A popular Italian deli in Glasgow's west end has found an innovative way to celebrate Burns Night, by creating their very own Tartan Pasta.

Picture: John Devlin

Eusebi’s Deli owner Giovanna Eusebi created the hand-made specialty in their on-site ‘Pasta Lab’.

Giovanna confirmed that the pasta’s unique colouring  is made naturally using roasted red pepper puree and spinach puree.

Picture: John Devlin

Giovanna said: “We make all our pasta by hand and source the highest quality Scottish produce to make their classic Italian dishes, so to celebrate the merging of cultures between the Scots and Italian, I decided to create a bespoke pasta for this celebratory day of great Scottish food.”

Eusebi’s will be serving the pasta with a Venison Ragu (£14), alongside other dishes such as a Haggis Ravioli Fritte with Whisky Sauce (£5.50) and a Cranachan Cannoli (£3.95) as part of their celebratory menu.

About The Author

Sean Murphy

Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.

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