Terroni Pastificio

Terroni Pastificio Terroni is a modern italian restaurant specialising in fresh pasta and small plates.

04/09/2026

POLLO E PEPERONI

There’s nothing fancy about this but it’s a belter. It’s a quick and dirty eat with your hands kind of dish.

Usually Italian folks eat this around the time of Ferragosto. It’s a good way to use peppers while they’re still around.

I think you’ll really like this one. Try it out. Recipe is out now on substack

28/08/2026

CORN AGNOLOTTI WITH N’DUJA, CLAMS & CHARRED CORN

As I’ve gone through my career in cooking and restaurants, I’m 100% an advocate for less is more. Let the ingredients do the talking.

This plate, for me, is a good example of something that is a touch extra but works together exceptionally well. Very occasionally, more is more, and it works.

Briny clams, salty, fatty pancetta, N’duja and, of course, sweetness from the corn.

Recipe is live on substack now

21/08/2026

This weeks recipe is one that I used to make in my first restaurant as an antipasto way back when.

This is calamari ripieno stuffed with pork mince, abit of pangrattato, chilli, capers and soft herbs sliced up and sat on a really vibrant salsa rossa spiked with some orange juice and zest and some sharp Merlot vinegar.

This versions a little different from what I used to serve in my restaurant. But I think you’ll love it. From me to you.

J x

19/08/2026

PASTA AL TONNO

Paccheri with roasted datterini and pink bulls heart tomatoes, capers, Calabrian chilli and tropea onion. 

Finished with lemon, basilico and Tuna Fillet in Olive Oil. 

Rio Mare is an iconic Italian brand with a long heritage. Each tuna fillet stays whole rather than flaked so I’ve finished the pasta with a whole fillet for something special midweek. AD

Grazie
J x

14/08/2026

FIORI DI ZUCCA

Deep-fried courgette flowers stuffed with buffalo mozzarella, anchovy and basil.

One of the all time greats when it comes to Fritti

Enjoy. Recipe is on substack.

J x

07/08/2026

Just a really fu***ng good pizza rossa

A recipe very near and dear to my heart. Reminiscent of memories on the beach in Molise. Anyway, as usual the recipe is live now on my substack.

See you next time

J

31/07/2026

ALMOND PANNA COTTA, WHITE ALMOND GRANITA & POACHED PEACH

Something sweet but not too sweet. Recipe is live on substack now.

J X

24/07/2026

TROFIE & ROMANA COURGETTES

This is one from the archives but
I thought I’d put a recipe next to the plate.

If there’s any other recipes you’d like to see from the archives. Drop us a comment and let us know what.

This is such nice way to eat courgettes at this time of year. Its finished with an egg yolk, parmesan and pecorino mix which makes it super glossy. It can also be done without, which is equally as nice for that clean zucchini flavour.

Recipe and full write up is out now on this week’s newsletter on my Substack.

Grazie
J x

17/07/2026

A simple crudo of wild bass with crushed Vesuvio tomato, Calabrian chilli, colatura di alici and basil.

Recipe is live now on substack.

J x

10/07/2026

PORK CHOP AND CHERRY MOSTARDA
 
Alright people, so this isn’t going to be long-winded. It’s too hot for all that bu****it.
 
I can’t not mention my new BBQ set-up. I’ve always wanted a a mad grill set up but to be honest, I haven’t got a spare £2k+ to chuck at a BBQ. I do, however, have a dad who’s an immensely talented welder by trade, so we spent a week making the whole thing ourselves.

So for this weeks recipe, here’s a pork chop with a sweet spicy mostarda. Not traditional but I’ve blended this into a sticky almost ketchup hybrid, and a rich, reduced trotter sauce.

Full recipe and write up is on my substack now.

Enjoy your weekend.

J x

Address

Macclesfield

Opening Hours

Tuesday 11am - 9pm
Wednesday 11am - 9pm
Thursday 11am - 9pm
Friday 11am - 9pm
Saturday 11am - 9pm
Sunday 11am - 9pm

Telephone

+447940720017

Website

Alerts

Be the first to know and let us send you an email when Terroni Pastificio posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Terroni Pastificio:

Shortcuts

Share

Category