Bella Kids Single Final

BI21 JUN KIDS SPAGHETTI
BOLOGNESE
INGREDIENTS:1 SERVING(S)
1 greenS BOLOGNESE (BULK)
0.5 Bskt BI20 NOV SUB SPAGHETTI *
1 serving BI20 NOV SUB CONDIMENT PASTA *
SERVICE: Warm kids pasta bowl
KEY POINTS: Keep your Spoodle flat (1 green spoodle - 4oz)
ADVANCED PREPARATION: TRAGUS FOOD SAFETY

CONTROLS
1 Defrost frozen products under refrigerated conditions Key Stage / CCP Chart / SOP
2 Cook spaghetti to sub recipe Washing Fresh 3 8
Produce
Reheating 6 17
Chilled Service/ 8 20
Display (make tables)
E Coli Controls 3 7
METHOD:
1 Heat Bolognese sauce to achieve 75c and above - do not dry out and overcook!
Reheat spaghetti in boiling water for 30 seconds
2 Transfer the spaghetti in a pan and mix well to coat
3 Transfer spaghetti into a warm kids pasta bowl and pour the remaining ragu over
the top as photo
Children 07/07/2021
BI21 JUN KIDS BROWNIE & GELATO
1 Scoop BECKLEBERRY VANILLA BEAN
0.5 ea BELGIAN CHOCOLATE BROWNIE
SERVICE: Small bella bowl
KEY POINTS: Warm brownie in the microwave for 10 seconds then add ice cream

CONTROLS
1 Defrost brownie under refrigerated conditions Key Stage / CCP Chart / SOP
2 Chop brownie into 4 square pieces and use two for kids Food Preparation 3 6
Reheating 6 17
METHOD:
1 Add brownie pieces to the small bella bowl and add to microwave for 10 seconds
to warm through
2 Remove 1 piece and add the ice cream then place brownie square back on top
3 Serve as photo
Desserts 07/07/2021
BI21 JUN KIDS CHEESE GARLIC
BREAD
0.333 BI20 NOV SUB PIZZA BASE *
0.5 silvL GARLIC BUTTER
1 silvL SHREDDED MOZZARELLA NEW
2 Stick CARROTS BB (NEW)
2 piece CUCUMBER CATERING 5KG
SERVICE: Small Bella bowl - Small Bella paper
KEY POINTS: Keep crudites fresh

CONTROLS
1 Defrost products under refrigerated conditions Key Stage / CCP Chart / SOP
2 Prepare pizza base to bella pizza process Food Preparation 3 6
3 Prepare crudites - wash and slice carrot and cucumber sticks Chilled Service/ 8 20
Cooking 4 14
Washing Fresh
Produce 3 8
METHOD:
1 Stretch 1 pizza base to Bella pizza process - Do not over stretch - Slice the pizza
into 3 equal parts as sub pics suggest. Use 1 part for each dish
2 Spoon the softened garlic butter over the base and add the mozzarella. Cook in the
oven for 3/4 pass
3 Slice the cheese garlic bread pieces as sub recipe on an angle and add to the
small Bella bowl with Bella paper
4 Add crudite and serve as photo
Children 07/07/2021
BI21 JUN KIDS CHICKEN CAESAR
0.5 ea BUTTERFLY CHICKEN BREAST 170-
1 Dsp BRAKES EXTENDED LIFE OIL
5 ea LITTLE GEM LETTUCE
2 ea BABY PLUM TOMATOES
5 ea BI20 NOV SUB GARLIC CROUTONS *
0.5 Dsp PECORINO (GIORGIOS)
2 Dsp CAESAR DRESSING -BRAKES
SERVICE: Kids pasta bowl - metal ramekin
KEY POINTS: Serve with dressing on the side

