Manitoba Kitchen Restaurant: A Taste of Romagna

Today we are glad to introduce you Manitoba restaurant: the first Tigella Kitchen Bar in London, where Italian tradition and innovation blend perfectly to provide you with an extraordinary gastronomic experience.

 

Manitoba Restaurant is located in the heart of London, next to Tottenham Court Road Underground Station.

The main character: The Tigella

The main dish of this welcoming restaurant is the Tigella, the traditional stuffed bread, which originated in the Italian region Emilia Romagna during the Middle Ages.

The Tigella served at Manitoba is usually enjoyed filled in with a wide variety of Italian affettati (i.e., cold cuts) such as: Parma ham S. Ilario, Salame felini and mortadella Benfatti) or Italian cheese, (e.g. Parmiggiano Reggiano D.O.P.; stracchino cheese; pecorino cheese; burrata cheese) and served with mixed vegetables (e.g. Cerignola olives and cherry tomatoes).

Apart from these traditional versions of Tigellas, you will be delighted to taste the gourmet versions of tigellas: burger t (home-baked tigella with burger, confit tomatoes, cocktail source and provolone cheese); tuna (home-baked tigella with grilled tuna fish, smoked tomatoes sauce, thyme, mozzarella fior di latte, cheese and salad); pink pistacchio (home-baked tigella with mortadella foam and pistacchio crumble).

Also, our vegetarian guests will be glad to hear that there are some versions that perfectly comply with their tastes: the aubergine parmigiana (home-baked tigella with funghetto aubergine, parmiggiano D.O.P. cheese, tomato sauce and basil pesto) and the veggie burger (home-baked tigella with beans hamburger, red onion and embers onion sauce).

Did you know that…?

Tigella originated from the chestnut forests of the Apennine mountains of Emilia.
The term tigella derives from a latin word which means cover. Indeed, tigella was originally the name of the terracotta disc where the bread, called ‘crescentine’, was cooked.
The bread used for Tigelle was cooked by putting discs and the mixture of ingredients wrapped in chestnut leaves one upon the other in a pile under the embers of a domestic fire until it was warm.

 

Nowadays tigella is a simple food, which is very versatile (it can be either enjoyed at any time of the day) and extremely appreciated. Moreover, Manitoba’s tigelle are produced and packaged by hand in their kitchen and they are made up of natural ingredients and they do not contain any preservatives.

 

About Manitoba Kitchen 

Manitoba was founded by Nicola and Michele Buono, two brothers passionate about food who had always dreamt about opening their own restaurant. After visiting London, they fell in love with the city and decided to establish their business in the English capital. They are currently thinking of expanding their activity by keeping their philosophy of quantity over quality. This means that they strive to provide an excellent culinary experience by emphasising the typicity of Romagna’s products.

 Manitoba at Italian Restaurant Festival

The core of this festival comprises 2 menus options, each including three main courses and a half bottle of Italian wine. In order to satisfy every taste, each course is made up of 2 versions: the classic and the vegetarian.
Below the details and photos of the 2 menus served by Manitoba during this festival.

1st Menu:
£45.00 per person

Starter

Mix Affettati (Cold cuts) Board with tigelle: Parma ham S. Ilario 30 months, Salame Felini I.G.P, mortadella classica Bonfatti (presidio Slow Food), Parmigiano Reggiano D.O.P. 24 months, Cerignola olives, sun dried cherry tomatoes from Puglia, three tigelle and one gnocco fritto

or

Mix Cheese and Vegetables Board with tigelle: Parmigiano Reggiano cheese D.O.P. 24 months, stracchino cheese, pecorino cheese D.O.P. from Sardinia, burrata cheese I.G.P. from Puglia and vegetables, three tigelle and one gnocco fritto

 

 

Main 

Classic Lasagna: Home-made fresh lasagna pasta prepared following the traditional recipe of Emiliana cuisine
or
Vegetable Lasagna: Home-made fresh lasagna pasta prepared following the traditional recipe of Emiliana cuisine

Dessert
Manitoba Cream: Sponge cake, custard cream, amaretto syrup and chocolate cream

or

Chocolate Tigella: Small tigella with our chocolate cream

 Wine:
Lambrusco Grasparossa di Castelvetro 2015 (half bottle)

2nd Menu:
£35.00 per person

Starter:
Mix Affettati (Cold cuts) Board with tigelle: Parma ham S. Ilario 30 months, Salame Felini I.G.P, mortadella classica Bonfatti (presidio Slow Food), Parmigiano Reggiano D.O.P. 24 months, Cerignola olives, sun dried cherry tomatoes from Puglia, three tigelle and one gnocco fritto.
or
Mix Cheese and Vegetables Board with tigelle: Parmigiano Reggiano cheese D.O.P. 24 months, stracchino cheese, pecorino cheese D.O.P. from Sardinia, burrata cheese I.G.P. from Puglia and vegetables, three tigelle and one gnocco fritto

Main:
Classic Lasagna: Home-made fresh lasagna pasta prepared following the traditional recipe of Emiliana cuisine
or
Vegetable Lasagna: Home-made fresh lasagna pasta prepared following the traditional recipe of Emiliana cuisine

Dessert:
Manitoba Cream: Sponge cake, custard cream, amaretto syrup and chocolate cream
or
Chocolate Tigella: Small tigella with our chocolate cream

Wine:
Villa Rossi, Rubicone, Sangivese, Indicazione Geografica Tipica, 2015 (half bottle)

 

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