JANUARY 

IN TUSCANY

3 COURSE TUSCANY FEASTS FOR 2

TUSCANY CAMPO for 2 £42
(serves 2)
RIBOLLITA (CABBAGE, BEAN & BREAD STEW)
PICI ALL’AGLIONE (GARLICKY TOMATO SAUCE)
ROCKET, FENNEL & PECORINO SALAD
TORTA DELLA NONNA (CUSTARD PIE)

 

A great many regions of Italy are intensely diverse; the food from one city barely even echoing that of its neighbour. Tuscany is a little different, and a common thread certainly runs through the food of its major cities – Florence, Sienna, Lucca & Pisa, amongst others – and through the countryside in between. This is an almost austere cuisine, with a strong focus on dried pulses, earthy vegetables, wild herbs & the finest olive oil in the world. It could be considered a little dull, if it wasn’t that each and every ingredient has an intensity that highlights the land from which it comes; oil from Bolgheri, pine nuts from the Migliorino San Rossore park that straddles the lands of Lucca and Pisa, garlic from Val di Chiana. This is food that sings its origins, each mouthful an echo of the Etruscan landscape, and a reminder that sometimes, the simplest pleasures are the finest.

For your meal you will need:

A bowl for dressing the salad

A pot for the Ribollita

A large pan for boiling, and a frying pan for the sauce

A colander

Not strictly necessary, but a pair of tongs are near invaluable when cooking pasta

The detailed recipes for the dishes are here, but in essence:

  • Bring a pan of water to the boil for the pici
  • Heat the ribollita, then eat
  • Warm the aglione sauce
  • Cook the pici, and mix the two together, then top with cheese
  • Dress the rocket & fennel salad
  • Eat both
  • Let the pie come up to room temperature, then eat this too

ENJOY

ALLERGENS: all packs are prepared in a mixed kitchen, we cannot guarantee the absence of ANY allergen. All packs of this dish contain dairy, gluten, alliums, eggs, celery, and nuts.

 

£42.00
TUSCANY MARE for 2 £64
(serves 2)
TONNO E FAGIOLI (TUNA & BEAN SALAD)
CACCIUCCO (LIVORNESE FISH STEW)
ROCKET, FENNEL & PECORINO SALAD
TORTA DELLA NONNA (CUSTARD PIE)

  

A great many regions of Italy are intensely diverse; the food from one city barely even echoing that of its neighbour. Tuscany is a little different, and a common thread certainly runs through the food of its major cities – Florence, Sienna, Lucca & Pisa, amongst others – and through the countryside in between. Livorno, a sort of renaissance Milton Keynes, is a rare exception; its food, less bounded by tradition, features bold and punchy flavourings; though it is nevertheless distinctively Tuscan, and fits well within the greater cannon of the cuisine; earthy pulses, bright and crisp vegetables, and rich aromatic seafood, here strongly punctuated with garlic and chilli. This is a part of Italy that has beguiled the British for centuries, and no doubt will continue to do so for many more.  

For your meal you will need:

A bowl for dressing the salad

A generous sized pot for the cacciucco

The detailed recipes for the dishes are here, but in essence:

  • Warm the cacciucco base
  • Dress the tuna & beans, then eat
  • Add the fish & shellfish to the cacciucco base and cook
  • Grill the bread for a fettunta
  • Dress the rocket & fennel salad
  • Eat both
  • Let the pie come up to room temperature, then eat this too

ENJOY

ALLERGENS: all packs are prepared in a mixed kitchen, we cannot guarantee the absence of ANY allergen. All packs of this dish contain dairy, gluten, alliums, eggs, celery, and nuts.

£64.00
TUSCANY MACELLAIO for 2 £79
(serves 2)
TONNO E FAGIOLI (TUNA & BEAN SALAD)
TAGLIATA (BONE IN SIRLOIN) WITH ROCKET & PARMESAN 
ROAST PUMPKIN WITH PARMESAN & BALSAMIC
TORTA DELLA NONNA (CUSTARD PIE)

  

A great many regions of Italy are intensely diverse; the food from one city barely even echoing that of its neighbour. Tuscany is a little different, and a common thread certainly runs through the food of its major cities – Florence, Sienna, Lucca & Pisa, amongst others – and through the countryside in between. This is an almost austere cuisine, with a strong focus on dried pulses, earthy vegetables, the finest olive oil in the world & fantastic meat; hearty fennel scented salamis, the delicate perfumed lardo di colonnata, and the fat juicy slabs of Chianina, the white cow of Tuscany, that are grilled rare over wood to form Bistecca alla Fiorentina. We don’t use Chianina, as we’re rather happy with our own beef – intensely flavoured meat from older ex-dairy animals, so we don’t call our steak alla Fiorentina. Instead, it is tagliata, cooked red (all’Inglese), and sliced finely, a method the Tuscans first took from us. So here we are; food from England to Italy and back again.

For your meal you will need:

A bowl for dressing the salad

A charcoal grill, a griddle pan, or a solid frying pan for the beef

An oven tray for the pumpkin

The detailed recipes for the dishes are here, but in essence:

  • Bring the beef up to room temperature, then cook it and let it rest
  • Dress the tuna & beans, then eat
  • Cook the pumpkin for 6-7 minutes, then plate both this and the beef
  • Eat
  • Let the pie come up to room temperature, then eat this too

ENJOY

ALLERGENS: all packs are prepared in a mixed kitchen, we cannot guarantee the absence of ANY allergen. All packs of this dish contain dairy, gluten, alliums, eggs, celery, and nuts.

 

£79.00
CAMPO TARTUFO for 2 £82
(serves 2)
RIBOLLITA (CABBAGE, BEAN & BREAD STEW)
PICI WITH BLACK TRUFFLE, SAGE & BUTTER
ROCKET, FENNEL & PECORINO SALAD
TORTA DELLA NONNA (CUSTARD PIE)

 

A great many regions of Italy are intensely diverse; the food from one city barely even echoing that of its neighbour. Tuscany is a little different, and a common thread certainly runs through the food of its major cities – Florence, Sienna, Lucca & Pisa, amongst others – and through the countryside in between. This is an almost austere cuisine, with a strong focus on dried pulses, earthy vegetables, wild herbs & the finest olive oil in the world. It could be considered a little dull, if it wasn’t that each and every ingredient has an intensity that highlights the land from which it comes; oil from Bolgheri, pine nuts from the Migliorino San Rossore park that straddles the lands of Lucca and Pisa, garlic from Val di Chiana. This is food that sings its origins, each mouthful an echo of the Etruscan landscape, and a reminder that sometimes, the simplest pleasures are the finest.

