The menu

Wood-oven bread, three preparations of San Marzano tomato — raw, slow-roasted, and confit — new-press olive oil, garden basil.

A whole burrata flown weekly from Puglia, chargrilled aubergine, basil oil, sourdough crostini.

Prosciutto di Parma aged 24 months, finocchiona toscana, pecorino di Pienza, house pickles and honeycomb. For two.

Slow-poached veal in fine slices, tuna-caper sauce made à la minute, salted capers, lemon zest.

Chianina beef sliced paper-thin, aged parmesan curls, rocket, white Alba truffle shaved at the table. In season.

Whatever the garden gives up that week — ribollita in winter, minestra di ceci in autumn, cold cucumber & mint in July. Ask the room.

Fresh tagliatelle, brown butter, aged parmesan, white Alba truffle shaved at the table. The recipe that opened the house — Nonna Elena, 1978.

Wide ribbons, slow-braised wild boar from the surrounding hills, red wine, juniper, tomato, a dusting of pecorino.

Hand-folded ravioli, sheep's milk ricotta, wilted spinach, sage-brown butter, toasted pine nuts.

Bronze-die spaghetti, day-boat clams from the Ligurian coast, garlic, white wine, parsley, a drop of chilli.

Carnaroli rice from Piemonte, porcini foraged in the surrounding hills, parmesan aged 36 months, a drizzle of new-press oil.

Soft potato gnocchi baked in a terracotta dish, tomato sugo, mozzarella di bufala, basil, cracked black pepper.

Chianina T-bone, dry-aged 40 days, seared over embers, rosemary salt, roasted potatoes, wild greens. For two — traditionally rare.

Free-range rabbit rolled with pancetta, wild fennel and garlic, slow-cooked in the oven, pan juices reduced with white wine.

Whole sea bass from the Tyrrhenian coast, wood-oven baked over rock salt with lemon and thyme, filleted at the table.

Veal shank braised four hours in white wine and stock, saffron risotto, gremolata — lemon zest, parsley, a whisper of garlic.

Half chicken flattened under a hot brick, wood-grilled with lemon and rosemary, seasonal vegetables from the garden.

Layered aubergine, San Marzano tomato, mozzarella di bufala, parmesan aged 30 months, basil. Baked to order in the wood oven.

Made at nine in the morning, rested until service. Savoiardi, espresso, mascarpone whipped with Marsala, bitter cocoa.

Vanilla cream set overnight, warm compote of wild berries picked in the hills, a shard of thin caramel.

Crisp shell filled to order, sheep's ricotta from Ragusa, candied orange, pistachio from Bronte, dark chocolate.

Elena's Sunday tart — shortcrust, lemon-vanilla custard, toasted pine nuts, powdered sugar. Served warm.

Frozen pistachio parfait, warm bitter chocolate sauce poured at the table, sea salt, olive oil crumbs.

Five artisan cheeses from Tuscany and Piemonte, house mostarda, chestnut honey, walnut bread.