CONTROLS
1 Prep chicken breast to E-coli standards Key Stage / CCP Chart / SOP
2 Wash and prep gem lettuce, cucumber and tomatoes Food Preparation 3 6
3 Prep croutons to sub recipe E Coli Controls 3 7
Washing Fresh
4 Cucumber portions are crudite sticks chopped in half Produce 3 8
Cooking 4 14
Chilled Service/
8 20
METHOD:
1 Following E-coli guidelines remove half a chicken breast and add oil. Cook
through the impinger for 1 1/2 pases until cooked all the way through - probe to
ensure core temp of 75 degrees reached
2 In a mixing bowl tear 5 gem lettuce leafs in half, add sliced cucumber and halved
tomatoes. Add the croutons and mix together with the pecorino cheese
3 Transfer to the kids pasta bowl and add the sliced chicken on top as photo -
minimum 4 slices
4 Add caesar dressing to the metal ramekin and serve as photo
Children 07/07/2021
BI21 JUN KIDS CHILLY BILLY APPLE
& INGREDIENTS:1
MANGO SERVING(S)
1 ea CHILLY BILLY APPLE & MANGO
SERVICE: Serve with napkin wrapped around
KEY POINTS:

CONTROLS
Key Stage / CCP Chart / SOP
Food Preparation 3 6
METHOD:
1 Serve as photo from frozen with napkin wrapped around
Desserts 07/07/2021
BI21 JUN KIDS DOUGH & CRUDITE
3 ea MINI CIABATTA BITES
1 Dsp BI20 NOV SUB GARLIC OIL *
SERVICE: Small Bella bowl - small bella paper
KEY POINTS: Keep crudité fresh

CONTROLS
1 Defrost ingredients under refrigerated conditions Key Stage / CCP Chart / SOP
2 Prep carrot and cucumber sticks Food Preparation 3 6
3 Prep garlic oil to sub recipe Washing Fresh 3 8
Produce
Cooking 4 14
Reheating 6 17
METHOD:
1 Add ciabatta bites to a mixing bowl and coat with garlic oil. Mix well, and add to
impinger for 1/3rd of a pass
2 Add garlic ciabatta bites to bowl with bella paper as photo
3 Add crudité as photo and serve
Starters 07/07/2021
BI21 JUN KIDS GARLIC BREAD
0.333 BI20 NOV SUB PIZZA BASE *
0.5 silvL GARLIC BUTTER
SERVICE: Small Bella bowl - Small Bella paper
KEY POINTS: Keep crudites fresh

CONTROLS
2 Prepare pizza base to bella pizza process Food Preparation 3 6
3 Prepare crudites - wash and slice carrot and cucumber sticks Chilled Service/ 8 20
Cooking 4 14
Washing Fresh
Produce 3 8
METHOD:
1 Stretch 1 pizza base to Bella pizza process - Do not over stretch - Slice the pizza
into 3 equal parts as sub pics suggest. Use 1 part for each dish
2 Spoon the softened garlic butter over the base. Cook in the oven for 1/2 pass
3 Slice the garlic bread pieces as sub recipe on an angle and add to the small Bella
bowl with Bella paper
4 Add crudite and serve as photo
Children 07/07/2021
BI21 JUN KIDS GELATO
1 Scoop BECKLEBERRY VANILLA BEAN
SERVICE: Smalle Bella bowl
KEY POINTS: Serve with guests chosen gelato, toppings and sauce

CONTROLS
Key Stage / CCP Chart / SOP
METHOD:
1 Add 1 scoop of guests chosen ice cream and add to service bowl
2 Add guests chosen topping
3 Add guests chosen sauce
Children 07/07/2021
BI21 JUN KIDS GF BOLOGNESE
1 greenS BOLOGNESE (BULK)
0.5 Bskt BI20 NOV SUB GF PASTA *
SERVICE: Kids pasta bowl - GF flag
KEY POINTS: Keep your Spoodle flat (1 green spoodle - 8oz)

