February Favourites

1. Venetian Duck Ragù with Pappardelle

The city of Venice is one defined by its history - from the grand Byzantine architecture that rises from the landscape to its maze of canals and waterways. As a direct path to the Adriatic Sea, echoes of the Ottoman Empire ring throughout the city. Venice’s Middle Eastern influences endure in its modern cuisine, too: spices like cinnamon, saffron, and nutmeg are commonplace in Venetian cooking. Few dishes are more emblematic of this heritage than the classic Venetian duck ragù, which blends rich duck meat with wine, bay leaf, and other exotic herbs and spices.

Quintessentially Venetian, an early version of this ragù is thought to have been commonly enjoyed with bigoli pasta. However, we relish this ragù most when paired with thick ribbons of pappardelle.

Available 1st-7th February

2. "Carbonara of Dreams" with Fresh Bucatini & Crispy Pancetta

Now very much a favourite amongst the Pasta Evangelists community – and something of a signature dish – this hedonistic Roman classic is thought to have derived its name from when charcoal burners were used to cook the sauce over campfires. We’ve added our own twist to this classic, comforting dish, presenting a gloriously creamy carbonara with tangles of fresh bucatini – in our opinion bigger and better than spaghetti – which sop up this luxuriant sauce. Bucatini are widely enjoyed throughout Lazio, the ancient region that is home to Rome.

Although not entirely traditional, we use pancetta in our carbonara sauce because it imparts a deep, salty intensity that pairs well with the richness of the cream. Be transported to the ‘Eternal City’ with our spin on this classic dish.

Available 1st-7th February

3. New: Lobster Squid Ink Tortelloni in a Langoustine Bisque

The Italian term for "seafood", frutti di mare ("fruits of the sea"), encapsulates how Italians feel about this delicacy. It’s a treasure bestowed by the oceans on the people walking the land. And we pay homage to this reverence in this dish. We love cooking with nero di seppia - literally "black of the cuttlefish", this is the ink produced by this mysterious mollusc - and not only because it plunges all that it touches into theatrical darkness. The ink also imparts a subtle flavour, which we can reassure you is neither strong nor overpowering as its appearance might suggest. Instead, it is a mere salty flavour; a lingering whisper of the ocean the cuttlefish came from, spiriting us away to the Venetian seaside. 

We serve these special tortelloni in an aromatic langoustine bisque. To finish, there’s a scattering of asaparagi di mare, samphire, to round off this celebration of Italian seafood.

Available 8th-14th February

4. Aubergine & Sun-Dried Tomato Triangoli with Wild Rocket Pesto

For this plant-based pasta dish, we look to the sun-drenched Italian south for inspiration. Our flavoursome triangoli combines two iconic ingredients much-loved in the region. The first, aubergine - better known in Italy as melanzane - has been grown in Sicily since the 9th century, when it was first introduced from South Central Asia.

For our second ingredient, we turn to the tomato fields of Puglia. Here, the sun-soaked earth, tempered by the cooling coastal breeze, renders the most exquisite tomatoes. Freshly picked, these juicy morsels are then roasted slowly, until they begin to desiccate, relinquishing their moisture. This process teases out the natural tart and umami-rich flavour of the tomatoes, which pairs beautifully with the subtly smoky aubergine.

We conceal this filling inside our fresh vegan pasta, before dressing the delicate pieces in a plant-based rocket pesto.

Available 8th-14th February

5. New: Tiramisù

Since its inception, tiramisù has become a leitmotif of Northern Italian gastronomy. Originating from the region of Veneto, the name is derived from the traditional dialect of Treviso where "tireme su" means "pick me up", and we can’t help but agree that this tasty treat does exactly what its name promises. First created as a nineteenth century aphrodisiac by the maîtresse of a pleasure house, tiramisù quickly became a popular dessert enjoyed by the social elite, despite its somewhat risqué origin story. 

Combining creamy mascarpone, luxuriant coffee and deliciously smooth dark chocolate, this decadent dolce is sure to make you feel merry on a cold winter's evening. The rich Marsala wine, which is infused throughout, is a sweet, fortified variety which comes from Sicily but has been favoured by Venetian chefs in this recipe for centuries. Be whisked away to the moonlit canals of Venice with our indulgent tiramisù.

Available from 1st February