Grilled sourdough, San Marzano tomatoes, garlic, basil, olive oil.

Whole burrata from Puglia, 24-month prosciutto di Parma, rocket.

Three saffron rice balls with mozzarella and peas, tomato dip.

Crispy squid rings, lemon, garlic aioli.

Buffalo mozzarella, heirloom tomatoes, basil, aged balsamic.

Tomato, fior di latte, basil, olive oil.

Tomato, mozzarella, spicy salami, chili, honey.

Tomato, garlic, oregano, olive oil. No cheese.

Mozzarella, gorgonzola, taleggio, parmesan. White base.

Tomato, mozzarella, prosciutto di Parma, rocket, parmesan shavings.

Mozzarella, mixed mushrooms, truffle cream, thyme. White base.

Guanciale, egg yolk, pecorino romano, black pepper. No cream.

Slow-cooked beef and pork ragù, six hours on the stove.

Tonnarelli, pecorino romano, cracked black pepper.

Layers of fresh pasta, ragù, béchamel and parmesan, baked to order.

Tomato, garlic, Calabrian chili, parsley.

Fresh clams, white wine, garlic, parsley, a touch of chili.

Hand-rolled potato gnocchi, Genovese basil pesto, pine nuts.