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Pizza School and Emilio Romagno Food at Ponti’s

What do you get when you make a bunch of bloggers compete against each other? It turns whatever event it is into a battleground.

The other evening, a group of us were invited to Ponti’s behind Oxford Circus for an evening of Emilio Romagno food and to make our own pizzas at their “Pizza School”.

06-Pontis Italian Oxford Circus (6)

The Pizza School is such a fun idea and in reality, it was rather tasty too. What you get is a piece of pizza dough, shaped and spun thinly, in preparation for the toppings of your choice.

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There is a massive array of ingredients to choose from and as their specialities are from the Emilio Romagno region, you have Salame Felino, Prosciutto Crudo (Parma Ham), Parmigiano Reggiano, Italian Green Olives, Mozzarella di Buffala, Mortadella, Coppa Ham and Pancetta to choose from. If you like your bog standard toppings, they also have tomato sauce, cherry tomatoes, mushrooms, anchovies and even goats cheese too. Everything but pineapple!

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The chefs were to pick a winner out of all the pizzas being created and everyone got creative. I didn’t win. These were then put into the pizza over for abour 7 minutes and out came our creations. We all put our pizzas into boxes and took them home. I had mine for lunch the next day and it was great since I had gone completely overboard with the toppings.

Pontis Italian Oxford Circus Pizza School

I have sort of started writing this backwards as the pizza school happened at the end of our evening after we have sampled upteen courses from their new menus. More of that below.

Ponti’s is a family run Italian restaurant that has been in London for decades. They pride themselves on serving Italian food with the abundant ingredients from the Emilio Romagno region. This region does supply Italy with a lot of their most famous produce.

Of the new menu, we sampled the following dishes.  It was a real feast but all these dishes were shared, so we got to taste a bit of everything.

Pontis Italian Oxford Circus fresh olives from Emilia Romagna

Brilliant fresh green olives from Emilia Romagna, served with a tapenade dip

The next one is a novel way of serving the mozzarella and worked nicely as a starter.

Pontis Italian Restaurant

Roasted butternut squash, mozzarella di Buffalo, wilted greens, crispy parmesan & breadcrumbs

Anything wrapped in Parma ham is a winner, especially these scallops.

Pontis Italian Oxford Circus

Scallops wrapped in Parma ham in garlic butter with warm focaccia

The Italians do a great anti pasti dish. A fab selection of hams, salami and cheese.

20-Pontis Italian Oxford Circus (20)

Salame Piacentino, coppa, Parma ham, vine ripened roasted cherry tomatoes, 18 month old Parmigiano Reggiano, green olives & Sardinian flat bread

Pontis Italian Oxford Circus Smoked Scamorza cheese

Smoked Scamorza cheese wrapped in Parma ham with sage butter & warm focaccia

Just when we thought it was all over, even more dishes turned up.

Pontis Italian Oxford Circus Chargrilled chicken marinated in rosemary,

Chargrilled chicken marinated in rosemary, with chargrilled vegetables, wilted spinach & pesto

Now a good fish stew is something I cannot resist. This was a nicely tangy tomato base with a selection of fish and shell fish. Quite a substantial meal all by itself. One of my favourite dishes of the evening.

Pontis Italian Oxford Circus Italian Fish Stew

Fish Stew with Salmon, whiting, prawns and clams cooked in a light saffron & tomato sauce

The only pasta dish to feature and it was very well executed, great parcels of oozy cheese and spinach. Could have had a whole main course portion of this one.

Pontis Italian Oxford Circus Spinach and ricotta raviolini

an Emilia Romagna specialty -Spinach and ricotta raviolini

Ponti’s new contempary decor and casual vibe belies the type of food that is offered on the  menu. From the outside you would be mistaken to think that it is like one of those chain places on many high streets. It is more than that. I

The pizza school is great fun and they do packages for £18 where you get to make the pizza and have a glass of prosecca and finish off with an ice cream. Bargain. Not available on Fridays or Saturdays though.

Next time you are shopping in Oxford Street this might be a good stop for lunch.

Ponti’s Italian Kitchen

5-7 John Princes Street,
Oxford Circus,
London W1G 0JN
Tel: 020 3230 3018

 

Grana Padano Week At L’Anima

Squashed into a blistering hot kitchen on a really hot summers day is not my idea of fun but watching 2 hot chefs up close cook a couple of spectacular dishes really was.