For your meal you will need:

A bowl for dressing the salad

A pot for the Ribollita

A large pan for boiling, and a frying pan for the sauce

A colander

Not strictly necessary, but a pair of tongs are near invaluable when cooking pasta

The detailed recipes for the dishes are here, but in essence:

  • Bring a pan of water to the boil for the pici
  • Heat the ribollita, then eat
  • Cook the butter & sage for the pici
  • Cook the pici, and mix the two together, then top with truffle
  • Dress the rocket & fennel salad
  • Eat both
  • Let the pie come up to room temperature, then eat this too

ENJOY

ALLERGENS: all packs are prepared in a mixed kitchen, we cannot guarantee the absence of ANY allergen. All packs of this dish contain dairy, gluten, alliums, eggs, celery, and nuts.

 

£82.00
MARE TARTUFO for 2 £99
(serves 2)
PICI WITH BUTTER, SAGE & BLACK TRUFFLE
CACCIUCCO (LIVORNESE FISH STEW)
ROCKET, FENNEL & PECORINO SALAD
TORTA DELLA NONNA (CUSTARD PIE)

  

A great many regions of Italy are intensely diverse; the food from one city barely even echoing that of its neighbour. Tuscany is a little different, and a common thread certainly runs through the food of its major cities – Florence, Sienna, Lucca & Pisa, amongst others – and through the countryside in between. Livorno, a sort of renaissance Milton Keynes, is a rare exception; its food, less bounded by tradition, features bold and punchy flavourings; though it is nevertheless distinctively Tuscan, and fits well within the greater cannon of the cuisine; earthy pulses, bright and crisp vegetables, and rich aromatic seafood, here strongly punctuated with garlic and chilli. This is a part of Italy that has beguiled the British for centuries, and no doubt will continue to do so for many more.  

For your meal you will need:

A large pan for boiling water

A frying pan for the sauce 

A generous sized pot for the cacciucco

The detailed recipes for the dishes are here, but in essence:

  • Warm the cacciucco base
  • Bring a large pan of water to the boil for the pici
  • Cook the pici, make the sauce, mix together & scoff
  • Add the fish & shellfish to the cacciucco base and cook
  • Grill the bread for a fettunta
  • Dress the rocket & fennel salad
  • Eat both
  • Let the pie come up to room temperature, then eat this too

ENJOY

ALLERGENS: all packs are prepared in a mixed kitchen, we cannot guarantee the absence of ANY allergen. All packs of this dish contain dairy, gluten, alliums, eggs, celery, and nuts.

 

£99.00
MACELLAIO TARTUFO for 2 £106
(serves 2)
PICI WITH BUTTER, SAGE & BLACK TRUFFLE
TAGLIATA (BONE IN SIRLOIN) WITH ROCKET & PARMESAN
ROAST PUMPKIN WITH PARMESAN & BALSAMIC
TORTA DELLA NONNA (CUSTARD PIE)

  

A great many regions of Italy are intensely diverse; the food from one city barely even echoing that of its neighbour. Tuscany is a little different, and a common thread certainly runs through the food of its major cities – Florence, Sienna, Lucca & Pisa, amongst others – and through the countryside in between. This is an almost austere cuisine, with a strong focus on dried pulses, earthy vegetables, the finest olive oil in the world & fantastic meat; hearty fennel scented salamis, the delicate perfumed lardo di colonnata, and the fat juicy slabs of Chianina, the white cow of Tuscany, that are grilled rare over wood to form Bistecca alla Fiorentina. We don’t use Chianina, as we’re rather happy with our own beef – intensely flavoured meat from older ex-dairy animals, so we don’t call our steak alla Fiorentina. Instead, it is tagliata, cooked red (all’Inglese), and sliced finely, a method the Tuscans first took from us. So here we are; food from England to Italy and back again.

For your meal you will need:

A large pan for boiling water

A frying pan for the pasta sauce

A charcoal grill, a griddle pan, or a solid frying pan for the beef

An oven tray for the pumpkin

The detailed recipes for the dishes are here, but in essence: 

  • Bring a pan of water to the boil for the pici
  • Bring the beef up to room temperature, then cook it and let it rest
  • Cook the butter & sage for the pici, and boil the pasta, then dress & eat
  • Cook the pumpkin for 6-7 minutes, then plate both this and the beef
  • Eat
  • Let the pie come up to room temperature, then eat this too

    ENJOY

    ALLERGENS: all packs are prepared in a mixed kitchen, we cannot guarantee the absence of ANY allergen. All packs of this dish contain dairy, gluten, alliums, eggs, celery, and nuts.

     

    £106.00
    PAPPARDELLE WITH WILD BOAR RAGU
     serves 2
    ONLY AVAILABLE AS AN EXTRA WITH ONE OF OUR TUSCANY FEASTS

    There are few things more definitively Tuscan than pappardelle with a rich meaty ragu. In Spring there is lepre in salmi – jugged hare tossed with these fat ribbons of pasta. In Summer there are young vegetables – courgettes and their flowers, fave, rocket and the like. In Autumn, wild mushrooms, and game birds; pigeons, pheasant & partridge. And in winter, perhaps the finest of all; cinghiale – the dark, rich and gamey meat of the wild boars that teem in the hills and woodlands between Florence &  Sienna.

    We roast the meat, dice it by hand, mix it with a tender and aromatic sofrito of guanciale, celery, carrot & onion, reduce gallons of deep red wine with a little milk and tomato, and braise it -stracotto (overcooked) – for several hours, until the meat forms an unctuous and powerful ragu. You boil the pasta, warm the sauce, and enjoy a very fine thing indeed.

    For this meal, you will need:

    • A large pan for boiling water
    • A frying pan for the sauce
    • A colander to drain the pasta

    Your pack serves two and contains:

    • Handmade pappardelle
    • A bag of wild boar stracotto with a knob of butter
    • A little parmesan

    Directions:

    • Bring a large pan of well-salted water (10g/lt) to the boil
    • Warm the ragu on a medium heat
    • Add the pasta to the water, and cook for 2-3 minutes
    • Drain the pasta, reserving a little of its cooking water, and add both to the sauce
    • Cook together for a minute or two, until the sauce is glossy and clings to the pasta
    • Heap onto plates, and top with the parmesan.

    ALLERGENS: all packs are prepared in a mixed kitchen, we cannot guarantee the absence of ANY allergen. All packs of this dish contain dairy, gluten, alliums, eggs, celery, and nuts.

    £18.00

    NEGRONI

    DAY NEGRONI FOR 2

    If there's a cocktail that's taken the world by storm in recent years, it's the Negroni. The world is behind the times - you and I have known, since we learned what good meant, that if there was one cocktail to start the evening off well or finish it off definitively, it's the Negroni.

    This is our twist on the classic, which we have named the Day Negroni (as it's rather lighter than the classic and delicious at any time of the day), made with all Italian ingredients (1/3 each of bitters, white vermouth, and gin) and garnished simply with a slice of lemon. We'll send over 200ml of the deliciously moreish concoction which serves 2, plus a lemon, which you can slice, or make one of those fancy curls of zest if you're the type. Chill it well before serving, and serve on the rocks or not. We'll leave that bit up to you.

