News & Events
58 Kennington Park Road - SE11 4RS - London
Don't miss our monthly appointment with the tradition..every month one region!
In addition to our "A la carte" menu, every month you can enjoy a different menu from a selected Italian region.
Discover how various the culinary Italian heritage is.
Regional menus calendar
1st - 29th FEBRUARY
Lombardy has a wealth of historical and artistic treasures, as well as astounding Alpine and lake landscapes. Not only is Lombardy an agricultural center, but an industrial and commercial one, as Milan is an international center of business and fashion.
Lombardy is well above the “oil line” in Italian cooking and so butter is the cooking fat of choice for the region’s specialties.
The capital Milan is known for several dishes that make use of this abundant rice-growing region. Minestrone alla Milanese, which is the mother of all Minestrone soups and contains vegetables, rice and bacon. Risotto alla Milanese is a creamy dish of braised short-grain rice blended with meat stock, saffron and cheese. Osso bucco is a traditional main course of a knuckle of veal with the marrowbone intact and braised with rosemary and sage. The standout cheese of the region is Gorgonzola, a creamy and rich blue cheese that is ideal for sauces. The most famous dessert from Lombardy is the Italian fruitcake known as Panettone. Once only prepared for Christmas, this specialty is found boxed and sold year-round in Italy. Torrone, a popular nougat and almond confection is a native product of Cremona but is also sold nationwide.
Come any day in February, to taste some dishes from this amazing region, or the 23rd of February if you want to enjoy a complete, fantastic Food tasting with Wines, Desserts, Music on a fantastic, allegorical Carnival evening.
1st - 31st
One of Italy's hidden gems is "Le Marche" region.
If Le Marche seems like one of Italy's least known regions, that's probably because we're looking at it from the outside. Because "the Marches" – the historic borderlands of the Papal States – more than pull their weight in the national psyche. Giacomo Leopardi, Italy's great 19th-century author, was marchigiano. So was revolutionary educator Maria Montessori. Le Marche brought back more gold medals per head from London 2012 than any other Italian region – two-thirds of an invincible female fencing team were from one small town, Jesi. Even Lionel Messi, the Argentinian footballer, has roots there: his ancestors emigrated from Recanati in the 19th century.
The region stretches for around 100 miles along the Adriatic coast. The undulating hills of its interior are rich farming terrain, and only sparsely peppered with market towns and one-street villages.
In the hinterland there are fine, ancient medieval boroughs, whereas the centers along the coast are mostly modern, and suited to summer tourism, thanks to the low waters and fine sandy beaches, apart from one high, rocky cliff at Monte Conero, with, just below, the city of Ancona, the main port of the region.
Much of the region remains relatively tourist-free and unknown, including its deeply traditional food, blessed with bounty from the mountains, farmland and sea, despite Le Marche produces a varied, seasonal cuisine and truly distinctive wines.
Marche’s location is ideal for fresh seafood and harvesting food from the land. Marche cuisine makes use of the best of each in their dishes. While Marche recipes use the ever present pecorino cheese, olive oil and unsalted bread, they are also influenced by other local regions. Emilia Romagna’s fresh pasta and preserved pork products are found here. Vincisgrassi is a layered dish with lasagne noodles, chicken livers and giblets, veal brains, ham and mushrooms with béchamel sauce, Parmesan cheese and ideally white truffles, if they are in season.
All the month of March we dedicate a complete menu to this region, from starters to desserts, so you can try some of the most popular dishes, or if you prefer, you can enjoy a complete food and wine tasting on Sunday 22nd of March, for Mother's day!
Book your table and enjoy this amazing experience.