Francesco Mazzei and Davide Oldani

The two hot Italian Chefs were Francesco Mazzei or L’Anima in The City and Davide Oldani of the One Star Michelin Restaurant D’O. They are both Ambassadors for London’s first Grana Padano Week.

Davide is the creator of Cucina Pop, where he uses mainly seasonal ingredients and serves his food on his specially designed crockery and eaten with his specially designed cutlery. His restaurant is Milan is probably the only one in Europe where you can get a meal for less than €20.

Davide cooked a light fluffy souffle gnocchi made with 18 months old Grana Padano sauce with Romano lettuce and spicy sultanas. The finished dish looked simple but had several layers of unexpected flavours like the spicy kick from the sultanas (saoaked in a syrup with chilli flakes) and the crispy fried fregola sprinkled on top. The gnocchi is piped into a pot of boiling water and then lightly pan fried.

Grana Padano Week Davide Oldani

Roasted gnocchi with 18 month old Grana Padanao sauce, Romana lettuce and spicy sultanas

Roasted gnocchi with 18 month old Grana Padanao sauce, Romana lettuce and spicy sultanas

Francesco’s dish was one of fat juicy diver scallops with Grana Padano Riserva, salsa verde spiked with spicy N’Duja and crispy Senise peppers. All this was arranged on a piece of greaseproof paper, fried briefly and then finished off under the grill, where the nduja melted into the scallops.

The selection of ingredients was simplicity itself but when combined, the different textures from the soft scallops lightly bathed in the melted spicy oil of the nduja topped with crispy sage leaves and fried peppers worked to create a delighful mouthfu.

Grana Padano Week Francesco Mazzei

Grana Padano Week London

Charcoal diver scallops with N’duja, Grana Padano Riserva and crispy Senise peppers

In an abrupt turnaround in style, a beautiful dish of home cured hake appeared, served cold. The soft tangy hake, a corner of the Grana Padano crisp and a smear of tomato was a delightful contrast to the previous dishes and yet another clever way of using this versatile cheese.

Home curted hake with candied figs, tomato emulsion, Grana Padano Riserva crisps and tarragon

Home cured hake with candied figs, tomato emulsion, Grana Padano Riserva crisps and tarragon

Grana Padano was used in the puddings too, 18 month old Grana Padano, lightly smoked, served with bread & pear and the M’pligliati below.

Grana Padano Week London -M'pigliati with Grna Padano Riserva and figs mosto cotto

M’pigliati with Grna Padano Riserva and figs mosto cotto (note the beautiful caramelised hazelnut)

About Grana Padano 

  • Grana Padano was invented by Benedictine monks in Lombardy about 1000 years ago as a way to use up milk that could not be drunk right away.
  • Grana Padano is  the world’s best selling PDO product
  • Grana Padano Cheese gets its name from its grainy texture   i.e. ‘formaggio di grana’ and the area where it is made ‘La Pianura Padana’ (the Po Valley) in Northern Italy
  • It takes almost twenty six and a half pints of raw partially skimmed milk to produce a kilogram of Grana Padano Cheese.
  • 50 grams of Grana Padano Cheese contains 600 milligrams of calcium, which is 60% of an adult’s daily requirement.
  • There are three different vintages of the cheese: Grana Padano (aged between nine and 16 months), Grana Padano ‘over 16 months,’ and Grana Padano ‘RISERVA’ (over 20 months).
  • This cheese can be eaten on its own or in any recipes that calls for Parmesan.

L’Anima is one of the best Italian Restaurants in London and if you haven’t been I urge you to go.  I have dined here several times and the food has been sensational every time. Despite the cool white interiors of the decor, the warm service is pure Southern Italian hospitality. The Restaurant and Francesco deserves much more recognition in the foodie world.

L’Anima
1 Snowden Street,
London EC2A 2DQ
020 3463 7528

You can find out more about Davide Oldani and his Cucina Pop philisophy at http://www.cucinapop.do/eng

L'Anima on Urbanspoon

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Eat Cook Explore was a guest of Grana Padano.

In Parma By Food Roots Fitrovia

The best thing about London is the never ending choice of great places to eat. Once in a while, we come across restaurants that are truly unique with delicious honest food that you just want to tell all your foodie friends.

Recently, I had the great pleasure of experiencing the food at In Parma by Food Roots in Fitrovia. This unique Italian restaurant is tucked away on a small quiet pedestrian lane parallel to Charlotte Street. Unusually, this place was conceived as a business idea while the owner was embarking on his MBA and was not dreamed up by an aspiring chef. As all Italians, they are passionately  loyal to their own local region, foodwise and we are so lucky in London that they like to share their abundance produce and specialties.

