The Ramsbottom Chef foraging local Wild Garlic for his New Spring Menu

It's Wild Garlic season, and Tre Ciccio are using it in some incredible dishes on their new menu...

By Manchester's Finest | April 5th '22

You may not know this but Ramsbottom is actually well-known across the land for wild garlic. So much so in fact that people claim that the name of the town literally means ‘Wild Garlic Valley’.

Also known as wood garlic, bear leek, bear’s garlic, buckrams, broad-leaved garlic, crow garlic, field garlic, Drummond’s onion or Ramsons Said, the plant is said to hold many medicinal properties that are beneficial to the body when eaten, including digestive problems, lowering cholesterol, soothing skin irritations & easing respiratory issues to name but a few.

For his new menu at Tre Ciccio, Head Chef Salvo has been foraging in the valley every week, and has created a range of specials avaialble until Thursday 21st April.

He invited us down to go foraging with him, and once finished – we went back to the kitchen to try out the new speicals.

All made using locally foraged wild garlic, with a Tre Ciccio twist, there’s actually two seperate menus of dishes – with a change over taking place on Thursday 7th April. Here’s what’s on offer…

Thursday 24th March – Wednesday 6th April

BRUSCHETTA (v)
New season asparagus, soft poached egg on toasted Altamura bread with wild garlic butter.

RISOTTO PRIMAVERA (v)
Spring pea, asparagus, courgette & wild garlic risotto with crispy goat’s cheese.

PIZZA FIORENTINA (v)
Wild garlic, spinach, tomato, fior di latte cheese & egg.

LINGUINE CON GRANCHIO
Hand-picked white crab meat with wild garlic, chilli & lemon.

PESCESPADA
Marinated swordfish steak with wild garlic & lemon gremolata, pepperonata.

POLLO FORAGGIATO
Tre Ciccio’s signature roast chicken & potatoes with locally foraged wild garlic & pickled mushrooms.

Thursday 7th April – Thursday 21st April

BRUSCHETTA (v)
New season asparagus, soft poached egg on toasted Altamura bread with wild garlic butter.

GNUDI (v)
‘Naked ravioli’, wild garlic & goat’s cheese with wild garlic butter & grated Parmesan.

TROFIE (v)
Pasta with wild garlic pesto, new season asparagus & Jersey royal potatoes.

SGOMBRO
Pan-fried whole mackerel with broad beans, nduja & wilted wild garlic.

PESCESPADA
Marinated swordfish steak with wild garlic & lemon gremolata, peperonata.

POLLO FORAGGIATO
Tre Ciccio’s signature roast chicken & potatoes with locally foraged wild garlic & pickled mushrooms.

Tre Ciccio is famous for its Italian roast chicken, so the star of the show for us was the Pollo Foraggiato. Chicken, potatoes and pickled mushrooms that have been drizzled with wild garlic and oil get roasted in a pan together and the flavours come together perfectly.

The chicken is so soft and juicy and the wild garlic elevates it into something very special.⁠

Next up was the Pescepada. Marinated swordfish steak with wild garlic & lemon gremolata and pepperonata. With wild garlic being a more subtle flavour than normal garlic, it works so well with a delicate dish like swordfish. The fish was flakey and the lemon and the garlic really work well together here.⁠



We also had a Risotto made with wild garlic, spring peas, asparagus and courgette topped with crispy fried goat’s cheese, and the bruschetta – new season asparagus, soft poached egg on toasted Altamura bread with wild garlic butter.⁠

There’s a big push on sustainable, locally sourced ingredients at the minute, and it doesn’t get more sustainable and local than a secret wild garlic patch 5 minutes away from the restaurant it’s being served in.

Wild garlic season will only be lasting about another month so get yourself booked in at Tre Ciccio in Ramsbottom and try some of these dishes for yourself.⁠

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Tre Ciccio Wild Garlic Specials

Book A Table

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Tre Ciccio, 16-18 Market Pl, Ramsbottom, Bury BL0 9HT
treciccio.co.uk