CONTROLS
1 Follow SOP 13 when preparing an allergen dish Key Stage / CCP Chart / SOP
2 Defrost frozen products under refrigerated conditions Washing Fresh 3 8
3 Always use hand washed utensils and cooking equipment when Produce
Reheating 6 17
preparing an allergen dish
E Coli Controls 3 7
METHOD:
1 Heat Bolognese sauce to achieve 75c and above - do not dry out and overcook!
2 Heat the GF pasta in the microwave and add to the pan with the bolognese. Mix
well
3 Transfer pasta into a warm kids pasta bowl and pour the remaining ragu over the
top as photo with GF flag
Children 07/07/2021
BI21 JUN KIDS GF CHICKEN
CAESAR
0.5 ea BUTTERFLY CHICKEN BREAST 170-
1 Dsp BRAKES EXTENDED LIFE OIL
5 ea LITTLE GEM LETTUCE
2 ea BABY PLUM TOMATOES
2 Dsp CAESAR DRESSING -BRAKES
SERVICE: Kids pasta bowl - metal ramekin - GF flag
KEY POINTS: Follow SOP 13 when preparing an guests allergen dish

CONTROLS
2 Prep chicken breast following E-coli guidelines - these can be Food Preparation 3 6
halved before service and prepped with the chicken skewers if E Coli Controls 3 7
needed and stored together Washing Fresh
Produce 3 8
3 Wash and prep gem lettuce, cucumber and tomatoes Cooking 4 14
Chilled Service/
8 20
METHOD:
1 Remove prepped chicken breast following E-coli guidelines and add to an oven
tray with a little oil. Pass through the impinger for 1 1/2 passes until cooked all the
way through
2 In a mixing bowl add gem lettuce torn in half, cucumber slices, halved tomatoes
and pecorino cheese. Mix all together
3 Add the salad mix to the kids pasta bowl and top with the chicken breast sliced
into 4 pieces
4 Add caesar dressing to metal ramekin and finish with the GF flag as photo
Children 07/07/2021
BI21 JUN KIDS GF GRANDE CYO
PIZZA
1 serving BI20 NOV SUB GF BASE *
1 redS CDG PIZZA SAUCE
1 greenS SHREDDED MOZZARELLA NEW
SERVICE: Hand washed pizza plate - GF Flag
KEY POINTS: Follow SOP 13 When handling GF orders

CONTROLS
2 Follow SOP 13 When handling GF orders Food Preparation 3 6
Washing Fresh 3 8
Produce
Cooking 4 14
E Coli Controls 3 7
METHOD:
1 Assemble and cook GF pizza bases in the designated aluminium tray Spoon the
pizza sauce over the defrosted GF pizza base, leave a 1 cm crust. Sprinkle the
mozzarella evenly over the top
2 Add the required toppings chosen by the guest and cook in the oven for 1 pass.
Slice into 6 as photo
3 Serve on a clean hand washed pizza plate. Serve with a GF Flag as photo
Children 07/07/2021
BI21 JUN KIDS GF GRANDE PEPP
PIZZA
1 serving BI20 NOV SUB GF BASE *
6 slice PEPPERONI SLICES
SERVICE: Hand washed pizza plate - GF Flag
KEY POINTS: Follow SOP 13 When handling GF orders

CONTROLS
2 Follow SOP 13 When handling GF orders Food Preparation 3 6
Washing Fresh 3 8
Produce
Cooking 4 14
E Coli Controls 3 7
METHOD:
1 Assemble and cook GF pizza bases in the designated aluminium tray Spoon the
pizza sauce over the defrosted GF pizza base, leave a 1 cm crust Sprinkle the
mozzarella
2 Add 6 slices of the pepperoni and cook in the oven for 1 pass. Slice into 6 as
photo
3 Serve on a clean hand washed pizza plate. Serve with a GF Flag as photo
Children 07/07/2021
BI21 JUN KIDS GF MEATBALLS &
CHIPS
5 ea PORK & BEEF MEATBALLS (NOV 20)
1 creamS CDG RUSTICA SAUCE
3 Leaf/sp LITTLE GEM LETTUCE
1.5 ea BABY PLUM TOMATOES
SERVICE: Hand washed dessert plate - small Bella paper - small Bella bowls
KEY POINTS: Finished with GF flag as photo

