SOURDOUGH FETTUCE

At Della Terra, we’re always looking for new ways to honour good ingredients — especially when they come from just down the road.

Our newest dish, Baro Sourdough Fettuce, starts with sourdough bread from Baro Bakery in Pererenan. We dry it and mill it into flour for our handmade pasta dough.

We then toss the fettuce in sugo d’arrosto — rich roast beef drippings finished with a knob of butter — and top it with a crisp made from potato and sage.

It’s like that perfect, quiet moment at the end of a good meal when you butter your bread and swipe it through the last of the juices on your plate.