After something quick for lunch? Heading to the theatre and need a light bite before hand? Never been to Stuzzi before but fancy dipping your toe?
Come and give our set menu a try.
Menu items change monthly alongside our regular Stuzzichini menu.
£20 for 2 courses.
£24 for 3 courses.
Tuesday 5pm - close.
Wednesday 12pm - close.
Thursday 12pm - close.
Friday 12pm - 6pm.
Big flavours for small prices.
Exciting news .. STUZZI ‘THE BOOK’ INCOMING 📕
we are now authors ! Or going to try to be ! with a lot of help
We have just signed a book deal with @penguinukbooks & @quadrillebooks
with the help of the legendary food writer @timhayward & @financialtimes food columnist
Massive thank you to @sarah10016 for making it all happen !
We are a little stuck with what to call it !
Either stuzzi mouth bangs or knee deep in shit the stuzzi story ! Can’t decide
Anyways …look forward to some awesome Italian stuzzi tour stories & shenanigans , amazing recipes , best places to eat & drink in 🇮🇹 & general shits & gigs
@jimbobstuzzi@brettlee_stuzzi@harveystuzzi
Great food @thebrunswickhouse & drinks @quovadissoho
SUNSHINE!
Who knows how long it’ll stick around for. But we’ll rejoice in its arrival whilst we have it.
Here’s some sunshine in a bowl that would taste delicious consumed with some sunshine in a bottle.
We have a Stuzzi take on a Panzanella - a traditional salad from Tuscany. Ours is using asparagus from @whiteleysfarm , Isle Of Wight tomatoes & Nocellara olives from Sicily.
In the bottle we have a delicious Rosato Pet Nat from Puglia, made by @caiaffavini out of Nero Di Troia. It’s dry, fresh and bursting with ripe red fruits and acidity. Perfect if the sun sticks around. And if it decides to fuck off again, just close your eyes and manifest.
Gnudi comes from the tradition of cucina poverna (kitchen of the poor, or peasant cooking) where nothing goes to waste.
In this instance, left over ricotta ravioli filling would be mixed with flour and blanched in boiling water rather than thrown away, thus giving this Tuscan delight its name - meaning naked in Italian, in reference to these dumplings being without their pasta wrapping.
Our gnudi are dusted slightly in semolina and deep fried, another traditional way of serving them.
Deep fried ricotta gnudi, served with cavolo nero & walnuts.
On throughout the month of May.
A very special day for a very special boy.
Celebrating 10 years of Simon Paxton.
A true Stuzzi legend.
He’s been through everything with us. Being a constant for us and a real rock for the business. Through opening of new sites, COVID-19, weddings, pop-ups, hard times and good times, he’s been there.
We took a trip down to the Big Smoke on a culinary trip to show our appreciation for everything he’s done for us.
After a breakfast Guinness and a truly special bottle of Champagne at @noblerotbar on Lambs Conduit Street, we headed to @bratrestaurant for lunch. The produce, execution, wine list and service were all exceptional and we endeavoured to try as much as possible.
We then scooted over to Mayfair for a pint at @themarlboroughmayfair before heading to @theconnaught for one of their world famous martinis.
We ended the culinary trip by heading to @noblerotmayfair for a few more world class bottles of wine, and had the trip capped off by a chance meeting and sharing a couple of glasses of wine with @luca_barbaresco , a real wine hero of ours.
Salute, Mr Paxton. Here’s to 10 more years!
BADA BING!
Bank Holiday Sunday 24th May
12-6pm
Stuzzi does Italian-American.
Capiche!?
Garlic bread
Fried mozzarella sticks
Gabagool & provolone
Chicken Milanese
Spaghetti & meatballs
Eggplant parmigana
And more!
Book now or we’ll see about goin’ for a lil’ drive.
Artwork by @george.w.davis
Hospitality.
Its not just a job. It’s a way of life.
What starts out as a part time job working at the weekend to earn some money so you can afford to go out and get pissed with your mates, turns into a lifestyle. Built on hard work, camaraderie, and a feeling of belonging.
It’s often a melting pot of the oddest of folk, who wouldn’t normally be associated with each other, bound together by a passion of what they do.
It’s long hours, high octane, sleep deprived, and often alcohol fuelled. It can be thankless at times, but also incredibly rewarding and satisfying.
Here’s Stuzzi founder Jimbob’s short tale of how he fell into hospitality, and never looked back.
Head to the Aperitivo Digestivo website to grab yourself an embroidered chore jacket or t-shirt, all inspired by a love for hospitality lifestyle.
Slow braised beef shin & ‘nduja ragu.
It is probably our most iconic ragu. And most certainly a customer favourite.
It’s the go to ragu we use for our deep fried lasagne. We’ve done it in grilled cheese sandwiches during the festive shopping days. It’s gone on loaded fries, pizzas for one of events and pizzette in @stuzzi.ilkley . We‘ve sold hundreds of vacuum sealed bags of it at farmers markets, and now we jar it to sell off our retail shelves.
It’s safe to say, we fucking love it. And so do you.
So for the month of May, you’ll find it as one of the pasta options on the menu.
We are serving it with a Stuzzi-made paprika mafaldine pasta, and finishing it off with loads of Grana Padano cheese, and pickled chilli.
Come and eat some happy food.
To book, follow the booking link in the bio.
It’s new menu week!
This months menu is now live, and tasting absolutely banging (obviously).
Including the following highlights,
Whiteley’s Farm asparagus & Isle Of Wight tomato panzanella.
Beetroot carpaccio, candied caper, hazelnut & bottarga.
Charred ox heart, savoy cabbage, burnt orange, pink peppercorn.
Pressed lamb breast, smoked courgette, goats curd, pine nut.
Handmade spaghetti chitarra, mussels, chilli, tomato & anchovy.
Stuzzi-made mezze maniche pasta, with an asparagus, pea & broad bean ‘primavera’.
Stuzzi-made Mafaldine pasta, with a slow braised beef shin & ‘nduja ragu.
On for the whole month of May.
Getting married?
Love Stuzzi food & drink?
Whether you want us to come and cater at your chosen venue, or you want to have the restaurant privately for your wedding meal, get in touch.
Email [email protected] to enquire.
