Italian

Valentina

Plates of food from the Lazio region of Italy are whisked out of the kitchen and laden with freshly made pasta, risotto and gnocchi, creamy bowlfuls rich with gorgonzola and toasted walnuts.

Four to Eight

From the grill a leg of lamb is sliced laterally and charred, similar to a cut of steak but with the addition of a central, flavour-rich bone that is unusual but not unwelcome.

Pizza Pilgrims, Revisited

Fluffy crusts and the typical dotted charring on the undersides make up the  Neapolitan pizza at Pizza Pilgrims. Ingredients include fior de latte, pecorino, and egg yolks.

Mele E Pere

The best of the mains is a 1.2kg T-bone steak, kissed with charcoal and sliced to reveal blushing insides, its Jurassic-proportioned bone overflowing a wrought iron pan.

Franco Manca

The puffy, charred cornicione (crust) give way to a paper-thin middle, and the base is chewy and salty, with just the hint of sourness for an added dimension.

GB Pizza Co

From the clay behemoth of a wood-fired oven comes the most delicious of pizzas. Napoletana bases made from the highest graded 00 flour are elegantly thin with soft centres.