In Parma Fitrovia Italian Restaurant

In Parma is not a very big restaurant. At lunch time, it doubles as deli where you can buy food to takeaway too. It’s not a very big space,  the room is dominated with a bar on the right, a cosy nook in the window and a few smaller tables at the back.  The back wall is dominated by a revolving slide show of happy customers drinking their lambrusco, served in the traditional way in a bowl.

The decor is contemporary with a rustic twist, hams hanging from the ceiling and unfinished woods shelves to emphasise the artisanal nature of their food. The menu is like a culinary tour of the best of small producer in and around Parma in Italy. They have handpicked the products that they serve in the restaurant and most have the PDO or PGI designation. At first glance, the  menu might seem to be dominated by just cheese and cold meats but they do have a selection of hot dishes which are changed daily.

The wine list is eclectic and is also hand selected from small producers with prices starting at £20 and quite a few are served by the glass too.

After a lengthy explanation of the concept and the menu, our meal kicks off with a selection of aged Parmigiano  which is served on a wooden tray and is arranged by age, from 12 months to 36 months.  I love my aged Parmigiano and this tasting included a sublime example of the rarer cheese made with milk from the red cow.

Selection of Aged parmiggiano

We then had an antipasti plate of salamis and ham. On this plate we had my absolute favourite, Culatello which is not that easy to find in London. It is the most prestigious of the salumi from Italy and after maturing, its sweet musky flavour tastes a lot more complex than your average ham and makes the others seem so mundane. We also had some Parma ham and slivers of thin, melt in the mouth lardo of pure pig fat. Pig heaven! This was served with toasted bread and some pieces of Mostarda, candied mustard fruits, normally eating with boiled meat.

In Parma Fitrovia Italian (18)

We then shared a plate of pasta with walnut pesto and a plate of polenta with ragu from their daily specials. The walnut pesto made with crushed walnuts, cream and parmesan was a total delight. Quite simple yet packed with flavour. I am not a big fan of polenta as it is usually a soggy and tasteless mess. The polenta here was nothing like that and served with a slow cooked rich meat ragu was the first polenta dish that I might order again.

In Parma Fitrovia Italian

In Parma Fitrovia Italian

For pudding, they make a wicked tiramisu and the not-to-be-missed chocolate salami.  They also make a mean machiatto that only the Italian can.

Chocolate Salami

Chocolate Salami

tiramisu

 

In Parma is a little jewel of a restaurant. It’s really refreshing to find something like this in London. On the night we were there it was buzzing with a few cozy couples and a big office party. There was a nice buzz in the room, with terrific food, friendly service, all in all a fab local Italian.

You must go and feast on the Culatello, aged red cow Parmigiano and if they have it the walnut pesto pasta. One visit will not be enough.

In Parma By Food Roots
10 Charlotte Place London
London W1T 1SH
020 8127 4277

 Eat Cook Explore was a guest at In Parma

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Masterclass With Theo Randall and Parmigiano Reggiano

Returning to Theo Randall with great anticipation. Have not been here in a couple of years. I had a terrific meal there the last time with a truly memorable roast pheasant.

On this occassion, the people from Parmigiano Reggiano were hosting a dinner with a masterclass by Theo Randall who runs one of the best Italian Restaurants in London.

Theo Randall Intercontinental Parmigiano Reggiano

Tasting 3 different ages of Parmigiano 18, 24 and 30 months

The star ingedient of the evening is of course the Italian Cheese Parmigiano Reggiano. I especially love the more mature Parmigiano, aged 36 months or so, that I first discovered in Milan many years ago. That was the first time I had Parmigiano on a cheese course, with the distinctive crystals in the texture that results from the aging process. Now I constantly have a stock of aged Parmigiano in the fridge to snack on.

