At the table.

Feather-thin green pasta, fresh ricotta and chard. Butter and sage.

With a delicate pancetta ragù and amaretti biscuits

With lamb shoulder ragù and black truffle

Bone-in, cooked whole over the embers.

We cut it to the weight you prefer.

Dry-aged for 60 days, cooked over the embers.

Sliced and served with its own jus, lightly scented with Grand Marnier, and crisp fried onions

Cooked over the embers, served with oil and fresh marjoram

Gratinated over the embers, with an herb extract and fresh mixed leaves

Finished in brown butter, with charred pepper fillets and a sage-and-caper jus.

On a velouté of Parmigiano Reggiano.

Seasoned with egg, wholegrain mustard and Calabrian chilli preserved in oil.

Pumpkin flan with crisp pancetta and traditional balsamic vinegar.

Pan-seared veal sweetbreads with peppers cooked over the wood embers, scented with sage and capers.

Grilled bread with Normandy butter and XXL Reserva anchovies. Caught in the Cantabrian Sea between April and May, at their best, the anchovies are hand-selected, prepared by hand and preserved in salt. Among the finest in the world.

Fried calzagatti polenta with aged pancetta.

Foie gras with brioche and caramelised pears.

With Prosciutto di Parma DOP and Mortadella.

Gnocco fritto with guanciale, grated pecorino and freshly ground pepper.

Exceptional cured pork, aged for at least three years. One of Italy’s five finest cured meats, served with pickled spring onions from Cannara.