1st - 30th
As is one of the bigger islands of Italy it doesn't need any presentation: its popularity given from its uncontaminated beaches and beautiful landscapes make this place in the middle of the Mediterranean Sea a paradise on earth. Its roots are on agriculture, breeding and fishing, that makes recipes from our motherland plenty of taste even in its simplicity. As its culture begins far earlier than most European cultures, some traditions have mysterious origins, and some of them are still used in food preparation and pasta and bread shapes. Unique and unmistakable dishes will appear in our menu of the month, such as "Lorighittas", bizarre rings of braided pasta, or "Fregola", a Sardinian cous cous, frequently made with seafood, as clams.
If you want to discover our proper traditional food, you could do it in April, choosing your favourite Sardinian dishes from a dedicated menu, or, if you prefer, you can enjoy a complete menu on the 28th of April, for "Sardinia's Day" , also known as "Sa die de sa Sardigna", a festivity commemorating the Sardinian Vespers occurring in 1794–96.
Don't forget to book your table!
1st - 31st
1st - 30th
Liguria is a region features impressive mountains and lovely rolling hills, coloured by the green Mediterranean turf and overlooking the Ligurian Sea. The two are divided by a high, indented coastline.
Liguria is a multi-faceted sliver of the Peninsula, where differences weave together to create a wide array of things to do and see during a visit here.
Nature, mountains, culture, entertainment and night life: all one has to do is choose.
The waters of this section of the Mediterranean are an enormously important feature of the region, with its characteristic rocky coasts interrupted by small coves, and beaches of fine golden sand.
The Ligurian cuisine inspired for most of her recipes from the Mediterranean diet, a union between culinary seafood dishes with the products of the earth, however seemingly simple dishes in their flavors are enhanced by the use of numerous herbs such as rosemary, thyme, etc.., which grow wild throughout, typical of the Mediterranean. One of the most famous cities in Liguria, is Sanremo, very famous for the impressive cultivation of flowers and for being the site of the Sanremo Music Festival.
During all May we host a special menu of this region, but you can enjoy a full tasting on Sunday the 10th, in occasion of the Italian Mother's day.
What's better than the flower's region to celebrate this day?
This month the Italian Tour will stop in one of the well known parts of Italy, Lazio, where Rome, the “Caput Mundi” (Capital of the world) is. Situated in the central peninsular section of the country, it has almost 5.9 million inhabitants – making it the second most populated region of Italy.
The Italian word Lazio descends from the Latin word Latium. The name of the region also survives in the tribal designation of the ancient population of Latins, Latini in the Latin language spoken by them and passed on to the city-state of Ancient Rome.
Agriculture, crafts, animal husbandry and fishery are the main traditional sources of income. Agriculture is characterized by the cultivation of wine grapes, fruit, vegetables and olives.
Despite its large size, importance to the country’s economy and beautiful countryside, Lazio can be a bit of an unknown to tourists visiting Italy. That’s because the name of this region is nowhere near as well-known as its most famous city, Rome, which also happens to be the Italian capital and home to some of the most important cultural and historical events, buildings, movements and cooking in the whole of Europe. But while throngs of visitors head directly for Rome to see its stunning architecture and indulge in plenty of pasta, there’s much more to see, do and taste in other parts of Lazio, which is home to some stunning beaches, beautiful medieval hilltop villages (known as borghi) and rolling fertile hills producing fantastic wine, fruit and vegetables.
All of us know many Latium dishes, such as the famous "Carbonara", or "Cacio and pepe", or again "Coda alla Vaccinara" or "Carciofi alla Romana".
In the whole month of June you can find an entire menu dedicated to this region, or you can enjoy a complete tasting, from starter to dessert, Thursday 2nd of June, during the Italian Republic Festivity.
1st - 31st
1st - 31st
Continue the food and wine festival dedicated to our fabulous peninsula.
This is the time of Puglia, another region rich in history and art: rock-hewn churches and Romanesque cathedrals,castles of Frederick II and Baroque treasures. Puglia has the sea of dreams, stretching over 860km of coastline dotted with steep cliffs and white sand beaches. It's home to a wild nature with natural parks and protected areas of great ecological importance, the best placesfor sports and wellness, where you can enjoy trekking trails, cycle routes and trail riding, golf facilities, spas and water sports.
