For this crazy trattoria, our first in West London, we’ve found some sublime lesser-known ingredients from across the boot. From the mountains of the cusp of Apennines and overlooking the valley to Parma, is the finest Culatello di Zibello PDO painstakingly cured by Mattia Zambroni; from the coast off Sicily, sweet Mediterranean ‘Gambero Rosso’ red prawns; and black diamonds, Italian white sturgeon Transmontanus caviar from Veneto.
Neapolitan maestro Chef Manuel has gone even further than ever with secondi, a menu rolling out Lobster Risotto ai Fruitti di Mare, delicately breaded giant La Gran Cotoletta Alla Milanese, designed to share, alongside a next-level Basque grill section with the finest of steaks.
Let’s forget everything else, our backbone is the produce.
The ground floor pass and mezzanine bar were made from Giallo Siena. A marble characterized by striking golden and bronze veining surrounded by shades of ivory, butter and ochre yellow.
The floors were a beautiful patterned arrangement shaped into a circle using verde Guatemala and volakas marble;
- Volakas marble. A famous white Greek marble which vein shades can vary from grey to light brown, used for indoor applications.
- Verde Guatemala is one of the better known green marbles and can range in colour from a blue-green through to dark green. Verde Guatemala is a very beautiful sample of green stone marbles. It is quarried in India and it takes the name ‘Verde’ since it means green in some languages like Spanish and Italian.