• ■ FOR a true taste of mouth-watering autlrenu'c Italian cuisine served at tlic •lA Iiigliest quality visit Sorrento.


■


; Tlie Italian re.staurant in Whalley Road, Qitlieroe, opened its doore to tlie . public' in Septeinbcr last year. It offeis a personaIi.sed .service and a varied ; menu of Italian food in modem suntoundings.


; The menu features a huge choice of freshly-prepared di.slie.s from pizzas rand pasta to fish. It includes Italian anupasti freddi and antipasti caldi.


;■ which are cold and hot .starters, followed by .spaghetti, tagliatclle and n- ! .sotto di.slies with the ever popular home-made meat cannelloni. Pizzas with a plethora ol toppings are a fanuly favourite and there is also a wide


. .selection of [xiultry. meat dishes and fresli fish. Propnetor Luciano Cappiello, who hails from Sorrento, has years of ex­ perience as a restaurateur and hLs main aim is to provide a first-class .ser­ vice to his customers so that tliey come back again lind again. He came to England in 1987 with his wife, Jayne to fulfil his long-held dream of opening a re.staurant. He did so when lie opened his first restau­ rant in Orrell. near.Wgan, and a further one in Oriiiskirk before .spreading his wings to Ribble Valley.


\


Wlien it comes to ilic,best Italian food in Clitlieroe. Sonenfo is .second to none in flavour and atinospliero.


\


Luciano takes great pride in training young people to employ in his res­ taurant as iliey work hard, have dedication and |iassion for food.


\A genuine Italian clief at.tlie restaurant is Angelo, who Luciano brouglit to England 10 years ago and passed on liis pas,sion for food so that lie ofi'ers tlie heartiest welcome and fiiKst food. Angelo takes great deliglit in cooking authentic Ilalian’^di.slies as well as scrumptioas Mediteminean food using only the best and finest ingredients. Some of tlie produce Ls im­ ported from Italy. Tins includes .salami, hams, pasta and sauces.


\


As tlie city of Sorrento is .situated on tlie coast, fish and seafood plays an imporamt part on tlie menu.'iTliis is. of course, always fresh each daj', as arc tlie vegetables, meat and poultry. For some truly delicious des.scits. you can try the home-made gateau, ice cream and Tuamisu. Tlie restaunmt boasts pleasimt suhroundings with an extended dining area and can accommodate up to 90 people It features a terrace-style area at the front while at tlie rear tliere is'a huge table ideal for a laniily party or large galhering.


i \


'Hie main restaurant area is brighly airy and spacious, modem and contem­ porary' with an Italian feel. Tlie friendly and lively atmosplicre has Iwen enlianced with rustic tables and ch'airs an'd ligliting to suit every occasion. In addition, a reasonably-priced wine list o f Italian wines is available to accompany tlie food, witli a choice ol 17 whites and 17 rcd.s, all person­ ally and carclully .selected by Luciano himself. \ Coiiuiieniing on tlie higli stand.ird of food, Luciano'said; ‘'Sorreiiio oilers good value for money and all food is prepared witli a |kssion. ‘I f you’re looking for Uk true taste of genuine Italian cuisine. look no fur­ ther than Sorrento wliere you will find a friendly welcome, good choice of food at reasonable prices.” lire restaurant is open Tuesday to Thursday 5-30 to 10 p.ni. (last orders), Fnday to Saturday 5 to 10-30 p.ni. and Sunday 4 to 9-30 p.iii. It’s closed


.oil Monday. Anyone wanUng further details is asked to call 01200 426779.


o Dan aheaa tor / T 2 COURSE MEAL £9.95 per person


FREE BOTTLE OF WINE For table of fom* or more with this offer (Tliis offer cannot be used with any other offer or promotion)


The Restaurant is available for private parties, advanced bookmgs, busmess meetings & childrens parties.


Sorrento Clitheroe 78-82 Whalley Rd, Clitheroe, Lancashire BB71EE


’ Email; sorrento_orrell@live.co.uk vvwvr.sorrentotp.com .


Tel:01200426779 10 the Valley . ' -


are already turning to turkey with all the trimmings. We are definitely not going


Christmas crackers, but it really is never too early to


start planning ahead. While continuing to make


'••‘a


the most of the summer evenings and enjoy al fresco dining - and with thoughts of well-earned holidays to - destinations near and far still at the forefront of most of our minds - Christmas is coming. Although to some it m a y:: feel like the countdown to ,


: Christmas is tod far in the : future to worry aboufnow, the


Christmas I


T might seem like mid­ summer madness, but across the Valley thoughts


by Natalie Cox


festive season will soon be


upon us. So why not get ahead of the


game and start planning and booking your seasonal party


now? With just 133 days to go


until December 25th, 2009 - and 140 to the start of the


New Year - the year really is ■


flying by. Bargain hunters - and the


very organised among us - will be making the most of the seasonal sales picking up a


Christmas present or two. And at venues across the


Valley preparations are already well underway for the forthcoming festivities. So why not take some of


the pressure off the pre- Christmas rush by making , advance plans for an office outing, a family get together or night out with friends? Restaurants, hotels and


other venues in the Ribble Valley will soon start filling their festive night out


calendars. Be among the first to


secure your special night out and ensure your festivities are all you would wish a Christmas celebration to be. -


„ ^ 'I


Main Street, Gisburn, Tel. 0 1 2 0 0 ; fM 3C ^


rs oR R U M ip ’ f


Finalist for England's Nortw.est Tourism Awards 2009/2010


Christmas Party Time^J^enu Four Courses for


iif.-v fitk


s , m ' t c '


i f e ' " i s ■


From 17th November 2009 t’ A ri-vr\<-5ni


ol30th:D?fcembe^^ ricscinnoH wifh ^ Tpril Chri^trnr^s.’lfauan*F6StinQ?Ti^k '■v\' T f d i f i i v j B v J u i - s 3 i i\


■ BOOK YOUR CHRISTMA5 PARTY BEFORE 15/09/2009 AND RECEIVE 10% DISCOUNT


Winner of Lancashire & Blackpool Tourism Awards 2009 (in the category'ofjaste Lancashire) ^


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34