The highly acclaimed Italian Supper Club have hosted pop-ups and residencies at a selection of Experimental Group venues including Adriatica Ristorante, in Venice. The menu pays tribute to the rich cuisine of Liguria, Toscana, Lazio, Basilicata, Campania and Calabria where vegetables, pulses and pasta take centre-stage. Think dishes like lamb accented with anchovies in the abbacchio alla romana, a classic dish found in any Roman trattoria and a regional favourite of farinata, a thick Ligurian pancake made from chickpeas, ravioli with Delica pumpkin, bergamot and hazelnuts.
The wine selection follows the same philosophy and geography with some ‘off the beaten track’ wines from small producers of the West Coast and lesser known native grape varieties like Pigato from the Ligurian Cinque Terre and Aleatico from Tuscan Maremma.
Farinata, a thick Ligurian pancake made from chickpeas, ravioli with Delica pumpkin, bergamot and hazelnuts, Toto’s signature filled pasta, and bucatini alla gricia, pasta with guanciale and pecorino cheese from Rome.