Puglia is a land with an ancient spiritual tradition whose territory isstudded with countless places of worship, important hubs along pilgrimage routes, such as Via Francigena, with a rich tradition of rituals and colorful religious festivals.
Puglia cuisine features genuine ingredients and renowned delicacies; the bread of Altamura Dop, the capocollo (capicola) of Martina Franca, the bombetteof Cisternino (small beef rolls stuffed with cheese, ham and lettuce), extra-virgin oils and Primitivo, Negroamaro and Nero di Troiawines. Exclusives traditional recipes accompanied by superb wines, which you can find in Apulia dedicatd menu, and in our food & wine tasting, Thursday 9th of July.
Don't miss it!
Sicily has a rich and unique culture, especially with regard to the arts, music, literature, cuisine, and architecture. It is also home to important archaeological and ancient sites, and has long been noted for its fertile soil due to volcanic eruptions. The local agriculture is also helped by the pleasant climate of the island. The main agricultural products are wheat, citrons, oranges (Arancia Rossa di Sicilia IGP), lemons, tomatoes (Pomodoro di Pachino IGP), olives, olive oil, artichokes, prickly pear (Fico d'India dell'Etna DOP), almonds, grapes, pistachios (Pistacchio di Bronte DOP) and wine. Cattle and sheep are raised. The cheese productions are particularly important thanks to the Ragusano DOP and the Pecorino Siciliano DOP. Ragusa is noted for its honey (Miele Ibleo) and chocolate (Cioccolato di Modica IGP) productions.
The island has a long history of producing a variety of noted cuisines and wines, to the extent that Sicily is sometimes nicknamed God's Kitchen because of this. Every part of Sicily has its speciality (e.g. Cassata is typical of Palermo although available everywhere in Sicily, as is Granita).
The ingredients are typically rich in taste while remaining affordable to the general public.
Like the cuisine of the rest of southern Italy, pasta plays an important part in Sicilian cuisine, as does rice; for example with arancine. Although Sicilian cuisine is commonly associated with sea food, meat dishes, including goose, lamb, goat, rabbit, and turkey, are also found in Sicily. It was the Normans and Swabians who first introduced a fondness for meat dishes to the island Some varieties of wine are produced from vines that are relatively unique to the island, such as the Nero d'Avola made near the baroque of town of Noto.
1st - 30th
Campania is a region in Southern Italy. As of 2018, the region has a population of around 5,820,000 people, making it the third-most-populous region of Italy; its total area of 13,590 km2 (5,247 sq mi) makes it the most densely populated region in the country. Located on the south-western portion of the Italian Peninsula, with the Tyrrhenian Sea to the west, it includes the small Phlegraean Islands and Capri for administration as part of the region.
Coastal areas in the region were colonised by Ancient Greeks between 8th and 7th centuries BC, becoming part of the so-called Magna Græcia. The capital city of Campania is Naples. Campania is rich in culture, especially in regard to gastronomy, music, architecture, archeological and ancient sites such as Pompeii, Herculaneum, Oplontis, Paestum, Aeclanum, Stabiae and Velia. The name of Campania itself is derived from Latin, as the Romans knew the region as Campania felix, which translates into English as "fertile countryside" or "happy countryside". The rich natural beauty of Campania makes it highly important in the tourism industry, especially along the Amalfi Coast, Mount Vesuvius and the island of Capri.
Campanian cuisine varies within the region. While Neapolitan dishes centre on seafood, Casertan and Aversan ones rely more on fresh vegetables and cheeses. The cuisine from Sorrento combines the culinary traditions from both Naples and Salerno. Pizza was conceived in Naples.
Spaghetti is also a well-known dish from southern Italy and Campania.