7 things you didn’t know about Parmigiano Reggiano:

  • It takes 16 litres of milk to 1 kg of Parmiggiano Reggiano
  • Parmigiano is made with 2 types of milk. The first lot that was milked the evening before, left to sit, the cream is skimmed off to make butter, then they add the product of the next morning’s milking, full cream.
  • Parmigiano is aged between 12 months minimum to 100 months.
  • The cheeses are made by individual dairies in the region and each produces its own with small differences. A truly artisanal product.
  • Made in only 5 provinces of production,  Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna
  • Not all Parmesan is Parmigiano Reggiano – typically a cheese labelled Parmesan was not made in Italy ( we are not even going to talk about the nasty stuff that comes in green cardboard tubes). These are cheeses made to a similar recipe but not in the D.O.C. rules. In Italy, other similar cheeses are called Grana like Grana Padano.
  • The cattle is fed only with locally grown forage and no silage or fermented seeds are allowed, making this a healthy grass fed product.

How Parmigiano Reggiano is different from Grana Padano

Where Parmigiano is a natural product with no additives, Grana Padano is made with milk from cows that have been fed silage from silos which can contain bacteria. They need to add additives to milk when they make the cheese.

Grana Padano is ready after 9 months ( to a max of 20 months) whereas Parmigiano is a minumum of 12 months.

Pasta and Risotto Masterclass With Theo Randall

Firstly, must emphasise that they ship in all their ingredients from Italy including the fresh herbs. This allows them to make authentic Italian dishes using the proper ingredients rather than the approximations that you would get in UK.

Theo Randall Intercontinental  Pasta Masterclass

Pasta Cooking tips:

  • When adding garlic, crush the garlic with salt. This cooks immediately and there is no raw garlic flavour.
  • They make their own pasta using 20 egg yolks to 1 kg of pasta,  very rich.
  • Never drain pasta into a colander in the sink as the steam will over cook it and you lose the cooking liquid that you need to add to the sauce.
  • After adding the pasta to the sauce in the pan, toss the pasta to release starch and this makes the sauce thicker. There is then no need to add anything else.

Here are some tips on cooking risotto:

Theo Randall Risotto Masterclass

  • Buy Risotto rice that has been stored in a paper bag as paper allows the rice to breathe. Vacuum packed rice can sometimes be bad, because if there are some bad grains in the rice it makes it the whole bag smell stale.
  • Before adding the rice just fry it to warm the rice so that it is hot on inside. This will then cool evenly when hot stock is added.
  • Risotto stirred after adding liquid releases starch and you get the creaminess.
  • Slowly stir or it will dry up and not cook evenly.
  • Don’t add cream, it will be creamy when stirred.
  • Never add raw ingredients into the rice. It won’t cook properly.
  • Precook the vegetables like grilled and skinned peppers
  • To make pesto, add water to get perfume of basil out, add light oil to finish
  • Stir a lot at the end to bring out the starch. Add butter for creaminess.
  • Then add Parmesan
  • The Risotto should be soupy.The rice should be chewy not too thick.

We got little tasters of these dishes and they were rich and creamy and how I would like to be able to cook at home. Learnt a few new things to try at home. On to the main event.

For Primi or the Starter Capeletti di Zucca, fresh pasta stuffed with squash,Parmigiano Reggiano and sage butter.

Rich pasta coated with perfumed sage butter and the delicate squash flavour rounded with the Parmigiano filling.

Theo Randall Masterclass with Parmigiano Reggiano

For the Secondi or Main Course – Filleto di Manzo – Chargrilled Long Horn Beef with Roseval Potatoes, Parmigiano Reggiano, Florence Fennel al forno with salsa verde.

This is the dish that beats all dishes. The Long Horn Scotch Beef comes from a 2 year old beast that has been hung for 4 weeks. The meat was meltingly tender, cooked medium rare, coated in a delicious sauce and this by itself was stunning enough. To be accompanied by roasted fennel and potatoes that were smothered in melted Parmigiano coated every taste bud with the delightful layers of umami flavours, simple heavenly. The man can cook.

Theo Randall Masterclass with Parmigiano Reggiano

By now, we were all on the verge of being defeated but after a short break, pudding was served.

Dolci or Pudding was an Amalfi Lemon Tart with lemons shipped over from Southern Italy and served with a glass of Moscato d’asti.

No need for any cheese on this dish. The lemon tart with tangy lemon topping on a thin but crispy pastry base. A perfect finish to a fabulous evening.

Theo Randall Masterclass with Parmigiano Reggiano Amalfi Lemon Tart

I think this is one of the better Italian Restaurants in London and they well deserve their Michelin Star. Elegant cooking using the best ingredients and you definitely get quality here. I will definitely not leave it so long to visit again. (They do a great deal at lunchtime too).