CONTROLS
1 Follow SOP 13 when handling a guests allergen dish Key Stage / CCP Chart / SOP
2 Wash and prep gem lettuce, cucumber and baby plum tomatoes. Food Preparation 3 6
Cucumber slices are 1 crudite stick chopped in half as photo Washing Fresh
3 Meatballs can be prepped to order using clean and hand washed Produce 3 8
Reheating 6 17
utensils for allergens only Chilled Service/
8 20
METHOD:
1 Add 5 meatballs and cover with the rustica sauce. Cling film and microwave for 45
seconds. Transfer to a clean bowl and top with pecorino cheese
2 Tear 3 gem lettuce leafs and add to the side bowl, top with cucumber pieces and
halved baby plum toms
3 Add all ingredients as photo and serve with GF flag
Children 07/07/2021
BI21 JUN KIDS GF POMODORO CON
BUFALA
1 greenS CDG RUSTICA SAUCE
3 ea TOMATO LOOSE PLUM BABY (NEW)
1 Leaf/sp HERB FRESH BASIL BB (NEW)
0.25 ea BUFFALO MOZZARELLA VEGETARIAN
SERVICE: Kids warm pasta bowl - GF flag
KEY POINTS: Tear mozzarella into 3 pieces and place on top as photo

CONTROLS
1 Cook rigatoni to sub recipe Key Stage / CCP Chart / SOP
2 Wash basil and tomatoes to E-coli standards Food Preparation 3 6
3 Prep garlic oil to sub recipe Cooking 4 14
Reheating 6 17
4 Slice tomatoes in half
Hot Holding 7 18
5 Follow SOP 13 when preparing a guests allergen dish Chilled Service/ 8 20
METHOD:
1 Add garlic oil and halved tomatoes to a pan and heat for 20 seconds then add
rustica sauce to achieve 75c and above - do not over cook and dry out
2 Re-heat GF pasta in the microwave and then add to the pan. Mix well to coat!
3 Transfer to a warm kids pasta bowl and top with mozzarella torn into 3, torn basil
leaf and GF flag as photo
Children 07/07/2021
BI21 JUN KIDS GF RIGATONI
CARBONARA
1 greenS CARBONARA SAUCE (BULK)
1 Dsp PANCETTA (NEW NOV 20)
1 Dsp PECORINO (GIORGIOS)
SERVICE: Warm kids pasta bowl - GF flag
KEY POINTS: Follow SOP 13 when preparing a guests allergen dish

CONTROLS
2 Prep pancetta to sub recipe Food Preparation 3 6
3 Follow SOP 13 when preparing a guests allergen dish Cooking 4 14
Reheating 6 17
Hot Holding 7 18
METHOD:
1 Add pancetta to the pan and crisp up.
2 Add carbonara sauce to pan to achieve 75c and above - Do not dry out sauce. Add
half the pecorino cheese to the sauce
3 Add the GF pasta to the microwave and heat through. Add to the pan and coat
well with the sauce and pancetta
4 Add pasta to the warm kids pasta bowl
5 Finish with remaining pecorino and serve with GF flag
Children 07/07/2021
BI21 JUN KIDS GRANDE CYO PIZZA
1 serving BI20 NOV SUB PIZZA BASE *
SERVICE: Warm mains pizza plate
KEY POINTS: For GF option please use 1 GF pizza base and follow SOP 13.