Campania produces wines including Lacryma Christi, Fiano, Aglianico, Greco di Tufo, Pere 'e palomma, Ischitano, Taburno, Solopaca, and Taurasi. The cheeses of Campania consist of Mozzarella di Bufala (buffalo mozzarella) (mozzarella made from buffalo milk), fiordilatte ("flower of milk") a mozzarella made from cow's milk, ricotta from sheep or buffalo milk, provolone from cow milk, and caciotta made from goat milk. Buffalo are bred in Salerno and Caserta.
Several different cakes and pies are made in Campania. Pastiera pie is made during Easter. Casatiello and tortano are Easter bread-cakes made by adding lard or oil and various types of cheese to bread dough and garnishing it with slices of salami. Babà cake is a well known Neapolitan delicacy, best served with Rum or limoncello (a liqueur invented in the Sorrento peninsula)
All September you can find a special menu from Campania, or enjoy our food tasting on Thursday 10th of September
1st - 31st
1st - 30th
Umbria has been called "Italy's Green Heart." It is green, mainly agricultural, and more sparsely populated than its western neighbor, Tuscany. Umbria has no access to the Mediterranean but is home to one of the largest lakes of Italy.
The region, which borders Tuscany, Marche and Lazio, is divided into two provinces; Perugia in the north (which is also the name of the region’s capital city) and Terni in the south. There are mountains to the east but the majority of Umbria is made up of hills thanks to the Tiber Valley (Val Tiberina) and the Umbria Valley (Valle Umbra). Lake Trasimeno, in Perugia, is one of Italy’s largest lakes, and is surrounded by vineyards, olive groves and farmland thanks to the fertile soil. This combination of Apennine foothills, beautiful medieval hill towns and vast swathes of woodland make Umbria one of the most beautiful regions of central Italy.
There are plenty of interesting and historic towns to discover; the regional capital Perugia, Saint Francis's town of Assisi, or the Etruscan city of Orvieto.
It’s small, the only Italian region without a coastline or international border and covered in dense forest and hilly terrain. But Umbria, the ‘green heart’ of Italy, is home to more culinary treasures than many of its larger, more well-travelled neighbours.
Umbrian cuisine is best described as farm-to-table. Foods change with the season and, when in season, you can enjoy dishes made with the highly prized truffles of the region.
Umbria has a reputation for producing some incredible cured meats, made from pork and wild boar.
Its forests are also home to an incredible number of truffles, which are grated with aplomb over everything. But as with any region of Italy, the local food culture is rich with all sorts of other products and flavours. Here are the most iconic ingredients found in Umbria.
While Umbria has no coastline, the vast Lake Trasimeno provides plenty of freshwater fish. Perch, eel, carp, pike, tench and smelt are caught and simply cooked over fire or turned into stews.
Umbria produces more black truffles than any other part of Italy, which is why you will see them featured on almost all restaurant menus. The cattle farmers of Perugia not only produce beef – they are also responsible for creating some of Umbria’s most famous cheeses.
For such a small region Umbria produces a surprisingly large number of different wines, but there are three that it is most famous for, impressive also the production of Olive oil
Salumi and cured meat aside, Umbrian cooks have a wealth of local recipes at their disposal. Whether they’re working with the incredible pork, freshwater fish or pulses the region is famous for or harking back to the age of cucina povera, these are the dishes that make Umbria a thriving foodie hotspot.
If you want to know more about the culinary heritage of this amazing country, for the whole month of October you can find a complete menu of this region or, if you like, you can enjoy an amazing tasting of Umbria, Sunday the 4th of October, the day of St Francis of Assisi.
TRENTINO ALTO ADIGE
Trentino is one of the few Italian region not touched by the sea, with a mostly mountainous territory including the majestically beautiful Dolomite group, and a great number of small lakes, is situated in the very north of Italy bordering Austria and Switzerland, and is best known for the beauty of its peaks.