Theo Randall
Intercontinental Hotel
1, Hamilton Place
Park Lan
London
W1J 7QY
Theo Randall on Urbanspoon
Slow Food Kitchen was a guest of Parmigiano Reggiano at Theo Randall

11 Park Walk, Chelsea -Bottarga Heaven

A while ago, there was a lot of chatter on twitter about a great place to have Spaghetti a la Bottarga. A few days later, I had to meet friends at the Antiques Fair in Duke of York Square and we decided to give this place a go.

11 Park Walk opened where Aubergine used to be. This new Italian is co owned by Roberto Pisano (Edera)  and John de Stefano who also owns Zafferano and Allora. The head chef of Edera, Sardinian Giancarlo Usai,  is now overseeing the kitchen at 11 Park Walk too.

This newish restaurant is conveniently located just of the main stretch of Fulham beach. On the evening we were there, the crowd started arriving about 8ish and they seemed to be more Chelsea than Fulham, with most of them looking like they qualify for a freedom pass.

The place has been set up like a smart casual local Italian restaurant where the tables are quite spaced out so you are not crammed in like some other places nearby. Check out the loos, miles of marble in there.

As you enter the restaurant, you can’t help but notice this enormous tray of black truffles on the bar. We soon found out that there was a black truffle tasting menu in addition to the ala carte offerings.

We ordered a familiar dish, the Endive Salad, as seen at Zafferano and a Frittura Misto to share. The fresh seafood and fish was delicately battered and fried until crisp. As good as the any I have had in Italy and a very generous portion for a starter. The crisp endive salad was subtlely dressed and provided a good foil to the fish.

11 Park Walk Frittura Mista

 

11 Park Walk Frittura Mista

Next of course was the decadent Spaghetti a la Bottarga, al dente pasta cooked in fish broth and richly coated  in the umami filled bottarga. The last time I had this was at Edera in Holland Park and it has left an indelible taste memory.  Each mouthful just made your senses tingle and your tastebuds sing. This is not a flavour that many people will like, as my friend politely said, “that is quite an interesting flavour”. I am now an addict, thanks to Gasto1, its all his fault.

My friend had the Malloreddusu with Italian sausage and tomato sauce. Very rich sauce, liberally spiked with pieces of the sausage and the al dente hand made pasta. It was very good too.

11 Park Walk

We didn’t have space for pudding this time but I am sure we’ll be back again very soon. So many more dishes to try on the menu like the salt crust baked sea bass / Branzino.

11 Park Walk Spaghetti a la Bottarga

The service was attentive and not overly fawning. The food is faultless and is a great new addition to the growing list of great Italian restaurants in London. The prices here are very reasonable too, considering the standard of cooking and the location. I think this is a keeper.

 

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Valentina Putney – Olive Oil Tasting Menu

Away from Central London, there is less of a selection of good authentic restaurants. In areas like Putney, the high street and around is dominated by non descript chains with mediocre offerings. Along comes Valentina, a family run chain of Italian Delis and restaurants with three branches around London. The deli has a massive selection of the best Italian produce you can get or want, including White Alba truffles when in season.

This Italian deli in Putney has a nice selection of their own sausages made by their own chef. If that is not enough, they even have their own top of the range olive oil too. As they have a lot of pre prepared food that you can just heat up at home, it is a great place to pick up an authentic pasta sauce on the way home. They also have an extensive selection of wines, hand picked by the team for quality.

The olives were recently harvested in October and from this harvest, they created a small amount of first pressing green olives. This is unlike any olive oils that are sold commercially as they are made from olives that are harvested a little earlier than the commercial crop. It also has to be consumed within a short time frame as it loses its unique flavours after a few months.

Recently, I was invited Valentina for a dinner, hosted by Fabio, one of the many cousins who run the Valentina chain. The Italian food here is rustic a modern twist. We tasted this amazing first pressing oil, which was used as a dipping oil or drizzled over mozarella. The oil is more green and fresh in flavour than the commercial bottled variety. They only managed to bring over 20 litres of this oil and is not usually sold in the UK.

Chef Massimo created a few stunning dishes which started with a bruschetta with tomato and mandara mozzarella, drizzled with more of the lovely new season olive oil.

Valentina Deli Putney

Tomato Bruschetta and Mandara Mozzarella

One of the main attractions of the Valentina restaurant is their range of wines. You can buy a great bottle from the shop to have with your meal upstairs for a small corkage charge. There are some great labels (behind locked glass doors) which you can have for a fraction of what you will pay at other restaurants.