    £12.00
    NIGHT NEGRONI FOR 2

    If there's a cocktail that's taken the world by storm in recent years, it's the Negroni. The world is behind the times - you and I have known, since we learned what good meant, that if there was one cocktail to start the evening off well or finish it off definitively, it's the Negroni.

    This is our classic, which we have named the Night Negroni (as we have one a tad more suited for daytime drinking), made with all Italian ingredients (1/3 each of bitters, sweet vermouth, and gin) and garnished simply with a slice of orange. We'll send over 200ml of the deliciously wicked concoction which serves 2, plus an orange, which you can slice, or make one of those fancy curls of zest if you're the type. Chill it well before serving, and serve on the rocks or not. We'll leave that bit up to you.

    £12.00
    NIGHT NEGRONI KIT (28 serves!)

    If there's a cocktail that's taken the world by storm in recent years, it's the Negroni. The world is behind the times - you and I have known, since we learned what good meant, that if there was one cocktail to start the evening off well or finish it off definitively, it's the Negroni.

    This is our classic, which we have named the Night Negroni (as we have one a tad more suited for daytime drinking), made with all Italian ingredients from Antica Distilleria Quaglia, near Turin.  We'll send over a bottle (70cl) of gin, and a litre each of bitters and vermouth. You will have more bitters and vermouth than you need. This will necessitate the purchase of more gin, of course. But then you will have leftover gin, and need to buy more bitters and vermouth. What a palaver!

    You don't need any fancy cocktail kit to make this, just a spoon. Mix 25ml of each with ice and stir until the volume has doubled. Top up with more ice and garnish with a slice of orange. What could be simpler.

    This kit will make 28 Negroni.

    £90.00

    SPUMANTI - SPARKLING WINES

    PROSECCO SUPERIORE GELUPO

    Region: VENETO
    Grape: GLERA
    Vintage: NV
    Main characteristics: DRY, ORCHARD FRUITS

    Dry and surprisingly textured for Prosecco, this is a cut above. Persistently fizzy with classic pear notes and just a hint of bread. Can be mixed for a Bellini or Spritz of course, but we prefer to let it shine unescorted.

    £14.95
    SATEN BRUT, LE MARCHESINE
    Region: LOMBARDY
    Grape: CHARDONNAY
    Vintage: 2015
    Main characteristic: DRY & DECADENT

    Franciacorta of Chardonnay, made just like Champagne in Lombardy. Fine fizz and a classic bread dough nose. A perfect aperitivo. 
    £28.72
    BRUT ROSÉ CASTELVEDER

    Region: LOMBARDY

    Grape: PINOT NOIR

    Vintage: NV

    Main characteristic: DRY WITH STRAWBERRY HINTS

    Pale copper rosé Franciacorta, made like Champagne. This gives the French a run for their money. Delicate and dry, perfect with Parma ham.

     

     

    £27.11
    BRUT ZERO BERLUCCHI 2011
    Region: LOMBARDY
    Grape: CHARDONNAY / PINOT NOIR 
    Vintage: 2011
    Main characteristic: RICH & CELEBRATORY

    Franciacorta of Chardonnay and Pinot Noir, made just like Champagne in Lombard. This one is with zero 'dosage', so no added sugar, giving a sumptuous but bone dry fizz which has rested on its lees for an astounding 80 months. Rich and full, this took a trip to Italy to find, and we loved it so much we had it imported just for us. Something special, for the Italophile Champagne lover.
    £48.11

    BIANCHI - WHITES

    PINOT BIANCO ERMACORA

    Region: FRIULI

    Style: DRY WHITE

    Grape: PINOT BIANCO

    Vintage: 2018

    Main characteristic: APPLE CUSTARD & BLOSSOM

    A Bocca di Lupo exclusive from a stone's throw from Croatia. Restrained, with glimpses of waxy lemon and apple blossom. A touch of custard rounds it off and makes for a delicious, versatile drop which doesn't shout and get in the way of supper. We love this wine and I can be pretty sure you will too. 

    £20.41
    VERMENTINO PAGLIATURA

    Region: TUSCANY

    Grape: VERMENTINO

    Vintage: 2019

    Main characteristic: FRESH AND LIVELY

    You can see the Med from this vineyard. By opening a well chilled bottle, we hope you can almost taste it too...Not literally of course. That wouldn't go down half as well as this fine peachy drop. Sings with shellfish, so think Tuscan coast and sunshine with a bowl of Caciucco and you'll have fun. A great bottle to always have a couple of in the fridge.

    £18.27
    FIANO LI VELI
    Region: PUGLIA
    Style: FRUITY WHITE
    Grape: FIANO
    Vintage: 2019
    Main characteristic: AROMATIC & MARITIME
    Masseria LiVeli make some great wines in Puglia. This typically Puglian Fiano is fresh and fruity, with stone fruit and citrus, but enough depth to keep it savoury and the perfect partner for seafood. Delightful!
    £15.66
    NOSIOLA

    Region: TRENTINO-ALTO ADIGE

    Style: DRY WHITE

    Grape: NOSIOLA

    Vintage: 2019

    Main characteristic: FRESH AND TINGLY

    Super fresh, racy white from the mountains. A great alternative to Gavi or Picpoul, it's super clean and dry with a hint of white pepper on the finish. 

    £11.21
    GRILLO FEUDO MONTONI

    Region: SICILY

    Style: DRY WHITE

    Grape: GRILLO

    Vintage: 2018

    Main characteristic: FRESH & FLORAL

    Agrigento, in Southern Sicily, gives us this zippy, fresh white from the local Grillo grape. Peach and pineapple mingle on the nose, but this isn't a fruit bomb. Minerality and a dry palate show its class.

    Great with seafood, anything with the salty hit of capers, and plenty more besides.

    £19.31
    ERBALUCE ORSOLANI

    Region: PIEDMONT

    Style: DRY WHITE

    Grape: ERBALUCE

    Vintage: 2018

    Main characteristic: GREEN & MINERAL

    This estate only grows Erbaluce, in Piedmont, so they know it well. Green and mineral, with some weight and texture.

    £18.58
    CHARDONNAY ELIO GRASSO

    Region: PIEDMONT

    Style: DRY WHITE

    Grape: CHARDONNAY

    Vintage: 2019

    Main characteristic: PURE & MINERAL

    Refined chardonnay from our favourite Barolo producer, with great purity of fruit, rounded out by a touch of oak. Stone fruit and a touch of vanilla custard, finishing with minerality and life on the tongue.

    A decadent drop, this would be great with baked scallops and slightly meatier fish dishes.

    £26.55
    LUGANA I FRATI

    Region: VENETO

    Style: DRY WHITE

    Grape: TURBIANA

    Vintage: 2019

    Main characteristic: HERBACEOUS & LIVELY

    Textbook Lugana from the shores of Lake Garda. Herbaceous, lifted fruit with hints of fennel & basil. I love that it's not been knocked around at the winery, and is kept so pure and innocent. Perfect with fish, and a must try for those who love Sauvignon  but maybe want to try something a side-step away. 

