CAMPO for 2


A superb menu, these dishes regularly feature on the menu at Bocca di Lupo in Soho, and now too in your homes. Aubergines peak at this time of year, and the round, thin skinned Sicilian variety we use have spent months baking in the summer sun, preparing themselves for a parmigiana. Rounded out by a Torta Caprese- the classic dessert of Capri, rich with chocolate and almonds and perfumed with Sorrento lemon, it is a treat.


Radish, celeriac, pecorino & black truffle salad
Melanzane alla parmigiana
Watermelon, onion & oregano salad
Torta caprese & Limoncello cream

In stock



For your meal you will need:

  • A bowl for dressing the salads
  • A truffle slicer (available here), mandolin or fine-toothed grater for the truffle

The detailed recipes for the dishes are here, but in essence:

  • Remove all ingredients from the fridge at least half an hour before you plan to eat, to let them come to room temperature
  • Preheat your oven to 160C
  • Bake the parmigiana for 25 minutes
  • Meanwhile, dress, plate & eat the radish salad
  • Remove the parmigiana and let rest for a few minutes, while you assemble the watermelon salad
  • Eat the parmigiana, then the salad – or vice versa – or both together
  • Plate the caprese, and spoon the cream alongside, then eat this too