Tavola

House bread, new-season oil, salt. Comes with every table anyway.

Twice-fried artichokes. Season only, and the season is short.

From Andria, with datterini and dried oregano.

Beef and pork meatballs, tomato, pecorino. Four to a plate.

Cured meats, two cheeses, giardiniera. Enough for two.

Tonnarelli, pecorino romano, black pepper. Nothing else, ever.

Slow beef ragù, six hours on the back burner.

Turnip tops, anchovy, chilli, garlic.

Potato gnocchi, brown butter, sage. Light hand, we promise.

Guanciale, tomato, pecorino. Not a scrap of onion.

Carnaroli, porcini, parmigiano. Twenty minutes, worth the wait.

Veal, prosciutto, sage, white wine.

Half chicken, flattened, black pepper and chilli.

Whole sea bass, potatoes, olives, cherry tomatoes.

Aubergine, tomato, mozzarella, basil. Baked in the deep tin.

Grass-fed sirloin, 400 g, rosemary salt. We get six a day.

Mascarpone, savoiardi, espresso, cocoa. We make forty a night.

Set cream, wild berries.

Custard tart, pine nuts, icing sugar.

Vanilla gelato drowned in a double espresso.

Montepulciano or Trebbiano. Glass, half litre, litre.

Gin, Campari, sweet vermouth. Made at the bar, not in a batch.

Still or sparkling, 75 cl.

Espresso. Standing at the bar it is 1.20.