    £19.19
    FRIULANO ERMACORA

    Region: FRIULI 

    Style: DRY WHITE

    Grape: FRIULANO

    Vintage: 2018

    Main characteristic: PEACHES & ALMONDS

    Friuli, in the Far East of Italy, is a fine place to visit, and has long been known as the the homeland of some of Italy's finest whites and light reds. Ermacora is one of Phill's favourite winemakers in the Colli Orientali - the Eastern Hills, which are indeed as Far East as you can get (within Italy).

    Weighty (but unoaked), with notes of apricot and almond, this brilliant white is perfection as Dario Ermacora serves it: with prosciutto and melon, vignarola, pickled wild asparagus or his wife's juicy roast chicken.

    Try it with yours.

    £20.81
    PIGATO TERRE BIANCHE

    Region: LIGURIA

    Style: DRY WHITE

    Grape: PIGATO

    Vintage: 2018

    Main characteristic: FLORAL & SAVOURY

    From the Riviera Ligure Di Ponente, a local variant ofVermentino. Like most Ligurian whites, this is built for seafood. Clean and dry, long and mineral. Lemon thyme nose, touch of peach on the palate, then a really pleasant glimpse of the sea right at the end.

    Do you like Sauvignon Blanc? You'll love this. Do you abhor Sauvignon Blanc? You'll love this too! Sophisticated yet easy drinking.

     

    £23.18
    PINOT GRIGIO VILLA DORAL

    Region: VENETO

    Style: DRY WHITE

    Grape: PINOT GRIGIO

    Vintage: 2018

    Main characteristic: VERDANT & TINGLY

    A great summer wine, full of zest and zing. Lime and blossom on the nose, and just the right side side of mouthwatering to make this the perfect partner to all things green. Or a partner to another glass of the same...

    £12.70
    TIMORASSO COLOMBERA

    Region: PIEDMONT

    Style: DRY WHITE

    Grape: TIMORASSO

    Vintage: 2015

    Main characteristic: HEADY & STRUCTURED

    A rather big boned wine from a rising star of a grape called Timorasso. Grown in the hills of eastern Piedmont above Genoa, when young it can be readily tropical and lively, with bracing acidity. Ours has been given time to develop though into a very different beast, with power and weight carried along by great structure.

    If you're a Burgundy fan, or enjoy old Chenin Blanc or Riesling like me, you should definitely give this a try, maybe with roast (or barbecued) pork.

    £29.32
    VERDICCHIO CLASSICO BUCCI

    Region: MARCHE

    Grape: VERDICCHIO

    Vintage: 2018

    Main characteristics: DRY, CLEAN & MINERAL

    Fresh, zingy, mineral Verdicchio. Green apple and a touch of elderflower on the nose, this is a seriously good dry as a bone white from a master.

    £16.43
    CIALLA BIANCO

    Region: FRIULI

    Style: DRY WHITE

    Grape: RIBOLLA GIALLA / PICOLIT / VERDUZZO

    Vintage: 2016

    Main characteristic: MINERAL & ORCHARD FRUITS

    A gorgeously refined blend from Friuli Colli Orientali in Italy's far East. Pale yellow, with Williams pear and jasmine, given real poise with balanced acidity and minerality.

    Quite a serious drop which lends itself to a properly good fish dish like grilled turbot or our salt baked bream. Great with roast pork too, and with the local delicacy, sweet Proscuitto di San Daniele.

    £27.97
    FALANGHINA QUINTODECIMO
    Region: CAMPANIA 
    Style: DRY WHITE
    Grape: FALANGHINA Vintage: 2018
    Main characteristic: FLORAL & SPECTACULAR

    This is simply the best Falanghina there is! It's pricey, but something special, and absolutely worth it. QUINTODECIMO are recognised as one of the finest in the region, and we list their Greco Di Tufo and Taurasi Riserva too. Both are just as impressive. 

    It is refreshing, floral and green, with bright fruit and life on the tongue. Rosemary and fennel lift the palate, and the finish is satisfyingly long. Do dinner justice and enjoy this with seafood and loved ones. One may not be enough. 

    £41.48

    ROSÉ

    CALAFURIA
    Region: PUGLIA
    Style: PALE ROSE
    Grape: NEGROAMARO
    Vintage: 2019
    Main characteristic: FRESH & FRUITY
    Tormaresca, the famed Antinori's Puglian outpost puts this wine together rather excellently every year. The locals drink it by the bucketload, and it really suits Puglia. Strawberry nose, a tingle of acidity, and a pleasingly dry finish makes for a savoury, versatile pink which loves seafood and spice. 
    £17.17
    ETNA ROSATO PIETRADOLCE

    Region: SICILY

    Style: PALE ROSATO

    Grape: NERELLO MASCALESE

    Vintage: 2019

    Main characteristic: DRY & MINERAL

    From a single vineyard of old bush vines on Mt. Etna's prized northern slope, this rosé delivers fruit and minerality, giving a sense of the volcanic soil with a pleasing dance on the tongue.

    £19.37
    AL POSTO DEI FIORE PIANELLE

    Region: PIEDMONT  

    Style: DRY ROSÉ

    Grape: NEBBIOLO

    Vintage: 2017

    Main characteristic: DRY & SPICY

    An adult rosé from this most sophisticated and beguiling of grapes, Nebbiolo. Less pale than some, this is definitely a pink for food. Spice and minerality add plenty to the typically floral nose. Very dry, and I think lovely just a touch warmer than usual rosé.

    Excellent with vitello tonnato & cold cuts, and great with poached salmon.

    £21.33

    ORANGE

    SOAVE 'BUCCIATO' CA' RUGATE

    Region: VENETO

    Grape: GARGANEGA

    Vintage: 2019

    Main characteristic: TEXTURED & INTRIGUING

    A wine of character and tradition. Later harvest than most in this category, with just 30 hours of skin contact. This is a great way to experience an orange wine which is not all about the method, the wine behind it all is rather good too. An intriguing nose of beeswax, mandarin, fresh rosemary and preserved lemon, with a clean dry mineral finish.

    £26.01
    ANIMA ARANCIO FENOCCHIO

    Region: PIEDMONT

    Style: ORANGE

    Grape: ARNEIS

    Vintage: 2017

    Main characteristic: FRESH, MINERAL & FUN

    From the Langhe hills, an Arneis with 30 days of maceration, spontaneous fermentation, and a warm orange colour. Very clean and fresh, with a clementine nose and light tannins. An orange wine to use as you would a rosé, just a little more grown up and serious.

    £28.27
    VITOVSKA ZIDARICH

    Region: FRIULI

    Grape: VITOVSKA

    Vintage: 2016

    Main characteristics: MINERAL, MINERAL, & MINERAL

    Born a stones throw from Slovenia, an orange wine of intense limestone character. Fresh and floral, inviting and herbal. Lime and lemons lift the wine and the 2 weeks skin contact drives the minerality without adding weight. A wine which will surprise and delight. Not just one for the wine geeks.

