This collaboration is the result of years of planning from founders Elia Sebregondi (Executive Chef) and Enzo Mirto, who grew up together in Naples. After travelling the world together, they both settled in London, rising through the ranks of Soho House and Kiln, before deciding to open their own venture.
The menu is largely flour led, featuring freshly baked sourdough, Italian pastries and, of course, a host of pasta varieties, prepared front-of-house in the ‘lab.’ The lab is also be a space for experimentation and developing dishes, using regional inspiration to influence an evolving menu of pasta-based dishes.
The wine list features Italian red wine and white wine on tap; a selection of wines by the bottle from a range of both traditional and unconventional labels; as well as a creative twist on classic Italian cocktails including an Americano and Hugo.
Fried ravioli with a Roman cacio e pepe filling; Occhi - filled with a braised pork Genovese, sour parsley and provolone and Orecchiette with Peperoncini verde and almond pesto inspired by a recent visit to the Amalfi coast.