BOCCA del VINO

The chef apprenticed mainly in Rome, but also in Tuscany and Naples. The blackboard lists dishes learnt in each region, from seafood fritto and tripe stew to charcoal-grilled lamb. Seasonal delights include pasta made with green peas and mushrooms sourced from Italy. The dessert tart is a recipe revealed to the chef by a 'mamma' in the region where he trained. The cuisine recreates the warmth and generosity of the Italian tables he encountered during his time there.