    £38.84

    ROSSI - RED WINES

    BRUNELLO DI MONTALCINO

    Region: TUSCANY

    Style: FULL BODIED RED

    Grape: SANGIOVESE

    Vintage: 2014

    Main characteristic: SOFT CHERRY & LENGTH

    A rather lovely Brunello from an early drinking vintage. 2014 Brunello is spot-on, with the right amount of sweet fruit to flesh the wine out and carry those lovely leathery tannins. We first tasted from this house 2 years ago and love what they do! Just the right combination of power and refinement; not too heavy, but tasty enough to do it's job very well. 
    £36.45
    ADONE ROSSO COLLEMATTONI
    Region: TUSCANY
    Style: MEDIUM BODIED RED
    Grape: SANGIOVESE / MERLOT
    Vintage: 2019
    Main characteristic: SOFT AND FRUITY
    A gluggable, juicy baby from one of our favourite Brunello producers in Montalcino, Tuscany. Sangiovese and Merlot combine to give sweet red fruit and depth with classic Sangiovese acidity and tannins.
    Great with meat, but also really good with a simple pasta with tomato sauce.
    £15.97
    ORMA 2016

    Region: TUSCANY

    Grape: MERLOT, CABERNET SAUVIGNON, CABERNET FRANC

    Vintage: 2016

    Main characteristic: POWERFUL & OPULENT

    A thoroughbred Super Tuscan. Deep, complex & as long as you like. Give it a bit of time in the glass and it will give you everything. Spicy, deep prune fruit, raspberry dancing on the top, chocolate and licorice on the finish. Just hit it's stride in terms of age, but would also be good to revisit in a few years, or more. A rare delight!

    £74.61
    CHIANTI CLASSICO RISERVA SETTE PONTI
    Region: TUSCANY
    Style: MEDIUM BODIED RED
    Grape: SANGIOVESE
    Vintage: 2016
    Main characteristic: SOFT CHERRY & SPICE
    The Sette Ponti (seven bridges) estate takes the name from the bridges between the two cities of Firenze and Arezzo. Silky Chianti made the old way, with a touch more spice than some. Great pedigree and a stunning vintage.
    £18.44
    IL CARBONAIONE POGGIO SCALETTE

    Region: TUSCANY

    Style: FULL BODIED RED

    Grape: SANGIOVESE

    Vintage: 2001

    Main characteristic: MUSCULAR & DEEP

    Huge, powerful, dark and adult, this 100% Sangiovese is the best I've ever tasted, and we've given it time enough to develop into a truly memorable wine. 90 year old vines and the excellent 2001 vintage have produced something wonderful. I can't recommend it highly enough.

    £57.75
    BRUNELLO DI MONTALCINO CASANOVA DI NERI
    Region: TUSCANY
    Style: FULL BODIED RED
    Grape: SANGIOVESE
    Vintage: 2013
    Main characteristic: FULL & FINESSED

    20th vintage of this superb wine, their 'TENUTA NUOVA' cru. A modern style, and a pretty plush and generous vintage, this is a gem. Classic Morello cherry, with leather, spice and fine tannins, this is pricey, but well worth it. Sumptuous and dense, this is a knockout Brunello!
    £119.90
    NERO D'AVOLA TERRA DI VENTO

    Region: SICILY

    Style: SOFT RED

    Grape: NERO D'AVOLA,  NERELLO MASCALESE & NOCERA

    Vintage: 2015

    Main characteristic: DEEP & SUPPLE

    A deep, characterful red from FARO, in the extreme north east of Sicily, overlooking the Messina Strait. Winds whip around this headland where the Mistral & Scirocco meet, hence the name, TERRA DI VENTO, land of wind. The vines here are sturdy, as are the wines. Deep and rich, but soft and juicy. Very easy to enjoy, particularly with a meaty pasta or plate of cheese. 

    £20.41
    POGGIO BESTIALE

    Region: TUSCANY

    Grape: CABERNET SAUVIGNON, CABERNET FRANC, PETIT VERDOT, MERLOT

    Vintage: 2015

    Main characteristic: DEEP, FINE & STRUCTURED

    From the rolling hills of the Maremma on the Tuscan coast, this fine blend (Cab. Sauv., Cab. Franc, Petit Verdot, Merlot) leads us towards 'Super Tuscan' territory. This though is not as huge as the blend suggests, so we have structure and depth, but also finesse and lively red fruits to keep us reaching for the bottle. We've found that one bottle just isn't enough of this beauty, so offer it in magnum too. 

    £36.38
    PRIMITIVO IONIS

    Region: PUGLIA

    Grape: PRIMITIVO

    Vintage: 2018

    Main characteristics: JUICY, DARK & DELICIOUS

    A veluptuous, tasty Primitivo; deep and full of plum and black cherry. The Puglian sun gives us ripe sweet fruit and makes this seriously gluggable!

    £12.09
    BARBARESCO (PRODUTTORI)

    Region: PIEDMONT

    Style: MEDIUM BODIED RED

    Grape: NEBBIOLO

    Vintage: 2016

    Main characteristic: PRETTY & INVITING

    Barbaresco is Barolo's prettier sister, and this is a benchmark example from the world's finest co-operative. The cracking 2016 vintage has produced a wine of sheer class and refinement, giving rose petal and raspberry with just a touch of licorice and mint. Everything has aligned to produce a Nebbiolo lover's dream. Buy a truck load!

    £39.14
    PINOT NERO PERNICE

    Region: LOMBARDY

    Style: STRUCTURED RED

    Grape: PINOT NERO

    Vintage: 2017

    Main characteristic: ARISTOCRATIC & PRETTY

    WOW! I had no idea Italian Pinot Noir could have such finesse until this gem from Lombardy. Raised on a fine rambling shooting estate, this is the oldest planting of Pinot Noir in the country, names for a game bird, the pernice, or partridge. This isn't a playful light pinot, rather a wine of social status and depth, at once pretty and deep. It's drinking very well now, or will age well if you can restrain yourself. Perfect with game birds, as you may imagine.

    £39.05
    LANGHE NEBBIOLO PORRO

    Region: PIEDMONT

    Style: SILKY RED

    Grape: NEBBIOLO

    Vintage: 2017

    Main characteristic: HEADY AND JOYFUL

    Langhe Nebbiolo. So, the same grape as Barolo and Barbaresco, often from exactly the same place, and from the same producers. Some of their wine, produced from younger vines, for instance, they will classify as Langhe Nebbiolo. Accessible price wise, and usually more immediately enjoyable. You don't need to wait 20 years for this one to finesse. 2017 was a hot, dry year in Piemonte, and it shows, giving a pleasant sweetness to the fruit behind the tannic structure. The aroma jumps from the glass, and the finish is long and delicious. This is a steal, and we bought the lot. 