CONTROLS
2 Prepare pizza base to Bella Pizza Process Food Preparation 3 6
3 Toppings quantities: Chicken - 1 cream spoodle, pepperoni Washing Fresh 3 8
Produce
slices - 6 each, broccoli - 3 pieces, sub pancetta - 1 dsp, sub
Cooking 4 14
roast red onion - 0.5 each, baby plum toms (halved) - 3, sub Chilled Service/ 8 20
mushroom - 1 cream spoodle Display (make tables)
E Coli Controls 3 7
METHOD:
1 Stretch a proved pizza base to Bella pizza process. This does not have to be fully
stretched to the pizza tray, leave it a little smaller and thicker.
2 Assemble the base with pizza sauce and pizza cheese. Add toppings as per order
request
3 Cook in oven for 1 pass and slice into 6
Children 07/07/2021
BI21 JUN KIDS GRANDE PEPP
PIZZA
1 serving BI20 NOV SUB PIZZA BASE *
6 slice PEPPERONI SLICES
SERVICE: Warm mains pizza plate
KEY POINTS: For GF option please use 1 GF pizza base and follow SOP 13.

CONTROLS
2 Prepare pizza base to Bella Pizza Process - 1 whole dough Food Preparation 3 6
Washing Fresh 3 8
Produce
Cooking 4 14
E Coli Controls 3 7
METHOD:
1 Stretch a proved pizza base to Bella pizza process. Use a full dough ball but do
not stretch to the full pizza tray. Leave a little smaller and thicker
2 Assemble the base with pizza sauce and pizza cheese. Add 6 slices of pepperoni
around the base
3 Cook in the oven for 1 full pass and then slice into 6 equal pieces
4 Serve as photo
Children 07/07/2021
BI21 JUN KIDS HOUMOUS &
CRUDITE
1 Dsp RED PEPPER HOUMOUS
SERVICE: Small Bella bowl
KEY POINTS: Keep crudité fresh

CONTROLS
2 Prep carrot and cucumber sticks Food Preparation 3 6
Washing Fresh 3 8
Produce
Cooking 4 14
Reheating 6 17
METHOD:
1 Add 1 dsp of the houmous to the bottom of the small Bella bowl
2 Add crudité as photo and serve
Starters 07/07/2021
BI21 JUN KIDS MEATBALLS &
CHIPS
5 ea PORK & BEEF MEATBALLS (NOV 20)
0.5 LSM MEDIUM SKIN ON STEALTH FRIES
SERVICE: Dessert plate - small Bella paper - small Bella bowl
KEY POINTS: Do not season fries

CONTROLS
Cooking 4 14
Reheating 6 17
Chilled Service/
8 20
METHOD:
1 Add the meatballs to the bowl and top with the rustica sauce. Cling film and add
to the microwave for 45 seconds. Transfer to a seperate bowl when hot
2 Cook fries to order and don't season
3 Add the paper to the plate as photo with fries on the side. Add the hot meatballs
and top with the pecorino cheese. Serve as photo
Children 07/07/2021
BI21 JUN KIDS PICCOLO BOLOGN
PASTA
1 creamS BOLOGNESE (BULK)
SERVICE: Small wooden board - small Bella paper - starter al forno dish
KEY POINTS: Serve with 1/4 basket of chosen pasta

CONTROLS
2 Cook pasta to sub recipe Cooking 4 14
Reheating 6 17
E Coli Controls 3 7
Washing Fresh 3 8
Produce
METHOD:
1 Heat Bolognese sauce in a pan
2 Heat 1/4 basket of pasta in boiling water for 30 seconds and add to the sauce
3 Mix the bolognese with the sauce and serve as photo
Children 07/07/2021
BI21 JUN KIDS PICCOLO CHEESE
PASTA
0.5 MAC CHEESE SAUCE (BELLA)
KEY POINTS: Serve with 1/4 basket full of selected pasta