Next, we had a pan fried capesanta with creamed vegetables , topped with crispy leeks- totally delicious. I found a new way to cook vegetables, fab.

Valentina Deli Putney

This was followed by a sausage risotto, made with their own home made wild boar fennel sausages. You could taste the fennel quite distinctively even when thinly sliced in the risotto

Valentina Deli Putney

We finished with a poached pear in red wine and chocolate.

Valentina Deli Putney

The evening is not complete without something from the deli. We were given one of their delicious artisanal panetonne to take home, which I can report is fruity and rich. I will have go back for another one before christmas.

Valentina Deli Putney

There are more casual tables by the deli downstairs where they serve a spuntino menu, lots of smaller dishes like Venetian cicchetti. They even do pizzas for takeaway which is much, much better than those nasty pizza takeaway companies.

When it is warmer, there is a hidden terrace on the first floor, off the main restaurant. If I lived in Putney, this would be my canteen. Everything I have tasted there was delicious and you can get any Italian produce that you need too.

Valentina Deli Putney

Fabio and Massimo

This review is for Valentina Italian Restaurant in Putney. They have branches in East Sheen and Sevenoaks.

75 Upper Richmond Road,
Putney,
SW15 2SR

020 8877 9906

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Polpetto Soho -A little taste of Venice

I am a massive fan of Venice and Venetian food as I have been religiously visiting that floating city for it’s Film Festival for over 10 years. In that time, I have found many non touristy places to eat and have been delighted with new flavours and seafood from the Venetian Lagoon.

When Polpo announced that they were opening a little offshoot, I had to go along to check it out. Both Polpo and Polpetto’s menus are based on those served in Baccarros (wine bars) in Venice where you would normally stand at the bar and order some local wine or a spritz ( a bright orange concoction made with Aperol, White Wine and ) and some cicchetti, small plates not unlike tapas.

A quick tweet to Polpo secured us a table for lunch during their opening frenzy.

Polpetto is found above The French House in Soho. If you weren’t looking for their Octopus signboard, you would probably have missed it altogether. The dining room is quite small and the tables are squeezed in. Not a place for a romantic meal. For lunch, it was buzzy and with the windows open, there was the sounds of soho wafting up.

Polpetto Soho

Polpetto Soho

The menu was a mixture of cicchetti and some other better know Italian dishes, not all the same as on the Polpo menu. In my opinion, not enough choices on the cichetti side as I was expecting the Venetian style massive array of little plates.

To start, we ordered some Duck Porcini Meatballs (inspired by one of the older baccaros in Venice, Alla Vedova (see bleow) which was sadly closed on our last visit) and the crispy soft shell crab in parmesan crust.The meatballs were very well in a tomato sauce and was a delightfully tasty morsel. Luckily it was only one each or we would have been totally stuffed before the mains.

Alla Vedova Venice

Alla Vedova Venice

The crab didn’t arrive as a starter but together with the mains but as one of the mains was delayed, all was fine. Crispy soft shell crab, didn’t get any of the parmesan flavour in the crust and served with a sliced fennel coleslaw. Rather too large a portion for one person to have as a starter but shared, it was fine.

Polpetto Soft Shell Crab

Polpetto Soft Shell Crab

This was swiftly followed by the Veal Osso Bucco on saffron risotto. The veal was falling off the bone tender but the saffron risotto was great for the first couple of mouthfuls but just too rich for my taste.

Osso Bucco

The Flank Steak must have been a winner at Polpo so we had to order it. The beef, cooked medium rare, was very chewy and after the first hit of truffle flavour, not a great mouthful.

Flank Steak with truffle sauce

Zucchini Fries, light and crispy, just right.

Zucchini Fries

Since it was lunchtime, we shared a pudding, the Chocolate Tart. Very chocolatey and really delicious and perfect finish.

Chocolate Tart

So overall, the food is a bit hit and miss with some delights. The service was a little chaotic and if you don’t mind getting your food when it’s ready, then it will work out great. Our lovely waiter Daniel in the pic below was very friendly and helpful with the  The place is very buzzy and quite noisy when all 28 seats are filled. With tables set so close together, you feel like you have suddenly gained new friends over the meal. At lunchtime, the frenetic energy is perfect but probably will not make for a relaxing evening meal.

Polpetto Soho

The booking policy needs to be mentioned, you can book for lunch but it’s a first come first served basis for dinner. The bill with a couple of glasses of wine came to £50.

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