    £25.11
    FREISA Az. Ag. 499

    Region: PIEDMONT

    Style: GUTSY RED

    Grape: FREISA

    Vintage: 2015

    Main characteristic: DARK & EARTHY

    Dark fruit, loads of structure and big, grainy tannins. A fine example of a lesser-known but deliciously chewy and savoury grape from Piemonte. Freisa is a genetic cousin of Nebbiolo, hence the structure, but it tends to have more heft and plummy fruit behind the tannin, and an earthier, more robust character.

    £19.26
    CORTE DEL LUPO

    Region: LOMBARDY

    Grape: MERLOT, CAB.FRANC, CAB.SAUV, CARMENERE

    Vintage: 2016

    Main characteristics: SMOOTH & SEDUCTIVE

    Classic blend of the region, showing the proximity to France rather well. This is a star of a wine from the celebrated Ca del Bosco, masters of Franciacorta. Reading the blend would lead you to think of a heavy, rich wine, but this has such lightness of touch and finesse. A deeply regal red, with dark fruit and licorice hints and privately educated tannins.

    £38.54
    MONTEPULCIANO RISERVA

    Region: ABRUZZO

    Grape: MONTEPULCIANO

    Vintage: 2015

    Main characteristics: BALLSY, DEEP & LONG

    A stunning Montepulciano. Like a barely tethered animal, inky and savage. Structure, depth, and bags of character. 

    £30.62
    COR DI VIN 95

    Region: VENETO

    Grape: CORVINA & MARSELAN

    Vintage: 2013

    Main characteristics: RICH & SEDUCTIVE

    You know Amarone, right? where they grown Corvina, and dry the grapes in an attic to intensify, well, everything, to make a statement wine of power, sweetness and booze? Well, these guys make that too. But for this cracker, they leave the grapes to dry a little on the vine, and blend with just 5% Marselan to give a teeny herbaceous lift, just when you may think the wine is heading to sweetness. It reminds me of a really great Ripasso, but with just a little something extra. Very, very good, and a real favourite. 

    £25.63
    VALPOLICELLA CLASSICO

    Region: VENETO

    Style: MEDUIM BODIED RED

    GRAPE: CORVINA & RONDINELLA

    Vintage: 2018

    Main characteristic: BRIGHT &  JUICY

    Refreshing & vibrant, this is a really lovely example of it's type, with life bursting out of the glass. More foody than some, with a touch of almond and herbs. 

    £13.75
    BARBERA SUPERIORE COPPI

    Region: PIEDMONT

    Style: FULL BODIED RED

    Grape: BARBERA

    Vintage: 2013

    Main characteristic: POWERFUL & SUMPTUOUS

    Big, bold and sumptuous Cru Barbera. Blackberries and pomegranates mingle with sweet spices, with power and structure behind. A wine to be savoured and enjoyed with barbecue smoke in the air and fine steak on the table. 

    £27.89
    AMARONE MONTE OLMI

    Region: VENETO

    Style: FULL BODIED RED

    GRAPE: CORVINA et al

    Vintage: 2013

    Main characteristic: POWERFUL & WARMING

    If you like your wines big, then this is big with a capital 'B'. Lots of dark fruit, a kiss of oak, and yes, a touch of sweetness carry along a robust wine of texture that's also balanced enough to actually drink and enjoy. Not cheap, and Amarone never should be, this is something special.

    £71.25

    VINI DOLCI - DESSERT WINES

    DINDARELLO MACULAN (375ml)

    MOSCATO PASSITO, MACULAN, VENETO, 2018

    A fresh and lightly honeyed Moscato Passito. Just enough stickyness to make it work fabulously with a proper cream cake, but light enough to not get in the way and take over the party. Touch of orange blossom and typical moscato flowers on the nose. I've served this one at the restaurant for years, so I know it will make you smile!

    £15.75
    PICOLIT ERMACORA (500ml)

    PICOLIT, ERMACORA, FRIULI, 2016

    A properly delicious burnished sticky from our friends in Friuli. Picolit, the grape, is rather rare to start with, and here it's dried and aged in oak, reducing the yield even further. I love that even though it is rich and sweet, it retains a touch of orange zest and a spark of acidity. Great on its own, or with a pudding of course. Share and savour.

    £39.59
    VIN SANTO RISERVA 375ml

    VIN SANTO RISERVA, CAPEZZANA, TUSCANY, 2011

    A wine of smiles and true luxury, this is a rare treat. Made the old way, grapes are dried on straw mats under the eves in a charming Tuscan castle. This is rich, sweet and complex, with a burr walnut hue. A wine for winter, for sharing with special (lucky) people, and for memorable times. 

    £43.48

    DELI

    MEAT & SALUMI BOX

    Your box contains:

    A large chunk (approx. 1.5kg)of suckling pig, boned, stuffed with fennel seeds & sage, and rolled tight. Roast fast and hot, or very, very slowly. Delicious hot or cold.

    Approx. 800g of UK ex-dairy cow sirloin, aged 30-40 days, on the bone. Truly outstanding beef.

    Approx. 800g of THE sausage from Lecce, Puglia, made here at Bocca, with veal and pork and seasoned with lemon zest, bay leaves & cinnamon. Excellent grilled just a touch pink.

    Approx. 200g of cured pork jowl. Essential for an authentic carbonara.

    Approx. 200g of home-made nduja - extremely spicy soft, spreadable salami. Perfect in pasta sauces or on pizza.

    ****ONLY AVAILABLE FOR DELIVERY IN JANUARY****

    (big chopper not included)

    £100.00
    PANTRY BOX

    Contained within your box is:

    1Kg 00 flour - we buy ours from Molino Paolo Mariani. Perfect for fresh pasta but equally good for cakes & pastries.

    1Kg strong organic bread flour from Shipton Mill in the Cotswolds.

    1Kg (2 packs) of the best spaghetti we have found, made by Pastificio Gentile in Gragnano, Campania.

    1Kg (2 packs) of the best rigatoni we have found, made by Pastificio Gentile in Gragnano, Campania.

    500ml of Bandiera; multi-award winning single estate olive oil from Bolgheri, Toscana. New season.

    2 bars of Sabadi chocolate; superfood bars of 'raw' chocolate from Modica in Sicily. Who doesn't need a dose of sex or optimism?

    2 delicious mini-pannetone from Forno Gentile, who this year were awarded the prize for 2nd best pannetone in all of Italy.

     

    ****ONLY AVAILABLE FOR DELIVERY IN JANUARY****

    £47.00
    BOCCA FAVOURITES MIXED SIX

    A collection of 6 of our favourite wines, showing what Italy has to offer from the Northern mountains to the sunny South.  