CONTROLS
2 Cook all pasta options to sub recipes E Coli Controls 3 7
Washing Fresh 3 8
Produce
Reheating 6 17
METHOD:
1 Heat sauce in the pan slowly so it doesn't dry out
2 Heat 1/4 basket of chosen pasta (as per order request) in boiling water for 30
seconds and add to the sauce (macaroni - spaghetti - rigatoni)
3 Mix well and add to the al forno dish and serve as photo
Children 07/07/2021
BI21 JUN KIDS PICCOLO TOMATO
PASTA
KEY POINTS: Serve with 1/4 full basket of selected pasta

CONTROLS
1 Cook all pastas to sub recipe Key Stage / CCP Chart / SOP
E Coli Controls 3 7
Washing Fresh 3 8
Produce
Reheating 6 17
METHOD:
1 Heat Pomodoro sauce in a pan on a low heat
2 Heat 1/4 basket of pasta as per order request (macaroni - spaghetti - rigatoni) in
boiling water for 30 seconds and add to the sauce
3 Mix well and serve as photo
Children 07/07/2021
BI21 JUN KIDS POMODORO CON
BUFALA
1 greenS CDG RUSTICA SAUCE
0.5 Bskt BI20 NOV SUB SPAGHETTI *
3 ea TOMATO LOOSE PLUM BABY (NEW)
1 Leaf/sp HERB FRESH BASIL BB (NEW)
0.25 ea BUFFALO MOZZARELLA VEGETARIAN
KEY POINTS: Tear mozzarella into 3 pieces and place on top as photo

CONTROLS
1 Cook spaghetti to sub recipe Key Stage / CCP Chart / SOP
2 Wash basil and tomatoes to E-coli standards Food Preparation 3 6
3 Prep garlic oil to sub recipe Cooking 4 14
Reheating 6 17
4 Slice tomatoes in half
Hot Holding 7 18
METHOD:
1 Add garlic oil and halved tomatoes to a pan and heat for 20 seconds then add
rustica sauce to achieve 75c and above - do not over cook and dry out
2 Re-heat spaghetti in boiling water for 30 seconds and then add to the pan with a
little of the pasta water. Mix well to coat!
3 Transfer to a hot pasta bowl and top with mozzarella and torn basil leaf as photo
Children 07/07/2021
BI21 JUN KIDS RIGATONI
CARBONARA
1 greenS CARBONARA SAUCE (BULK)
0.5 Bskt BI20 NOV SUB RIGATONI *
1 Dsp PANCETTA (NEW NOV 20)
1 Dsp PECORINO (GIORGIOS)
KEY POINTS: Finish with the remaining pecorino

CONTROLS
2 Cook rigatoni to sub recipe Food Preparation 3 6
3 Prep pancetta to sub recipe Cooking 4 14
Reheating 6 17
Hot Holding 7 18
METHOD:
1 Add pancetta to the pan and crisp up.
2 Add carbonara sauce to pan to achieve 75c and above - Do not dry out sauce Add
rigatoni to salted boiling water for 30 seconds
3 Transfer rigatoni to the pan and mix well to coat. Add half the pecorino and mix
through with the pasta and sauce
4 Add pasta to warm kids pasta bowl
5 Finish with remaining pecorino and serve
Children 07/07/2021
BI21 JUN KIDS TUTTI FRUTTI
0.5 ea BANANAS BB (NEW)
3 single BERRIES STRAWBERRY BB (NEW)
SERVICE: Small Bella bowl
KEY POINTS: Strawberries vary in size throughout the year - mix to make correct portion size

CONTROLS
1 Wash Strawberries to E-coli standards Key Stage / CCP Chart / SOP
E Coli Controls 3 7
Washing Fresh 3 8
Produce
METHOD:
1 Slice the half banana and the 3 strawberries Alternate 1 layer of banana slices
and 1 layer of strawberry slices in a small Bella bowl until all the fruit is used up as
photo
Children 07/07/2021

Bella Kids Single Final

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Bella Kids Single Final

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BI21 JUN KIDS SPAGHETTI

SERVICE: Warm kids pasta bowl

KEY POINTS: Keep your Spoodle flat (1 green spoodle - 4oz)

