black pepper

Method:

1. 1. Preheat the oven to 200°C/390°F/Gas 6 and grease a baking dish with olive oil. Wash the fish fillets, pat them dry, and season with salt and pepper. Lay them on a platter and sprinkle them with lemon juice.
2. 2. Mince the garlic and onion. Heat 1 tablespoon of the olive oil in a frying pan and sauté the garlic, onion and herbs. Remove from the stove and leave to cool slightly.
3. 3. Place the fillets skin-side down on a work surface. Spread some of the herb and onion mixture over each one then lay a half slice of ham on top. Roll up the fillets and secure with wooden skewers.
4. 4. Place roulades in the baking dish side by side. Bring the wine to the boil then pour it over the fish. Sprinkle the breadcrumbs over the top and drizzle on the remaining oil. Bake for 15 minutes.

Singer to the stars Cole Page has been wowing diners with his famous smooth swing vocals during his monthly residency at San Carlo Manchester on King Street West. A big hit with diners, Cole is famed for his individual singing style, rat pack classics and raft of famous fans. One of the country’s best swing singers, Cole sings to packed houses across the country and abroad. He’s performed at celebrity events for Sir Alex Ferguson, Kylie Minogue, Pele, Johnny Wilkinson and former US president Bill Clinton, amongst others. Performing at San Carlo Manchester on the first Sunday of each month from 730pm, booking for Sunday 2nd June is highly recommended. To enjoy the perfect Sunday evening combination of swing classics, fine wine and superb, authentic Italian cuisine call 0161 834 6226 to reserve your table

San Carlo Manchester’s private dining room is now open and is already proving a big hit, with famous faces and corporate diners numbering amongst the first bookings. Available seven days a week from noon until late, the sophisticated room seats 35 comfortably for private dining in a luxury setting. Equipped for business or social events; a choice of menus are available, including a la carte. With no charge for room hire, this elegant room is the perfect choice for business meetings or celebrations

Singer to the stars Cole Page is set to entertain diners at our Manchester restaurant with a monthly Sunday evening residency – bookings are being taken now for Sunday 5th May,
Famed for his smooth Rat Pack classics and raft of famous fans, Cole will bring his individual singing style to King Street West, performing swing classics in the restaurant from 7.30pm.
One of the country’s best swing singers, Cole sings to packed houses across the country and abroad. He’s performed at celebrity events for Sir Alex Ferguson, Kylie Minogue, Pele, Johnny Wilkinson and former US president Bill Clinton, amongst others.
Commenting on the news, San Carlo Group managing director Marcello Distefano said, “We’ve known Cole for years and think he’s the best in his class. His smooth vocals and interpretation of the swing classics are the perfect fit for a San Carlo Sunday evening.”

To reserve a table and see Cole perform call 0161 834 6226

Two new special dishes are proving a hit with diners at San Carlo Manchester.
Kobe Beef – renowned throughout the world for its succulent flavour and buttery texture, Wagyu beef is the meat from the extraordinary breed of cattle originating in Kobe, Japan. The world’s most expensive meat, Kobe Beef is heavily marbled which adds to its distinct flavour and texture.

Salt Baked Sea Bass – a superb sweet, white textured fish, sea bass is a popular feature on our menus. Here, the finest sea bass is baked whole in a sea salt casing. The salt encloses the fish completely, flavouring it and sealing in the moisture, keeping the flesh succulent and silky.

Both dishes are available as specials, for a limited time, at San Carlo Manchester.

Serves 8
Preparation time: 15 minutes
Cooking time: 20-25 minutes

Ingredients:

• 1.4kg (3 lb 2 oz) baking potatoes, peeled and quartered
• 100g (3 1/2 oz) dried breadcrumbs
• Leaves of 2 fresh rosemary sprigs, chopped
• 30 ml (2 tbsp) chopped, fresh flat-leaf parsley
• 30 ml (2 tbsp) chopped, fresh sage
• 1 fresh red chilli, de-seeded and chopped finely
• 60 ml (4 tbsp) olive oil
• 900g (2 lb) baby carrots with fronds, trimmed
• 8 baby aubergines
• 4 garlic cloves, lightly bashed
• 8 small racks of lamb (32 chops in total)
• 30ml (2 tbsp) smooth mustard
• Salt & freshly ground black pepper

For the gravy:

• 15ml (1 tbsp) balsamic vinegar
• 150ml (1/4 pint) red wine
• 150ml (1/4 pint) vegetable stock
• 25g (1 oz) butter

Method:

1. Preheat the oven to 190C/fan oven 170C/gas mark 5. Bring a large pan of water to the boil and add the potatoes; par-boil for 10 minutes and then drain.
2. In a large bowl, mix the breadcrumbs, herbs and chilli, season with salt and freshly ground black pepper and set aside.
3. Place half the oil in a large roasting tin and heat in the oven for 5 minutes until very hot and almost smoking. Quickly add the potatoes, baste in the hot oil and cook for 15 minutes. Then add the carrots, aubergines and garlic. Road for about 15 minutes, until cooked.
4. Meanwhile, heat the remaining oil in a large ovenproof pan and seal the racks of lamb all over for 5-8 minutes. Transfer the lamb to the oven and roast for 8 minutes for medium rare to 12 minutes for well done.
5. Remove the lamb from the oven and spread the mustard on it and then press the breadcrumb mixture on to the meat. Return to the oven and roast for a further 5 minutes. Remove and allow to rest.
6. While the meat is resting, make the gravy. Pour off and discard as much fat as possible from the pan and place on the hob. Add the vinegar to the pan and de-glaze, scraping the roasting meat ‘bits’ off the base. Stir in the red wine and stock and boil for 5 minutes, until syrupy. Take off the heat and whisk in the butter. Strain through a sieve and serve with the meat and vegetables.

This month saw the Group’s father and son team Carlo and Marcello Distefano, (Group Chairman and Managing Director respectively) receive an award for outstanding achievement in the industry. Presented with the honour at the Northern Restaurant and Bar Show in Manchester, the NRB Award recognises the exceptional accomplishments of individuals in the hospitality industry.  Commenting to press on the win, Group managing director Marcello Distefano paid tribute to his father, Carlo: “I’m proud for my father and what he has achieved and created over the years, this award is for him.”