    Prosecco di Valdobbiaddene, Gelupo, Veneto, NV (SPARKLING)

    Soave La Capelina, Cantine Franchetto, Veneto, 2018 (WHITE)

    Kerner, Cantina Toblino, Trentino-Alto Adige, 2018 (WHITE)

    Chianti Classico, Quercia al Poggio, Tuscany, 2016 (RED)

    Primitivo 'Acanto', Ionis, Puglia, 2018 (RED)

    Valpolicella Classico, Viviani, Veneto, 2018 (RED)

     

    ****FOR LONDON DELIVERY ONLY****

    £99.00
    EXTRA VIRGIN OLIVE OIL LA BANDIERA 500ml

    ***NEW SEASON OIL***

    Bolgheri is renowned as the terroir of (some of) the world's best wines, and (all of) the world's best olive oil. Jacqui at La Bandiera owns one of the best plots, and makes an unsurpassable blend of moraiolo, leccino and frantoio that is typical of Bolgheri – full-bodied with fruity and spicy notes and green aromas.  

    At Bocca di Lupo it is the oil that graces our salads, anoints our fish, and sits on the table inviting the bread to jump in for a good dunking.

    £17.00
    BALSAMIC VINEGAR 100ml
    Balsamic reductions have become very fashionable in recent years, but they are often too sweet and sticky, made by rapidly boiling the balsamic down to a thick glaze. The Vecchia Dispensa 'Ricco' is no such thing, however. Made from an eight year vinegar naturally thickened within Slovenian oak barrels in the family's attics over the hot summer months, it is useful for dripping over a finished meal to add little bursts of flavour.
    £15.00
    PANETTONE! 100gr

     

    The absolute epitome of the baker's art. The simplest things can be the hardest to get right, and we have tasted literally hundreds of these to fine the best. Made a small family bakery on the Amalfi coast. Light but rich, airy & moist, studded with luscious raisins & candied orange. There is probably only one food in the world to make all your troubles go away, and this is it. Happiness and comfort tied up with a ribbon.

     

    ALLERGENS: We cannot guarantee the absence of ANY allergen. All packs of this dish contain dairy, gluten, alliums, eggs, and nuts.

    £3.00
    PARMESAN 36M
    36 month aged parmesan from Emilia Romagna. A multitude of uses. Price per 200G
    £4.50
    TRUFFLE SLICER

    Yes, you can use a mandolin to slice the finest truffles in the world. But how much cooler is it to have a truffle slicer handy?

    With an adjustable steel blade and a rosewood handle, this can also be used to shave chocolate, garlic, shallots....

    £26.00
    TRUFFLE CARPACCIO

    Often such preserved truffle products are a horrible waste of such a precious thing, not so here. These are thin disks of preserved black truffle, ideal for a multitude of uses. 80g

     

     


    £14.00
    WHITE TRUFFLE OIL

    A little goes a long way with truffle and this one is fantastic. So go ahead and put a little in whatever you fancy. 175ml

     

     

     

    £8.50
    OLIVES
    Wild green and black olives from the hillsides of Calabria. Marinated with fennel seeds, bay leaves and chilli. Olives as they were, and should forever be. 330g
    £4.50
    AMALFI LEMONS
    The Amalfi lemon is widely regarded by cooks as the prince among lemons, rivalled only by its Sicilian brethren. Grown on the hills of Campania in Italy - in particular around Sorrento and Amalfi - it is at its best in the summer months. Unwaxed and sold singly
    £1.25
    CAPERS IN SALT 200G

    Capers packed in salt are incredibly salty. Once soaked until tolerably saline, they are infinitely superior to their pickled twins. On the matter of superior capers, these are grown on the black sands of Pantelleria, a low island between Sicily and Africa, so windswept only Muscat grapes and caper bushes grow there. By clinging low to the sand, they are the epitome, fat, juicy and flavoursome.

    Soak them before using. I use them copiously, in salads, braised in stews, in pastas, or even fried crispy in butter as a bar snack. 200g

     

    £3.00
    GENTILE RIGATONI

    The finest dried pasta I have ever tried. Pushed through bronze dies with an incredibly textured surface, it is then slowly dried over a number of days for the ultimate bite. 500g

     

     

     

    £3.50
    GENTILE SPAGHETTI

    The finest dried pasta I have ever tried. Pushed through bronze dies with an incredibly textured surface, it is then slowly dried over a number of days for the ultimate bite. 500g

     

     

     

    £3.50
    VALRHONA TROPILIA 500G

    A fantastic 70% dark chocolate. This is perfect for cooking, or just for nibbling. 500g

     

     

     

     

    £8.00
    BOTTARGA

    It pays to have one luxury ingredient on hand, for moments when you feel low, or when an unexpected guest passes by. Stefano Vallebona earned his stripes selling Bottarga, and he still has the monopoly on both quality and value in his product. Slice it over avocado salad, serve it with garlic and oil, or grate it then melt it with oil, butter and lemon to make the mother of all pasta sauces. 100g

     

     

     

    £16.00
    GIANDUJOTTI 250G
    Choco-hazelnut treats from an outstanding chocolatier, Guido Gobino in Turin
    £19.95

    BOOKS & VOUCHERS

    CASA NOSTRA CAMPO

    VEGETARIAN OR VEGAN MENU
    EACH MONTH
    A PAIRED BOTTLE OF WINE
    NO DELIVERY CHARGE
     

    Casa Nostra Campo - a 3 month subscription to The Bocca di Lupo at Home Supper Club.

    Each month you will receive a feast for 2 that transports you to a different Italian region: to Tuscany in January; to the Veneto in February and to sunny Sardinia in March. Each feast comes with its own matching wine from the region to enliven your night in.

    Delivery in London Mon-Sat, or Nationwide on Wednesdays & Fridays

    £198.00
    CASA NOSTRA MARE

    A CHOICE OF 2 MENUS
    FISH OR VEGETARIAN, EACH MONTH
    A PAIRED BOTTLE OF WINE 
    NO DELIVERY CHARGE

    Casa Nostra Mare - a 3 month subscription to The Bocca di Lupo at Home Supper Club.

    Each month you will receive a feast for 2 that transports you to a different Italian region: to Tuscany in January; to the Veneto in February and to sunny Sardinia in March. Each feast comes with its own matching wine from the region to enliven your night in.

    Delivery in London Mon-Sat, or Nationwide on Wednesdays & Fridays

    £239.00
    CASA NOSTRA MACELLAIO

    A CHOICE OF OUR 3 MENUS
    MEAT, FISH OR VEGETARIAN, EACH MONTH
    A PAIRED BOTTLE OF WINE
    NO DELIVERY CHARGE
    Casa Nostra Macellaio - a 3 month subscription to The Bocca di Lupo at Home Supper Club.
    Each month you will receive a feast for 2 that transports you to a different Italian region: to Tuscany in January; to the Veneto in February and to sunny Sardinia in March. Each feast comes with its own matching wine from the region to enliven your night in.
    Delivery in London Mon-Sat, or Nationwide on Wednesdays & Fridays
    £269.00
    4 ANTIQUE LINEN NAPKINS - No. 1

    A set of 4 beautiful antique linen napkins hand printed by Chef's sister, Rachel Kenedy in Dalston, exclusively for Bocca di Lupo. Each set is unique, and is printed with our beloved Bocca wolf design. 

