Seasonal flavours from every region
This late autumn menu has a balanced choice of dishes from North, Central and Southern Italy with the most pungent seasonal flavours that these regions have to offer. The North has inspired game dishes, buckwheat pasta, baccala mantecato, white cabbage and truffle.
Central Italy's bold flavours are present in the hare ragu and rib-eye with bone marrow as well as cavolo nero and borettane onions.
Southern Italy's rich wholesome tastes can be tried in dishes such as cavatelli pasta with Controne beans - the best beans ever! - and in the winter vegetables now in season, cime di rape, (turnips tops broccoli), catalogna chicory and fennel.
Click here to see the menu
November 22, 2013