Founded by brothers Nicola and Michele Buono, the restaurant’s development has been supported by consulting team Sagitter One, the same group behind London Italian concepts C’Alice (the London Fulham wine bar) and Mister Lasagna (the lasagna site in London's Soho).
It is opening officially on 19 October.
Ingredients used will be inspired by the Apennine mountains in the Emilia Romagna region of Italy, and will offer a choice of tigellas with different accompaniments, plus a range of other main courses including pasta, meat, and fish.Split over two levels, it will have a large counter and ‘cooking theatre’, where guests will be able to see the chefs prepare the signature tigella.
Tigella options will include the Gnocco Fritto (tigella, fried gnocco with Parma ham); Prosciutto and Stracchino (tigella, stracchino soft cheese and Parma ham, and Tagliere Misto (mixed salami, parmigiano cheese, stracchino cheese, Italian olives, sundried tomatoes, tigelle and gnocco fritto).
There will also be option such as the Burger T (tigella with burger, confit tomatoes, cocktail sauce and provolone cheese), the Veggie Burger (tigella with beans, red onion and embers onion sauce), and the Aubergine Parmigiana (tigella with funghetto aubergine, parmigiano cheese, tomato sauce and basil pesto).
The rest of the menu will include pasta such as Carbonara, Tortellini, Trofie Al Pesto; meat such as Lamb Cutlets; and fish such as the Fish Jar (sea bream, king prawns, squid, mussels, clams, olives, capers, and datterini tomatoes served with focaccia) and Fishes & Fries (fried calamari, cod, king prawns, and potatoes with tartar sauce).
There are also salads and soups, such as Minestrone Freddo (with avocado, strawberries, mango, pineapple, and mixed salad); Octopus (crispy octopus with brandade potatoes, red onion and pine nuts) and tofu (marinated with mashed carrots and pumpkin and sunflower seeds).
There will also be a focus on focaccia bread, including the Verdure (olive paté, mushrooms, aubergine and broccoli); Culatello e Burrata (burrata cheese and culatello); and Mortadella (mortadella and sundried tomato).
Desserts will be along the lines of Panna Cotte e Fragole (with strawberry coulis and lemon), and a classic Tiramisu.
Italian wines, cakes, biscuits, and other drinks ‒ such as classic Italian beer ‒ will also be available as part of the kitchen and bar.