    41x40cm ~ upcycled linen ~ wash gently or hand wash

    Bespoke sets available with initials, different colour, different numbers. Please contact the artist directly via her Instagram account here.

    £49.00
    BOCCA - COOKBOOK

    Italy is a land of appetite, where life is embraced with passion, and food prepared with generosity and joy. But the cuisine is hard to define, as each region has its own rich culinary traditions - and so deep is the belief of locals that their food is the best, that often Italy's finest dishes are unknown from one place to the next.

    Jacob Kenedy, a self-avowed culinary magpie, travelled the length and breadth of the country over the course of a year, gathering up his favourite recipes - many of them obscure, some bizarre, all utterly delicious. Like the menu at Bocca di Lupo, Jacob's award-winning London restaurant, this book is a thrilling, exotic journey through the true flavours of Italy: the hearty risotti of the north, the exquisite shellfish of the Veneto, the earthy sausages of Bologna, the fried street food of Rome, the baroque desserts of Naples and the Arab-influenced sweets of Sicily.

    The recipes in Bocca are a revelation, a portal to a side of Italy that is gritty, glamorous, seedy and mysterious. Be warned, this is a cookbook with teeth.

    The first two paragraph from the book. 

    "I don’t eat food, I devour it. The act of consumption, of making something wonderful a part of me, goes rather to my head. In a fleeting moment, I taste that most precious ingredient, the love a great cook has poured so freely into the pot. It is all too easy to forget where the food came from, and the reason it is delicious.

    I think there is something particularly alluring about Italian food – don’t you?
    It has special qualities that permeate not only every dish worth eating there, but every aspect of the culture. In Italy, my spirits lift. The architecture seems to enhance nature in the countryside, and to exalt mankind in the cities. Human beauty shines in paintings and sculptures, in the smiles people give to children, in the directness with which they talk, in the food they prepare and eat with such passion and understanding. I am freed from any sense of the guilt or malaise that seem so common in the modern age. It is this freedom, this happiness, which makes Italian food so uniquely delicious and nourishing."

    Jacob Kenedy

     

    £40.00
    £100 Restaurant Gift Voucher

    This voucher can be put towards a meal at Bocca Di Lupo, 12 Archer Street, W1D 7BB.

    Your recipient will receive a 350gsm card voucher with their name and voucher value. You can write an optional handwritten message at the cart page. Delivery is free, but if you want you can choose to pickup from the restaurant direct.

    Jacob Kenedy and Victor Hugo opened Bocca di Lupo in November 2008. The restaurant has since received various awards and accolades for its stripped-down, honest regional Italian cuisine.

    Despite the buzzy feel and glamorous surroundings, we are a family business, a small and humble trattoria at… heart.

    We specialise in the obscure and the delicious highlights of food and wine from all across Italy's twenty regions. If we can make something ourselves, we do - gelati, breads, sausages, salame, pickles, mostarda, and pasta of course - the rest is carefully sourced from Italy.

    If you're hosting a private party or function our Remus Room is the ideal setting - warm and sumptuous with a choice of seasonal feasting menus. We will work with you to create the perfect event.

    Bookings are taken for lunch and dinner. We have limited selection online, it is always better to call us on 0207 734 2223.

    £100.00
    £150 Restaurant Gift Voucher

    This voucher can be put towards a meal at Bocca Di Lupo, 12 Archer Street, W1D 7BB.

    Your recipient will receive a 350gsm card voucher with their name and voucher value. You can write an optional handwritten message at the cart page. Delivery is free, but if you want you can choose to pickup from the restaurant direct.

    Jacob Kenedy and Victor Hugo opened Bocca di Lupo in November 2008. The restaurant has since received various awards and accolades for its stripped-down, honest regional Italian cuisine.

    Despite the buzzy feel and glamorous surroundings, we are a family business, a small and humble trattoria at… heart.

    We specialise in the obscure and the delicious highlights of food and wine from all across Italy's twenty regions. If we can make something ourselves, we do - gelati, breads, sausages, salame, pickles, mostarda, and pasta of course - the rest is carefully sourced from Italy.

    If you're hosting a private party or function our Remus Room is the ideal setting - warm and sumptuous with a choice of seasonal feasting menus. We will work with you to create the perfect event.

    Bookings are taken for lunch and dinner. We have limited selection online, it is always better to call us on 0207 734 2223.

    £150.00
    £200 Restaurant Gift Voucher

    This voucher can be put towards a meal at Bocca Di Lupo, 12 Archer Street, W1D 7BB.

    Your recipient will receive a 350gsm card voucher with their name and voucher value. You can write an optional handwritten message at the cart page. Delivery is free, but if you want you can choose to pickup from the restaurant direct.

    Jacob Kenedy and Victor Hugo opened Bocca di Lupo in November 2008. The restaurant has since received various awards and accolades for its stripped-down, honest regional Italian cuisine.

    Despite the buzzy feel and glamorous surroundings, we are a family business, a small and humble trattoria at… heart.

    We specialise in the obscure and the delicious highlights of food and wine from all across Italy's twenty regions. If we can make something ourselves, we do - gelati, breads, sausages, salame, pickles, mostarda, and pasta of course - the rest is carefully sourced from Italy.

    If you're hosting a private party or function our Remus Room is the ideal setting - warm and sumptuous with a choice of seasonal feasting menus. We will work with you to create the perfect event.

    Bookings are taken for lunch and dinner. We have limited selection online, it is always better to call us on 0207 734 2223.

    £200.00
    £250 Restaurant Gift Voucher

    This voucher can be put towards a meal at Bocca Di Lupo, 12 Archer Street, W1D 7BB.

    Your recipient will receive a 350gsm card voucher with their name and voucher value. You can write an optional handwritten message at the cart page. Delivery is free, but if you want you can choose to pickup from the restaurant direct.

    Jacob Kenedy and Victor Hugo opened Bocca di Lupo in November 2008. The restaurant has since received various awards and accolades for its stripped-down, honest regional Italian cuisine.

    Despite the buzzy feel and glamorous surroundings, we are a family business, a small and humble trattoria at… heart.

    We specialise in the obscure and the delicious highlights of food and wine from all across Italy's twenty regions. If we can make something ourselves, we do - gelati, breads, sausages, salame, pickles, mostarda, and pasta of course - the rest is carefully sourced from Italy.

    If you're hosting a private party or function our Remus Room is the ideal setting - warm and sumptuous with a choice of seasonal feasting menus. We will work with you to create the perfect event.

    Bookings are taken for lunch and dinner. We have limited selection online, it is always better to call us on 0207 734 2223.

    £250.00