Guido's - New Fetter Lane

2 Large Eggs Cooked In Our Homemade Tomato Sauce With Extra Virgin Olive Oil, Cherry Tomatoes, Fresh Basil And A Hint Of Garlic

This Crispy Tuscan Style Focaccia Is Filled With Porchetta (A Roasted Pork Belly Finely Sliced To Perfection), Sweet Roasted Red Pepper Spread, Pan Fried Aubergines & Courgettes All Topped With Some Rocket.

This Crispy Tuscan Style Focaccia Is Filled With Grilled Chicken, Our Amazing Home Made Pesto Genovese, Creamy Mozzarella From Puglia (Stracciatella) And Sundried Tomatoes.

This Crispy Tuscan Style Focaccia Is Filled With Creamy Mozzarella From Puglia (Stracciatella), Pan Fried Aubergines, Parma Ham, Basil Leaves And A Hint Of Olive Oil.

A Classic Amongst Classics. Red, Ripe And Blushing Italian Tomatoes With Extra Virgin Olive Oil, Basil And Our Secret Touch.

As The Term Describes It, Arrabbiato In Italian Translates To Angry...Therefore To Our Homemade Tomato Sauce We Add Some Finely Chopped Angry Red Chilies, We Splash Some Of Our Signature Garlic Olive Oil, A Hint Of Parsley And Ripe Cherry Tomatoes.

Again, We Like To Stick To Our Grandmother’S Cooking Recipes For Our Authentic Pesto Sauce. Hand-Picked Basil Leaves, Parmigiano Reggiano And Pecorino Romano Mingled With Pine Nuts All Blended Together With One Of The Finest Extra Virgin Olive Oils From Liguria And A Touch Of Garlic. And As The Real Recipe Suggests We Are Adding Chunks Of Boiled Potatoes And Green Beans… Portofino On A Plate!

A Recipe Inspired From The Sicilian Pesto From Trapani And Tweaked To Match The Roots Of The Original Ligurian Pesto Sauce.. We Like To Start By Adding Fresh Basil Leaves, Then Blend In What We Think Are The Most Flavorful Nuts: Almonds, Pine Nuts And Walnuts. When All Of The Above Have Blended In A Creamy Paste We Add Garlic, Ricotta Cheese, Parmesan, Pecorino, Sundried Tomatoes, And Extra Virgin Olive Oil.

Another Classic Stolen From The Roman Street Food Culture... The Secret Of This Recipe Is Its Simplicity But At The Same Time The Technique In Preparing It Is Key! We Blend Pecorino, Parmesan, Pepper And Richly Infused Starch Water. We Don't Recommend Adding Any Extra Cheese As This Dish Is Already Quite Salty!!

Our Signature Tomato Passata Topped With One Of The Most Noble Cuts From The Pig’S Cheek Called “Guanciale”. Try It And You’Ll Luv It!!

We Are Talking The Real Deal Here…No Cream In This Recipe!! Pasteurised Eggs, Parmigiano Reggiano, Pecorino Romano And Ground Black Pepper Coming Together In A Rich And Creamy Yumness.. All Topped With Our Precious Guanciale.. To Die For!!

So Long Story Short.. One Of The Founders Has Origins From Emilia Romagna (Where The Recipe Comes From) So You Have To Try This!! The Finest Cuts Of Pork And Beef Slow Cooked For More Than 4 Hours In Our Rich Tomato Passata…Simply Delicious!!

The Unpronounceable But Yet Delicious Spicy Nduja Sausage Comes From The Southern Italian Region Of Calabria Where The Sun Helps Create The Best Italian Chilies.. These Are Blended With Minced Pork And Local Spices To Create This Amazing Sausage... We Simply Add Nduja To Our Signature Tomato Sauce With A Splash Of Olive Oil ... Remember.. The Sausage Will Completely Melt In The Tomato Sauce Giving This Amazing Kick And Density To The Sauce!

Creamy Mozzarella From Puglia With A Hint Of Olive Oil, A Few Basil Leaves And Cherry Tomatoes

Cherry Tomatoes, Small Mozzarella Balls And Basil

Mix Fruit Salad