ADVANCED PREPARATION: TRAGUS FOOD SAFETY

SERVICE: Small bella bowl

ADVANCED PREPARATION: TRAGUS FOOD SAFETY

SERVICE: Small Bella bowl - Small Bella paper

KEY POINTS: Keep crudites fresh

ADVANCED PREPARATION: TRAGUS FOOD SAFETY

SERVICE: Kids pasta bowl - metal ramekin

KEY POINTS: Serve with dressing on the side

ADVANCED PREPARATION: TRAGUS FOOD SAFETY

SERVICE: Serve with napkin wrapped around

ADVANCED PREPARATION: TRAGUS FOOD SAFETY

SERVICE: Small Bella bowl - small bella paper

KEY POINTS: Keep crudité fresh

ADVANCED PREPARATION: TRAGUS FOOD SAFETY

SERVICE: Small Bella bowl - Small Bella paper

KEY POINTS: Keep crudites fresh

ADVANCED PREPARATION: TRAGUS FOOD SAFETY

SERVICE: Smalle Bella bowl

ADVANCED PREPARATION: TRAGUS FOOD SAFETY

SERVICE: Kids pasta bowl - GF flag

KEY POINTS: Keep your Spoodle flat (1 green spoodle - 8oz)

ADVANCED PREPARATION: TRAGUS FOOD SAFETY

SERVICE: Kids pasta bowl - metal ramekin - GF flag

KEY POINTS: Follow SOP 13 when preparing an guests allergen dish

ADVANCED PREPARATION: TRAGUS FOOD SAFETY

SERVICE: Hand washed pizza plate - GF Flag

KEY POINTS: Follow SOP 13 When handling GF orders

ADVANCED PREPARATION: TRAGUS FOOD SAFETY

SERVICE: Hand washed pizza plate - GF Flag

KEY POINTS: Follow SOP 13 When handling GF orders

ADVANCED PREPARATION: TRAGUS FOOD SAFETY

KEY POINTS: Finished with GF flag as photo

ADVANCED PREPARATION: TRAGUS FOOD SAFETY

SERVICE: Kids warm pasta bowl - GF flag

ADVANCED PREPARATION: TRAGUS FOOD SAFETY

SERVICE: Warm kids pasta bowl - GF flag

KEY POINTS: Follow SOP 13 when preparing a guests allergen dish

ADVANCED PREPARATION: TRAGUS FOOD SAFETY

SERVICE: Warm mains pizza plate

ADVANCED PREPARATION: TRAGUS FOOD SAFETY

SERVICE: Warm mains pizza plate

ADVANCED PREPARATION: TRAGUS FOOD SAFETY

SERVICE: Small Bella bowl

KEY POINTS: Keep crudité fresh

ADVANCED PREPARATION: TRAGUS FOOD SAFETY

SERVICE: Dessert plate - small Bella paper - small Bella bowl

KEY POINTS: Do not season fries

ADVANCED PREPARATION: TRAGUS FOOD SAFETY

KEY POINTS: Serve with 1/4 basket of chosen pasta

ADVANCED PREPARATION: TRAGUS FOOD SAFETY

KEY POINTS: Serve with 1/4 basket full of selected pasta

ADVANCED PREPARATION: TRAGUS FOOD SAFETY

KEY POINTS: Serve with 1/4 full basket of selected pasta

ADVANCED PREPARATION: TRAGUS FOOD SAFETY

SERVICE: Warm kids pasta bowl

ADVANCED PREPARATION: TRAGUS FOOD SAFETY

SERVICE: Warm kids pasta bowl

KEY POINTS: Finish with the remaining pecorino

ADVANCED PREPARATION: TRAGUS FOOD SAFETY

SERVICE: Small Bella bowl

ADVANCED PREPARATION: TRAGUS FOOD SAFETY