Its territory stretches from the Adamello-Brenta range and the peaks of Ortles and Cevedale to the most striking mountains in Europe: the Dolomites of the Fassa Valley, Brenta, the Gardena and Fiemme Valleys and Pale di San Martino. This setting encloses an extraordinary variety of landscapes: magnificent snow-capped mountaintops, woods, wide valleys, streams, lakes, the enchanting play of light between the spires of the Dolomites, typical villages with soaring bell towers, and the myriad shades of unadulterated nature. Hundreds of miles of ski slopes make this region a cutting-edge tourist destination - Madonna di Campiglio, Canazei, Moena, San Martino di Castrozza are the best known resorts, popular in both winter and summer for their natural surroundings, sport activities, and fun. The landscape of Lake Garda is particularly picturesque; it narrows in Trentino, appearing as a fiord between the high mountains. Land of confluence between Latin and Nordic worlds, Trentino Alto Adige is the guardian of a remarkable cultural heritage, made up of prehistoric evidence, charming castles, sanctuaries and towns with great historical and artistic significance. A number of spa towns offer treatments and therapies, of which Merano, Lèvico Terme, Peio, Rabbi and Comano Terme are the most famous.
Historically under the domain of Austria for long centuries, and in the Northern part as a consequence the German language is still spoken, therefore the region is officially bilingual. Famous for its production of apples and wines, Trentino has a greatly developed tourist industry, with renowned winter resorts.
According to a number of archeological findings around the city of Trento, in antiquity the region was inhabited since very ancient times, being the valley of the Adige river a transit center between central Europe and Italy. And as a matter of fact the region always was a meeting point of the German and the Latin cultures. About 40 BC the region was conquered by the Romans and included in the Undecima Regio of the Empire with capital Truentum.
1st - 31st
The last stop of the year of The Italian Tour will be in Piedmont.
Piedmont is in Italy's northwest and borders Switzerland and France.
True to the meaning of its name (foot of the mountain), Piedmont is a land of mountains, and valleys.
Monviso, the Piedmont side of Monte Rosa and the other spectacular mountains in the region, create incredibly beautiful landscapes, and ski resorts abound: Via Lattea and Sestriere welcome winter sports enthusiasts with their state-of-the-art facilities.
The Alps form the background for sweeping, picturesque valleys, e.g. the Val di Susa, Valsesia and Val d'Ossola.
The landscapes of the Langhe and Monferrato are hilly, rather, but just as beautiful, a succession of cultivated hills and vineyards that are dotted with small towns and castles.
Expanses of water and rice paddies, long rows of poplars and old farmhouses make up the typical scenery of the plains around Novara and Vercelli.
Lake Maggiore is the most sought-after tourist resort, including Stresa and the Borromean Islands, charming as they are with their ancient villas surrounded by beautiful lawns and gardens.
Yet, nature is only one of the many attractions in Piedmont.
This region has many other facets: from Turin – the Italian car manufacturing capital – with its history and remarkable cultural heritage, to other cities such as Cherasco, Alba and Ivrea.
Next up are the intriguing Medieval castles - like the imposing fortress at Ivrea - and prized works of architecture - the famous Residences of the Royal House of Savoy and the Sacri Monti (Sacred Mountains) certainly deserve to be mentioned.
The famous spa resorts of Acqui Terme and Vinadio offer treatments and therapy for a relaxing, reviving holiday.
Discoveries and surprises of all kinds are in store for visitors to the region, including a wide range of food and wine to suit every palate.
Most of these, as
The most typical specialties of the regional cuisine are fondue and bagna cauda, braised beef in Barolo wine, civet of hare and a wide array of cheeses: toma, robiola, bruss, gorgonzola, and sernium,
but also typical desserts as the exquisite gianduiotti chocolates, the crumiri of Casale, the baci di dama and the amaretti cookies. The area called "Le langhe", is famous for the production of wines and truffles.
All the month of December you will find a complete menu from this suggestive region, and this year also one of our Christmas parties menu will be from Piedmont, the 1st of December, with a fantastic selection of festive dishes...come and try some of this specialities!