A delicate medley of tiny Mediterranean fish fried until impossibly crispy and golden, seasoned simply with sea salt and lemon. Each fish is edible whole, creating a delightfully crunchy appetizer. An authentic taste of coastal Italian seafood.
Tuscan beans slow-cooked in wine and herbs, traditionally in a glass bottle.
A fluffy Italian-style baked egg frittata loaded with roasted vegetables, cheese, and fresh herbs—ideal for feeding a crowd.
Eggs baked in a rich, garlicky Italian tomato sauce with Parmesan and fresh basil — simple, humble and deeply satisfying.
Sliced rare beef topped with peppery rocket and shaved parmesan.
Layers of ripe tomato, fresh mozzarella and basil with good olive oil and balsamic.
Peppery rocket with shaved Parmesan, pine nuts and a bright lemon dressing — simple elegance.
Tuscan ribollita-inspired soup with cavolo nero, cannellini beans and Parmesan rind.
Fiery, bold and ready in 20 minutes — this classic Roman pasta will become your go-to weeknight favourite!
An oven-finished Italian frittata with sautéed courgette, burst cherry tomatoes, fresh basil and creamy feta — the elegant egg dish that works at any time of day.
Sliced veal in a silky tuna and caper sauce, perfect cold summer dish.
Spicy, spreadable 'nduja from Calabria piled generously on crispy crostini and topped with creamy ricotta and fresh herbs. The heat of the 'nduja is balanced by cool ricotta. A bold, flavourful, intensely satisfying bite.