Pasta & pizza

Thick, hand-rolled Tuscan pasta tossed with pecorino, parmesan and lots of black pepper.

Golden egg tagliatelle with a ragù of beef and pork cooked slowly for six hours, finished with parmesan.

Spaghetti with fresh clams, white wine, garlic, chilli and parsley, cooked together in one pan.

San Marzano tomato, fior di latte and basil on dough proved for 48 hours and fired at 450 °C.

Tomato, fior di latte, spicy Calabrian salami, chilli and a drizzle of hot honey.