Casa Fofó, named after De Cecco’s grandfather, is described as ‘a small neighbourhood eatery for those seeking delicious, honest food’.
Working with sous chef Sam Coleman and chef de partie Giuseppe Pepe, both former Pidgin employees, De Cecco will use locally-sourced ingredients and create his own charcuterie in-house.
The regularly changing six-course set menu (£39) will include duck liver with hoshigaki (dried persimmon) and carrot; crab with almond and tomato; middle white pork neck with peanut, vivid choi, nori, rice and horseradish; and pine with sour cherry and popcorn.
A snack menu will also be available, and includes beef with shiso and cucumber (£6); sourdough focaccia with lardo and jalapeño (£6); and shimiji mushroom served with nori and egg yolk (£5).
The restaurant will feature an open kitchen, and chefs will be encouraged to interact with guests.
“I wanted to create an atmospheric place that feels just like home, both in the kitchen or in the dining area,” says De Cecco.
“Diners should feel like house guests enjoying a meal especially prepared for them, based on the best ingredients that day and the mood we are in.”